Beef carrot pie
By VicentaLakin
The old man's habits have remained unchanged for decades, especially in the summer, when the old man's hair was not slower than the yeast, the steamed buns were big and fat, and soft and sweet, and the important thing was that the bag was not cold or cold. Next time it didn't have to be hot and taste bad, it was accompanied by fresh, fresh and fragrance beef carrots, and the kids ate four big buns in one breath and they didn't eat enough。
Recipe Recommendations
- high-gluten flour 500G
- beef 500G
- oil appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- carrots 1 piece
- white sugar appropriate amount
- white pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- soup-stock appropriate amount
- onion 2 pieces
- Jiang 1 block
- salty and fresh
- steamed
- half an hour
- ordinary
Steps for Beef carrot pie
1
The old fermented noodles are fully diluted in the warm water and then poured into flour with appropriate quantities of water and swarms, rubbing into the smooth cover to preserve the natural fermentation of the film warmth
2
(b) Pumping during the fermentation of the noodles; onions to wash the skin and carrots to wash the skin
3
(b) First, the beef pies: a proper amount of ginger, sugar, white pepper powder, platinum, platinum, raw, wine, platinum oil and salt are fully evenly mixed in one direction; then the soups are added to one direction, and the soups continue to stir up in one direction, until they are fully integrated into the platinum, so that the meat is filled with soup, which I use a bowl and a half of old soup, and then the oils (or fragrances) continue to stir up in one direction, with the final refuelling purpose being to lock up the soups absorbed in the pud
4
Then the carrots are evenly mixed and placed in the freezer
5
It is important that the fermented noodles are removed, that when the 5-bit sodium soda melts, they fall into it, and they are ploughed repeatedly, that the varnished buns have a yellow idea, that they are cut open with a knife, that the two sides are unconnected, that they don't smell sour, that they are covered with a film or that they are buttoned up for 10 minutes
6
(a) Splits the fined noodles into flat pieces of cake, wraps them up, wraps them up, wraps them up nicely, and the simplest buns will be packed
7
(b) Add a proper amount of water to the pot, and, when all the bags are ready, the thin drawers of brush oil, coded into the bag, with a gap between the buns and a 20-minute evaporation of the pot cover
8
It's so big, it's so easy, because it's so fast with yeast hair, it's so cold and it doesn't feel good
9
Out of the pan。Beef carrot pie Make Tips
I've learned that flour is 100 to 1 when it doesn't weigh. If it doesn't weigh it, then watch and smell it when it comes to it, cut it open with a knife, don't tie it together, don't smell sour. 2. It is best to use the old soup, without which it can be immersed in hot water two hours in advance, with the effect of scavenging。