Beef Stew on Fire
1.
Prepare the ingredients you need, and cut the cooked meat into minced meat to control the moisture. You don't need to chop it too badly. Keep some beef cubes to increase the taste.
2.
After stewing the beef, pick up the scallion and ginger seasoning, take out 100 grams, clean the old ginger, and chop into minced ginger for later use.
3.
Put the beef stew soup, ground beef, and sweet potato starch in a large bowl, mix and stir evenly with chopsticks.
4.
Put 600 grams of water in the pot, add sesame oil, cooked oil, and ginger, stir evenly, and bring to a boil.
5.
Pour into the starch paste of minced meat that has been stirred in step 3, turn to medium-to-low heat, and stir quickly evenly. Don't be lazy, keep stirring with a spoon, otherwise sticky bottom and sticky pan will appear.
6.
After about three or four minutes of stirring, the starch paste will gradually change from white to transparent, and become more and more viscous. Continue stirring for 3 minutes until it has solidified into a dough.
7.
Put it out after turning off the heat, put it in a greased, clean container, preferably in a fresh-keeping box with a lid, put it in a steamer, turn to medium heat and steam for 20 minutes after high heat. Take it out and let it cool before use, or cover it with plastic wrap and put it in the refrigerator for 3 hours and then take it out and slice it.
Beef stew is ready
8.
The next step is to make fire. Prepare the ingredients you need. Pour 500 grams of flour into the basin, add 270 grams of water and 30 grams of edible oil, mix with chopsticks and knead it into a dough. Let it rest for 5 minutes and knead it again to become a smooth dough. Cover Put the lid on and let it rest for 30 minutes.
9.
Making shortbread is very simple. Put 50 grams of flour in a clean bowl, add 70 grams of cooked oil, and mix well to form a thin bowl of shortbread.
10.
Take out the awake dough, put it on the chopping board, sprinkle it with flour to prevent stickiness, knead it, and roll it into a large long oval thin dough sheet. Use a brush to apply the thin pastry that has just been adjusted, spread it evenly, and then spread it on the pastry. Sprinkle a layer of flour evenly on the surface, not too much.
11.
Carefully roll it up from top to bottom or bottom to top, pinch the edges tightly, and roll it tightly so as not to fall loosely. The thickness of a small rolling pin rolled into a dumpling wrapper is about 80 grams each.
12.
Take out a small potion and roll it from the middle to the sides with a small rolling pin to grow tongues
13.
Fold the left side up to one third, and then fold it over from the right side to form a three-folded dough sheet.
14.
Turn the direction and roll it out again. It was three-folded just now, but this time it was folded in half. Roll out a small part of the side, that is, the dough piece at a time of three minutes.
15.
Fold the small part that was just rolled back upwards, cover two-thirds of the dough sheet, and roll it out again to make a rectangular dough sheet with a width of about 7cm and a length of about 15cm. If the shape is not very good, you can stretch it with your hands, pull it, and organize it into a good-looking rectangle.
16.
The fired slab is ready, and the other doughs are also made in sequence, and the surface is covered with plastic wrap to prevent drying and dehydration.
17.
Heat the pan without putting any oil. Put in two slabs on the fire, close the lid, open the lid after 2 minutes, apply a proper amount of cooking oil with a brush, turn over, and then brush a layer of oil to make golden brown on both sides. Put the pot on the plate. The other fired slabs are done in sequence.
18.
Our fire slabs are all ready, the next step is to assemble it, it is even simpler, burn the fire from the long side, use a knife to cut the opening, take out the finished stew, cut into slices or cut into small pieces It's okay, you just like it, just put it in the fire.
