Turnip filling, with beef in general three proportions:① beef and turnip is three seven, beef seven turnip three, called beef and turnip filling; 2 beef and turnip pouring three seven, called turnip and beef filling; ③ beef and turnip half and half. According to their own taste to choose, there is no difference in taste.
Second, beef and onion filling, or optional onions. The ratio of beef and onion is like beef and radish, you can add or subtract according to your taste.
Third place, beef and celery. Tender celery is specially grown for meat stuffing and goes well with pork, beef and lamb. Beef stuffing with celery, in the same proportions as above, is optional.
When making beef dumpling filling, you want the charming taste of the beef itself, plus the side dishes, both of which complement each other well. So, there are three tips to keep in mind during the filling process:
①Blanch the water to remove the odor. Beef with thick shredded meat and loose structure is not suitable for hot blanching. Cut into small pieces and soak in cold water for three hours, changing the water three times to the level of fresh water, so that basically all the blood stains in the meat will be discharged. Then chop it into puree. Beef is fat and lean, but not fat enough to add lard.
② Less seasoning. Especially wine and five-spice food, it is best not to give, otherwise it will compete for the fresh flavor of beef. Seasonings are basically sesame oil, salt and crushed chili.
3) Stuffing in two steps, first mix the meat sauce, then mix the stuffing. After the beef is minced, crush the chili peppers, add water in several batches and mix in the same direction. The amount of water added should be half of the meat, stirring vigorously. Mince the side dishes, mix the sesame oil first, then add salt, then mix the beef.