How to make celery beef bun stuffing delicious

Hello everyone, this is Shoshiji! Dumplings are no stranger to everyone, it is the inheritance of Chinese food culture, the ritual of family reunion, and a symbol of hard work and abundance. In that era of scarcity of materials, only during the New Year's holidays can you eat your favorite dumplings, and now, eating dumplings is no longer a luxury, and you can eat ...... at any time

The taste buds of the Chinese are not only limited to simple recipes, but also greatly reflected in the dumpling filling, from the previous single cabbage filling, leek filling, three-fresh filling, to the current filling made of various precious ingredients! It shows that the strong development of the motherland, the improvement of the people's living standards, and the Chinese are not satisfied with the status quo and have the spirit of pioneering and innovating ......

Yesterday, when I went back to the countryside to visit my parents, when I returned to the city, in addition to filling the trunk with chickens, ducks, fish and meat, my mother also specially gave me a bundle of celery, saying that I grew it myself, so how about I take it back to taste? Before she got home, her baby daughter said she wanted to eat celery dumplings. We know that celery is very rich in nutritional value, and the methods are more diverse, cold dressing, hot stir-frying, and filling, are all good choices......

I saw on the Internet that some people say that the celery should be blanched for dumplings with celery filling, and some people say that they can just wrap it directly, so what is the best way to make it? For this reason, I deliberately made a comparison, respectively, with blanched filling, and unblanched filling, in fact, there is not much difference, the taste of celery after blanching is a little smaller, but it is easy to get out of the water when wrapping. The unblanched celery has a strong flavor, but the filling is dry and difficult to wrap, so what is the best way to do it?

Ingredients: celery, minced pork, green onion and ginger, light soy sauce, oyster sauce, scallion oil, salt, pepper, egg, cooking wine, pepper water.

Method, 1: First come to the dough, add eggs, water, salt, a little starch to the flour, and cover with plastic wrap after evenly, and let rise for 30 minutes.

2) Add minced green onion and ginger, oyster sauce, light soy sauce, pepper, salt, stir well, stir in pepper water until gelatinous, add scallion oil and marinate for 30 minutes.

3) Remove the old leaves of celery, cut into fine pieces, the finer the better, sprinkle with salt and mix well, marinate for a while, then vigorously dry the water, stir in the scallion oil and set aside.

4: Mix the minced meat and celery and stir well. Make the dough into a small agent and wrap it with your own skillful technique.

Chef Jian has something to say:

1: When choosing ingredients, it doesn't matter if the celery is old and tender, but you must remove the silk, which is similar to picking kidney beans, and remove the old silk.

2: Celery stuffed dumplings, buns, the most taboo is to adjust the filling directly! Be sure to add more pickling this 1 step, not only the celery is greener, but also more flavorful.

3: Dry celery, be sure to mix in scallion oil, one is to lock in moisture, and the other is to improve the taste.

4: The meat filling must be watered, 500 grams of meat filling add 200 grams of water, which can be pepper water or ginger water.

Final summary: making dumplings, in fact, there is no difficulty, as long as the filling is adjusted and the noodles are right, there is no problem. Like celery, cabbage, radish, these kinds of ingredients with more serious water, must not be blanched, let alone directly wrapped, the correct way is to marinate it with salt first, and then dry the water vigorously, so that it is easier to wrap and taste better.

Delicious beef and celery bun stuffing preparation.

Steamed buns are one of the traditional delicacies of our Chinese nation, which has been passed down to the present, we have heard several folklore and stories about steamed buns, these stories have been passed down by word of mouth and steamed buns together to modern times by generations of Chinese remember and like, today I want to talk about steamed buns is this delicious beef celery bun stuffing practice.

Ingredients. Beef to taste.

Accessories. Celery to taste.

Step 1. Flour, water, and old leavened dough are mixed into a dough and fermented.

Step two. Add baking soda to the leavened dough and knead well, cover with wet gauze and let it sit for about 10 minutes.

Step 3. Beef chopped into centimeter-sized pieces; Celery stalks cut into centimeter-sized pieces; Chop the watercress finely.

Step 4. Knead the dough well and form it into round strips about 3 cm in diameter.

Step five. Pull it into 20 pieces, press them into a round skin with the palm of your hand, and wrap them with the filling.

Step 6. The closing part is pinched into fine folds, put in the cage drawer of the steamer, and steam with boiling water for about 15 minutes.

Ingredients: 500 grams of flour, 500 grams of fresh beef, 400 grams of hairy 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.

Steps: 1. Ingredients: 500 grams of fresh beef, 500 grams of flour, 400 grams of celery. Excipients: cooked rapeseed oil, salt, appropriate amount of Sichuan peppercorns, 250 grams of flour water, 20 grams of oyster sauce, 2 grams of chicken essence, 20 grams of ginger, 50 grams of green onions or chives.

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 wraps it in oil, which tastes super good.

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.

Ingredients: Celery.

Beef green onions.

Peanut oil sesame oil.

Table salt, essence of chicken.

Sichuan pepper celery beef dumplings preparation.

Flour add an egg with warm water and form a dough and let rise for an hour.

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Wash the green onions and cut them into sections.

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Soak peppercorns in warm water.

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Finely chop the green onions. <>

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Strain the pepper water.

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Beat the ground beef into half a bowl of pepper water.

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Stir generously clockwise.

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Add minced green onion to the minced meat.

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Add table salt. <>

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Chicken essence to taste. <>

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Add peanut oil.

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A pinch of sesame oil. <>

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Finally, add the light soy sauce.

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Wash the celery and control the water.

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Finely diced. <>

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Add the minced meat and stir well.

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The fragrant meat filling is ready.

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Make dumplings. <>

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Line up the little fat pigs.

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Remove from the pan and turn on. <>

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300 grams of celery.

Meat. Green onions in one section.

Peanut oil 20 grams.

1/2 teaspoon of sesame oil.

Salt 10 grams.

Essence of chicken 10 grams.

Sichuan pepper in small amounts.

Second, the practice of celery beef filling.

1. Add flour and an egg to warm water and form a dough, let rise for an hour.

2. Wash and cut the green onions.

3. Soak Sichuan peppercorns in warm water.

4. Finely chop the green onions.

5. Strain the pepper water.

6. Beat the beef filling into half a bowl of pepper water.

7. Stir a large amount clockwise.

8. Add minced green onion to the minced meat.

9. Add salt.

10. Appropriate amount of chicken essence.

11. Add peanut oil.

12. Finally, add light soy sauce.

13. Wash the celery and control the water.

14. Cut into fine cubes.

15. Add the minced meat and stir well.

16. Tips for spraying fragrant meat filling.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development, post-surgery, post-illness recuperation in replenishing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face.

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.

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.