Beef Pie
1.
Mix the meat, add salt and stir in one direction, add the broth in three times, stir in one direction, then add light soy sauce, cooking wine, pepper, and mix well. Finally, pour in sesame oil, cover with plastic wrap and store in refrigerator.
2.
The yeast is dissolved in water and left for five minutes. The flour, sugar, yeast, and water are mixed into a dough and knead into a smooth dough.
3.
Leave in the refrigerator to ferment for 8 hours, then take out the dough to exhaust.
4.
Divide the dough into 10 equal parts and round.
5.
Mix the chopped green onion with a tablespoon of salad oil, mix it with the meat, and mix well to make a filling.
6.
Roll out the dough, thick in the middle and thin on the sides, and wrap it in the meat.
7.
Pinch the mouth tightly with the bun technique.
8.
With the mouth down, squeeze the dough with your hands, spray water on the surface, and sprinkle with sesame seeds.
9.
In the pan, pour the salad oil and drain the dough.
10.
Fry on medium heat until the cakes are golden brown, pour in a little water, cover, simmer until the water is dry, open the cover, dry fry for a while, then it will be out of the pan.
Tips:
Beef is lean. Adding some pork can neutralize it. In fact, adding more fat pork should feel better.
Onions go well with beef, very fragrant and juicy.
If you like the darker meat, add some soy sauce.
If there is no broth, you can directly use water instead.
The dough can also be used in a hot plate without fermenting, but the taste will be slightly harder. Like me, this one that likes soft mouth is worth trying.
