Jiaozi with beef stuffing is a kind of dumpling stuffing that many people like. Every time I eat it, I feel tender and juicy, especially with some fragrant lai, which can make the taste more and more delicious. But in the whole process of cooking, you should pay attention to some methods, which generally need to be applied to some hot pot side dishes, with vegetables, fruits and beef, so as to make the jiaozi flavor of beef stuffing more and more colorful.

Dumpling stuffing is divided into dumpling stuffing, vegetarian stuffing and vegetarian stuffing. Before buying dumpling stuffing, you should mix it with a little water, and then add onion, ginger foam, pepper or five-spice powder, chicken essence, salt, a little soy sauce and rice wine. If you are not too tired, you can add some cooking oil, but if the dumpling stuffing is fat enough, you can save some, and then stir it evenly in one direction before adjusting. You can also add sesame oil if you like, depending on the taste. Jiaozi can be booked in a short time. You can also use this method to make beef and mutton stuffing.

It's best to cut the meat stuffing with a knife. Why the dumpling stuffing ground by the meat grinder is slightly worse than that cut with a knife? Because the flavor substances of meat food remain in somatic cells, and the meat is cut by hand, the meat is asymmetric and the muscle cells are less damaged due to reflective extrusion. There is still some juice mixed or scattered in the dumpling stuffing, and the equipment twists the dumpling stuffing, which makes the meat turn over due to the high temperature caused by super strength and heat. Flavor substances in somatic cells, such as carbohydrates and inosinic acid, flow out with the blood.

Vegetarian stuffing can't be chopped with a row of knives, but with a knife, the chlorophyll of vegetables and fruits can be chopped on the chopping board, but the knife cut is much lower. Generally, when the knife is cut off, half of the vitamins are kept, and the knife cut is not enough for 25%. Therefore, the knife is not suitable for being too thin, such as amaranth 0.5 cm or more.

Jiaozi vegetarian stuffing is generally made of raw beef, mutton and fish, which is safe and healthy and beneficial to the body and mind. Raw dumpling stuffing needs to be expanded with soup (or water) alias: pumping, in order to make the dumpling stuffing tender and the dumpling body plump. Some people don't add water to jiaozi, and the jiaozi cooked has the smell of firewood. The top skin of the meat is broken, the water flow is 3 to 500 grams per catty, the fat stuffing is slightly less, and the jiaozi is slightly thinner. Let the water out after the seasoning is added, otherwise the seasoning will not penetrate into the taste and the water will not be sucked in. Gradually add water and stir in one direction. When it's done, you can freeze it in the refrigerator for an hour, and only put onions when you apply it.

Jiaozi is a special food that we usually taste. There are the following kinds of fillings in jiaozi.

There are many shrimps, fish stuffing, meat stuffing and beef stuffing. Jiaozi with beef stuffing is very delicious if the stuffing is mixed, and beef and mutton have a fishy smell. In order to prevent the fishy smell in the stuffing, jiaozi sauce with beef stuffing is very important for how to eat beef and jiaozi. Here is a detailed introduction to how to make delicious food in jiaozi with beef stuffing.

How does beef dumpling stuffing cook delicious food?

First, clean up the beef and mutton. In the case of making beef and mutton dumplings, everyone should pay attention. It is necessary to clean up beef and mutton. Many people don't clean up the beef and mutton. If they don't clean up the beef and mutton, they will have a very strong fishy smell. They can wash the beef and mutton with cold water, remove the blood from the beef and mutton, then soak the beef and mutton in cold water, or remove the blood from the beef and mutton well. Beef and mutton had better be soaked for an hour or two. The longer the soaking time, the stronger the actual effect. After the beef and mutton are soaked, when the beef and mutton are dry, cut the beef and mutton into strips and slices and put them in a bowl for later use.

Second, prepare Jiang Shui in advance. Soak pepper in boiling water for about half an hour. Jiang Shui is mainly added to the stuffing of beef and mutton buns. If Jiang Shui is added to the stuffing of beef and mutton buns, the fishy smell of beef and mutton jiaozi can be removed. Jiang Shui can not only remove the fishy smell, but also help to enhance the aroma and make the stuffing of beef and mutton dumplings more fragrant.

Third, beef with sauerkraut. Marinate beef from now on. Add soy sauce, soy sauce, rice wine, sesame oil and black pepper into minced beef and sheep, and stir well. Marinate for about half an hour. When the time is up, add onion, ginger slices and minced garlic, stir and mix, and pour the prepared Jiang Shui along the bowl. Note that if you pour Jiang Shui again, you must eat a little more. Otherwise, you can't add too much Jiang Shui to beef and mutton at a time. Be sure to stir evenly every time, so that the water can be thoroughly digested and absorbed into the beef and mutton. In addition, it should be noted that pepper does not have to be poured into beef and mutton, and can be discarded early.

Fourth, add hot pot dishes. Other fruits and vegetables can also be added to make beef and mutton dumplings, such as onions, which can not only remove the fishy smell of beef and mutton, but also make the beef and mutton dumplings more delicious and nutritious. However, it should be noted that when the hot pot side dish is added, it must not be added until the last critical moment to prevent the hot pot side dish from overflowing.