Crispy beef fillet with Curry(ka li niu rou cui su jiao )

Crispy beef fillet with Curry

Introduction:

Production steps:

Step 1: all ingredients.

Step 2: heat up the pan and add olive oil and butter.

Step 3: stir fry garlic until fragrant, then stir fry onion.

Step 4: add minced beef and stir fry until fragrant.

Step 5: season with salt and black pepper, and leave the pan to cool.

Step 6: unfold the Melaleuca on the chopping board and add the filling.

Step 7: fold the skin in half, apply a little egg liquid on the edge, press it into a slightly thin layer, and then pinch it with your fingers to push out the fold. Poke the cake skin with a toothpick several times to avoid expansion and burst during baking. Put the egg liquid on the crispy corner into the pre oiled baking pan.

Step 8: preheat the furnace, bake at 200 ℃ for 15 minutes, and color evenly.

Materials required:

Thousand layer cake skin: 1 piece

Beef filling: 30g

Chopped onion: 15g

Garlic: 5 grams per grain

Curry powder: 3 G

Olive oil: 3 G

Butter: 2G

Salt: 2G

Black pepper: 3 G

Note: 1, if you can't buy Italian made Melaleuca, you can use Indian flying cake instead, but the crispness is poor! 2. It's best to use curry powder, because after frying, the oil will be very fragrant. Curry blocks on the market are not very sticky, and they don't feel fragrant in the mouth.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: Curry

Chinese PinYin : Ka Li Niu Rou Cui Su Jiao