1. Put all-purpose flour and warm water into the basin;
2. Use chopsticks to stir into a dough; this dough needs to be particularly soft, softer than ordinary pancake dough, the water absorption rate of flour is different, you can add water gradually;
3. Put a little oil on your hands, knead the dough roughly into a ball, and cover it for at least 30 minutes. The longer it is, the softer and tougher the dough will be, and it will be easier to handle;
4. Cut the beef into pieces and put it in the meat grinder; the beef tenderloin I use is more fragrant with beef with a little fat;
5. Mince beef, then mince two scallions, add salt, black pepper, soy sauce, light soy sauce to the same bowl;
6. Stir in one direction, don’t pour water into the meat; if pure lean meat is too wood, you can add a proper amount of vegetable oil to increase the oiliness;
7. Spread a little oil on the chopping board, put the good dough on the chopping board, don't knead it, roughly divide it into equal portions, and use a basin to hold the water-proof component to evaporate if you don’t use it temporarily;
8. Roll out a dough into a long strip, the thinner and longer the better; grease the dough, and put a large spoonful of meat on one end;
9. Roll and stretch from the side with the meat filling to completely wrap the meat filling in the noodles;
10. At a distance of 30 cm from the end, use the tip of a knife to make thin strips of dough, and continue to roll the stuffed dough forward;
11. Finally, roll into a round cake, with the interface pressed down; the just rolled cake is very flexible, first put aside 饧饧, and complete the others in sequence;
12. All rolled beef patties are made into patties in order;
13. Pour a proper amount of oil in the pan, and place the beef patties in the pan on a medium-low heat throughout the process, fry the bottom surface and set it slightly browned, then turn it over;
14. Bring the bottom to golden brown, turn to low heat, cover the lid, wait until the body of the pie bulges, and then it can be out of the pan, then fry the remaining pie.
Tips:1. The dough is relatively soft, and can only be roughly kneaded into a dough with your hands, otherwise it is too sticky; use chopsticks to stir it into a dough without dry powder, it is very easy to operate after 饧; it is best to use it for 1 hour, the dough Natural tendons, very good toughness;
2. Do not splash water in the meat filling, so as to keep the meat filling in a lump, and it will not produce too much juice during the heating process, which will affect the taste of the crust.
3. The end of the noodles is cut into thin strips and then rolled into rolls. The purpose is to make the noodles crispy through the intricate noodles after frying.
