How to make beef dumplings, how to make beef dumplings

I think many people have eaten beef noodles, it is a general home-cooked stir-fry, the whole process of making will be applied to many foods, in addition to opening fresh noodles, be sure to make a good beef and mutton whistle, so that the noodles are delicious, in the case of fried beef whistle, you can add tomatoes, potatoes and their green peppers, such beef and mutton whistle is delicious, the following to learn the actual practice of training.

How to stir-fry the beef dumplings:

11.Divide the beef and mutton into three large pieces, soak them in small water for 30 minutes to remove the blood, and then cut them into small cubes; (I bought beef and lamb with yellow cream on top).

22.Then pour the rice wine, light soy sauce, and marinate in cooking oil for 20-30 minutes (the key is to enhance the flavor);

33.Prepare green onions and garlic in advance, and it is okay to use shallots without shallots (there is fresh ginger at this time, and fresh ginger is used);

44.Chop the green onion and garlic and set aside;

55.Spread a fresh-keeping bag under the cutting board and chop the bean paste for reservation;

66.Bring to a boil in a pot (a little more oil than usual for frying lean meat), add the marinated beef and mutton, cut off the fire, and stir-fry for one minute;

77.Then add green onion and garlic, Pixian bean paste, a small amount of white sugar, a small amount of rice wine and stir-fry for one minute, then pour in half a small plate of water, boil the water and turn to Chinese heat and simmer;

88.About 12 minutes, the water in the pot becomes less and less thick, then pour in the cooked sesame seeds, light soy sauce (add more) and stir-fry for 30 seconds;

99.Then add the cooked sesame seeds, stir the chicken essence and stir it to get out of the pot;

1010.Store it in a sealed jar for 5 days, and then take it out when you eat it (store it for a longer time with more oil).

1111.Manufactured goods;

1212.Blanched a bowl of rice noodles and poured beef dumplings on top of it, which was delicious!

Pork cheek fragrant fried rice:

Raw materials. 1 tael of minced pork, 1 red pepper, 4 celery, ginger and garlic, salt, light soy sauce, 13 spices.

1 bowl of leftover rice, a few stalks of fragrant (coriander) all cut into minced pieces, green onions.

Practice. 1. Add light soy sauce to the meat foam and grasp it well, add ginger and garlic oil to the hot oil in the hot pan, add the meat foam and stir-fry until the meat foam particles are slightly hard and discolored, and then add a little dark soy sauce to improve the color. Serve it up and set aside.

2. Borrow the remaining oil into celery and red pepper, after it is broken, pour the meat foam in, stir-fry together, add salt, a little thirteen spices (no and no harm), put it on a plate, and fry the green and red meat.

3. A little hot oil, add the leftover rice (preferably, because the particles are scattered) and stir-fry, when the pot is about to start, pour in the minced fragrant lai and chopped green onions, stir well, sprinkle a little salt. Chilli fried rice becomes.

Material. 300 grams of ground meat, a piece of tofu, 2 teaspoons of sesame oil, 100 grams of vegetable oil, pepper, peppercorns, salt, shallots, soy sauce, appropriate amount of each.

Method. 1. Buy the ground meat and chop it again, it is not too fine, just chop it a little.

2. Knead the tofu by hand.

3. Stir the minced meat and tofu with all the seasonings evenly, and you don't need to put a lot of salt, because you will have to add soy sauce later. You can beat it a little, and you don't have to be as ...... as you would to make meatballs

4. Mix well and put it in the freezer compartment of the refrigerator, pay attention to it, it is frozen not refrigerated, and it is frozen for one day.

5. Take out the frozen material to de-ice, some water will come out after thawing, squeeze the water slightly with your hands, don't squeeze it too dry.

6. Put the pot on the fire, pour in vegetable oil, the oil should be a little more, put down the chopped shallots and stir-fry until fragrant, then fry the thawed tofu and ground pork together in the pot, and cook the soy sauce when it is a little dry.

