Montagnard beef pie
By VicentaLakin
because i am only a quarter of a han people of mono-hungese origin, and only her grandmother is a mono-hong. grandmother died and often missed the smell. mom's good too. it's not grandma's smell! although we call it a mob pie, we don't know if it exists in the real inner mongolia, and the real monk don't eat it. anyway, in our home town, the mongolian autonomous district of new city, liaoning province, is quite famous. it's a taste of mongol food from our liao ning, and it's over 300 years old in the family. montagnard pies are so big as copper turners, charred on the outside, oil beads on the face of the cake, the most common of which is the three-fruit beak beak pie pie pies, which are visible in the pie skin as manau, the vegetables as emeralds, the green and the red, the scabs are beautiful, the cake beaks are broken with chopsticks, the hot air rises, the fragrance snorts are causing a strong appetite. the mandarin has a saying that is not as good as dumplings, while the mongols have a phrase that says that is not as good as pies. i've been out there for years, eating a lot of pies. but out of our new city, we haven't seen this thin, thin pie. it's kind of home-grown. from childhood to age, it was supposed to be like this, and who knows when they went to college and went to work and even went to school and didn't eat it in several cities and countries. you're overseas, you're married for a year, you make any chinese food. thanks to the food industry, i'm sorry i couldn't read! - # all of a sudden, this day i want to eat my home montagnard pie, and i've been watching it for half a day without seeing it. no details were found on the internet about the other squares, so it was too soon to call and consult with the mother about how the pie was made. it's quite a success. hey, hey, hey, hey, hey, hey. don't say it, now. look what we've got here。
Recipe Recommendations
- flour 500G
- cold water 400g
- salt a little
- beef stuffing 400g
- onion three
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- edible oil appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- fuel consumption appropriate amount
- Wang Zhihe dumpling seasoning appropriate amount
- chicken essence appropriate amount
- ginger powder appropriate amount
- salty and fresh
- fried
- several hours
- ordinary
Steps for Montagnard beef pie
1
Materials: Flour, salt, beef pie, onion, kitchen term
2
Triple: Perfume, edible oil, salt, raw smoke, consumption of oil, perfume, Wang Chi and dumplings, chicken. Add to personal preference
3
500g flour with 400g water and a little salt, and thin, soft noodles. like the viscosity. and stir up in one direction. it's the key to pie. whether it's thin or not depends on this. and a good mask to keep the film awake for an hour。
4
An hour after the Good Noodles wake up, flour can be used。
5
Make meat when you wake up. Scratch, spare。
6
Crumbs of garlic are added to the meat pie, which mixes the beef pie with a time needle that fills with various spices。
7
"The purified meat pie."
8
Cyclops, spare
9
Put the cutting onions into the meat pie and evenly mix them. We're finished with the pie. Probably woke up. It's ready
10
Wake up to the ground, split eight. Because of the abundance of water, it takes a lot of thins to prevent sticky hands here。
11
take a little agent, gently flat. that they may spread over their hands. ps: it's not a scepter
12
Put the noodles on your hands and put them in the adapted beef pie. The ratio of the pie to the skin is 1:1, which is the key to the pie。
13
Pack the pie, roll round. The bag works like a bag, and it's not visible. Be careful not to break it
14
We'll have a round-trip with beef. Be careful not to shoot too hard to show. The thinner the round the better. Make see and see. I can't do that. I'm still a little thicker
15
Boil oil. Better use soy oil. The cakes are better colored. I only have vegetable oil on my side, so it's a little cheesy. Put the cake in the pan and light it, turn it over and paint it again. Five or six times you've seen a thin and thin Mongolian pie drum
16
Here we go
17
Cut the plate and eat the tummy
18
A close pictureMontagnard beef pie Make Tips
Summary: Mongolian pies have unique preparation methods and ingredients, requiring soft dough and fine fillings. Generally, salted water (cold in summer, warm in winter) is slowly poured onto the flour in a basin while mixing, resulting in a soft dough. Then, the beef filling is mixed with Sichuan peppercorn powder, salt, minced scallion and ginger, sesame oil, and MSG until combined. During preparation, the soft dough is spread on the palm of the hand, filled, folded into a bun shape, and rolled into a ball. It is then lightly patted into a flat shape until the filling is visible but not exposed. Finally, it is pan-fried in a heated oil pan until cooked.
Notes:
1. When mixing the dough, you need quite a lot of water to make a super soft dough. It should be like a slightly thick batter to ensure the pie is very thin.
2. The dough is very sticky, so use more flour as a dusting powder when wrapping.
3. Do not apply too much pressure when patting it into a flat shape; be careful and pat lightly to prevent the filling from leaking.
4. When transferring the pie to the pan, because it is very thin and prone to breaking, you can use a spatula to lift the pie body and quickly place it into the pan.
(This step requires a lot of practice to ensure the pie body does not deform from the board to the pan.)