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

Method of preparation

1, cut the beef tenderloin into thin slices, 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

Method of preparation

1, first of all, the onion chopped (remember to put in the water to cut Oh, or tears will not be good)

2, find a convenient container, the meat mixture poured in, and then add oil (of course, it is best to be olive oil), eggs, black pepper, salt (you can also meat). 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 patty (and McDonald's Big Mac-like patties, the shape can not be so professional, does not affect the texture), and then put the oil in the pot, oil hot, add pepper popping (in order to take advantage of the flavor of pepper, if there is pepper powder can be placed in the meat mixture), and then remove the pepper, the patty will be put 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, tomatoes cut into round slices cross-section.

7, take out the hamburger embryo, the salsa on the hamburger embryo, the meat patty, tomato, lettuce in the hamburger embryo, pay attention to make each side can have salsa or cheese.

Practice 3

Recipe [2]

Lean tender beef 800g, flour 450g, sugar 300g, butter (cut into small slices) 340g, egg yolks 5, wine 300g, hot water 210g, seedless raisins 90g, olive oil 24g, onion (chopped) 115g, cinnamon 2.5g, ground cloves 1.5g. 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: In a container, mix flour, some sugar and butter, then add 4 egg yolks (in small portions) and mix well. When the dough is ready, wrap it in greaseproof paper and refrigerate it 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 on a low fire 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 20-30 centimeters deep baking dish, butter the baking dish; pour the cold meat mixture evenly on top, sprinkle bread crumbs on top of the meatloaf, then arrange the peaches evenly on the meatloaf, and cover the leading piece of rectangular dough sheet on top; the uppermost edge should be lower than the disk mouth by 1.2 centimeters, and use a tool to build up the dough together, and cut off the excess part.

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 tray 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 pie, knead it and decorate it. Put the pie back into the oven and bake it for 5 minutes for the frosting to soften into a golden brown color, and serve it right away.