Beef glutinous rice vermicelli pie-You Are Foodie

By Suzanne
27

Beef glutinous rice vermicelli pie

Before the Dragon Boat Festival, there were many dumplings, including the five spice beef dumplings that my son liked.After the hot weather, I found that there were still unfinished beef dumplings in the refrigerator, so I simply used them as stuffing to make beef vermicelli pie···Spiced beef pie with vermicelli, soft glutinous glutinous rice, vermicelli flicking teeth, fragrant and tasty beef stuffing make this humble homemade bread have a different taste······

Main Ingredients

Beef dumplings 2
flour 300 g

Auxiliary Ingredients

1. I use the dumplings that I haven't eaten in the Dragon Boat Festival as stuffing. If I don't like glutinous rice stuffing, I can choose other vegetables.2. The dough ferments slightly.3. Pour some water on the fried pie and stew it. The pie is soft and not too hard.

Step 1 . The self-baking powder is mixed with cold water and fermented in a warm place.

Step 2 . Prepare beef dumplings, potato vermicelli, scallions and carrots. Cut the scallions and carrots into fine grains and set aside.

Step 3 . Boil zongzi and potato vermicelli in boiling water and let cool.

Step 4 . Crush the dumplings with a spoon and cut the vermicelli into small pieces; Add pepper and light soy sauce.

Step 5 . Pour in carrots and scallions, mix well to form filling.

Step 6 . Exhaust the flour, knead it evenly, and divide it into small dosage forms; Roll the skin and wrap the stuffing to make the cake embryo.

Step 7 . Pat sesame seeds on the prepared cake and let it sit for 10 minutes.

Step 8 . Pour a little oil into the pan and put in the cake germ.

Step 9 . Add cold water; The water should be less than 1/2 of the cake embryo.

Step 10 . Cover and simmer until dry.

Step 11 . Remove the lid, drizzle a little oil, and fry the cake until it is brown on both sides.

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