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500 grams of beef stuffing
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2 white radishes
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500 grams of flour
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260 grams of white radish juice
ingredients
edible oil
of appropriate amount
Pepper aniseed water
200 grams
pepper
1 spoon
salt
2 scoops
cooking wine
3 scoops
light soy sauce
2 scoops
dark soy sauce
1 spoon
scallion
1 segment
ginger
1 block
Chicken Powder
1 spoon
sesame oil
of appropriate amount
Jiaozi's method of beef and white radish
1.
Prepare all the ingredients. Rub two white radishes into silk, blanch them in boiling water for 3 minutes, and squeeze out the water. Don't throw away the radish juice, and use it for kneading dough later, without wasting at all. One thing needs to be noted, don't squeeze the shredded radish too dry, otherwise the filling will be firewood and the taste will be bad.
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2.
Filter the radish juice with a strainer first. Add radish juice to flour and knead it into smooth dough with proper hardness. At first, the dough will be rough and unsmooth. After standing for 15 minutes, knead it again, so that the flour and water can be fully blended, and the dough will become smooth and soft. After kneading the dough, let it stand for 30 minutes.
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3.
Now start mixing the stuffing. Add a proper amount of salt and five spices water to the beef stuffing (there is a practice in "Tips for Fish Warm Heart" at the back of the article), and add a small amount for many times. Don't add too much at a time. Stir in one direction, to the left or to the right, depending on your habits. After adding the water, stir it evenly, let the meat stuffing "eat in" all the five spices water, then add the cooking wine, soy sauce, soy sauce and pepper in turn, and stir it evenly. Chop shredded radish, add proper amount of cooking oil and mix well, so as to prevent the stuffing from coming out of soup. Add beef stuffing and mix well, then add chopped green onion and Jiang Mo, pour sesame oil on chopped green onion, then add 1 teaspoon of chicken powder and mix well.
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4.
Radish beef stuffing is ready. It smells so good that our two greedy cats smell it and run to the kitchen.
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5.
After the stuffing is mixed, the dough is almost awake. Take out the dough and divide it into several parts, knead one part evenly, knead it into long sections, cut it into small doses, and roll it into round jiaozi slices.
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6.
Take a slice of jiaozi, add a proper amount of radish and beef stuffing, and wrap it into jiaozi with both hands.
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7.
Wrap it all up, put it on the curtain and cook it in the pot later.
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8.
It's best to put more water in the pot, and the water should be wide enough for jiaozi to avoid peeling and adhesion. After the water in the pot is boiled, put it into jiaozi, cover it and boil it, then cook it for 2 minutes, add cold water twice, and jiaozi will cook it for 3 minutes.