Ingredients: 300 grams of flour, 200 ml of warm water, 250 grams of beef stuffing, 2 Beijing onions and white onions.

Seasoning: pepper 1g, ginger powder 1g, salt 3g, soy sauce 15ml, sesame oil 5ml, cooking wine 15ml, chicken juice 5ml, and proper amount of water.

working methods

1, add warm water to the flour, while stirring, break it up into floccules with chopsticks.

2. After kneading the noodles into a ball, turn the basin upside down for 20 minutes.

3. Add pepper, ginger powder, salt, soy sauce, cooking wine (or pepper water instead), sesame oil and chicken juice to the beef stuffing and mix and stir. Slowly add water, stir in one direction while adding, and make minced meat. Add chopped green onion and stir-fry appropriately.

4. Roll the dough into large dough pieces and cut the edges with a knife. Be careful not to cut it off.

5, put the same amount of meat in each area, so that it can be spread evenly in the back.

6. Spread all the meat stuffing on the dough and leave the bottom right corner blank.

7. Fold the white dough in the lower right corner to the left, and then press the dough to the lower left.

8. Then fold the folded lower half upwards.

9. Repeat the previous sequence. Press the right dough to the left, and then press the left dough to the right.

10, fold it again and repeat the previous operation.

1 1. Finally, fold it into a rectangle and gently roll it out with a rolling pin. Pay attention to the uniform force, roll out bit by bit, not too hard.

12, rolled into pie.

13. If the rolled cake is too big to put in the pot, you can cut it and bake it piece by piece.

14, pour a little oil into the pot, add the cake embryo, cover the lid and cook slowly, turning it a few times in the middle.