Beef Melaleuca
1.
Add 500 grams of flour to 280 grams of water and knead it into a smooth dough. It will be rough at first, but it will be smooth and soft after a quarter of an hour. Put the lid on and let it sit for 30 minutes.
2.
Start making stuffing. Add the beef filling with oyster sauce, light soy sauce, dark soy sauce, cooking wine, pepper water, and stir evenly in one direction to increase the strength of the meat. The beef filling is tender and juicy, and it will form a dough after being cooked. Finally, add sesame oil and chicken powder and stir well, and the beef filling is ready
3.
Wash the leeks first. Wash them twice, then put them in clean water, add 1 tablespoon of edible salt to soak for 5 minutes, and then wash them twice. This will effectively remove the residual pesticides and the leeks will be cleaned.
4.
Cut the leeks into small pieces, pour in an appropriate amount of edible oil and mix well, so as to effectively prevent the leeks from getting out of the soup. Then mix well with beef filling, remember to stir in one direction. Just mix in all the leeks, don't over-stir.
5.
Take out the dough, divide it into several small doughs as needed, take out a roll into a rectangular slice, roll it out as thin as possible, and cut three knives up and down, as shown in the figure.
6.
Spread the beef and chive filling evenly over the noodles, as thin as possible.
7.
Fold up the middle of the right side first, fold the top piece down to cover the middle, and fold the bottom piece up to cover.
8.
Fold it to the left, then fold the top piece down, and similarly, fold the bottom piece up.
9.
Repeat this way, and finally fold it into a square, roll it out a little thinner, it will not be easy to mature if it is too thick.
10.
Heat a flat-bottomed non-stick pan to heat and release the oil, or use an electric baking pan to heat and release the oil. Put the dough into the pan, cover the lid, and sear golden on both sides, cut into pieces from the pan, and serve on a plate.
11.
Layers.
Tips:
Leek is a vegetable that is prone to residues of pesticides. To ensure safety, it must be washed carefully. After the leeks are chopped, mix well with cooking oil, so that the oil can fully cover the leeks, which can effectively prevent the leeks from leaving the soup.
