Beef Patty

Overview

Seventy-two variations of breakfast cakes [Beef Pie] There are endless variations of breakfast cakes, so take your time and sort them out. Of course, meat pies are indispensable. Because I made beef rolls the first day, the filling tasted particularly good, so I made the filling again and used it to make pancakes. Pancakes are actually very random. There is no fixed recipe for shape, size, etc. You can make them whatever you want. Today, this pancake is really wrapped. Because there is a lot of stuffing, it can’t be rolled out after shaping. It’s just like this. It’s pretty good. It’s a big pot pancake and it’s also delicious.

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• winter recipes
• beef
• cooking wine
• flour
• light soy sauce
• onions
• sugar
• boiling water
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Put flour in a basin and add boiling water to make hot noodles. Blanch it first, cool it slightly and then knead it into a ball.

   

2. 2 Cut the beef first and then chop it into a stuffing. Add chopped green onions and ginger, add salt, soy sauce, pepper, cooking wine and mix evenly.

   

3. 3 Add an egg white and mix well, then add starch and mix well.

   

4. 4 Knead the dough evenly, and knead it repeatedly for a few more minutes.

   

5. 5 Roll out the dough into a large piece and add beef filling.

   

6. 6 Stack it up. Pinch the edges together.

   

7. 7 Heat the pan with oil, put the pancakes on it,

   

8. 8 Fry over low heat, turning over halfway through, and remove from the pan until cooked through.

   

9. 9 Just change the knife.