The jiaozi beef stuffing in the restaurant is delicious, but I always feel bad when I cook it myself at home. In fact, this is because no one has mastered the method. It's very important to add pepper water when mixing beef stuffing, so that jiaozi will be tender and juicy, and it won't smell fishy. I learned how to make beef stuffing in jiaozi, and I learned it from a chef in the restaurant. In this way, beef stuffing is a good choice whether it is paired with carrots or coriander. Make more beef stuffing at a time.

The practice of beef stuffing in jiaozi;

Spare ingredients: 500g beef stuffing, scallion 1 root, pepper water 1 bowl, 50g carrot, ginger 1 slice, and a little cooking oil;

Production process: step one, beef is put into a cooking machine to make minced meat for later use. Soak the pepper granules in a bowl of boiling water for a while, then take out the pepper, cool it with pepper water, and wash the onion 1 root;

Step 2, cut the green onion into fine powder, and a small piece of Jiang Ye can be cut into powder. Add some chopped green onion and Jiang Mo to the beef stuffing, and then add a little pepper water several times, stirring while adding water. You can use three chopsticks to stir together, which is more labor-saving.

Step 3, after adding all the pepper water into the beef stuffing, add the carrots that have been broken in advance, add some salt, pepper and soy sauce, and then add a spoonful of cooking oil and mix well;

Step 4, after the stuffing is mixed, it can be put in the refrigerator for a period of time. Dumpling skin can be mixed with carrot juice. After the dumpling skin is rolled, add the stuffing and knead it according to personal habits. Beginners can pinch the middle of the dumpling skin first, and then close their hands on both sides.

Step 5, add water to the pot, boil the water, put it into jiaozi, add water for three times, and then boil it, and then get out of the pot.

Bian Xiao concluded: I especially like dipping jiaozi in the mixed juice of vinegar and Chili oil. Thin skin and juicy meat make people fall in love at once. Jiaozi with beef stuffing has a high status in my heart, which is more delicious than pork and mutton stuffing. Of course, no matter what ingredients we use to make jiaozi with beef stuffing, the overall taste will be particularly full. Beef is usually more than stew.

Cooking skills:

1. How to adjust the beef stuffing in the restaurant? In fact, no matter what seasoning is used, it is very important to add pepper water. The addition of pepper water can help to remove the fishy smell of beef, and it can also play a certain refreshing role, which is much stronger than cooking wine and has a better taste. And adding water to the meat stuffing will make the meat stuffing more tender, smooth and juicy. It is better to add pepper water directly, so that jiaozi is tender, smooth and delicious, and has no fishy smell.

2. Adding some cooking oil to the beef stuffing can help lock the water and prevent the water loss. Beef stuffing will be more tender and smooth, because the beef stuffing is added with water, so it may look watery after mixing. You can put it in the refrigerator for a while to let it set slightly, so it will be more convenient to wrap jiaozi stuffing;

3. When making jiaozi noodles, the ratio of water to flour is generally 0.6: 1, so that the dumpling skin will be a little milder and the made jiaozi will taste better.