Meat pie home practices are as follows:

Materials: Beef stuffing raw materials, 500 grams of beef, 1/2 onion, 1 scallion, 20 grams of cooking wine, 20 grams of soy sauce, 10 grams of soy sauce, 4 grams of salt, 10 grams of sugar, 50 grams of green onion and ginger water, 5 grams of pepper powder, pie crust materials, 250 grams of gluten-free flour, 150 grams of water, Salt 3 grams, 10 grams of oil.

Steps:

1, first of all, the beef minced meat, the family has a meat grinder can save a little effort.

2, and then the onion, green onions, also cut into chopped foam standby, the meat mixture of the ingredients are put into the meat.

3, onion and ginger water in advance of the onion and ginger soak 10 minutes can be, add onion and ginger water to add little by little, while adding the clockwise stir, be sure to stir in one direction, otherwise the meat will be very hard.

4, the meat mixture after stirring well in the refrigerator and standby.

5, this time we come to the dough, all the raw materials and dough together into the basin, until the dough kneaded until smooth, and then wake up for 15-20 minutes, after waking up the dough will be more soft and delicate. When the dough is ready, divide it into two parts.

6, first take a copy of the other covered with plastic wrap is still in the basin, the dough with a rolling pin rolled into a rectangle of about 30 into 40 centimeters, to be uniformly thin and thick and to try to roll out a little thinner, but also pay attention to the dough below the sprinkling of hand powder, to prevent sticking to the panel. Then come to the point, the crust with a knife cut four times as shown in the picture, but pay attention to see the center do not cut off, so it looks like the crust was divided into six parts.

7. Then we spread the meat mixture evenly on five pieces of the crust, leaving the top right corner of the piece without filling.

8, after the filling is evenly spread, first of all, cover down the piece of crust without filling, and then pinch the edges of the crust tightly, do not leak out the filling.

9, and then is to seal the edge of the piece to the left side of the reversed 180 degrees, cover the left side of the piece, once again to seal the edge of the crust.

10, at this point we have to fully step one and step two in turn.

11, the rest of the crust once folded, this is to fold a layer of crust layer of filling, a **** 6 layers of crust 5 layers of meat filling lasagna beef patties.

12, remember to seal the crust, try to pinch the seal a little thinner, to avoid cooking the pie because the seal is too thick to cook.

13, the next is to fry the pie, it is best to find a non-stick frying pan a little more oil, the oil temperature of five into the heat of the pie into the pan, frying the pie process should be the whole process of adjusting the small fire, one side of the frying into a golden brown on the reverse frying the other side, remember to turn over in addition to the pie throughout the lid, because the lasagna is thicker, cover the lid of the pan cooked fast.

14, in addition, because the pie crust is relatively thin, turning the action to be a little more gentle, to avoid breaking the skin.

15, fried pie can be cut from the center of a knife into two pieces, you can also cut a cross knife into four pieces, the North generally like to just out of the pan while hot to eat, the pie crust is crispy and crunchy, the filling tender and juicy, but don't burn your mouth to yo! A Chaoshan friend of mine, do not quite understand why people in the north always like to eat while hot, a personal eating habits, a lot of food is not eaten while hot, the crust is not in the crispy will be soft, there may be soup solidified, eat up not as good as just out of the pot, but this eating habits is really different from person to person, some people like to eat cold food, some people like to eat hot food.