food

5 kg of beef

200g of dried ginger powder.

Two handfuls of pepper powder, about 50g.

Methods/steps

1. Twist the meat stuffing into stuffing, the ratio of fat to thin is 4:6, add oil into the meat stuffing, stir well, and add dried ginger powder, pepper powder and monosodium glutamate.

Add water to the stirred meat stuffing, not the meat stuffing. After water permeates into the meat stuffing, soak it for about 1 hour and beat the meat stuffing into a paste.

2. The steps of beating the meat stuffing are as follows: The step of beating the meat stuffing into a velvet shape is very important, which determines the draft degree of the meat stuffing. The oldest method is to stir in one direction (clockwise or counterclockwise) by hand, so that the original uneven meat stuffing becomes smooth and soft, continue to soak, and stir repeatedly for three or four times until the water completely penetrates into the meat stuffing, and the whole meat stuffing swings like water waves.

3. Add salty salt and more than half of linseed oil (Hu oil).

Pour hot water into potato starch and make it as shown in the figure. Generally speaking, we will choose potato starch to make this noodle, because potato starch will be thicker, and if corn starch is used, it needs to be thicker than this.

4. Add flour and meat, mix well, add the onion, and sprinkle the remaining Hu oil on the onion to prevent the onion from coming out and mix well. It should be noted here that onion and oil are mixed evenly before being mixed with meat.

5. Here's another tip for cutting onions: Because steamed dumplings need a lot of onions, it's more difficult to cut onions. In order to avoid increasing pain, it can be cut into thin strips, such as the left side; Then cut into minced onions as shown on the right. Although this process is slow, it saves the step of repeatedly cutting onions later.