Beef and radish dumplings are a very common dumpling. The main raw materials are beef and white radish. Their combination is very interesting. It is a good food supplement material, and radish, if eaten regularly, can promote people's digestion, lower blood sugar and blood lipids, and is a good way to remove greasiness for those who often eat meat dishes, so eating beef and radish dumplings is good for people. There are benefits.

To make beef and radish dumplings, you must first make the dumpling wrappers. Ready-made dumpling wrappers are generally available on the market now, so I won’t go into details here. Next, we will mainly talk about how to make beef filling and carrot filling. Prepare 400 grams of beef and wash away surface impurities with clean water. Cut the beef into small slices first with a knife. Then use a knife to chop the beef into minced meat. The meat filling must be chopped thoroughly with the knife, so as not to destroy the fibrous tissue of the beef and make the meat filling fragrant. Use a knife to chop the minced beef and spice water evenly, so that the minced meat fully absorbs the spice water and becomes gelatinous and strong. Cut the green onions into chopped green onions and mince the ginger. Place chopped scallions and minced ginger on top of the minced mutton and chop with a knife. Sprinkle an appropriate amount of salt on the minced meat according to everyone's taste. Then use a knife to chop the minced meat and seasonings evenly. Place the chopped beef filling in a large bowl and set aside.

Preparation process of radish filling: Prepare two white radishes, wash the surface soil with water, scrape off the skin with a spatula, and use a grater to grate the peeled radish into thin strips. Place the minced daikon radish that has been squeezed out of the water into the bowl containing the beef filling. Use your hands to mix the meat filling and white radish mince evenly.

What needs to be noted here is that when white radish juice is put into the meat filling, it can add moisture to the meat filling, making the beef filling smooth and tender. And the prepared meat filling has already been filled with a lot of seasonings, so there is no need to add chicken essence or MSG. After the water boils, put the dumplings in. When the water boils, pour a little cold water. When the water boils again, add some water. Just boil it three times in one go.