1, beef stuffing with onion or scallion
Heat the vegetable oil in the pot, add sliced onion and knotted shallot and fry until fragrant, and add pepper to continue frying. Pick up the onion, fry the shallots until they are dry, and filter the sesame oil for later use. Chop beef and ginger, chop chop chop. Add salt, cooking wine, soy sauce, soy sauce, oyster sauce, thirteen spices, pepper, chicken essence and sesame oil, and beat in one direction. Add chopped green onions and onions and continue stirring. Finally, add the eggs and cornflour and keep stirring.
2, white radish beef stuffing
Beef stuffing with white radish is a delicious food with white radish and beef as the main ingredients. Stir 1-9 in the same direction with chopsticks and put it in the refrigerator for later use. Peel the white radish and cut it into filaments, add about 1 teaspoon of salt to marinate for about 10 minutes, then squeeze out the water and cut it into fine pieces. Add the chopped white radish, chopped coriander and chopped green onion into the beef stuffing and stir in the same direction.
3, leek or leek beef stuffing
Ingredients: 400g of beef stuffing, 300g of leek or leek yellow, clear water, light soy sauce, sesame oil, salt, thirteen spices and ginger. Practice: Add Jiang Mo, soy sauce, sesame oil and thirteen spices into the beef stuffing, mix well, and marinate for15-20 minutes. Clean leek or leek yellow, drain water, then cut into pieces, add some cooking oil and mix well to prevent water from coming out.
After the beef stuffing is marinated, add clear water to the stuffing in several times. After each addition, stir until the water and beef are fully mixed, and then continue to add it. Stir in one direction until it is the best. Remember to pour all the water into it at once. Mix the chopped leek and beef stuffing evenly, and the stuffing will be ready.
4, celery beef stuffing
Ingredients: beef stuffing, celery, Jiang Mo, pepper, Chinese prickly ash, starch, cooking wine, proper amount, oil and salt. Practice: Put a little pepper into a bowl, then pour in about 200ml of hot water and soak for 1 hour to make pepper water for later use.
Add a proper amount of salt, Jiang Mo, starch, pepper and cooking wine into the beef stuffing and stir well; Then add a proper amount of pepper water and stir in one direction. Wash celery and cut into fine powder, add celery powder and a little sesame oil, stir in the direction just now, then add a little salt and stir well.
5, fennel beef stuffing
Ingredients: 500g beef, 400g fennel, chopped green onion, Jiang Mo, soy sauce, soy sauce, cooking wine, pepper, oyster sauce, pepper, sesame oil, and appropriate amount of salt.
Practice: Put a little pepper into a bowl, then pour in about 200ml of hot water and soak for 1 hour to make pepper water for later use. Put 500g of beef stuffing in a pot, add enough salt, 3 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of light soy sauce, 1 teaspoon of pepper, 1 tablespoon of oyster sauce at one time, and stir in one direction to make the meat stuffing stronger.
6. Chinese cabbage and beef stuffing
Ingredients: beef, cabbage, onion, ginger, soy sauce, soy sauce, pepper powder, sesame oil, cooked edible oil and salt. Practice: 500g beef is washed with warm water, cut into small pieces and then chopped into minced meat, put into a container, add peanut oil, sesame oil, cooking wine, extremely fresh soy sauce, oyster sauce, thirteen spices and salt, and stir with chopsticks in one direction. In order to make the packaged jiaozi fresh and juicy, a proper amount of water can be pumped in when stirring.
Take a proper amount of leaves of Chinese cabbage, clean them, drain them and chop them into pieces. Choose whether to squeeze the water according to the viscosity of the meat stuffing, put them into the meat stuffing and stir them evenly with chopsticks in one direction again.
7. Tomato and beef stuffing
Ingredients: lean beef, tomato, salt, ginger, scallion, cooking oil, soy sauce, cooking wine and pepper powder. Practice: 500 grams of beef is washed with warm water, cut into small pieces, add ginger powder to remove the fishy smell, and then chop into minced meat.
First, pour the juice from the tomatoes into the beef, and stir well to let the beef absorb the tomato juice, which will make the beef taste smooth and not firewood, and also prevent the prepared stuffing soup from being too much. Then pour in diced tomatoes and mix well in the same direction, add proper amount of cooking oil and salt, and finally mix well, so that the meat stuffing is ready.
8. Beef and carrot stuffing
Ingredients: lean beef, shredded carrots and onions. Practice: Ground unfrozen fresh beef into minced carrots, rub them with hot oil in the pot, stir-fry chopped carrots to reduce moisture and increase flavor at the same time, cool onions and dice them, heat the pot with hot oil, adjust the medium heat, stir-fry onion dices to reduce moisture and turn yellow, and set aside with oil to cool. Add sesame oil, pepper oil, salt, oyster sauce, five-spice powder, soy sauce, soy sauce and shredded ginger to the beef stuffing, and add a little black pepper according to your own taste and mix well.
9. BayuBeef Stuffed jiaozi
Ingredients: 2 kg of Spanish mackerel, pork belly stuffing 1 kg, half a catty of leek, proper amount of oil and salt, ginger 1 block, about 20 pieces of pepper, cooking wine 1 spoon, white pepper 1 teaspoon, sugar 1 teaspoon.
Practice: the ratio of beef, fish and leek is1:1:0.5, or 2:1:0.5. Chop beef into paste, put pepper and ginger slices in a bowl, pour warm water, soak ginger and pepper to get the feed water, and add it when filling, which can remove the fishy smell of fish and pork. Chop the fish of Spanish mackerel into fish paste with a knife, and chop it carefully. Pick the old leaves of leeks, wash them, drain the water, and then chop them into pieces. Stir well.
10, jiaozi with Chinese sauerkraut and beef stuffing
Ingredients: northeast pickled cabbage 1 tree, pork belly 1 catty and a half, soybean oil, salt, 2 green onions, ginger 1 block, cooking wine 1 spoon, thirteen spices 1 teaspoon, white pepper 1 teaspoon.
Practice: peel off the leaves of sauerkraut, wash them once, grab the water, cut the sauerkraut into silk first, then cut it into powder and chop it up. Put the beef stuffing into a pot, add refined soybean oil, then add salt, minced onion and ginger, soy sauce, thirteen spices, white pepper and cooking wine. Stir in one direction with chopsticks, add 1 small bowl of water in several times, and continue to add water after each stirring until all sauerkraut is mixed with meat stuffing.