The combination of Chinese and Western(zhong xi he bi qun ying hui cui )

The combination of Chinese and Western

Introduction:

"It's a combination of Chinese and Western cuisine. Chinese style fried minced meat pancakes with Western vegetable salad, pancakes, meat and vegetables, both main and non-staple food, nutrition and health, absolutely perfect combination. The beef stuffing is slightly spicy, the cabbage and xinlimi radish are crisp and delicious, and the taste is excellent after rolling pancakes. "

Production steps:

Step 1: add boiling water to flour.

Step 2: mix into a soft dough, cover with plastic wrap and set aside for 20 minutes.

Step 3: knead the dough into strips.

Step 4: pull into a small dose.

Step 5: press flat.

Step 6: Brush vegetable oil on one side of each preparation.

Step 7: then overlap the oily side of the two formulations (you can make two cakes at a time, and you can roll them one by one if you are too troublesome).

Step 8: press flat.

Step 9: roll it into pancake shape.

Step 10: bring water to a boil in the steamer, put the rolled cakes into the steamer, cover them and steam them (roll one into the steamer, put one into the steamer, wait until the next one is rolled, then take out and steam the next one).

Step 11: make all the cakes in turn, then uncover them into 2 pieces.

Step 12: uncover the cake.

Step 13: pour a little vegetable oil into the frying pan, add chopped millet and pepper and saute until fragrant.

Step 14: add beef stuffing and stir fry.

Step 15: then add soy sauce.

Step 16: stir fry until the beef is fragrant and set aside.

Step 17: shred cabbage and carrot, mix well with salad dressing.

Step 18: put the fried beef stuffing and vegetable salad into the pancake.

Step 19: roll up and eat.

Materials required:

Beef stuffing: 200g

Cabbage: 100g

Xinlimi radish: 100g

Flour: 150g

Millet pepper: right amount

Boiled water: appropriate amount

Salad dressing: right amount

Yipinxian soy sauce: 1 tablespoon

Vegetable oil: right amount

Note: Tips: when stir frying minced meat, warm the oil in a hot pan. It's better to use a little vegetable oil to mix the meat stuffing in advance, otherwise it's easy to get pimples and affect the taste. It's better to choose the part of cabbage, which will have a better taste. The thinner the cake is, the better. You can also put the cake into a pan to cook it, but the steamed cake is softer.

Production difficulty: ordinary

Process: others

Length: 20 minutes

Taste: other

Chinese PinYin : Zhong Xi He Bi Qun Ying Hui Cui