Fresh taste: beef+white radish+ginger+onion

Assorted vegetables: beef+bean sprouts+carrots+mushrooms+green onions.

Alternative collocation: beef+potato

Beef stuffing is not as oily as pork stuffing, and the awakening taste of large herbivores is not as heavy as that of sheep, so in fact, there are many good combinations of beef. Celery beef jiaozi, beef onion stuffing, beef radish stuffing, beef carrot stuffing and beef onion are all good combinations, which can not only give play to the fresh flavor of beef, but also give play to the fragrance of vegetables. They are all good choices.

Details of jiaozi's beef stuffing;

1, the meat chopped by hand is more delicious than the meat chopped by blender. After putting it in a bowl, put the oil first, then put other seasonings, and then stir in the same direction, so that it is easy to set the size and strengthen, and the taste is stronger.

2. After the radish and vegetables are chopped, be sure to wring out the water before pouring it into the meat stuffing, otherwise a lot of juice will flow out, which will increase the difficulty of wrapping jiaozi.

3. After the meat stuffing is finished, it needs to be placed for 10-20 minutes to make it fully tasty, then wrapped in dumpling skin and cooked by steaming or boiling.