How to adjust beef celery dumpling filling? How to adjust the filling of celery beef dumplings

Chop the beef into meat filling, mince the green onion and ginger, put it in a basin and add soy sauce, Maggi fresh, five-spice powder, pepper, peanut oil stir in one direction, wash and chop the celery, put it in the meat filling and stir evenly.

Celery beef dumplings to prepare, prepare the ingredients:

Celery: 700g, Beef: 400g, Flour:

600g, peanut oil: 30ml, salt: 5g, soy sauce:

10ml, green onion: 20g, ginger: 5g, five-spice powder:

3g, pepper: 5g.

1. Chop the beef into minced meat.

2. Finely chop the green onion and ginger.

3. Put it in a basin with Rourong and add soy sauce, Maggi fresh, five-spice powder, pepper, and peanut oil and whip it in one direction.

4. Wash and chop the celery.

5. Grab the water and put it in the minced meat.

6. Stir well.

7. Add pumpkin paste to the flour.

8. Knead into a dough.

9. Cover with a wet dragon cloth and wake up for 10 minutes.

10. Knead again until three lights.

11. Kneaded the under-dough agent.

12. Roll out into dumpling wrappers.

13. Wrap into dumplings.

Ingredients: 800g celery, 280g ground beef, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of cooking wine, 1 teaspoon of thirteen spices, 1 teaspoon of ginger powder, 1 teaspoon of sugar, a little white pepper, a little chicken essence, a little minced green onion, 150ml of pepper water, 1 box of thick soup.

1. Raw materials. <>

2. Blanch the celery.

3. Cook until the seedlings are collapsed and removed.

4. Crush with a food processor and squeeze out the water.

5. Put cooking wine, salt, white pepper, sugar, thirteen spices, ginger powder, chicken essence, thick soup treasure, and pepper water into the meat filling and whip it vigorously.

6. Add chopped green onion and soy sauce and stir well.

7. Add an appropriate amount of peanut oil and mix well.

8. Add minced celery and mix well.

Ingredients and dosage: 500g beef, 4-5 celery, 2 tablespoons of soy sauce, tablespoon of cooking wine, half a green onion, 1 piece of ginger (tablespoon size), 1 tablespoon of sesame oil, appropriate amount of salt, appropriate amount of flour, appropriate amount of water.

1.Cut the beef into a filling, add the minced ginger, soy sauce and cooking wine in order, and stir well. Then add minced green onion, sesame oil, peanut oil, and salt in order, and stir well.

2.Remove the celery leaves, wash them, put them in boiling water and blanch them for a few minutes.

3.Remove the celery, rinse in cool water and drain.

4.Chop the celery, squeeze out the excess water, put it in the seasoned meat filling, and stir well.

5.Mix the flour and water, knead into a smooth dough and let it sit for ten minutes.

6.Roll the dough into strips and cut it into small, evenly sized dough.

7.Take a small dough and roll it out into a dumpling wrapper with a thick middle and thin edges.

8.Place the dumpling filling on the dumpling wrapper and wrap it into dumplings.

9.Boil water in a pot, add dumplings, and boil 3 times.

Note:1Celery is a vegetable with serious pesticide pollution, so try to blanch it with water for a few minutes.

2.The beef is as cerebral as possible, the meat is tender and juicy, and the fat is evenly mixed.

3.Ginger should be added to the meat filling first to enhance the aroma of the meat.

4.The green onion should be added later, and then use sesame oil to lock in the fragrance of the green onion, otherwise there will be a stinky shallot smell.

5.Soy sauce and cooking wine, try to choose the ingredient list and use it simply.

6.The ratio of meat and vegetables can be matched according to your preference.

Here's how I do it, you try it, it's delicious.

Ingredients: Flour beef.

Excipients celery. Seasoning.

Salad oil, salt, chicken essence, ginger, light soy sauce, dark soy sauce, sesame oil, shallots, allspice powder.

Preparation of beef celery dumplings.

1.Add water to the flour and form a dough, let it stand for about half an hour, and you can easily knead it into a smooth dough.

