1. Cut green onion and ginger into sections, beat loosely with a flat knife, and soak in boiling water until the water is cool;
2. Strain out the green onion and ginger, add the yellow sauce and sesame paste, stir well and set aside;
3. Chop beef into fillings (of course you can also buy ready-made meat fillings),
4. Add ginger, dark soy sauce, five-spice powder, thirteen spices and salt, and mix well in the same direction;
5. Add a small amount of green onion ginger sauce water several times, and keep whipping in the same direction until the tendons are strengthened;
6. Add eggs
7. Still in the original direction, after stirring evenly, cover with plastic wrap and put it in the refrigerator for more than 2 hours;
8. Before wrapping, evenly sprinkle the chopped chives on the surface of the meat filling.
9. Add cold water to the flour and stir it into a snowflake shape;
10. Knead again to form a dough, cover with a damp cloth and wake up for 30 minutes;
11. Next, roll into a dough with a thicker middle and thinner edges;
12. Pack the stuffing, try to pack as much as possible, at least not less than the weight of the dough;
13. First wrap it into a bun shape;
14. With the mouth facing down, hold the buns in both hands, turn them into the buns, and harvest them to the desired thickness.
15. Heat up a pan, add a proper amount of cooking oil, spread the bottom of the pan, and put in the cooked cake dough on low heat, with the closing side facing up;
16. Turn it over after it burns to the surface
17. After the other side is heated, you can add a little boiled water, add a lid and simmer for a while;
18. After the water has boiled dry, turn it over again, turn it over again... until both sides are golden and crispy. Finally, stand up the pie along the edge of the pan, line up and piping, so that the surrounding becomes golden and crispy.
Tips:1. The ratio of skin to stuffing: 1:1. Even more stuffing, otherwise it will not meet the requirement of thin skin and big stuffing;
Second, the ratio of noodles to water: 5:3-3.5. If you want to pack more stuffing, the dough should be softer, so soft as the earlobe; soft, and have a certain degree of gluten, otherwise it will show the stuffing, so it needs to be kneaded and sober;
Third, add flavor to the stuffing: add some yellow sauce and tahini. Add the yellow sauce and sesame sauce to the scallion and ginger water to make the filling to fully bring out the aroma of the meat. Compared with other pies, it is unique;
Fourth, add eggs to the filling to make it easier to hold the filling into a ball;
5. The prepared fillings should be refrigerated to make the fillings more viscous and firm when wrapped, making it easier to get out of shape;
Six, add chopped green onion before the bag, and the chopped green onion does not need to be mixed, just match the bag with the meat filling, the green onion will not leak out, and the green onion will remain green after being cooked;
Seven, it is made into a door nail shape, which is small and thick, with a diameter of 4 to 5 cm and a thickness of 1.5 to 2 cm. Therefore, when shaping, instead of flattening it like other pies, it's instead of putting it in;
Eight, when pancakes are baked and steamed, you have to add water, which is a bit like pan frying. Otherwise such thick pie will not be cooked.
