How to make beef pies with hot noodles


\u0026 nbsp; 3 pictures

Main ingredients [123 ]


  • 200 grams Pork
  • 100g

  • 100 grams
  • 100 grams

  • 123] Water (Pinking)
  • 8 tablespoons

  • 3 tablespoons
  • sesame oil 1 tablespoon [ 123]
  • Swear 2 tablespoons
  • Wuxiang powder 0.5 teaspoon
  • salt

  • 0.5 teaspoon [ 123]
  • Accessories




210 grams

  • salt 0.5 teaspoon
  • Frying process

One hour time consumption

Simple difficulty

  • The practice of hot noodles beef pie
  • [ 123]


Mix cakes and salt first, slowly add hot water into the flour, add chopsticks while adding water to stir the flour, and become snowflakes. Style

  • 烫面牛肉馅饼的做法步骤:1 2

    knead all flour into a dough, wake up for 10 minutes, rub a few more times, and wake up for about 15 minutes.

  • 烫面牛肉馅饼的做法步骤:2 3

    Growing the dough into 20 doses of uniform size

    [ 123]

  • 4 烫面牛肉馅饼的做法步骤:3 Sprinkle powder on the panel to prevent adhesion, and flatten the agent by hand. Wake up for 15 minutes.

  • 5 烫面牛肉馅饼的做法步骤:4 Roll it into thin slices with a rolling pin (can be pinched by hand), the middle thickened point

  • 6 烫面牛肉馅饼的做法步骤:5 You can adjust the stuffing in the empty gear of the wake -up. Mix pork and beef,Because the beef I bought this time is thinner, I add some pork, and I can only put the beef. Add an appropriate amount of water and keep stirring in one direction. Add vegetable oils and sesame oil, stir constantly, and work hard.

  • 7
    Add the onion to 烫面牛肉馅饼的做法步骤:6

  • 烫面牛肉馅饼的做法步骤:7


    Incorporate the raw soy sauce, the spice, continue to stir, almost getting better, and then add the salt until the mix is \u200b\u200buniform. The whole process is stirred in one direction

  • 烫面牛肉馅饼的做法步骤:8

    Powder the right amount of stuffing with a dough.

  • 烫面牛肉馅饼的做法步骤:9

    The group became a group, facing down, pressing flat

  • 烫面牛肉馅饼的做法步骤:10

  • ]

  • 烫面牛肉馅饼的做法步骤:11


    The electric bakery is heated, brushed a thin layer of oil, fry the pies for about 30 seconds each, add 1/3 bowls when the surface is golden, Water, just simmer for about 4 minutes

  • 烫面牛肉馅饼的做法步骤:12 12

    to Zhang Chengpin.

  • Tips

1. The beef is a bit dry, so this time the water is more. The amount of water can be adjusted by itself.

2. Still, the salt should be added at the end when the stuffing is adjusted, because it is premature, and the meat filling is easy to get water, so you cannot become a group.


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