The ingredients that need to be prepared in advance include: 3 kg of beef, 1 kg of beef plate oil, 30g of Sichuan pepper, 15g of star anise, 15g of cinnamon, 5g of bay leaves, 5g of nutmeg, 30g of ginger, 10g of Chaotian pepper, 1 kg of green onions, 2 kg of balsamic vinegar, 30g of salt, 50g of dark soy sauce, and 1 kg of water.

1. The first step is to cut the beef, green onion and ginger and set aside for later use.

2. Put butter, ginger, star anise, Sichuan pepper and other ingredients in the pot, and stir-fry quickly.

3. Add the sliced beef and stir-fry quickly.

4. Add balsamic vinegar, dark soy sauce and chopped green onion.

5. Put salt and mix well, and this is done.

The practice of beef cheeks, will you know?

The ingredients that need to be prepared in advance include: 3 kg of beef, 1 kg of beef plate oil, 30g of Sichuan pepper, 15g of star anise, 15g of cinnamon, 5g of bay leaves, 5g of nutmeg, 30g of ginger, 10g of Chaotian pepper, 1 kg of green onions, 2 kg of balsamic vinegar, 30g of salt, 50g of dark soy sauce, and 1 kg of water.

1. The first step is to cut the beef, green onion and ginger and set aside for later use.

2. Put butter, ginger, star anise, Sichuan pepper and other ingredients in the pot, and stir-fry quickly.

3. Add the sliced beef and stir-fry quickly.

4. Add balsamic vinegar, dark soy sauce and chopped green onion.

5. Put salt and mix well, and this is done.

Ingredients: beef, tomatoes, carrots, celery, onions.

1. Prepare the beef, clean it with water, soak it slightly, and bleed it.

3. Cut the beef into cubes, put the white pepper, black pepper, chicken powder, cooking wine, a little salt and sugar on the diced beef, grasp it well with your hands, and marinate for 10 minutes.

4. Dice onions, carrots, tomatoes and celery.

5. The rubber skin is stretched into a dough sheet.

6. Bring the water to a boil, put the dough sheet down, turn on the fire, I use a clay pot, there is residual temperature, scoop up the dough after it is fully cooked, rinse it with cold water, and soak it in the ice drinking water prepared in advance.

7. Heat the pot, add peanut oil and fry the diced onion for 2 minutes, then add the diced tomatoes and stir-fry for 2 minutes, then put the carrots and celery down and fry for 3 minutes, and add an appropriate amount of salt.

8. Put the fried side dishes on one side of the pot, stir-fry the diced beef for 2 minutes on one side, then mix them together and stir-fry, add 2 bowls and a half of water, then put a little salt to taste, boil over high heat, then turn to medium-low heat and cook for 3 minutes, and finally add 3 drops of dark soy sauce to color the soup.

If any meat food wants to have a tender taste after stir-frying, then it must be indispensable to add cornstarch to it. After cutting the beef into thin strips, use two egg whites and an appropriate amount of wheat flour to grasp and mix evenly, and put it in the refrigerator for half an hour after grasping and mixing. After that, put it in the oil pan and slide it to be very tender.

Tomato beef cheeks.

Ingredients: 500 grams of fresh beef, 150 grams of tomato sauce.

Excipients] 150 grams of cooking oil (actual consumption), 100 grams of carrots, 100 grams of celery, appropriate amounts of green onions, ginger, pepper noodles, refined salt, and a little sugar.

Method] 1Cut the beef (preferably pork belly, satiao) into corn cubes; Wash and peel the carrots and cut them into strips about 6 cm long; Remove the leaves and roots of celery, wash and cut into 6 cm long sections; Cut the green onion into large sections; Ginger cut into slices.

2.Put cooking oil (about 700g) on the scoop, put in the beef cubes and fry them after the oil is hot, and remove them for later use.

