The common meat stuffing in jiaozi is mostly pork. In fact, the nutritional value of beef is much higher than that of pork, and the taste is better. However, how to mix beef stuffing in jiaozi is a very annoying problem. So how to match beef stuffing to make jiaozi delicious? First, pepper water is essential. Then, common seasonings such as salt and cooking wine are added to the beef stuffing. Then, pepper water is added and stirred in one direction little by little. Finally, some onion powder is added and stirred evenly. Let's take a look at the detailed practice.

Beef dumpling stuffing, the best match is beef radish, red and white radish. The nutritional value of beef is second only to rabbit meat, and it is also suitable for fat people. Every 100g of beef contains more than 20g of protein, and beef protein contains more essential amino acids and lower fat and cholesterol. Therefore, it is especially suitable for obese people and patients with hypertension, arteriosclerosis, coronary heart disease and diabetes.

1. Material:

2 kg of beef, radish 1 kg, 0.3 kg of sesame oil, 2 eggs, onion, ginger, black pepper, soy sauce and salt. Material requirements, beef is expensive, generally reluctant to buy butter-rich meat, pure lean meat, location is not limited; Radish should be unhealthy; Sesame oil should be cooked sesame oil, because it is pure lean meat, so it needs more oil; Black pepper should be ground with pepper seeds; Soy sauce should have amino acid nitrogen ≥ 1.2g/ 100ml.

1. Food processing: ① Chop beef and radish with a knife. Don't scrape with a meat grinder, it will completely destroy the cell structure of beef and radish, the juice will overflow, lose its nutritional taste and taste like mud. Chop onion and ginger separately. (2) put all the ingredients into the stuffing bowl, first add the pepper, then pour the sesame oil and stir evenly in one direction, then beat the eggs, pour the soy sauce and continue to stir in one direction. When stirring, the filling will feel dry. This is to add an appropriate amount of cold boiled water, add it to the stuffing to form a thick paste, and finally add salt until it is salty.

3. Details that need attention: ① Materials must be chopped with a knife; (2) removing oil first; ③ The stuffing must be stirred in one direction; (4) Not only don't need water, but also add water to make it tender, delicious and elastic. The reason lies in the handling of materials. Because the cell structure of the meat grinder and scraped beef and radish is destroyed, it will continue to drain water, and the water seepage is more severe when salt is added, so the mixed stuffing is worse. This is actually a failure, it can't be used, and it's not delicious to package it into jiaozi. Chopping preserves the original flavor of beef and radish to the greatest extent. Give the oil first, the cells cut by the knife edge are sealed and will not ooze, and the original flavor of the ingredients is completely maintained. So it tastes the best and tastes the best.