Beef Yuan Scallion Pie
1.
Pour the flour into the basin, slowly pour in the boiling water, stir with chopsticks, so that about nine-tenths of the noodles are stained with the boiling water and form small balls.
2.
Pour cold water on the remaining one-tenth of the flour and stir with chopsticks to form small balls.
3.
Stir all the small dough together and stir well.
4.
Knead evenly into a large dough, smash into the dough with the back of your fingers dipped in warm water, and soften the dough.
5.
Smash until the dough is in a semi-liquid state, just grab a sticky piece.
6.
Knead the dough, dip a little oil, spread the surface of the dough evenly, let it stand for more than 2 hours (preferably 12 hours).
7.
Put about 60 grams of oil in the wok, add pepper and aniseed on low heat, sauté until fragrant, drain the oil, and let cool.
8.
After the ginger is scattered, soak it in a half-small bowl of cold water for 10 minutes. Beat the soaked ginger water into the meat several times, and stir in one direction until it is even.
9.
Add salt, pepper powder, sugar, cooking wine, light soy sauce, and stir well.
10.
Wash the onion, cut into a few large pieces, rinse with cold water several times, then cut into silk, and chop into dice.
11.
Put the diced onion into the basin and mix well with the meat filling. Pour in the fried pepper and aniseed oil and stir well.
12.
Add sesame oil and stir well.
13.
After the frying pan is hot, pour an appropriate amount of oil into the low heat. Put a little bit of cold oil in your hand, pick up a small piece of 饧好面, spread it in your palm, and put an appropriate amount of meat filling.
14.
Lift up the dough like a bun, wrap the meat, and remove the excess dough.
15.
Fold it down into the frying pan, and gently press with the back of your fingers to flatten it into a round cake. Fry until the bottom is transparent, then turn over and fry.
16.
Fry a few times, fry until golden on both sides, and the meat is well cooked and served.
Tips:
1. When the dough is smashed into the water, use the back of your finger to dip in the water a little bit to avoid too much dough and too thin.
2. Oiling the surface can prevent the dough skin from drying out. It is recommended that the noodles time is 12 hours, and the taste is better.
3. No matter what you put in the stuffing, always stir in one direction so that the meat will be strong. Sugar and light soy sauce are for flavor, just add a little.
4. When making pie, put some oil on your hands to prevent the crust from sticking to your hands. After a few wraps, apply a little more when the oil is less. If you are afraid that the oil will splash when you press the round cake in the pan, press it into the pan before putting it into the pan.
5. The amount of oil in pancakes is more than that in stir-frying, so the pancakes are delicious. If the amount of soldering is large at one time, add it after the oil is low in the middle.