2.Prepare the ingredients, wash the beef and celery to control the moisture.

3.Chop the beef with a knife into meat filling, add a small amount of water three times when chopping, and remove the tendons, so that the meat is more tender.

4.Add chopped green onions, minced ginger, salt, chicken essence, five-spice powder, light soy sauce, dark soy sauce and sesame oil to the minced meat and mix well.

5.Handle the celery when the meat filling is marinated and flavored.

6.Blanch the celery with water.

7.Drain the celery and cut into small cubes.

8.Pour a little salad oil into the chopped celery and mix well to prevent the celery from getting juiced.

9.Mix the minced meat with celery, stir well, and adjust the amount of salt to taste.

10.Knead the dough into long strips and cut it into evenly sized pieces.

11.Use a rolling pin to roll out the wrappers into thick in the middle and thin around the perimeter.

12.Take one dumpling wrapper and fill it with the filling in the palm of your hand, and put as much as you can.

13.Fold the stuffed skin in half into a semicircle and pinch the middle part.

14.Then pinch the left and right ends tightly, and then seal the right half of the dumpling wrapper.

15.Then seal the left half of the dumpling wrapper as well.

16.Pinch all the seals tightly and tidy them up slightly.

17.Once all wrapped, boil water in a pot and add a teaspoon of salt to prevent sticking, put the dumplings in, and gently push along the edge of the pot with the back of the spoon.

18.After the water boils, order a bowl of cold water and boil again, and after adding it three to four times, the dumplings float up and expand significantly, and then cook.

Cooking skills. 1. Don't be in a hurry to knead a smooth dough when mixing the dough, just knead the dough into a dough, and let it stand for half an hour after waking up a few times to knead it can be very smooth, and the skin is easy to roll out, good to wrap, and not easy to break.

2. When chopping beef, the tendons should be removed, otherwise the taste is not good and it is not easy to bite.

3. When adjusting the filling, add some water to the meat filling slightly, add the water slowly, and put more water on the lean meat of the filling; If you have more fatty meat, you should put less water.

4. When the vegetables and meat are mixed, they can be mixed in two batches, which can effectively prevent the salt from seeping out the vegetable juice.

Ingredients: 400g beef, 800g celery

Excipients: 20g chopped green onion, 6g salt, 3g five-spice powder, 3g pepper powder, 3g ginger powder, 25ml soy sauce, 20ml cooking wine, 2g sugar, 2g chicken essence, 1 tablespoon sesame oil.

Steps: 1. Wash the celery and blanch it with boiling water for later use.

2. Wash the beef and add chopped green onions.

3. Put the ground beef in a bowl and add the seasoning. After mixing well, add water and beat in three parts. Beat until the ground beef is firm.

4. Chop the celery, squeeze out the water and put it in the ground beef.

5. Then add sesame oil and stir well.

Celery beef dumpling filling.

Ingredients: 250 grams of celery, 150 grams of ground beef.

Excipients: light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Method: 1. Wash the celery, drain the mud and chop it into minced pieces, mix in a little sesame oil and set aside.

2. Put the beef filling into a basin, add all the seasonings, and stir well.

3. Finally, add minced celery and stir well.

How do you mix celery beef stuffed dumplings? First of all, after beating the beef filling into a fish sauce, add salt, chicken essence, pepper, ginger, then put in the egg white, observe the upper corner, and then add celery.

Celery Beef Home Cooking Tips Food Celery Beef Dumpling Stuffing is Adjusted like this, a bite is full of fragrant, better than the restaurant, 3 bowls are not enough to eat.

Beef and celery dumplings filling steps:

Step 1: Select fresh beef with seven lean and three fat, remove the fascia, soak it in water to remove the blood, and then control the moisture.

Step 2: Chop 500 grams of processed beef, add 1 egg white, 30 grams of minced ginger, 50 grams of oyster sauce, 5 grams of light soy sauce, 5 grams of dark soy sauce, 4 grams of chicken essence, 4 grams of monosodium glutamate, 4 grams of pepper, 2 grams of thirteen spices, 2 grams of sugar, and 5 grams of salt.

