Beef and onion pie(niu rou yuan cong xian bing )

Beef and onion pie

Introduction:

"Once cooked, Yuancong turns from pungent to sweet and slightly spicy. After neutralization with meat, Yuancong also alleviates the greasiness of meat and becomes more fragrant. Beef and scallion match perfectly. The smell of beef is wiped away by seasoning and scallion, leaving only the smell of meat. The thick meat tastes peaceful, accompanied by the slight sweetness of onion, and the crisp outside and soft inside cake skin match. It's really delicious. "

Production steps:

Step 1: pour the flour into the basin, slowly pour in the boiling water, stir with chopsticks, so that about nine tenths of the flour is soaked in the boiling water to form a small ball.

Step 2: pour cold water into the remaining tenth of the flour and stir with chopsticks to make it into a small ball.

Step 3: mix all the small dough together.

Step 4: knead well into a large dough and smash it into the dough with warm water on the back of your fingers to soften it.

Step 5: Smash until the dough is in a semi dilute state, and grab a sticky piece.

Step 6: knead the dough evenly, dip in a little oil, wipe the surface of the dough evenly, and let it stand for more than 2 hours (preferably 12 hours).

Step 7: put about 60 grams of oil in the frying pan, low heat, add pepper, large ingredients, stir fry until fragrant, drain out the oil and let cool.

Step 8: soak ginger in half a small bowl of cold water for 10 minutes, put the water soaked in ginger into the meat several times, and stir in one direction.

Step 9: add salt, pepper powder, sugar, cooking wine, soy sauce, mix well.

Step 10: wash the onion, cut it into large pieces, rinse it with cold water for several times, then cut it into shreds and dice it.

Step 11: put the diced onion into the pot and mix well with the meat. Pour in the oil of fried pepper and large ingredients and stir well.

Step 12: add sesame oil and mix well.

Step 13: after the frying pan is hot, pour in the right amount of oil and lower the heat. Wipe a little cold oil on your hands, pick up a small piece of the noodles, spread it in your palm, and put in a proper amount of meat.

Step 14: lift the dough up like a bun, wrap the meat and remove the extra dough.

Step 15: close the mouth, put it down into the frying pan, and gently press it with the back of your fingers to make a round cake. Fry until the bottom is transparent, then turn over and fry.

Step 16: turn and fry several times until both sides are golden. The meat is well cooked and served.

Materials required:

Flour: 500g

Beef stuffing: 400g

Onion: 200g

Water: moderate

Oil: right amount

Salt: right amount

Chinese prickly ash: 2 teaspoons

Large material: 2 pieces

Ginger: 15g

Chinese prickly ash powder: 1 / 8 spoon

Sugar: a little

Cooking wine: 2 teaspoons

Soy sauce: moderate

Sesame oil: 2 teaspoons

Note: 1, when the dough into the water, with the back of your fingers dipped in water a little bit into, so as to avoid too many face too thin. 2. Applying oil on the surface can prevent the dough from drying out. It is suggested that the time of noodle making should be 12 hours, and the taste is better. 3. No matter what you put into the stuffing, always stir in one direction, so that the meat will be strong. White sugar and soy sauce are used to improve taste. Just put a little. 4. Put some oil on your hands to prevent the crust from sticking to your hands when you pack the pie. When the oil is less, put more oil on it. If you are afraid of oil splashing on your hands when pressing round cakes in the pot, press them into cakes on your hands before putting them into the pot. 5. When making pancakes, the amount of oil should be more than when cooking, so that the oil pancakes are delicious. If the amount of a brand more, less oil to add after the midway.

Production difficulty: Advanced

Technology: decocting

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Niu Rou Yuan Cong Xian Bing