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Pure beef patties home cooking
Red chili pepper, beef tenderloin, flour, egg, sesame salt, soy sauce, soybean oil, vinegar, green onion, garlic, pepper, shredded chili.

Making process

1, cut the beef tenderloin into thin slices, and then put sesame salt, pepper, scallions, garlic marinade.

2, in the seasoning marinated beef rubbed with flour and egg, fried, and finally topped with shredded green onion and pepper .

3, put the beef patties on a plate and serve with sweet and sour sauce.

Practice Editor

Practice 1

[1]

Beef patties

Beef patties

Red chili pepper 5g, beef tenderloin 500g, flour 20g, 1 egg, sesame salt 3g, soy sauce 10g, soybean oil 10g, vinegar 5g, scallion 10g, garlic 5g, pepper 0.5g, shredded chili 1g

Method of Preparation

1, cut the beef tenderloin into thin slices, and then marinate in sesame salt, pepper, green onion and garlic.

2. Rub the beef marinated with seasoning with flour and egg, put it into a skillet and fry it, and finally top it with shredded green onion and pepper.

3. Put the beef patties on a plate and serve with the sweet and sour sauce.

Practice 2

Recipe for Ingredients

Burger embryo (specially used to make burgers, not available in every supermarket, it may be difficult to buy), beef patty, lettuce, onion, tomato, egg, cheese, salad dressing.

Seasoning: salt, cooking wine, black pepper

Beef patties

Beef patties

Making method

1, first of all, the onion chopped (remember to put in the water to cut Oh, or runny is not good!)

2, find a convenient container (such as a large bowl, huh!) Pour the meat mixture, then add oil (preferably olive oil, of course), eggs, black pepper, salt (you can also sprinkle salt after the meat is cooked, but I'm afraid that the salt is not evenly spread so put it first), onions, wine (onions and wine can remove the odor of the meat) and stir. Remember to keep stirring in the same direction as the dumpling filling! 3, the meat mixture into a meatloaf (and McDonald's Big Mac-like meatloaf, the shape can not be so professional, does not affect the texture), and then put the oil in the pan, oil is hot, add peppercorns popping (in order to take advantage of the flavor of the peppercorns, if there is a peppercorn powder can be put in the meat mixture), and then remove the peppercorns, will be meatloaf into the pot to cover the lid of the pot at this time to prepare the cheese.

4, the meatloaf side of the frying well, open the pot to flip, and put the cheese on the side of the frying well facing up, cover the pot to continue.

5. In a few minutes, both sides are cooked, and the cheese is melted by the heat, so turn off the heat and set aside!

6, the tomatoes and lettuce wash, lettuce torn, tomato cross-section cut into round pieces.

7, take out the burger embryo, the salsa on the burger embryo, the patty, tomato, lettuce in the burger embryo, pay attention to make each side can have salsa or cheese, success!

Method 3

Recipe [2]

800g lean beef, 450g flour, 300g sugar, 340g butter (cut into small slices), 5 egg yolks, 300g wine, 210g hot water, 90g raisins (seedless), 24g olive oil, 115g onion (chopped), 2.5g ground cinnamon, 1.5g ground cloves. Clove powder 1.5g, pepper powder 3g, salt 9g, black pepper 1.3g, bread 13g (remove the skin), egg green 4, fresh peaches 6, soy sauce, cooking wine, Tianbao Beef Soak (E2006) 27g. According to the needs of the development, you can add some special preserved fruits, to increase the product highlights.

Method of production

1. Marinade: cut the beef into small pieces with soy sauce, wine appropriate amount, part of the flour add 110g of water and mix well, marinated in flavor.

2. Chopping and mixing: after the meat is marinated and fished out, chop it into small meat particles, add salt and mix well.

3. Crust: Mix flour, some sugar and butter in a container, then add 4 egg yolks (in batches) and mix well, wrap the dough with greaseproof paper and refrigerate for 30 minutes.

4. Soak: Soak the raisins in 70℃ warm water for 30 minutes, remove and drain.

5. Crumbing: Remove the crusts from the bread and roll into even crumbs.

6. Cutting: peel, core and cut fresh peaches into quarter halves.

7. stuffing: in a casserole dish in olive oil over high heat, seventy percent of the heat to add the beef fried until golden brown, teeth bite tough and not burnt, add onions to change the medium heat to fry until the onions become soft; then, stir in white wine, sugar, cinnamon, cloves, sharp pepper, fine salt, black pepper; boil and cover, change to simmer for 25 minutes; add the processed raisins to the mix. Pour into a container and cool to room temperature.

8. To assemble: take the dough out of the freezer, divide it in half and roll out into two rectangular sheets 30 centimeters wide, 40 centimeters long and 0.3 centimeters thick. Put one piece into a 20-30cm deep baking dish, butter the dish; pour the cold meat mixture evenly over it, sprinkle breadcrumbs over the top of the meatloaf, then arrange the peaches evenly over the meatloaf, and cover the leading piece of rectangular dough with it; the top edge should be 1.2cm below the mouth of the dish, and use a tool to build up the dough and cut off the excess.

9. Bake: First preheat the oven to 192 degrees Celsius. Brush the top layer of the loaf with one beaten egg yolk and water. Bake in the oven for 30 minutes, until the outside surface is golden brown, remove the baking sheet from the oven and heat the oven to 220°C.

10. Frosting: In a container, lightly beat the egg whites with a whisk until uniform foam forms, then add the sugar and Tempranillo Beef Dip (E2006) and continue to beat until the frosting is stiff and glossy. Pour the frosting thickly on top of the tart, knead and decorate it, place the tart back into the oven and bake for 5 minutes until the frosting is softly golden brown and ready to serve immediately.