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 is not water skills:

How to make dumpling filling is not water to wash and dry the vegetables chopped, put into the pot, poured 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 dumplings will be tender and juicy, and the flavor will be fresh and delicious.

The first step: in the chopped meat mixture in three to four times to add salt, stirring in one direction, as much as possible to stir, so that the meat on the strong; the second step: will be sufficiently drained vegetables into minced (do not squeeze out the water, in order to maintain the nutritional aspects of the vegetables) divided into three to four times to add to the stirring of the meat mixture, or a direction to fully mix can be. This way the meat is not watery, but also maintain the nutrients, you may want to try.

Boiled dumplings to prevent sticking

1, cooking dumplings, put a clean onion in the pot, cooking dumplings taste delicious, and not lump.

2. When the water boils, add some salt and wait for the salt to dissolve before putting in the dumplings and covering the pot. Don't order water and don't have to turn it until it's cooked. This way it won't stick.

3. When mixing noodles, use one egg for every half kilogram of noodles to make the dumpling skin hard and solid, so that the dumplings won't stick when boiling.

4, when the dumplings out of the pot, in the warm boiling water immersed in a little, the surface of the batter is dissolved before filling the pot, it will not be bonded again.