Beef Onion Carrot Pie Recipe
Beef and oniononion carrot mutton stuffing pie is very delicious and simple homely dish but how to make this dish tasty is key in the process. BelowCooking Network editor will tell us about the making of beef and onion carrot mutton stuffing piestep by step, see how to make a delicious and tasty mutton and onion carrot pie. Mutton and onion carrot pie
ingredients introduction main ingredients: flour (400 grams)
(300 grams) beef and warm water (220 grams) for kneading dough, carrots (300 grams), onion (half a piece)
sesame oil (10 grams) vegetable oil (80 grams) soy sauce (two tablespoons) old soy sauce (one teaspoon) black pepper powder( ) cooking wine (two tablespoons)toasted Sichuan pepper powder ( ) spring onion (several stems) ginger (several pieces) salt (two teaspoons) five-spice powder ( )mutton and onion carrot pie's making process: 1. Cut the beef into mince with a food processor.2. Add salt, soy sauce, old soy sauce, five-spice powder, black pepper
powder, toasted Sichuan pepper powder, cooking wine, sesame oil, and vegetable oil to the meat paste. Mix well by hand in one direction until it becomes firm. Marinate in the refrigerator for over an hour.
3. Add grated carrots and chopped onion into the marinated beef filling, mix evenly. Then add a small bowl of spring onion ginger water in portions, thoroughly stir until firm.
This will make the pie juicy with meat sauce!4. Mix warm water with flour using chopsticks to form a ball. Let it sit for 15 minutes. The ratio of water to flour is generally 1:2, add more water if needed according to the absorbency of the flour.
Knead the dough into a smooth ball until hands and bowl are clean. Alternatively, use a bread machine or stand mixer for convenience.
After kneading, let it rest in a covered container for 30 minutes.5. Divide the dough into thirteen equal parts, about 50 grams each. Then roll out small round and thin circles, slightly thicker at the center.6. Put the filling into the rolled-out dough circle, seal it tightly like making a bun.Follow the diagram for sealing. 7. Gently press the pleats flat and flip over to press open again. Make about 8-9 centimeters in diameter.
8. Lightly dampen the rolling pin with water, then lightly stamp sesame seeds onto one side of the dough circle. Brush a small amount of vegetable oil on a non-stick pan and cook over low heat until golden brown on both sides.
9. Pour in a little water just enough to cover the bottom of the pan, cover with a lid and continue cooking on low heat for a few minutes.10. Remove when the water is cooked dry, and place the pie back into the pan and cook for another minute. 11. Serve! Tips:
Follow this recipe to make approximately 13 pies. Adding water while frying helps the dough become softer and more chewy.
Mutton filled with toasted Sichuan pepper powder will have a better texture, so do not forget to add it!Sesame seeds, gently pressing them onto the smooth side of the pancake.
9.A flat-bottom pan is greased and cooked over low heat. Place the pancake in the pan, cooking until one side is golden yellow, then flip it to cook the other side until golden yellow.
10. Pour a small bowl of water into the pan just enough to cover the bottom.
11. Cook until the water evaporates and then place the pancake back in the pan for another minute over low heat.
12. Serve and enjoy!
1Tips:
1 Follow this recipe to make approximately thirteen stuffed pancakes. 2
The addition of water during cooking makes the pancake softer and more chewy.3 Adding Sichuan pepper powder to the beef filling will make it more tender and delicious, so don't forget to add it! Steaming with water makes the pancake softer and
3 Adding Sichuan pepper powder to the beef filling will make the beef more tender and tastier, don't forget to add it!
