# Fourth Baking Contest and is Love to Eat Festival# Crispy Beef Rolls

Name: # Fourth Baking Contest and is Love to Eat Festival# Crispy Beef Rolls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g beef inside; 2 sheets Original Indian Flying Cake; Some ginger; 0.5g Sugar; 1g salt; 5ml Water starch; 1/2 tsp Beef gravy; a little White pepper; 10g Flour; Some Chopped green onions; a little Egg liquid

by Little blessing

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Indian fly cake was originally a staple food, but its oily content makes it greasy to eat, and it is not very healthy. So I use it as a staple ingredient, and use it with beef filling to make a quick delicacy in breakfast: crispy beef rolls. Look at my breakfast: oatmeal, date puree mushroom buns, eggs, crispy beef rolls are "the emperor" Breakfast" Ah! "

# Fourth Baking Contest and is Love to Eat Festival# Crispy Beef Rolls

1. Soak the chopped green onion and ginger in a little water for half an hour

# Fourth Baking Contest and is Love to Eat Festival# Crispy Beef Rolls recipe

2. Pour the green onion and ginger water into the meat filling and beat it up.

3. Season with salt, sugar, pepper, and beef gravy.

4. Put the flying cakes in the freezer compartment of the refrigerator in advance to thaw.

5. Sprinkle a little dry flour on the chopping board (to prevent sticking) and roll it out with a rolling pin.

6. Brush the water starch evenly on the pie slices to prevent the meat from leaking.

7. Spread the mince evenly on the pie slices.

8. Roll up the pie slices and brush the surface with egg wash. After preheating the oven at 180 degrees for ten minutes, put the meat rolls in the oven and bake for 15 minutes.

9. Cut the roasted beef roll into sections.

10. Isn’t it nice to put it on the table?

11. Eat it as a side dish for breakfast without feeling very greasy.

Tips:
Using oyster sauce instead of beef juice is also very delicious; beef filling is relatively thin. When whipping, adding onion and ginger water can remove the fishy taste and increase the tenderness of the meat.