Beef Patties-delicious, Juicy and Delicious
1.
Prepare the fillings.
2.
Add the beef to the water, beat clockwise, then add soy sauce, salt, cooking wine, and pepper. Continue to beat hard, add sesame oil, stir well and put in the refrigerator for later use.
3.
Dice the onion, cut the green onion, and ginger with a ginger board to make a puree, pour it into the meat, and stir evenly.
4.
Pour in a spoonful of salad oil and mix well.
5.
Add the flour into the boiling water and stir to form a flocculent shape. Add cold water to alive into a dough. Cover with plastic wrap and let it stand for 20 minutes.
6.
Knead the dough into a long strip of uniform thickness, divide it into evenly sized dough, and press it flat. (I cut into 11 pieces)
7.
Take a dough and roll it round.
8.
Pack the stuffing.
9.
After the dough is glued a circle, return to the original point and seal.
10.
The sealed part of the wrapped pie can be pressed on the flour and gently flattened.
11.
Put two spoons of salad oil in the pan, put the pie in the pan, and slowly fry the pie over medium-low heat until golden brown.
Tips:
1. Try to use fat and thin meat fillings, which will taste smooth and juicy.
2. Adding beef minced onion will have a special freshness effect.
3. The onion should be diced, the ginger should be ground into a puree with a ginger board, and the green onion should be cut into chopped green onions to achieve a more delicate bond with the meat.
4. Beef patties are based on beef filling and basically do not add other vegetarian dishes. In order to prevent the beef from drying out, the steps of fetching water are very important. After beating the water, the meat is sticky and the color becomes lighter.
