Methods for mixing beef stuffing: 1, pepper soaked in boiling water for about 20 minutes, remove the pepper, leave the pepper water standby; 2, beef stuffing with wine, soy sauce, pepper, salt, sesame oil, green onions and ginger, mix well, in batches, add pepper water, stirring vigorously in one direction to make the meat strong, so that the meat is strong. Make the meat mixture strong.
1, leeks clean, dry water and chopped; 2, in the mix of beef filling into the leeks, add salt to adjust the saltiness, mix well, beef and leek dumplings filled with mix
1, take out the molasses dough, the panel sprinkled with some dry flour, knead the dough until the surface is smooth; 2, will be divided into a number of parts of the dough, take a part of (the rest of the use of a damp cloth or plastic wrap to avoid air drying) rolled into long strips, and then rolled to the end, the dough can be used as the basis for the dough, so that it is not too dry. 2: Divide the dough into several portions, take one portion (cover the rest with a damp cloth or plastic wrap to avoid drying out), roll into long strips, form into dosages, roll into dumpling skins, pack in the beef and leek filling, and pinch into dumplings. Repeat this until you have made a pot of water for the noodles and filling, and when the water boils, drop the dumplings into it. Push the dumplings through a strainer in one direction to prevent them from sticking to the bottom of the pot. Cover the pot with a lid, wait for the water to boil, add half a bowl of cold water, bring the water to a boil again and add half a bowl of cold water, and add water three times. When the dumplings are all floating and bulging, you can fish them out and eat them. The material is all used up.
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