No rolling pin for pasta -- thin and crisp Mongolian Beef Pie

No rolling pin for pasta -- thin and crisp Mongolian Beef Pie

Introduction:

"Because I'm a Han nationality with only a quarter of Mongolian blood, and only my grandmother is Mongolian in my family. This pie is her unique skill. When grandma died, she often missed the taste. It's delicious, too. But it's not the smell of grandma! Although we call it Mongolian pie, we don't know if there is such pie in Inner Mongolia and whether the real Mongolian people will eat it. Anyway, in our hometown, Fuxin City, Liaoning Province, the Mongolian Autonomous County, this pie is quite famous. It's a kind of Mongolian pasta in Liaoning. According to the old people, it has a history of more than 300 years. Mongolian pie is as big as Causeway, the outside is burnt and the inside is tender, and the oil on the surface is shining. The most common one is three fresh meat and leek stuffing. In the skin of the pie, the meat looks like agate, and the dishes are emerald, red and green. It's really good-looking. When you use chopsticks to break the skin of the pie, the heat rises, and the fragrance is strong, which arouses people's strong appetite. The Han people have the saying that "dumpling is better than delicious", while the Mongolian people have the saying that "pie is better than delicious". It can be seen that dumpling and pie are the same top-quality products. I've been wandering for many years and ate a lot of pies. But out of Fuxin City, we really haven't seen this kind of thin and crisp pie. It's the characteristic of my hometown. From snack to university, I thought that pie was like this. Who knows, I went to university later, worked and even studied abroad. I went to several cities and countries, but I didn't eat this kind of pie. Now I'm overseas. I've been married for one year. I have to make all kinds of Chinese food myself. Thanks to the gourmet world website, I'm sorry that I've always been a person who only reads but doesn't write! -_ -#All of a sudden, I want to eat Mongolian pie in my hometown on this day. I've come to the delicious food world, but I haven't found this kind of pie in my hometown after watching it for a long time. Looking for other recipes on the Internet, I didn't find the detailed one, so I called my mother to inquire about the making method of this kind of pie. This pie is not only thin, but also strange that it doesn't need a rolling pin to make it! No, right now. Look at how the Mongolian pie in our family is made. "

Production steps:

Step 1: Ingredients: flour, salt, beef stuffing, onion, kitchen scale

Step 2: Seasoning: five spice powder, edible oil, salt, soy sauce, oil consumption, sesame oil, Wang Zhihe dumpling seasoning, chicken essence, etc. Add as you like

Step 3: add 500g flour, 400g water and a little salt to make a thick, soft dough. The viscosity as shown in the figure. And stir in one direction. This is the key to the pie, whether the pie is very thin depends on this step. Wake up for an hour.

Step 4: the flour is ready one hour after waking up.

Step 5: mix the meat when you wake up. Chop onion, ginger and garlic, set aside.

Step 6: add chopped onion, ginger and garlic into the meat filling, and then fill in various seasonings and stir the beef filling clockwise.

Step 7: "prepared pure meat stuffing"

Step 8: cut the onion and set aside

Step 9: put the chopped scallions into the meat and stir well. Our stuffing is ready. I'm probably awake. It's ready to be made

Step 10: wake up and divide into eight parts. Because of the high water content, it needs a lot of thin surface to prevent hand sticking.

Step 11: take a small dose and gently pat it flat. Make it spread out in the palm of your hand. PS: notice that there is no rolling pin here

Step 12: spread the dough on the palm of your hand and put in the beef stuffing. The ratio of stuffing to dough is 1:1, which is the key to thin skin and large filling.

Step 13: wrap the filling and round it. The way of making a bun is like making a bun. The fold of the bun should be rolled so that it can't be seen. Be careful not to break the stuffing

Step 14: make the dough round and flat. Be careful not to shoot too hard to show off. The thinner the shot, the rounder the better. Make sure to see the stuffing without leaking it... I can't do this. This one is a little thick

Step 15: oil the pan. It's better to use soybean oil. The color of the cake is better. I only have vegetable oil here, so the color is a little inferior. Put the cake embryo into the pan, slowly cook it over low heat, turn it over and brush oil again. Turn over five or six times to see the pie bulge, a thin and crisp Mongolian pie is ready^_^

Step 16: get out of the pot

Step 17: cut into pieces, put them on a plate and eat them

Step 18: take a recent photo

Materials required:

Flour: 500g

Cold water: 400g

Salt: a little

Beef stuffing: 400g

Onion: Three

Scallion: right amount

Ginger: right amount

Garlic: right amount

Edible oil: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

Five spice powder: appropriate amount

Fuel consumption: moderate

Wang Zhihe dumpling seasoning: right amount

Chicken essence: appropriate amount

Ginger powder: right amount

Note: Summary: Mongolian pie method and ingredients unique, need soft noodles and fine filling. Generally, use salted water (cold water in summer and warm water in winter) to slowly pour into the flour in the basin, and then mix it. The dough is soft. Then beef stuffing, add pepper noodles, salt, onion and ginger, sesame oil, MSG, stir into stuffing. When making, spread out the soft noodles on the palm of the hand, fill in the stuffing and wrap it into a bun shape. Roll it round and pat it into a pie shape with your hand until you see the stuffing. Finally, put the oil in a heated pan and cook it. Note: 1. When mixing noodles, there must be more water to make super soft dough. It's like a thicker batter to keep the cake thin. 2. The dough is very sticky, so you should use more flour to make thin dough. 3. Don't use too much force when patting the cake. Be careful not to reveal the stuffing. 4. When the cake is moved to the pot, because the cake is very thin and easy to break, it can be quickly put into the pot with the help of a kitchen knife. (in this step, more contact is needed to ensure that the cake body does not deform during the process from the panel to the pot.)

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh