Raw materials:
Noodles: high gluten flour (70%), millet flour (30%), boiled water and cold water.
Stuffing: beef forelegs (70%), fat meat (30%), celery and coriander.
Seasoning: onion ginger juice, salt, fresh soy sauce, cooking wine, pepper, sugar, sesame oil and monosodium glutamate.
Exercise:
1. Mix and chop beef and fat meat, put into a pot, add onion and ginger juice as stuffing, add soy sauce, cooking wine and pepper, stir well, and marinate for 15 minutes.
2. Mix flour+millet flour evenly, pour it into boiling water, stir it quickly with chopsticks to form a dough, then add a proper amount of cold water to knead it into a soft dough, and cover it with cloth 15 minutes.
3. Wash celery and coriander, chop them up, pour them into the meat and mix well. Pour in sesame oil, salt, sugar, monosodium glutamate and seasoning and mix well.
4. Open the leather bag, put water in the pot and steam for 20 minutes.
Fat steamed stuffed buns can be eaten with fresh vegetables, which helps to reduce obesity.
The practice of sauce beef
Ingredients:1000g of beef front leg meat.
Clove, pepper, star anise, tangerine peel, fennel, cinnamon, geranium and licorice (a little each)
Onion section 3
Jiangyikuai
1 tablespoon soy sauce
Soy sauce 1 tablespoon
Sugar 1 tablespoon
2 tablespoons salt
Spiced powder 1/2 teaspoons
Exercise:
1) Wash the calf's front leg meat and cut it into 10cm square chunks. Pour clear water into the pot, heat it with strong fire, put the beef in, scald it with boiling water, take it out, and soak it in cold water to make it tight.
2) Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or put cinnamon and geranium directly into the pot because they are easy to get). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife.
3) Pour a proper amount of water into the casserole, heat it with high fire, and add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low heat until the meat is cooked. As long as you stick it with chopsticks, you can pass it smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.
4) Pour the cooled beef into the cooked soup and simmer for half an hour. Simmer, take out, let cool and cut into thin slices.