My girlfriend came to visit my house and brought some beef cakes she made herself, which were crispy on the outside and tender on the inside, and the skin was thin and filling, which was particularly delicious. My girlfriend told me that the method of this beef cake is very simple, no need to roll the noodles, just grab the cake embryos with your hands to wrap the meat filling, fry it and eat it. For southerners who are not good at making pasta, it is really convenient. I happened to have frozen hand-grabbed cake embryos in my refrigerator, and when I was free, I also made a few beef cakes so that breakfast would fall.
The filling of the beef cake, I like to add Lipu taro, sweet powder glutinous Lipu taro with nutritious beef, delicious and anti-hunger, the more you eat the more fragrant. Putting the prepared beef cake in the refrigerator and eating it for breakfast is really convenient, which is much better than buying breakfast at a roadside stall. Today to share with you the method of taro beef cake, the ingredients that need to be prepared are: half a pound of beef, half a piece of taro, a piece of ginger, 1 spoon of cooking wine, 1 spoon of corn starch, 1 spoon of light soy sauce, an appropriate amount of cooking oil, and several pieces of hand grasping the cake embryo.
Wash the beef, drain it, cut into thin slices or small pieces, beat the minced meat in a blender, add a little ginger and marinate for 10 minutes with cooking wine.
Lipu taro is peeled and cleaned, cut into diced taro that is half smaller than corn kernels, and ginger is cut into granules. There is a mucus protein that irritates the skin of the hands and itches, and it is best to wear disposable gloves or a plastic bag when peeling.
Heat the pan with oil, add the diced taro and stir-fry thoroughly. Stir-fry the diced taro first, so that you can save time when you fry the beef patties later.
The sautéed diced taro and minced ginger are placed together in a bowl filled with beef filling, seasoned with light soy sauce to taste, and mixed with cooking oil. This taro beef filling is also delicious for wrapping dumplings.
Take a hand to grasp the cake embryo and sprinkle a little flour to prevent sticking. It is convenient to make beef patties by hand, which does not require japanese noodles and rolls. In the winter, you can buy more hand-grabbed cake embryos, and it is really convenient to use it to make pasta.
In the middle of the hand-grabbed cake, add the appropriate amount of beef taro filling. The beef cake you make yourself can put a little more stuffing, and the thin skin is stuffed more, so it is enjoyable to eat.
Like a bun, pinch the dough on the edge of the cake with your hand and pinch it up to close the mouth, without pressing it flat. Beef patties can be made several at a time and frozen in the refrigerator. However, I prefer to fry beef cakes and freeze them in the refrigerator, just like steamed buns and freeze them in the refrigerator.
Heat the oil pan, add the prepared taro beef patties, fry each side for about 2 minutes, fry until slightly browned and ready to come out. When frying beef cake, the heat should not be too large, use the spatula to gently push the beef cake, you can easily move forward, you can turn over. Beef patties are fried and cooled, put in the refrigerator to freeze, take out to thaw in advance when you want to eat, put in the microwave to heat or put in the pan to fry.
In winter, this pasta is more expensive to buy, made into breakfast and put in the refrigerator, and it is really convenient to eat and take as you want, which is stronger than roadside stalls. Beef cake this method is really simple, do not roll the noodles, thin skin and large filling, delicious and hungry, the more you eat the more fragrant.
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