Beef yuan onion pie hot plate(niu rou yuan cong xian bing tang mian ban )

Beef yuan onion pie hot plate

Introduction:

"There is no need to say more about the benefits of beef, whether it is to supplement strength or improve the body's disease resistance, it has a very good effect. Beef is often eaten in cold winter. It can also warm the stomach. It is a good tonic. Mom and dad like to eat beef yuan onion pie very much. They made soft water smashing noodle pie for them. This time, they tried the hot version. In comparison, the hot version of the pie can be filled with a lot of stuffing, after wrapping thin skin, thick stuffing, bite a mouthful of meat. This kind of small pie, because of its thick filling, tastes richer. Now it has been sold for 5 yuan in porridge shops. Although it's my first time to do it, my parents have a high evaluation. They say it's the same as the porridge restaurant. My parents are willing to praise it ~ ~ I love the combination of beef and Yuancong. The beef becomes fragrant but not smelly, oily but not greasy. Yuancong also becomes sweet. The thin skin and thick meat are really delicious ~ ~ I cook such delicious pies for my dear friends, which makes them feel delicious Let's be patient

Production steps:

Step 1: put flour into the basin, pour in some hot water several times, and stir with chopsticks to make big snowflakes.

Step 2: add a little cold water, mix well and knead into a smooth dough, cover with plastic film for 1 hour.

Step 3: put the beef stuffing into a large bowl, add salt, pepper powder, chicken essence, soy sauce, cooking wine and sugar, and stir evenly in one direction.

Step 4: dice the onion, cut the ginger, put it on the meat, and continue to mix.

Step 5: add oyster sauce, stir well, add the right amount of oil, stir well.

Step 6: sprinkle a little flour on the dough to prevent sticking. Put the dough on the dough and knead it well again. Knead it into long strips and pull it into pieces.

Step 7: press into a round cake.

Step 8: roll out the pie skin.

Step 9: add the right amount of meat.

Step 10: like a bun, finally pull the knot in one's heart and press it into a cake.

Step 11: pour the oil into the frying pan. When the oil temperature rises, close the pie and put it down into the frying pan. Fry it over low heat.

Step 12: fry until one side is discolored, then turn over and fry until the filling is 20% golden yellow. Take it out after it is cooked.

Materials required:

Flour: 350g

Beef stuffing: 270g

Water: moderate

Oil: right amount

Salt: right amount

Pepper powder: 1 / 4 spoon

Chicken essence: 1 / 8 spoon

Soy sauce: moderate

Cooking wine: 1 teaspoon

Sugar: a little

Onion: 150g

Ginger: 2G

Oyster sauce: 1 tablespoon

Note: 1, and noodles with hot water, not boiling water, you can use boiling water and cold water, about 80 degrees. 2. The noodles should be softer than those made by steaming dumplings, and taste better. 3. It's not easy to stir beef stuffing that you buy directly. You can stir it by hand after adding seasoning and beat it several times. 4. In the fifth step, the oil is put to seal the moisture in the meat to make the meat more moist and taste good. The beef itself is easy to produce oil, so the oil should not be too large. 5. When frying the pie, if you fry more, the oil will be reduced. Add more oil to the pan. Turn one side to change color, turn back and forth several times, so that both sides of the oil amount is even, the color will also be uniform coloring.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Niu Rou Yuan Cong Xian Bing Tang Mian Ban