Ingredients: 500 grams of beef Ingredients: Two tomatoes
Accessories: Appropriate amount of ginger, appropriate amount of green onions, appropriate amount of refined salt? Appropriate amount of pepper powder, appropriate amount of cooking oil?
1. Beef Remove the fascia, wash and dice with a knife.
2. Add minced ginger and chop evenly with a knife to remove the meaty smell.
3. Add minced green onions and mince them into minced meat.
4. Put the minced beef into a clean small basin and add a little salt.
5. Pour in a little soy sauce to enhance the freshness.
6. Sprinkle in pepper powder to increase the freshness and remove the fishy smell. Stir the meat filling with seasonings evenly and marinate for 30 minutes.
7. Pour the dry flour into the basin, add water and mix into a dough.
8. The dough should be moderately soft and hard and can be moved by pressing it with your hands. Cover the dough and let it rest for 30 minutes.
9. Peel the tomatoes. I am used to using the fire roasting method to peel the tomatoes.
10. Cut the peeled tomatoes into small cubes and put them into a bowl.
11. Chop the diced tomatoes and pour the juice into the beef filling.
12. Stir vigorously to allow the beef to absorb the tomato juice. This will make the beef taste smooth and smooth, and also prevent the prepared stuffing from having too much soup.
13. Add diced tomatoes and mix well.
14. Pour in two tablespoons of cooking oil, stir well, then sprinkle in refined salt, and finally stir evenly, so that the meat filling is ready.
15. Take out the dough and knead it evenly. This kind of dough can be used to make dumplings: thin skin and large filling.
16. Roll the dough into thin strips and cut into dough pieces as needed with a knife.
17. Use a rolling pin to roll the dough into thin slices. Because of the strong kneading of the dough, you can safely roll the dumpling wrappers very thinly.
18. Wrap the dumplings with fillings. The more fillings you want, the more fun you will have when eating them.
19. Put the wrapped dumplings into the boiling water pot, put the mouth of the spoon downward, and gently push the dumplings to prevent them from sticking to the bottom.
20. Cover the pot, bring to a boil over high heat, pour in cold water, open the lid and bring to a boil. Generally, just pour cold water twice.
21. Delicious sour soup dumplings
500g beef
250g tomatoes
Adequate amount of oil
Adequate amount of ginger
Appropriate amount of green onions
300g dumpling flour?
1. Remove the fascia from the beef, wash and dice it with a knife.
2. Add the minced ginger and chop it evenly with a knife to remove the meaty smell.
3. Add minced green onions and mince them into minced meat.
4. Put the minced beef into a clean small basin and add a little salt.
5. Pour in a little soy sauce to enhance the freshness.
6. Sprinkle in pepper powder to add freshness and eliminate fishy smell. Stir the meat filling with seasonings evenly and marinate for 30 minutes.
7. Pour the dry flour into a basin, add water and knead into a dough.
8. The dough should be moderately soft and hard and can be moved by pressing it with your hands. Cover the dough and let it sit for 30 minutes.
9. Peel tomatoes. I am used to roasting tomatoes to peel them.
10. Cut the peeled tomatoes into small cubes and put them into a bowl.
11. Chop the diced tomatoes and pour the juice into the beef filling.
12. Stir vigorously to let the beef absorb the tomato juice. This will make the beef taste smooth and smooth, and also prevent the prepared stuffing from having too much soup. Add the diced tomatoes and mix well.
13. Pour in two tablespoons of cooking oil, stir well, then sprinkle in refined salt, and finally stir evenly, so that the meat filling is ready.
14. Take out the dough and knead it evenly. This kind of dough can be used to make dumplings: thin skin and big filling
15. Roll the dough into thin strips and use Cut the dough with a knife as needed.
16. Use a rolling pin to roll the dough into thin slices. Because of the strong kneading of the dough, the dumpling skin can be rolled out very thinly.
17. Fill the dumplings with fillings. The more fillings you want, the more fun you will eat.
18. Put the wrapped dumplings into the boiling water pot, put the mouth of the spoon downward, and gently push the dumplings to prevent them from sticking to the bottom.
19. Cover the pot, bring it to a boil over high heat, then pour in cold water, open the lid and bring to a boil. Generally, just pour cold water twice.