I went to the morning market and bought fresh beef loin nest meat, just right. Now beef weighs 34 Jin, but it's ok, because pork has risen to a Jin in 32 yuan, no matter how expensive it is, you have to eat it. Autumn is the time to "grow autumn fertilizer", so we should make up for it. Beef is certainly the best choice.

First prepare ingredients:

A catty and a half of fresh beef (I bought beef brisket, fat and thin), one onion, one onion, thirteen spices, chicken essence, ginger powder, soy sauce, sesame oil, pepper water, flour, salt and sugar.

Step one:

Let's mix the dough. Add a proper amount of salt and sugar to 500 grams of flour, add warm water and stir until the dough is flocculent. Knead into a smooth dough, cover it with plastic wrap, and let the flour wake up a little. It takes about half an hour.

Step two:

Mince beef in a meat grinder. Pour in the soaked pepper water, thirteen spices, chicken essence, ginger powder, a little soy sauce and soy sauce and mix well.

Step 3: Wash the shallots and scallions, cut them into powder, put them into the meat stuffing, then pour in a little sesame oil and stir them evenly again, so that the stuffing is ready.

Step 4:

When the time is up, put a layer of oil on the panel, knead the dough until it is smooth again, then divide it into small doses of uniform size, knead it round and roll it into small cakes with a rolling pin.

Put the beef stuffing into the dough, wrap it in a circle, and gently press it into a cake shape by hand, and a green body will be made, and so will the following.

Step five:

Brush the pan with oil. When the oil temperature is hot, put it into the blank and brush the surface with a layer of oil. My pot is big, I can put five at a time, and I can slowly bake it until it is golden on both sides.

Tips:

1, when choosing beef, it is best to choose beef tenderloin. It's delicious to make stuffing, both fat and thin, too thin and not fragrant.

2. Add Chili water when mixing meat. First, it is to increase fragrance. Second, it is fishy. Third, the meat stuffing made in this way is tender and delicious.

3. Onions and green onions must be fresh, otherwise they will smell like onions and affect the taste. There is no need to put too many green onions and less onions.

4. When mixing the stuffing, put the seasoning before putting the oil, because if you put the oil first, the taste of the seasoning will be blocked out of the oil, which is not conducive to the taste of the seasoning.

The beef patties made in this way are really delicious, and the dough is crisp, and the residue will drop after a bite. I can really hear the click, and another bite of meat juice flows out. The overall taste is fragrant but not greasy. The combination of beef and onion is even more memorable, and I can't help eating several at once.