manufacturing method
1. Slice beef tenderloin, add sesame salt, pepper noodles, onion and garlic for pickling.
2. Spread flour and eggs on beef marinated with seasoning, fry in a frying pan, and finally sprinkle shredded onion and pepper on it.
3. Put the beef patties on the plate with sweet and sour sauce.
Exercise 2
Raw material formula
Hamburg embryo (specially used for making hamburgers, not available in every supermarket, which may be difficult to buy), beef stuffing, lettuce, onion, tomato, eggs, cheese and salad dressing.
Seasoning: salt, cooking wine and black pepper.
Hamburger beef patties
Hamburger beef patties
manufacturing method
1, slice the onion first (remember to cut it in water, or you will cry)
2. Find a convenient container, pour the meat stuffing into it, then add oil (olive oil is the best, of course), eggs, black pepper, salt (you can also sprinkle salt after the meat stuffing is cooked, but put it first for fear that the salt will not be evenly sprinkled), onions and cooking wine (onions and cooking wine can remove the fishy smell of meat), and stir. Remember to stir in the same direction all the time, just like dumpling stuffing. 3. Make minced meat into patties (the same shape as McDonald's Big Mac can be unprofessional and will not affect the taste), then put oil in the pot, add pepper to stir fry after the oil is hot (pepper can be put in the patties to make use of the taste of pepper), then remove the pepper, put the patties in the pot and cover them, and prepare cheese at this time.
4. After the meat pie is fried on one side, turn the pan over, put the cheese on the fried side and cover it to continue.
After a while, both sides are cooked, and the cheese is melted by heating. Turn off the fire for standby.
6. Wash the tomatoes and lettuce, tear the lettuce, and cut the tomato cross section into round pieces.
7. Take out the hamburger embryo, spread the salad dressing on the hamburger embryo, and put the patties, tomatoes and lettuce into the hamburger embryo. Pay attention to salad dressing or cheese on each side.
Exercise 3
Raw material formula [2]
800g of lean beef, 450g of flour, 300g of white sugar, 340g of butter (cut into small pieces), 5 egg yolks, 300g of wine, 2 10/0g of hot water, 90g of seedless raisins, 24g of olive oil, onion115g (cut into fine grains), etc. Black pepper 1.3g, bread 13g (peeled), 4 egg whites, 6 fresh peaches, soy sauce cooking wine and Tian Bo beef extract (E2006)27g. According to the development needs, some special preserved fruits can be added to increase the highlights of the products.
manufacturing method
1. Pickling: Cut beef into small pieces with proper amount of soy sauce and cooking wine, add water to some flour, stir well and then marinate.
2. Chop and mix: after the meat is marinated, take it out, chop it into small pieces, add salt and stir well.
3. Skin making: Put flour, some sugar and butter into a container, then add 4 egg yolks (in stages) and stir well. After the dough is mixed, wrap it in oil-proof paper and freeze it for 30 minutes.
4. Soak: Soak raisins in warm water at 70℃ for 30 minutes, then take them out and drain them.
5. Crushing: Remove the crust and knead it into even crumbs.
6. Slicing: Peel and core fresh peaches and cut them in half.
7. Filling: Put the olive oil into the casserole and heat it over high fire. Add beef to 70% heat and fry until golden brown, with tough teeth but not burnt. Add onion and stir-fry over medium heat until the onion is soft. Then, mix in white wine, sugar, cinnamon, clove, pepper powder, refined salt and black pepper; After boiling, cover and simmer for 25 minutes; Add the treated raisins and mix. Pour into a container and cool to room temperature.
8. Dishing: Take the dough out of the freezer, divide it into two halves, and roll it into two rectangular dough pieces, 30 cm wide, 40 cm long and 0.3 cm thick. Put one slice into a baking tray with a depth of 20-30 cm, and spread butter on the baking tray; Pour the cold meat stuffing evenly on it, sprinkle bread crumbs on the meat pie, then put peaches evenly on the meat pie and cover it with a rectangular dough; The top edge should be lower than the pan 1.2 cm. Pile up the dough with tools and cut off the excess.
9. Baking: First preheat the oven to 192℃. Brush an egg yolk and water on the top of the plate-shaped meat pie, and bake in the oven for 30 minutes. The outer surface is golden yellow. Take the baking tray out of the oven and heat the oven to 220℃.
10. Pour syrup: Beat the egg whites gently in the container to form uniform foam, then add white sugar and Tian Bo beef paste (E2006), continue to stir until the icing becomes hard and shiny, pour the icing on the pie thickly, knead and decorate it, and bake the pie in the oven for 5 minutes again. The icing will turn golden yellow and can be eaten immediately.