material

Dough: 500g flour, 300g warm water and a little salt. (Knead dough to wake up for later use), stuffing: 200 grams of minced beef, 200 grams of minced pork, onion, ginger, thirteen spices, pepper noodles, seafood soy sauce, salt, chicken essence, sesame oil and blended oil. Mustard mustard tuber 1 kg, several mushrooms, (I soaked another Hericium erinaceus in it, which is very good)

method of work

Firstly, 200 grams of minced beef and 200 grams of minced pork are added with appropriate amount of onion, ginger, thirteen spices, pepper noodles, seafood soy sauce, salt, chicken essence, sesame oil and blended oil to make meat stuffing, and put it to 10 minute for later use.

Put mustard tuber foam and mushroom foam into the prepared meat stuffing, and then add onion, ginger, thirteen spices, pepper noodles, seafood soy sauce, salt, chicken essence, sesame oil, blended oil and a little water to taste.

Knead the dough into a ball, dig a hole in the middle, knead it into strips by hand, knead the dough into a thin sheet outside the middle drum, wrap it in stuffing and knead it tightly.

Take the pot and put it into the wrapped jiaozi. Put cold water into the pot and steam for 8 minutes, then simmer for 2 minutes before boiling.

Out of the pot, steaming jiaozi, the aroma is tangy, my mouth is in a hurry to taste it, and I accidentally got it by the oil soup. Wow, it's so delicious. You can feel the mustard tuber squeaking and grinding when you take a bite, and the meat is tender. In short, it tastes good. There are not many left in this meal. This time, the jiaozi bag is full of success. You must try it.

Practice 2, beef and carrot jiaozi

material

Ingredients: beef stuffing, carrots, flour.

Ingredients: onion, ginger, pepper, salt, cooking wine, soy sauce, pepper and sesame oil.

method of work

1, carrots are washed and peeled, and rubbed into filaments with a silk wiper for later use;

2. Soak the pepper in boiling water for about 20 minutes, remove the pepper and leave the pepper water for later use;

3. Add cooking wine, soy sauce, pepper, salt, sesame oil and minced onion and ginger into the beef stuffing and stir evenly. Add pepper water several times and stir vigorously in one direction to make the meat stuffing stronger;

4. Add shredded carrots into the mixed beef stuffing and stir well; done

Practice 3, celery beef jiaozi

material

250g beef, 200g celery, 50g carrot and 50g egg 1 piece.

Seasoning: onion ginger garlic cooking wine salt salad oil chicken essence (black pepper can be added or not)

method of work

1 Chop beef into powder and blanch celery for later use; Chop celery, carrot, onion, ginger and garlic;

2 Prepare a large bowl, pour celery \ carrot \ beef \ onion, ginger and minced garlic, add an egg and add

2 grams of salt, 2 grams of cooking wine, 20 grams of salad oil, chicken essence 1 g, black pepper 1 g. Stir in one direction for 3 minutes with chopsticks.

Method 4: Radish beef dumplings

material

Raw beef .................................. 250g dough .......................................................................................................................................

method of work

1, carrots are washed and cut into pieces;

2. Add it to the cut beef, then add all seasonings and mix well to make stuffing;

3. Take a dumpling skin and put 20 grams of beef stuffing inside;

4. Fold the dough in half;

5, pinch the seal;

6. Squeeze the dough into a dumpling shape from the middle to the outside.

Special tips

Carrots had better be blanched first.

Practice five, curry beef dumplings.

material

Oil skin: medium gluten flour 113g, lard 45g, sugar flour12g, salt10g, and water 45g (divided into18g/piece).

Crispy: 92g low flour, 2 tsps curry powder and 48g lard (divided into12g/piece).

Stuffing: 220g of minced beef, 0/00g of minced onion/kloc-,2 tablespoons of curry powder, salt, sugar, cooking wine and butter.

method of work

The filling method:

1 Heat the pan and add about 20g of butter.

2. After the butter melts, add curry powder, turn down the fire, stir-fry until the oil is golden in color, then add onion powder and medium heat.

3. Stir-fry the minced beef until the minced beef becomes discolored, add some salt, sugar and cooking wine, then collect the juice and let it cool for later use.

Specific steps:

1, the pastry is well mixed and kneaded into12g/pellet;

2. Wake up for half an hour after the oil skin is alive, grow into strips, and form18g/dose (12) to form skin;

3. After the oil bag is put into the pastry, gently roll it into a cow tongue and roll it into a small tube; Secondary rolling;

4, the small noodles are closed down, everything is second, the cut surface is up, into a round cake, and the beef stuffing is added;

5, like Bao jiaozi, but it is flat and then lace; Looking around, my eyes are full of golden dumplings ~ ~

6, oven preheating 180 degrees, curry dumplings brush egg yolk liquid, sprinkle some sesame seeds, the middle layer can be fired for 25 minutes.