Beef Roll(niu rou hua juan )

Beef Roll

Introduction:

"People in the North love pasta, especially in Xinjiang. There are all kinds of pasta, and they are very special. When I was a child, if I ate beef rolls, I would wait until the Spring Festival, not to mention all kinds of dumplings. Now the conditions are good, but I can't eat the taste I had when I was a child any more. Maybe it's because of the rarity of food. Maybe there are more additives now, just talking about taste, beauty, nutrition and food safety. My family has always been very picky when eating. I seldom eat steamed buns outside, but it's hard for me. I often make steamed buns and steamed buns by myself, and take turns to change the taste. Although it's hard, it can guarantee the health of my family, and it's worth dropping ~ ~ "

Production steps:

Step 1: raw materials: flour, beef, salt, onion, ginger, soy sauce, sesame oil, pepper powder, pepper powder, yeast chicken essence

Step 2: add yeast into the warm water and mix evenly. Pour the yeast into the flour so that the water and flour are fully integrated. Mix the flour to three lights (hand light, basin light and surface light) by hand. Then round the dough and cover it with plastic wrap. (I put it directly in the pot and cover it.) after 2 hours, it's twice as big. Take it out and let the air out. Continue to knead it as if it's not as big as when it's fermenting. Continue to wake up for 30 minutes.

Step 3: wash the scallion and ginger, chop them up, chop the beef into puree, mix all the chopped scallops together, add pepper powder, pepper powder, soy sauce, chicken essence, ginger, scallion, salt, sesame oil, and beat into an egg.

Step 4: take out the dough, and then you can start to make rolls. Roll the dough into rectangular thin pieces about 3mm or 4mm thick with a rolling pin, and evenly spread a layer of mixed beef stuffing on the rolled pieces,

Step 5: roll long strips from bottom to top

Step 6: cut the rolled dough into several equal parts, rub a little dry powder on the chopsticks, put it in the middle of the dough, press it with force, then take out the chopsticks, cover it with a clean wet towel, and stand still for 15 minutes

Step 7: after boiling water in the steamer, steam the steamed buns for 20 minutes, turn off the fire, and then turn on the steamer after 5 minutes.

Step 8: what you do is rest assured

Materials required:

Beef: moderate

Flour: right amount

Eggs: right amount

Yeast: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Pepper powder: right amount

Pepper: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Salt: right amount

Soy sauce: right amount

Note: the face must be good, do the roll and then the second static for a while, steam well, 5 minutes before boiling.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Niu Rou Hua Juan