Have not eaten beef pie for a long time, today made several to relieve the craving

Go to the morning market to buy a fresh cow waist nest meat, fat and thin just right, now the beef is 34 pounds, but it's okay, because the pork has risen into a catty of 32 yuan, and then the expensive also have to eat nah, the fall is the "autumn fats", so the time to properly replenish the beef, of course the best choice. The first thing you need to do is to make up for it, and beef is of course the best choice.

First of all, prepare the ingredients:

Fresh beef one and a half pounds (I bought a cow's waist nest meat, fat and thin), onions, onions, thirteen spices, chicken essence, ginger powder, soy sauce, soy sauce, sesame oil, pepper water, flour, salt, sugar.

The first step:

We come to the noodle, 500 grams of flour with the right amount of salt, sugar, add warm water and stir until the noodle flocculent underhand kneaded into a smooth dough, covered with plastic wrap, let the noodle a little bit to wake up, about half an hour.

The second step:

Put the beef into a meat grinder and puree it, pour in the soaked pepper water, thirteen spices, chicken broth, ginger powder, a little soy sauce, soy sauce, and mix well.

The third step: onions, scallions, cleaned and chopped into mince, put into the meat, and then pour a little sesame oil, again stirring evenly, so that the filling is ready.

Step 4:

When the time comes, grease a panel and knead the dough again until smooth, then divide it into small, even-sized portions, knead them, and roll them out with a rolling pin into small cakes.

Put the beef filling into the pastry, turn it around and wrap it up, press it gently with your hands to form a cake, so that a raw pastry is ready, and do the same for the later ones.

Step 5:

Brush the pan with oil, and when the oil is hot, put in the biscuits and brush the surface with a layer of oil, my family has a big pan, so you can put 5 at a time, so you can slowly cook them, cook them until they are golden on both sides, then they are ready to come out of the pan.

Tips:

1, the selection of beef is best when the cow's waist nest meat, fat and thin so that the stuffing is delicious, too thin not fragrant.

2, mixing the meat when adding pepper water one is to enhance the aroma, the second is to remove the fishy, three is so that the meat is more tender, the taste is also good.

3, onions and scallions must buy fresh, otherwise there is onion flavor so that affects the taste, onions do not have to put too much, to be less than onions.

4, mixing the stuffing to put the seasoning first after the oil, because the first oil, then the flavor of the seasoning is blocked outside the oil, not conducive to the flavor of the seasoning.

The beef pie made in this way is really too delicious, the crust is crispy, bite and fall crumbs, you can really hear the sound of click click click click, and then bite the juice of the meat are flowing out, the overall taste is fragrant and not greasy, the beef and onion is more memorable, can not help but eat several in one breath.