Flavor: Light flavor Craft: Pan-fried Beef Patties Preparation Ingredients: Main Ingredients: Wheat Flour 400 grams
Accessories: Beef (fat and thin) 600 grams, cabbage 260 grams, 110 grams of green onions
Seasoning: Peanut Oil 50 grams, soy sauce 30 grams, salt 2 grams, monosodium glutamate 1 gram.
2. flour with cold water and well, kneaded 3 to 5 minutes, and then smeared with a little peanut oil, kneaded, and let stand for 10 to 20 minutes.
3. Divide the dough into small sections of 2 centimeters in diameter, flatten them and roll them out with a rolling pin to 6 centimeters in diameter.
4. Mix beef, cabbage and green onion together, spoon 2.5 tbsp into the dough and shape into a pie.
5. pan on high heat, the next pie into the pan slightly pressed flat baked for a while, that is poured into the appropriate amount of peanut oil, frying into both sides of the golden brown, the flavor of the four, can be served for food.
Small tips - health tips:
This is a nutritionally balanced snack, can also be used as a staple food.
The recipe details of radish beef steamed dumplings Vegetable family and efficacy: fine staple food nourishing the body recipes spleen stomach recipes anti-cancer recipes
Flavor: the original taste process: steamed radish beef steamed dumplings preparation materials: the main ingredients: 600 grams of wheat flour, 600 grams of white radish, 300 grams of beef (fat and thin)
Seasoning: 50 grams of green onion, ginger 10 grams, salt 10 grams, 6 grams of sweet flour sauce, 6 grams of sesame oil, lard (refined) 10 grams of radish and beef steamed dumplings features: the dumplings skin surface smooth, filling fresh and delicious. Teach you how to do radish beef steamed dumplings, how to do radish beef steamed dumplings is delicious 1. will be washed green onions, ginger are cut into mince to be used; will be washed radish, rubbed into the silk, boiled to seven or eight ripe, fish out chopped, squeezed clean water; beef washed, cut into mince, standby.
2. Pour lard into the pot and heat, put the minced meat, stir-fry to seven or eight mature, remove from the fire, open with bone broth, add radish, noodle sauce, minced green onions, minced ginger, refined salt, sesame oil, mix well, that is, into the filling.
3. Scald the flour into a snowflake shape with 70% boiling water, let it cool, then pour 30% cool water and knead it well into a ball, roll it into a long strip, make about 50 grams of 3 doses, flatten the dose, roll it into a round skin, wrap it with the filling, and pinch it into a crescent shape, that is, the raw dumplings will be made into steamed dumplings.
4. Put the steamed dumplings on the drawer and steam them in boiling water for about 10 minutes, then serve. Tips - Food Compatibility:
White radish: white radish avoid ginseng, American ginseng with food.
White radish: avoid ginseng and American ginseng with white radish.