Beef Pie
1.
1. Add the flour with yeast and water, first stir it with chopsticks to form a dough, then knead it into a smooth dough, let it stand for 5 minutes and then knead it again, the dough will be smooth and delicate. Cover the lid and let it ferment in a warm place.
2.
The old leaves and yellow leaves of Chinese cabbage are removed, washed twice, soaked in salt water for 5 minutes, and then cleaned with running water to remove a large amount of residual pesticides.
3.
Boil the cabbage in the pot, remove it with cold water, add 1 tablespoon of edible salt and 1 point of cooking oil when blanching the cabbage. The cabbage is tender and green in color and easy to cook.
4.
Add the beef filling with cooking wine, pepper, oyster sauce, light soy sauce, and dark soy sauce. Stir in one direction, then add the chopped green onion and ginger, stir evenly and set aside. No need to add chicken essence, this is already fresh!
5.
Scoop out the cabbage. Squeeze the water, chop it, add it to the beef filling, add an appropriate amount of sesame oil, and stir evenly. Then the filling is adjusted.
6.
After about 40 minutes, the dough is almost fermented. Check the dough. The dough has fermented to 2 times larger than the original, and the inside of the dough has a honeycomb shape, which means it is fermented. If the dough is not fermented enough, extend the time for a while.
7.
Take out the dough, sprinkle a thin surface on the cutting board, force the dough out of the air, and divide it into small doses of any size.
8.
Roll out into round slices
9.
Take a round piece and put it in an appropriate amount of filling, wrap it up like a bun, and pinch it tightly.
10.
Turn it over and press flat.
11.
Heat a flat-bottomed non-stick pan, drain the oil, and turn to medium-low heat. Put the pie dough into the pan, cover it, and turn it over after baking for 2 minutes.
12.
Golden brown on both sides, the pie is ready, ready to be eaten out of the pan and served on a plate!
The very delicious beef patties are ready.
13.
it is done.
Tips:
Be sure to tighten the mouth when filling the meat, otherwise the pie will have soup during the baking process, and there will be dark scum at the bottom of the pot, which will affect the appearance of the pie.
