Xianghe meat pie
By JudgeRenner
This is the online introduction of Xianghe patty-Xianghe patty is delicious because it has less noodles and more meat. From dough mixing to stuffing making, it is extremely particular. The dough should be mixed in a way that is neither cold nor hot nor soft nor hard, smooth and soft when kneaded, easy to roll, and the skin should be as thin as paper and elastic. The meat filling, whether beef or pork, is mixed with various seasoning such as onion, ginger and garlic essence, and then stirred with sesame oil. Therefore, Xianghe patty is made of three complete and dense layers-two layers of paper-like thin skins sandwiched by a layer of overall cake-like meat filling. After being taken out of the pan, it becomes a fragrant river patty that is charred yellow in color, crispy on the outside and tender on the inside, oily but not greasy, and mellow and delicious.
Recipe Recommendations
- beef stuffing appropriate amount
- flour appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- shisanxiang appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Xianghe meat pie
1
150 grams of warm water at about 40 degrees, and add a little salad oil to the water. This is the key to making the dough reconciled.
2
250 grams of flour, add 150 grams of warm water at about 40 degrees, mix into a smooth dough, and wake for 20 minutes.
3
Add Zanthoxylum bungeanum water (the role of Zanthoxylum bungeanum water is that the meat is not dried and the soup is rich), soy sauce, salt, thirteen spices, onions and ginger minced, chicken essence, sesame oil, and you must put more onions (because there is only one poor onion at home, so I put some onions in to make up, alas!), Stir well.
4
Divide the dough into two portions, and roll one portion into a rectangular dough sheet, with one end wide and the other narrow.
5
Spread the meat filling evenly on the cake, leaving a quarter of the meat filling at the narrow end.
6
Fold and roll into three layers.
7
After rolling 3 layers, see the picture.
8
Wrap the filling with the extra dough from the wide end and seal it to prevent the filling from being exposed.
9
Place it in a frying pan with low heat and fry on both sides until golden brown. Be sure to use low heat, because there is more meat and there are three layers, so be sure to cook it.
10
The yellow Xianghe patty is ready! Look-the soup is flowing out. It's not bad!