葱油饼 Scallion Pancake recipe
小高姐
发面 1.5 小时
Dough:
- Yeast: 1/4 tsp
- water: 250g
- Oil: 15g
- all purpose flour: 350g
Oil mixture: 油酥
Flour: 40g, 1/4 cup
Salt: 8g, 1 tsp
Oil: 50g
Scallions: 1 bunch
面筋要松弛 15M+
Dough:
- All purpose flour: 250 g
- Water: 175 g
- Yeast: 1 tsp
- Sugar: 1 tbsp
Oil flour mixture
- Scallion: 150 g
- Baking soda: 1/8 tsp 保留小葱颜色
- Flour: 80g
- Five spice powder: 1/8 tsp
- Sichuan pepper powder: 1/8 tsp
- Salt: 1/2 tsp
- Oil: 50 g
牛肉饼
10 pan fried beef pies
dough for the wrap:
- all purpose flour 400g / 2+3/4 cup
- boiling water 167g / 2/3 cup
- salt 2g / 1/4 teaspoon
- warm water 140g / 1/2 cup+1 tablespoon
- oil 27g / 2 tablespoon
beef fillings：
- ground beef 625g
- five-spice powder 2g / 1/2 teaspoon
- Sichuan peppercorn powder 2g / 1/2 teaspoon
- white pepper powder 2g / 1/2 teaspoon
- regular soy sauce 30g / 2 tablespoons
- salt 8g / 1 teaspoon
- ginger 10g / 1teaspoon
- green onions 80g / 1 cup
- warm water 125g / 1/2 cup
- Yukon gold potatoes 500g / 4 small size
饺子皮
- 盐 3g
- 生粉 20g，光滑，不易破
- 蛋清 一个
- 500g 面粉
- 240g 凉水
- 需要软面
- 醒 20 分钟
- 玉米淀粉做面扑，光滑
牛肉香菜水饺
葱姜花椒水
牛肉
盐，胡椒粉，十三香，酱油，蚝油
香菜，芹菜 洗净凉干
葱姜水
- 姜 15 g
- 葱白 10g
- 八角 1 个
- 花椒 1 勺
葱花
- 葱花 100 g
- 盐 3 g
- 香油 20g
牛肉馅
- 牛肉 500g
- 葱姜水 150g-200g
- 十三香 0.5g
- 五香粉 0.5g
- 白胡椒 0.5g
- 生抽 15g
- 老抽 7g
- 盐 7.5g
- 香油 15g
- 葱油 15g
- 腌好的葱花
Ingredients (This recipe can make 50-60 egg dumplings)
- Pork mince(with fat) 200g
- Spring onion 1 stalk
- Bamboo shoot 60g
- Prawn meat 85g
- Egg 25g
- Cooking wine 1tbsp
- Soy sauce 1tbsp
- Oyster sauce 1tbsp
- Abalone sauce ½ tbsp
- White sugar ½ tsp
- Sesame oil 1tsp
- Salt 3g
- Small fat pork 2-3pcs
- 5 eggs (60g/each)
- Salt 2g