Recipe: A fragrant onion beef pie

Home Cooking Recipe: A fragrant onion beef pie

Notes:

Onions and beef are a pair of best partners. Beef is rich in protein, and the amino acid composition is closer to the human body than pork, which can improve the body's disease resistance. The onion is fried, fresh and simmered, the golden skin is tender and juicy, and served with a bowl of millet porridge, which is warm and satisfying. In order to increase the smooth and tender taste, you can add a little fat, fat beef and pork can be, small fire slowly and crisp outside. The full house is full of scent. The crust skin that is commonly used in practice is generally semi-hot, or all of it is warm water and noodles.

Ingredients:

Steps:

  1. Home Cooking Recipe: 1. Mix the flour and salt, and pour the warm water into the flour in a circle. Quickly use the chopsticks to loosen the flour into a flocculent shape, remove the chopsticks, and knead the noodles into soft dough. It is not too smooth and does not matter. The wrap film was allowed to stand at room temperature for 1 hour.

    1. Mix the flour and salt, and pour the warm water into the flour in a circle. Quickly use the chopsticks to loosen the flour into a flocculent shape, remove the chopsticks, and knead the noodles into soft dough. It is not too smooth and does not matter. The wrap film was allowed to stand at room temperature for 1 hour.

  2. Put a small spoon of pepper in hot water for 10 minutes into pepper water, add the salt to the meat and mix well. Add the pepper water to the meat in a small amount and use the chopsticks to stir the water into the meat in the same direction. Add soy sauce, ginger, cooking wine, and oyster sauce to make the meat smooth and sticky. Add 1 teaspoon of sesame oil and mix well.

  3. Cut the onion into small pieces, add 2 tablespoons of oil to the wok, add the onion to the frying until slightly golden brown and have a strong aroma. Turn off the heat and add the onion with the oil and add the onion together. Stir well. .

  4. Remove the dough and gently simmer it (without excessive smashing), knead the strip, divide it into aliquots, take a dough and flatten it, pry it open, wrap it in the filling, knead it in a circle, and close the excess noodles at the mouth. Knock off, turn over, and gently flatten.

  5. After all were packaged, they were allowed to relax at room temperature for 10 minutes.

  6. Heat the pan, (or electric baking pan), pour a little oil into the pan, turn to a small fire, put the patties of the patties into the pan, put the lid on the lid, turn over when slightly colored, continue the small fire Fry, slowly the meat patties will have a small amount of water flowing out, and after 2-3 minutes of hearing the sizzling sound, the two sides will be golden, and the pan will be served.

Tips:

Tips: 1. The green kneading must be tightened. Do not leave an opening, otherwise the soup of the filling will be lost. 2, the whole process of frying is a small fire cover, otherwise it will easily lead to the cake skin prematurely yellow and the filling is not yet ripe. 3. If it is divided into several frying, please wash the pot before each frying.


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