3.Add 50 grams of cooking oil to another pot, stir-fry in tomato sauce after the oil is hot, then put salt and sugar, stir-fry well, and add 1500 grams of water. Then put the fried beef cubes, radish strips, celery segments, green onion segments, ginger slices, and pepper noodles into the pot, bring to a boil, skim off the foam, and simmer over low heat until the meat is rotten.

After the meat is rotten, pick out the green onions, ginger, labels, radishes and celery, and put them in a small pot.

Features] The original soup is rich in nutrition, mellow and fragrant, and is suitable for eating lumpy noodles and rice.

The making of the cheeks. The ingredients include fennel, Sichuan pepper, cinnamon, noodle sauce, salt, red pepper, butter and beef. Make a pot of dumplings, and put all kinds of ingredients in a certain proportion and order.

To make it, dilute the butter and bring it to a boil, then add the seasonings. The amount of sun-dried red pepper is used in large quantities to highlight the spiciness and color of the spicy seeds, and beef also accounts for a large proportion. Cut the fine beef into small pieces, wait for the red pepper color to come down, and then throw the beef into the pot.

At this time, it is necessary to master the heat in order to cook the beef to be neither old nor tender, just right.

After the seed is done, scoop it into the enamel basin, and after cooling, it will condense into a solid, take it with food, store it all year round, and will not deteriorate.

Seasoning 1, fennel, Sichuan pepper, noodle sauce, cooked ground, angelica, monk fruit, angelica, white peony, cinnamon, red pepper.

2. Star anise, cloves, fragrant aconite, tangerine peel, cinnamon, ginger, rock sugar, bean paste, green onion, garlic, butter, beef.

3. Soy sauce, monosodium glutamate, water, salt.

Method 1: Heat the green onion, ginger and garlic in the oil, then add bean paste, soy sauce, salt, rock sugar, butter and diced beef.

2. Finally, add water, add all the above ingredients after boiling, turn to low heat and simmer, keep a slight boiling state, do not cover the pot, 3. Simmer until the flavor is incorporated, so that the fragrance is not greasy, spicy and not pungent, salty and not astringent, and the sauce is fragrant and healing. You can add side dishes such as potatoes, shiitake mushrooms, fungus, and cabbage according to your personal preference, and the rice is ready when cooked.

The practice of beef cheeks, will you know?

Ingredients: 300g beef belly, 2 beef tendons, half a white radish, 50ml camellia oil, 3 slices of ginger, 50ml cooking wine, 2 tbsp sa tea sauce, 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 2 tbsp light soy sauce, appropriate amount of brown sugar, half a cinnamon root, 1 star anise, 1 tangerine peel, 1 bay leaf, 2 grass fruits.

1. Cut the beef tendon into small pieces after washing, and cut the beef tendon into small pieces after washing.

2. After the oil pan is heated, add ginger and beef brisket and beef tendon, and fry until the meat pieces change color and the edges are slightly browned.

3. Pour the fried meat pieces into the basin of the electric pressure cooker, add all the remaining leaf seasoning, and heat the water to cover the meat pieces.

Fourth, choose the "stew" file of the electric pressure cooker.

5. After the exhaust of the electric pressure cooker is finished, check whether the beef is soft.

6. Add the diced white radish, cover the lid, select the "Soup" mode, and press the "Start" button to continue cooking.

7. After the exhaust of the electric pressure cooker is finished, the radish beef stew is completed.

8. Serve up, sprinkle some chopped green onions and serve.

1. First prepare the beef, clean it with water, soak it slightly, cut the beef into cubes, put white pepper, black pepper, chicken powder, cooking wine, a little salt, and sugar on the diced beef, grasp it with your hands, and marinate for 10 minutes.

2. Then dice the onions, carrots, tomatoes, and celery, as shown in the picture below.

3. Bring the water to a boil, put the dough sheet down, turn it on and off the heat, scoop it up after the dough is fully cooked, rinse it with cold water, and soak it in the ice drinking water prepared in advance.

