Introduction: Beef dumplings, remember not to add these 3, many people do not understand, no wonder it is not fresh, not fragrant and firewood!

As the saying goes, "It's not good enough to eat dumplings". Dumplings is our traditional Chinese cuisine, loved by the people, whether it is the South or the North, are particularly fond of eating dumplings. Dumplings are not only delicious, but also have a very good meaning, and are one of the must-have foods for many important festivals. The unique charm of dumplings is that they can be combined with different meats and vegetables to make dumplings with different fillings to satisfy different tastes. Pork dumplings, egg dumplings with leeks, dumplings with fresh vegetables, beef dumplings, and so on, and among these different flavors of dumplings, my family's favorite is beef dumplings!

Beef is very nutritious, rich in protein, amino acids, vitamins, and nutrients such as zinc, magnesium, and iron, etc. Eating beef has the effect of nourishing the body, nourishing the spleen and stomach, and strengthening the muscles and bones, as well as strengthening the body. Beef to make filling dumplings to eat, but also a unique flavor! Beef dumplings is very simple to do, but to do out of the dumplings juicy and delicious, there are tricks, filling this step is the key! A lot of people like to add wine, five spice powder and thirteen spices when mixing the dumpling filling. In fact, this practice is wrong. If you add these three kinds of seasonings, it will cover the fresh aroma of beef. So, how to adjust the filling of beef stuffed dumplings to be delicious?

Beef Stuffed Dumplings

Preparation ingredients: beef, celery, dumpling skin, green onion, ginger, onion, cinnamon, sesame leaves, pepper, salt, soy sauce, dark soy sauce, oyster sauce, sesame oil, cooking oil.

Specific method:

The first step: take a piece of beef, put it into a pot, add the right amount of water, soak it for 30 minutes, give the beef to drain the acidity, then take out the beef, wash it twice, squeeze the water, put it on the board, cut it into large pieces, load it into a meat grinder, and grind it for about 15 seconds, and then grind it into a meat puree.

Step 2: Heat the pan with oil and heat, put in the appropriate amount of onions, ginger, onions, cinnamon, sesame leaves, pepper, stir fry the flavor, the seasonings are fried dry, all the seasonings are removed, the oil cooled and reserve.

Step 3: the stranded beef stuffing into the basin, sieve to add a good soaked in boiling water pepper water, pepper water deodorization effect than the wine is good, but also does not affect the fresh taste of beef, pepper water, do not add too much at a time, to be divided into a small number of times to add, stirring to pepper water is completely absorbed by the meat can be.

Step 4: Add the right amount of minced green onion, minced ginger, add the right amount of salt, soy sauce, soy sauce, oyster sauce, two drops of sesame oil, stirring in one direction, stirring until the meat mixture is strong, marinate for 20 minutes.

Step 5: take a few celery, remove the leaves, clean, blanch, and then put on the board, cut into small grains, and then chopped into mince, into the pot, add half of the cooled onion oil, tossed evenly, so that you can lock the celery in the water, boiled out of the dumplings do not come out of the water, will be the celery and the meat mixture loaded to the same time, add a tablespoon of salt, add the rest of the half of the green onion oil, stirring in one direction evenly!

Step 6: Take a dumpling skin and hold it in your hand, scoop in the appropriate amount of meat filling, fold the dumpling skin in half, pinch it tightly, and use both hands to press the tiger's mouth a little bit to wrap up the vegetable filling, and a dumpling is wrapped up!

Step 7: Add water to the pot and boil it, then pour in the dumplings. After the dumplings are all poured into the pot, use a slotted spoon to push it to prevent the dumplings from sticking to the bottom of the pot, and after it boils, add the right amount of cold water and cook 3 openings, add 2 coolings in between, and cook until the dumpling skins are bulging, and the dumplings are cooked!