Nutritious Spring Breakfast: Thin-Crusted, Fresh-Filled, and Tenderly Crispy Pies
The morning sun is warm, and the sun arrives on time around 7 or 8 in the morning, bringing warmth to everyone. Spring is of vital importance for a year's plan, and a morning is of vital importance for a day's plan, breakfast is the most important meal of the day, and nutrition is important to eat.
Pies are one of the most common staple foods. The best interpretation of noodles. The outer shell is soft, and tender, and the inside is wrapped with fresh and delicious fillings, which can be paired with meat fillings or vegetable fillings, both are delicious and flavorful. Today, Xiaoha shares a beef, onion, and carrot pie recipe with everyone. It combines meat and vegetables, which is a nutritious and balanced choice for breakfast.
Beef, onion, and carrot pie
Ingredients:
400g flour, 300g beef, 220g warm water for dough, 300g carrots, 10g fragrant oil, 80g salad oil, 1/2 onion, 2 large spoonfuls of soy sauce, 1 teaspoon old dried cooking wine, black pepper powder as needed, 2 large spoonfuls of, as needed, several green onions, several slices of ginger, 2 teaspoons of salt, appropriate amount of five-spice powder
Cooking steps:
1. Use a food processor to grind the beef into meat crumbs.
2. Add salt, soy sauce, old dried cooking wine, five-spice powder, black pepper powder, ,, fragrant oil, and oil to the beef puree, mix well, and use chopsticks to stir until it rises. Put it in the refrigerator to marinate for more than an hour.
3. Cut the carrots into strips and mix them with the marinated beef stuffing. Then, gradually add a small bowl of green onion ginger water and stir until it rises. This will make the pie more juicy!
4. Mix warm water and flour and stir into a dough. Use chopsticks to stir into a dough, and leave it for 15 minutes. The water to flour ratio is generally 1:2. You can add a little more water according to the water absorption of the flour. Then, hand-knead the dough into a smooth dough. You can also use a bread machine or kitchen machine to save effort. After kneading the dough, put it in a basin, cover it with plastic wrap, and let it rest for half an hour.
5. Divide the dough into 13 equal parts. I made it about 50 grams per small dough. Then, roll out each dough into a circle, slightly thicker at the center and slightly thinner around the edges.
6. Wrap the filling into the rolled dough, and pack it in the same way as packing dumplings. See the picture for details.
7. Use your hands to flatten the pleats and then press them open. About 7-8 centimeters in diameter.
8. Lightly dampen the rolling pin with water and sprinkle with sesame seeds. Then gently press on the smooth side of the dough.
9. Brush a little oil on the bottom of a flat-bottomed pan and heat it over low heat. Put the dough into it and bake until one side is formed and turns golden, then flip it over and bake until golden brown.
10. Pour in a small bowl of water, just enough to cover the bottom of the pot, and cover it. Continue to cook over low heat.
11. When the water in the pot boils dry, put the pie back into the pot and bake for a minute.
12. Bring it to the table and eat it!
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