Fragrant beef cake(piao xiang niu rou bing )

Fragrant beef cake

Introduction:

"There's still some beef stuffing left in the fridge. I think it's getting cooler and cooler. Let's add some heat to our body. We'll have a delicious beef pie with the fragrance of the wind. We'll add rich seasonings to the beef stuffing, and then beat the stuffing with pickled pepper water. The pepper water is fully injected into the beef stuffing, which not only ensures the freshness of the beef stuffing, but also removes the smell of the beef, The dough should be soft, and the beef stuffing should be wrapped in it. Then it should be fried in a frying pan until both sides are golden. The dough should be scorched on the outside and tender in the inside. One mouthful should go down. It's very fresh and tender. One word is fragrant! "

Production steps:

Step 1: knead the flour into a slightly soft dough with warm water and cover with plastic wrap for 30 minutes.

Step 2: add cooking wine, soy sauce, soy sauce, oyster sauce, soybean paste, white pepper, salt, sugar, monosodium glutamate and sesame oil to the meat filling, stir well and marinate for 20 minutes.

Step 3: cut the onion and ginger, put them into the meat filling and stir well.

Step 4: put Chinese prickly ash in a bowl, add appropriate amount of water, soak for 20 minutes, stir the water with Chinese prickly ash evenly into the beef stuffing.

Step 5: divide the dough into four parts. Take one of them, roll out a long round piece, and spread the meat evenly on the dough.

Step 6: fold a piece of dough slab into a 2-inch-wide, four fold dough cake.

Step 7: hold the two ends of the seal, and then fold in, gently press the dough down with your hand, but do not use a rolling pin to roll flat, so as to avoid the meat and green onion inside to puncture the dough.

Step 8: pour a little oil into the pan, heat it over medium heat for 10 seconds, change the dough into low heat, and fry both sides until golden.

Step 9: water twice on both sides.

Step 10: cover the pan and fry until the water is dry (so that the meat stuffing inside can be cooked thoroughly), then make the remaining dough and meat stuffing in turn.

Materials required:

Beef stuffing: 500g

Medium flour: 270g

Onion powder: appropriate amount

Ginger powder: appropriate amount

Salt: right amount

Sugar: right amount

White pepper: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Soy bean paste: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: 1. When mixing noodles, water should be added in several times, otherwise it is difficult to master the proportion of water and noodles. 2. When frying the meat pie, you need some water, cover it with a small fire and fry it until the water is dry, so as to ensure that the meat stuffing can be fully cooked. 3. When frying two side meat cake, add proper amount of cooking oil. After the water is dry, fry it for a while to make the appearance of meat cake crispy.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: onion

Chinese PinYin : Piao Xiang Niu Rou Bing