Practice of burning beef in Niu tun

500g beef, 50g self-raising flour, 4-5 shallots, 50g coriander, 300g self-raising flour, 50g white sesame, 20g salt, 20g olive oil and chicken essence15g.

working methods

1. Beef and dolphin meat for later use.

2. Wash the shallots and wash the parsley for later use.

3. Add a proper amount of salt, chicken essence and a little olive oil to the chopped parsley and chives, stir and marinate for 10 minute.

4. Add 40-degree warm water to self-raising flour to make dough.

5. Put the mixed dough in the sun for 30 minutes.

6. Cut the beef into pieces, pour the pickled parsley and chopped green onion and stir into stuffing.

7. At this time, the dough spontaneously became a honeycomb in the sun.

8. Divide the noodles into equal parts and knead them on the panel to squeeze out bubbles.

9. Pour some white sesame seeds on one side of the panel.

10. Roll out each dough in step 8.

1 1. Put the stuffing in the flour cake, wrap it like a steamed stuffed bun, and then stick a layer of sesame seeds on it.

12. Leave a little olive oil in the pot, set it on fire for 5 minutes, then turn it over for 3 minutes, and the surface will be golden.