Only use green onions and beef stuffing
1, ---- do not cut the beef too small, put a little green onions, and some of their favorite vegetables, such as celery, cabbage, etc., mixing the stuffing, put an egg in it, according to their own tastes, put salt, chicken essence, monosodium glutamate, thirteen spices, Ma spicy fresh seasonings evenly adjusted a little bit after a little bit of can be wrapped, so that the beef dumplings stuffing The most delicious thing about this is that it's not a good idea to have it on the table.
2, ---- also note: the skin of the dumplings must be driven thinner. The first thing you need to do is to make sure that you have a good skin, and that it's not too thick!
Grind the beef and wrestle it until it gels. Put in a small amount of ginger paste, sugar, salt, soy sauce, sesame oil, head vegetable grain and mix well. Then wrap the dumplings and steam them.
How to make the best beef dumpling filling? Celery and beef dumpling filling
Raw materials: 250 grams of celery, 150 grams of beef filling.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.
Practice:
1, celery choose clean, drain the mud water into minced, mixed into a little sesame oil to be used.
2, beef stuffing into the pot, add all the seasoning, mix well.
3, finally add the celery and mix well.
Dumpling filling does not water skills:
How to make dumplings filling does not water to wash and dry the vegetables chopped into the pot, pour cooking oil, vegetables by a layer of oil film wrapped in salt is not easy to come out of the water, and then poured into the meat mixture mix well, put enough salt. This way the dumpling filling is tender....
1) My hometown (Kailashan) practice: add shredded lemon leaves, cilantro stalks, minced tangerine peel, and soaked big head
cabbage water to taste.
2) Western Style: Diced onion, diced red onion, herbs (Basil, Thyme, Basil, Oregano, etc...feel free to use. 500g of meat: 1/4 teaspoon of herbs)
3) Thai Style: 2 teaspoons of Curry Sauce, 2 teaspoons of Shrimp Lamb, 5 teaspoons of Fish Sauce to taste.
4) Korean Style: Korean Style Fried Dumplings (transcribed*, I have not tried)
Ingredients : 150g of ground beef. 1/3 onion. Zucchini 150g. Dumpling skin 300g
Seasoning: (1) 1/2 tsp salt, 1/3 tsp white sesame seeds, a pinch of sesame oil, a pinch of black pepper,
6 tbsp water, 4 tbsp salad oil.
(2) 2 tbsp each oil, vinegar and water.
How to prepare: 1. Mince the zucchini and onion, and salt them until they become watery
.
2. Mix the meat, zucchini and seasoning (1) to make the filling.
3. Wrap the dumpling skin around the filling and fold it over to seal the edges. Fold the two sharp edges together to form a garden shape. When all are done, place them in a steamer basket and let them steam. Remove from the steamer and allow to cool.
4. Heat oil in a pan and fry the steamed dumplings until the bottoms turn light
brown, then add 120ml of water. Cover the pan with a lid and fry the dumplings until the water is reduced
dry. Serve with seasoning (2) for dipping.
Beef stuffing
Raw materials: 500 grams of beef 1000 grams of carrots 50 grams of onions 50 grams of eggs 1 ginger 50 grams of tenderloin 5 grams of salt 10 grams of pepper 5 grams of wine 15 grams of soy sauce 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 30 grams of dry starch 50 grams
Preparation:
1 Beef to remove the sinews, washed, twisted into a fine velvet with Tender meat powder, cooking wine, refined oil and mix well, let stand for about 40 minutes, and then add ginger juice and 250 grams of water and mix well; white radish peeled and washed, cut into thick slices, into the pot of boiling water to cook and then fish out, put on the pier with a knife chopped into fine particles, and then wrapped in gauze, squeezing out the water; onion chopped finely.
2 minced beef add radish grain, onion powder and well, and then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, that is, into.
Note:
1There should be no sinew in the beef, and the beef should be twisted finely in order to eat more water and make it tender.
2 Tenderizing powder can also be replaced by baking soda, but the amount should not be too much.
3 ingredients in the white radish can also be used in place of leeks, celery, etc., such as no onions can be used instead of onions.