How to make homemade meat pie

The method of making meat patties is more common in the north, and it is a northern specialty staple food. However, for people in the south, they may not know how to make homemade meat patties. If we want to make meat patties, we must first season the meat filling, then we need to knead the dough before making the crust, finally fry the crust until golden brown and then add the meat filling. You can learn the specific method of making homemade meat patties from the content introduced below.

Method 1

1. Put the flour into a bowl, mix it with warm water and sugar and let it ferment for a while;

2. Add salt, cooking wine, soy sauce, pepper water, thirteen spices, pepper, sesame oil, chopped green onion and ginger to the meat filling and mix well;

3. Roll the dough into a slightly larger skin, put the meat filling in it, then add a layer of chopped green onion, fold it into four layers in one direction, flatten it, and put it in the electric baking pan to bake until cooked.

Method 2

1. Use the hot dough method to make the dough softer. That is, slowly pour the water into the flour bowl after boiling, and gently mix it with a rolling pin. Do not add too much water at one time. After the flour is clumped, you can slowly add more water. Finally, make a uniform and soft dough, cover it with plastic wrap, and add sugar for 10 minutes;

2. Add chopped green onion, a spoonful of soy sauce, a spoonful of salt, half a spoonful of sugar, and a little five-spice powder to the meat filling, and beat the meat filling in the same direction until the beef starts to become sticky;

3. Knead the sugared dough vigorously for a few minutes, divide it into pieces about the size of a walnut, and use a rolling pin to roll it into long strips, making it as thin and long as possible;

4. Then gently widen it a little on both sides, apply a layer of cooking oil, sprinkle a layer of pepper powder, put an appropriate amount of meat filling on one side of the dough, gently roll it up into a cylindrical shape, and then press it down vertically with your hands to form a cake.

5. Use a frying pan or electric baking pan to slowly bake until both sides are golden brown and crispy. At the same time, avoid using too high a heat, otherwise the meat patties will be baked dry and hard. During the baking process, you can sprinkle an appropriate amount of water according to your own fire conditions, so that the meat patties will be softer and cooked.

Features: Fresh, fragrant, soft and tender.

Tips

1. When kneading the dough, the ratio of cold water to hot water is 1 to 9, that is, one part cold water to nine parts hot water, so that the dough will be chewy;

2. Add a little water when frying the pancake, so that the meat patty can be cooked thoroughly and prevent it from burning. When the water added for the second time is dried up, no more water is needed. After adding water twice, the meat patty is already cooked. At this time, fry it slowly over low heat until it is golden brown, crispy on the outside and tender on the inside, and the taste is particularly good;

3. Peppercorns can be roasted in a dry pot, put in a fresh-keeping bag and grind into powder with a rolling pin. Adding peppercorns will make the dish very fragrant and help remove the fishy smell of beef.