Ingredients: beef 250g, celery 200g, carrot 50g, egg 1 piece.
Seasoning: onion, ginger, garlic, cooking wine, salt, salad oil, chicken essence (black pepper can be added or not).
working methods
1 Chop beef into powder and blanch celery for later use; Chop celery, carrot, onion, ginger and garlic;
2 Prepare a large bowl, pour celery \ carrot \ beef \ onion, ginger and minced garlic, add an egg, add 2g salt, 2g cooking wine, 20g salad oil, chicken essence 1g and black pepper 1g, and stir with chopsticks for 3 minutes.
Beef with Green Pepper jiaozi
Ingredients: beef 250g, dough 500g, green pepper 15g, seasoning salt 3g, monosodium glutamate 3g, sugar 10g, sesame oil 3g, oyster sauce 3g, a little pepper and a little crude oil.
working methods
1. Wash and dice the green pepper;
2. Add chopped green peppers to beef; Add all seasonings and mix well to make stuffing;
3. Take a dumpling skin, put 20 grams of beef stuffing in it and fold the skin in half;
4. Squeeze the seal tightly, and then squeeze the dough out from the middle into a jiaozi shape.
skill
If jiaozi is not skilled, don't put too much stuffing. When wrapping, pinch the middle first, then pinch the edge. Then squeeze the edges of dumpling skin from the middle to both sides, so that jiaozi will not be exposed when cooking.
Beef and carrot jiaozi
Ingredients: beef stuffing, carrots, flour.
Ingredients: onion, ginger, pepper, salt, cooking wine, soy sauce, pepper and sesame oil.
working methods
1. Wash and peel carrots and rub them into filaments with silk scarves for later use;
2. Soak the pepper in boiling water for about 20 minutes, take out the pepper, and leave the pepper water for later use;
3. Add cooking wine, soy sauce, pepper, salt, sesame oil and minced onion and ginger into the beef stuffing and stir well. Add pepper water several times and stir vigorously in one direction to make the meat stuffing stronger;
4. Add shredded carrots into the mixed beef stuffing and stir well.
White radish beef jiaozi
Ingredients: beef 1000g, white radish 1000g, flour, 3 green onions, 5 grams of ginger, tender meat powder, refined salt, cooking wine, soy sauce, sesame oil and vegetable oil.
working methods
1. Mix beef stuffing with tender meat powder, cooking wine and vegetable oil, and let it stand for about 40 minutes.
2. Chop the ginger, add Jiang Mo and 250g water into the beef stuffing, and stir well.
3. Let's wash the prepared white radish first, then wipe the white radish into filaments with tools, cook it in a boiling water pot and take it out. Squeeze out the water by hand, put it on the chopping board and chop it into fine particles with a knife.
4, chopped green onion.
5. Add radish and chopped green onion to the beef stuffing, then add salt, soy sauce and sesame oil and mix well.
6. Stir the flour while adding water until it becomes snowflake. Knead jiaozi dough by hand, cover it with a wet cloth and knead again 15 minutes.
7. Knead the dough into strips on the chopping board and divide it into agents. Flatten the dough and roll it into dumpling skin.
8. Take a dumpling wrapper, put stuffing in the middle and wrap it into a crescent-shaped jiaozi.
9. Fill the pot with water, boil it and pour it into jiaozi.
10. Gently push jiaozi along the edge of the pot with a colander, so that jiaozi will turn over without touching the bottom of the pot. When the water in the pot is boiled, pour half a bowl of cold water, then half a bowl of cold water, and repeat three times.
1 1, until jiaozi's stomach bulges, and the dumpling skin can bounce up quickly by pressing it with his hand, and it is cooked. Take it out right away.