1
![](doupload/caipu/12/11/12/20121112103810834.jpg)
葱姜切段,平刀拍松,冲入滚水浸泡至水凉透;
2
![](doupload/caipu/12/11/12/20121112103811134.jpg)
滤出葱姜不用,加入黄酱和芝麻酱,搅拌均匀备用;
3
![](doupload/caipu/12/11/12/20121112103811276.jpg)
牛肉剁成馅儿(当然也可以买现成的肉馅),
4
![](doupload/caipu/12/11/12/20121112103811853.jpg)
加入姜末,老抽,五香粉,十三香和盐,顺同一方向拌匀;
5
![](doupload/caipu/12/11/12/20121112103832202.jpg)
少量多次加入葱姜酱水,并顺同一方向不停搅打至上筋;
6
![](doupload/caipu/12/11/12/20121112103832753.jpg)
加入鸡蛋;
7
![](doupload/caipu/12/11/12/20121112103832705.jpg)
仍顺原来的方向,搅拌均匀后,盖上保鲜膜入冰箱冷藏2小时以上;
8
![](doupload/caipu/12/11/12/20121112103832422.jpg)
包之前,将切碎的香葱均匀撒在肉馅儿表面即可。
9
![](doupload/caipu/12/11/12/20121112103832737.jpg)
面粉中加入凉水,先搅拌成雪花状;
10
![](doupload/caipu/12/11/12/20121112103832219.jpg)
再揉匀成面团,盖上湿布醒30分钟;
11
![](doupload/caipu/12/11/12/20121112103832761.jpg)
下剂,擀成中间稍厚、边缘略薄的面皮;
12
![](doupload/caipu/12/11/12/20121112103832506.jpg)
包馅儿,尽量多包吧,至少不能少于面皮的重量;
13
![](doupload/caipu/12/11/12/20121112103832563.jpg)
先包成包子状;
14
![](doupload/caipu/12/11/12/20121112103832255.jpg)
收口朝下,双手抱住包子,边转动边往里收,收成需要的厚度即可。
15
![](doupload/caipu/12/11/12/20121112103833636.jpg)
烧热平底锅,放入适量食用油,铺满锅底即可,小火放入做好的饼胚,收口面朝上;
16
![](doupload/caipu/12/11/12/20121112103833564.jpg)
烙至表面上了火色后翻面
17
![](doupload/caipu/12/11/12/20121112103833662.jpg)
待另一面也上火色后,可以加入少许开水,加锅盖焖蒸一会儿;
18
![](doupload/caipu/12/11/12/20121112103833898.jpg)
水烧干后,再次翻面、翻面……,烙至两面金黄酥脆。最后将饼沿锅边立起来,排队滚边,让周边也变得金黄酥脆即可。