material

250 grams of flour, 300 grams of beef hind leg meat, 200 grams of lotus root, clear water 125 grams, a little pepper, salt, half an onion, a celery, half a carrot, sugar 1/2 teaspoons, appropriate amount of black pepper, oyster sauce 1 spoon, and a few drops of sesame oil.

working methods

1.250g of flour and noodles are put together in the basin.

2. Prepare 125g clean water (warm water of about 30 degrees in winter).

3. Pour all the prepared warm water into the flour (all the water is poured into the flour and then stirred, the flour has the same water absorption, and the prepared dumpling skin is elastic, so don't break it).

4. Stir the flour and warm water with chopsticks to form grape-like snowflake flour floc.

5. Knead all the flour into dough with rough surface by hand, and then knead the dough repeatedly by hand to form dough with smooth surface.

6. Put it aside and cover the washbasin with a wet cloth.

7. Prepare 300 grams of beef hind legs.

8. Put the hind leg meat of beef into a large bowl, put a proper amount of cold water on the surface of beef, add a little pepper, soak for 20 minutes, and then rinse with water. One of the secrets of making beef stuffing: the purpose of soaking is to remove the blood contained in the surface and fibrous tissue of beef, so as to achieve the purpose of removing fishy smell. Adding pepper can also remove the fishy smell of beef. )

9. Wash the hind legs of beef and slice them with a knife.

10. Chop it into minced meat with a knife.

1 1. Chop the beef into a large bowl and add 3 grams of salt.

12. Stir the salt and beef evenly with chopsticks to let the beef fully absorb the taste of salt. The second secret of making beef stuffing: the purpose of adding salt to beef stuffing is to make beef absorb the salty taste of salt and achieve the purpose of improving taste. This practice is called "nourishing stuffing" by Shanxi people. As for the dosage of salt, it is generally according to the ratio of 500 grams of meat to 5 grams of salt)

13. Zanthoxylum bungeanum is soaked or boiled in hot water in advance to make light yellow Zanthoxylum bungeanum water.

14. Add pepper water to minced meat several times. I added 2 tablespoons three times at a time.

15. Every time you add Chili water, beat the minced meat in one direction with chopsticks to make the minced meat absorb water until it becomes paste. The third secret of making beef stuffing: the purpose of adding pepper water is to deodorize beef, and it can also make beef powder smoother without firewood. However, it should be noted that the pepper water should be whipped in one direction. If the beating order is reversed, the water entering the beef stuffing will overflow, and the pasty effect of the beef stuffing will not be achieved. )

16. Cut half an onion, a celery and half a carrot into pieces, put them on a plate, and pour a few drops of cooking oil.

17. Stir the vegetable powder and cooking oil evenly with chopsticks to let the vegetables fully absorb the oil. (The fourth secret of making beef stuffing: vegetable powder and cooking oil can lock the moisture of vegetables, and the prepared stuffing will not get wet)

18. Mix the chopped vegetables into the meat and stir well.

19. Add 1/4 teaspoons of salt to the chopped vegetables. The fifth secret of beef stuffing preparation: the purpose of adding salt here is for the taste of vegetables.

20. Add 1/2 teaspoons of sugar. The sixth secret of beef stuffing preparation: you can add a little more sugar, because beef likes white sugar, and the prepared beef stuffing is very delicious. )

2 1. Sprinkle with appropriate amount of black pepper. (The seventh secret of preparing beef stuffing: add black pepper, and the prepared stuffing has a slight spicy taste, which is very delicious)

22. Add 1 tablespoon to consume oil. The eighth secret of making beef stuffing: replacing soy sauce with oil consumption, not only the stuffing is delicious, but also very sweet.

23. Pour in a few drops of sesame oil. The ninth secret of making beef stuffing: the purpose of adding sesame oil is to refresh and enhance fragrance.

24. Mix all seasonings with minced vegetables and minced meat evenly with chopsticks, and the meat stuffing will be ready.

25. Put the baked dough on the chopping board and cut it into equal parts with a knife.

26. Take equal parts, spread the two palms on the dough, and rub the two sides into thin strips with uniform thickness.

27. Hold noodles in your left hand and a knife in your right hand. Divide the noodles into small and uniform doses, grab some dry flour by hand and sprinkle it on the flour.

28. Gently press the palm of your hand on the batter and roll it back and forth so that a layer of dry flour is evenly attached to the surface of the batter.

29. Take a dose, put the cut surface of the knife up, gently hold the dose with the thumb and forefinger of the right hand, and knead it into a slightly round cut while rotating.

30. Press the round dose into a round cake with the palm of your hand.

3 1. Repeat the above actions and press all the ingredients into cakes.

32. Take a round cake, hold one end of the cake with your left hand, press the rolling pin under your palm with your right hand, gently push it forward and pull it back.

33. Roll the dough into a round dumpling wrapper with a diameter of about 7cm, and repeat the above actions to roll all the cakes into dumpling wrappers.

34. Open your left hand and take a dumpling wrapper and put it on the other four fingers of your left hand except your thumb.

35. Put a proper amount of stuffing in the middle of dumpling skin.

36. Fold the dumpling skin in half in the middle with your right hand, and pinch the dumpling skin in turn along the edge of the dumpling skin. First, pinch jiaozi into a crescent shape.

37. Put one side of the crescent-shaped jiaozi into the jaws of the left hand.

38. Clamp the other side of the crescent-shaped jiaozi in your chin with your right hand, then cross your fingers and knead your hands into a jiaozi.

39. Repeat the above actions, wrap all dumpling wrappers with stuffing and knead them into the shape of jiaozi.

40. Take a pot of moderate size and add water of appropriate width to boil.

4 1. Hold jiaozi in your hand and put it in the pot. Don't put too much jiaozi in the pot at a time, just one plate.

42. Cover the pot and cook for about 20 seconds.

43. When the lid of the pot is opened, we can see that there are slight signs of floating in jiaozi. Use a wooden shovel to go deep into the bottom of the pot, and stir gently to make jiaozi float without sticking to the bottom of the pot. Cover the pot and boil until the water boils.

44. Open the lid and put some cold water in the pot.

45. When the water boils, cover the pot and cook.

46. Add some cold water.

47. Let the water boil again, and jiaozi will be cooked.