Beef stuffing can not add wine.

Mixing the stuffing to add eggs and water, but do not add wine, because the main role of wine is to remove the fishy flavor, but need to be in the role of high temperature in order to play a role. Stir fry meat, do fish must use wine, with the evaporation of the heat in the pan, take away the fishy flavor in the ingredients, to achieve the effect of deodorization and increase the aroma.

If the filling put wine, wrapped into a package dumplings wontons, wine in a sealed environment, can not play a role, not only the taste of firewood, the flavor will be very strange. Unfortunately, many people do not understand still put, no wonder the package of wontons, dumplings are not fragrant.

The best partner for beef filling, celery, carrots, carrots, cabbage, onions, leeks, mushrooms, scallions, cilantro and so on.

Method of making beef stuffing

Required ingredients: 300 grams of beef, 2 scallions, 2 slices of ginger, salt, a little sugar, ? tsp of pepper, ? tsp of thirteen spices, 2 tbsp of Yipinshi Soy Sauce, 1 tbsp of oyster sauce, 2 tbsp of corn oil.

Steps:

1, prepare the required ingredients.

2, wash the beef, use a meat grinder to grind it into minced meat, then marinate it, add the appropriate amount of salt, YPC soy sauce, thirteen spices, pepper and sugar in turn, and mix well in one direction.

3, and then add 2 tablespoons of corn oil, still stirring in one direction, to mix all the oil absorbed.

4, then the most important step is to water the meat, prepare 130~150g of water, add it to the beef mixture in 3~4 times, stir in one direction with chopsticks, so that the meat mixture absorbs the water completely.

5, wash the green onion, peel the ginger, minced green onion and ginger into the meat mixture, then add oyster sauce, again in one direction and mix well.

6, the meat mixture well after the presentation of more tender, holding the state, sealed up into the refrigerator for 30 ~ 40 minutes.