Step 3: Mix the ground beef and all the seasonings, add 100g of green onion, ginger and pepper water several times, and beat with chopsticks in one direction while adding water.

Step 4: After beating the beef filling, add 50 grams of cooking oil and mix well, so that the water in the beef filling will not only not flow out, but also make the dumpling filling more fragrant.

Step 5: Add 150g of chopped celery to the beef filling, so that the beef celery filling is ready.

Step 6: The mixed beef and celery filling can be refrigerated to allow it to solidify and thicken before wrapping it into dumplings.

The beef and celery filling that is mixed according to this step, the dumplings are tender and delicious, and there is no fishy smell.

Key points: 1. The whipping of the ground beef is very important, and when seasoning and beating the water, be sure to stir in the same direction.

2. Add celery to the adjusted beef filling according to your needs, add more celery if you like vegetarian, and add less celery if you like more beef. If you add too much celery, add a little more salt.

Wrap beef and celery stuffed dumplings, add "1 oil and 1 water", remember the trick of adjusting the filling, the dumplings are tender and have no fishy smell!

The preparation method of celery beef dumpling filling is as follows:Tools Ingredients: beef filling, celery, green onion, ginger, soybean soy sauce, salt, water, knife, basin, drawer cloth.

1. Remove the roots and leaves of the celery. Don't throw away the leaves, you can keep the buns and wontons are delicious.

2. The wide rod can be finely chopped first, then chopped and chopped into filling. Commanded.

3. The chopped filling should not be too finely chopped, so that the taste is good, add 1 gram of salt and stir well for later use.

4. Add soybean soy sauce to the beef filling, stir it vigorously with chopsticks in one direction, add minced green onion and ginger and salt and continue to stir well and set aside.

5. Wrap the celery in a drawer cloth several times to dry the water.

6. After wrapping the envy, twist it like a towel.

7. Then stir in the minced meat.

To adjust the filling of beef and celery stuffed dumplings, you need to add 1 egg white, 30 grams of minced ginger, 50 grams of oyster sauce, 5 grams of light soy sauce, 5 grams of dark soy sauce, 4 grams of chicken essence, 4 grams of monosodium glutamate, 4 grams of pepper, 2 grams of thirteen spices, 2 grams of sugar, and 5 grams of salt.

To wrap beef and celery stuffed dumplings, the beef filling is generally adjusted first, and then chopped celery is added, because the flavor of the dumpling filling is all in the beef filling, so it is very important to adjust the beef filling. Because the beef is lean and dry, it is necessary to add "1 oil and 1 water" when adjusting the filling. 1 oil is "cooking oil", because raw oil can not be added to the dumpling filling, so the raw oil can be added to the dumpling filling after heating, in the heating process of raw oil, add various spices to fry the fragrance, raw oil becomes "cooking oil".

1. Water is "green onion, ginger and pepper water", because the beef is dry, so you must add water when adjusting the dumpling filling, and soak the green onion, ginger and pepper in boiling water in advance, so that you can use the fragrance of green onion, ginger and pepper to cover up the fishy smell of beef.

Related Processing

Wrapping beef and celery stuffed dumplings, celery processing is very important, many people use celery to wrap dumplings, like to blanch celery, or use salt to remove excess water, I think blanched celery will not only lose nutrition, but also make the celery fragrance lighter; Although the excess water of celery can be removed by using salt to brake water, if the celery is cut into large particles, it is difficult to brake the water with salt, and the filling of the small dumplings is not delicious.

Therefore, wrap dumplings with celery, only choose to clean the old leaves, dry the water and directly chop and mix into the dumpling filling, so that the dumpling filling is crisp and refreshing, and the celery fragrance and nutrition will not be lost. After beating the beef filling, add 50 grams of cooking oil and mix well, so that the water in the beef filling will not only not flow out, but also make the dumpling filling more fragrant.

