Minced beef and carrot pie(niu rou hu luo bo si xian bing )

Minced beef and carrot pie

Introduction:

"Carrot is a good thing, but it's not very popular in our home. Let's use it as stuffing. It's delicious with a bowl of hot spinach, seaweed and egg soup."

Production steps:

Step 1: prepare the ingredients.

Step 2: warm the flour and water to form a dough, wake up for 30 minutes, and form a three smooth dough. In the process of waking up, you can mix with stuffing.

Step 3: add all the ingredients mentioned in the accessories to the beef filling.

Step 4: mix well with chopsticks in one direction, and add appropriate amount of water in several times.

The fifth step: carrot shredded, add meat stuffing in a batch, mix well, and mix the salt in the second time, and mix it into a relatively thick stick.

Step 6: take proper amount of dough and roll it into a round skin.

Step 7: add the right amount of filling.

Step 8: make a bun.

Step 9: press mouth down into a round cake, try to be thinner, but don't miss it.

Step 10: hot pot, add a little oil, low heat, put in the pie.

Step 11: fry until both sides turn yellow, add a little water, cover and simmer.

Materials required:

Beef stuffing: right amount

Carrot: right amount

Flour: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Cooking wine: moderate

Oyster sauce: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

White pepper: right amount

Five spice powder: appropriate amount

Salt: right amount

Sugar: right amount

Note: 1, don't look down on two carrots, wipe into a big bowl of silk, divided into stuffing, good mix; 2, after adding shredded carrots, don't forget to put salt, this pie carrot more than meat, then forget to put salt, the result I won't say ha; 3, fried with water when the way, out of the pot after the skin is relatively soft.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Hu Luo Bo Si Xian Bing