food
Dietary calories: 1 164.5 (calories)
The main ingredients are common flour, beef and celery, and the auxiliary materials are ginger, onion, salt, chicken essence, spiced powder, soy sauce, sesame oil and salad oil.
working methods
1、
Add water to flour to form dough, let it stand for about half an hour, and then you can easily knead it into smooth dough.
Prepare materials, wash beef and celery, and control water. Chop the beef into meat with a knife. When chopping, add a small amount of water and chop it together for three times. Remove the tendons so that the meat is tender.
2、
Add chopped green onion, Jiang Mo, salt, chicken essence, allspice powder, soy sauce, soy sauce and sesame oil into minced meat, and mix well.
When the evenly mixed meat stuffing is marinated to taste, the celery is treated again. Blanch celery with water.
3、
After controlling the moisture, cut the celery into cubes.
Pour a little salad oil into the cut celery and stir well to prevent celery bleeding.
Mix minced meat and celery, stir well, and then adjust the amount of salt according to taste.
4、
Knead the dough into long strips and then cut it into small pieces of uniform size.
Roll it with a rolling pin into a dumpling skin with a thick middle and a thin periphery.
Take a dumpling wrapper and fill it in your hand. Put as much as possible.
5、
Fold a pair of filled skins into a semicircle and squeeze the middle part hard.
Then pinch the tail ends of the left and right parts first, and then seal the dumpling skin on the right.
Also seal the left half of the dumpling skin.
6、
Tighten all the seals and tidy them up a little.
After all the bags are wrapped, boil the pot, add a teaspoon of salt to prevent sticking, put jiaozi in, and gently push it along the edge of the pot with the back of the spoon.
After the water is boiled, order a bowl of cold water before cooking. After repeated addition for three or four times, the jiaozi rises obviously and can be cooked.
Matters needing attention
When kneading dough, don't knead it into smooth dough at once. Just knead the dough into a ball, let it stand for half an hour and then knead it a few times easily. It will be smooth and the skin will be easily wrapped and not easily broken.
When cutting beef, you should remove the tendons, otherwise it tastes bad and it is not easy to bite.
When filling, add a little water to the meat stuffing, and add the water slowly. More water can be added to the lean meat stuffing. If you have more fat, you should discharge less.
When vegetables and meat are mixed, they can be mixed in two batches, which can effectively prevent salt from seeping out of vegetable juice.