Here's how to make beef celery stuffed dumplings:

Ingredients: 500 grams of flour, 500 grams of fresh beef, 400 grams of socks and celery.

Excipients: appropriate amount of cooked rapeseed oil, appropriate amount of salt, appropriate amount of Sichuan peppercorns, 20 grams of oyster sauce, 1 gram of chicken essence, 1 green onion.

1. Prepare all the materials.

2. Add flour and water to form a smooth dough, cover and let rise for 30 minutes, wash and mince the green onions, and mince the ginger.

3. Wash the peppercorns, soak them in warm water to bring out the flavor, and then filter the pepper water.

4. Chop the beef into meat puree, or you can directly use a meat grinder to grind it into meat puree, add some beef fat oil to chop it together, or you can choose the beef front leg to make the filling, which is fragrant and delicious.

5. Pour out the meat puree and add pepper water, stir clockwise, that is, stir in one direction.

6. Add light soy sauce, minced ginger, minced chives and chicken essence and mix well.

7. Marinate for a while to absorb the flavor, so that it tastes good.

8. Marinate for a while to taste, so that it tastes good.

9. Add diced celery and mix well.

10. Add salt and mix evenly, add cooked rapeseed oil and mix evenly, so that the diced celery absorbs the taste of beef and condiments, and then wraps it in oil to change it and pat it, and the taste is super nuclear envy.

11. Knead the awakened dough again, knead it into long strips, divide it into small agents and flatten it.

12. Roll out into a small dumpling wrapper that is thick in the middle and thin on the edges.

13. Add meat filling, you can't add too much, 8 points can be full, so it's easy to wrap, the filling is delicious, and it's not easy to cook and break the skin.

14. Wrap into a dumpling shape.

15. Add cold water to the soup pot and bring to a boil over high heat, add a little salt (so that the dumpling skin is strong and not easy to boil) to put the dumplings, then gently stir along the edge of the pot with a colander to prevent sticking to the bottom, start to cook over high heat, cover the pot and boil, add half a bowl of water after the water boils.

16. Cover the pot and boil, repeat it two or three times, and then take it out until the belly of the dumplings is round and shiny.

The method of adjusting the filling of beef and celery stuffed dumplings is as follows:

Ingredients: 1 piece of beef, 1 small handful of celery, 1 piece of ginger, 1 green onion, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 star anise, 2 bay leaves, 1 small handful of Sichuan peppercorns, appropriate amount of salt and chicken essence, appropriate amount of flour.

1. Clean the beef and control the moisture, continue to chop after shredding, remove the dry part of the surface of the green onion, cut half into green onion segments, the other half into chopping, half of the ginger sliced, and the other half fine; To make dumpling wrappers, put an appropriate amount of flour into a basin, add a small bowl of water and half a spoonful of salt to stir evenly, pour it into the flour, stir it into a flocculent shape and continue to form a ball.

2. Beef is usually dry and lean, when making dumpling filling, you need to pump water into the beef filling, add a bowl of water to the pot, add peppercorns, bay leaves, green onions and ginger slices, turn off the heat and let cool after boiling.

3. Add 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, an appropriate amount of salt and minced ginger to the beef filling, stir well, pour the cool material water into the meat filling three times, and stir clockwise after each pour of the water to make the beef fully strong.

4. After the meat filling is injected into the water, you need to lock the water, you can boil a cooking oil, which will be more fragrant, oily and delicious, pour the cooking oil into the meat filling and stir it evenly again to lock the moisture in the meat filling.

5. Clean the small celery and remove the leaves, chop the celery stalks with a knife, mix the chopped green onions with sesame oil and add them to the beef filling together with the small celery chopped, and mix well.

6. After the dough wakes up, put it on the board and roll it into long strips, cut it into small agents and roll it into a dumpling skin hole to accompany the cracking, and you can wrap the dumplings.

7. Add an appropriate amount of water to the pot and boil, put in the dumplings, boil again and then add half a bowl of cold water, so that the dumplings are basically cooked after repeating three times.