4. Heat the pot, add peanut oil and fry the diced onion for 2 minutes, then add the diced tomatoes and stir-fry for 2 minutes, and finally put the carrots and celery down and fry for 3 minutes, adding an appropriate amount of salt.

5. Put the fried side dishes on the side of the pot, vacate the position on one side and fry the diced beef for 2 minutes, then mix together and stir-fry, add 2 bowls and a half of water, then put a little salt to taste, boil over high heat, then turn to medium-low heat and cook for 3 minutes, and finally add 3 drops of dark soy sauce to color the soup.

6. Finally, drain the noodles, put them on a plate, pour the soup on the noodles, and a bowl of beef noodles is ready.

Ingredients: Fuling mustard, Pixian bean paste, green garlic, green onion, ginger, garlic, soy sauce, monosodium glutamate, oil chili, Sichuan pepper powder, lard, fried soybeans Main ingredients: minced meat, green vegetables.

Method: Fry the whistle first: chop the Fuling mustard and Pixian bean paste, cut the green onion, ginger and green garlic into cubes, put the oil in the pot until it is six ripe, add the peppercorns, stir-fry a few times, put in the minced meat, fry until there is no water vapor, add the watercress, soy sauce, and stir-fry.

Add green onions, ginger, green garlic, and mustard and stir-fry until broken. Serving.

Seasoning: Add soy sauce (a small amount), chili oil, Sichuan pepper powder, monosodium glutamate, lard, fried soybeans, vinegar, minced ginger and garlic to the bowl.

Boiled noodles: Boil the noodles until they are medium-cooked, blanch the greens and remove them, scoop two tablespoons of soup into the noodle bowl to dissolve the condiments, and mix the noodles with the greens.

The dish is put in and a whistle is poured on the noodles.

The practice of Qishan Zhenzi noodles:

Ingredients: 500g pork belly, 300g handmade noodles.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of tofu, appropriate amount of carrot, appropriate amount of potatoes, appropriate amount of celery, appropriate amount of native eggs, appropriate amount of garlic sprouts, appropriate amount of fennel, appropriate amount of cinnamon, appropriate amount of ingredients, appropriate amount of Qishan balsamic vinegar, appropriate amount of homemade oil and spicy seeds, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of cooking wine.

1. Prepare an appropriate amount of pork, preferably a little better hind leg meat, and a ratio of fat and lean meat to 1:1.

2. Cut the prepared pork into cubes with a knife and set aside.

3. Take the electric baking pan, plug it in, and then add some oil to it.

4. Beat the prepared eggs.

5. Pour into the electric baking pan and spread it into an egg cake.

6. Take the wok, heat the oil in the pan, and add the seasoning to stir-fry until the oil is hot.

7. Then add the diced meat and stir-fry together.

8. Add homemade oil and stir-fry.

9. Add light soy sauce, cooking wine, soy sauce, etc., and continue to stir-fry.

10. Finally, add Qishan balsamic vinegar, the most important thing is vinegar, you must add more.

11. Add salt and other seasonings, and it's ready to go.

12. Leave the bottom oil at the bottom of the pot.

13. Pour in the diced vegetables that Zhun Tanxiao prepared just now and stir-fry.

14. Stir-fry for a while, add an appropriate amount of water, and cook together.

15. I cut the egg cake from the Huaixin pie stall just now into such small dices, and chop the garlic sprouts.

16. The soup is almost cooked, add an appropriate amount of balsamic vinegar.

17. Finally, add the meat dumplings you just made.

18. Boil water in a pot, wait for the water to boil, add the prepared handmade noodles and cook.

19. After the noodles are cooked, take them out and put them in a bowl, and when you eat this noodles, the noodles should be a little less.

20. After pouring the soup just made, put some meat in it and sprinkle with garlic sprouts.