Beef Pie
by I have dried shrimp
Favorite
Difficulty
Easy
Time
30m
Serving
2
I haven't made pie for a long time. This time, the whole beef filling is a pie! I happened to buy beef in the morning market, and it was just right to make beef patties! It is necessary to ensure that the pie has a crispy crust and the meat filling is fragrant and juicy. This is to pay more attention to several points in the selection and kneading of the noodles.
First choose the noodles. I usually choose all-purpose flour when making this staple food. Let’s talk about making noodles. As the saying goes, "soft noodles, hard noodle soup, and dumplings that are neither soft nor hard." This sentence means that when making noodles, soften the noodles and make pancakes. One point is suitable for making noodles, and the noodles for making dumplings are not too soft or too hard. In fact, the so-called softness and hardness are all controlled by the amount of water. If the water is more, the dough has more moisture and more water content, then the dough will be softer. On the contrary, when the water content is less, the water content of the dough is low, and the dough will become hard. This kind of hard dough is suitable for making noodles!
If you pay attention to those who buy pancakes in the vegetable market, you will find that the soft noodles bought on the chopping board will spread out quickly, indicating that the water content of the dough is very large, and such pancakes are very soft. So I added a lot of water to the beef pie and noodles this time. After frying it, the pie crust will be crispy on the outside and tender on the inside. It’s no problem for the elderly to eat.
Let’s talk about the filling. The easiest way to adjust the beef filling is to pump water, clockwise to pump water, which is to pump water into the meat filling in one direction, so that the meat filling will be whipped and the pulp will wrap the juice. The meat filling will be tender and juicy when it is eaten. Of course, the water can be pepper water or green onion ginger water. This will not only pour the juice into the meat filling, but also give the meat a taste. As long as you master these two basic methods to make beef pie, you will not be far from making a delicious beef pie.
The outer skin is crispy, and the mouthful is full of fragrant meat fillings, which are seven minutes thin and three minutes fat and more watery; in addition, you must clean up the fine crumbs of the electric baking pan in time!
First choose the noodles. I usually choose all-purpose flour when making this staple food. Let’s talk about making noodles. As the saying goes, "soft noodles, hard noodle soup, and dumplings that are neither soft nor hard." This sentence means that when making noodles, soften the noodles and make pancakes. One point is suitable for making noodles, and the noodles for making dumplings are not too soft or too hard. In fact, the so-called softness and hardness are all controlled by the amount of water. If the water is more, the dough has more moisture and more water content, then the dough will be softer. On the contrary, when the water content is less, the water content of the dough is low, and the dough will become hard. This kind of hard dough is suitable for making noodles!
If you pay attention to those who buy pancakes in the vegetable market, you will find that the soft noodles bought on the chopping board will spread out quickly, indicating that the water content of the dough is very large, and such pancakes are very soft. So I added a lot of water to the beef pie and noodles this time. After frying it, the pie crust will be crispy on the outside and tender on the inside. It’s no problem for the elderly to eat.
Let’s talk about the filling. The easiest way to adjust the beef filling is to pump water, clockwise to pump water, which is to pump water into the meat filling in one direction, so that the meat filling will be whipped and the pulp will wrap the juice. The meat filling will be tender and juicy when it is eaten. Of course, the water can be pepper water or green onion ginger water. This will not only pour the juice into the meat filling, but also give the meat a taste. As long as you master these two basic methods to make beef pie, you will not be far from making a delicious beef pie.
The outer skin is crispy, and the mouthful is full of fragrant meat fillings, which are seven minutes thin and three minutes fat and more watery; in addition, you must clean up the fine crumbs of the electric baking pan in time!
