What to do with the beef filling, how to make the beef filling delicious

Here's how to prepare the ground beef:

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 half spoon of salt to a small bowl of water and stir well, 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.

1. Remove the fascia of the beef, wash it, grind it into fine mushrooms, mix it well with tender meat powder, cooking wine and refined oil, let it stand for about 40 minutes, then add 250 grams of ginger juice and water and stir well; Peel and wash the white radish, cut it into thick slices, cook it in a pot of boiling water, remove it, put it on the vegetable pier and chop it into fine grains with a knife, then wrap it in gauze and squeeze out the water; Finely chop the onion.

2. Add the minced beef to the radish and minced onion, then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch and egg liquid and mix well.

Note: 1. There can be no fascia in the beef, and the beef should be ground finely in order to eat more water and make it tender.

2. Tender meat powder can also be replaced with baking soda, but the amount should not be too much.

3. White radish can also be replaced with leeks and celery in the ingredients, and green onions can be replaced if there are no onions.

4. Eating raw beef or half-cooked beef is not good for health, and beef can carry salmonella and E. coli. Ground beef is more dangerous than steak. The only solution to this is to buy beef that has been sterilized.

In fact, the nutritional value of beef is much higher than that of pork, and the taste is also better, but how to adjust the filling of beef dumplings is a troublesome problem. So how do you adjust the beef filling to make the dumplings delicious? First of all, pepper water is indispensable, then add salt, cooking wine and other commonly used seasonings to the beef filling, and then add pepper water a little bit to stir in one direction, and finally with some minced onions, stir well together.

Let's take a look at how to do it in detail.

Beef dumpling filling, the most paired with beef radish, red and white radish can be. The nutritional value of beef is second only to rabbit meat, and it is also suitable for fat people. Each 100 grams of beef contains more than 20 grams of protein, beef protein contains more essential amino acids, and contains less fat and cholesterol, so it is especially suitable for fat people and patients with high blood pressure, arteriosclerosis, coronary heart disease and diabetes to eat in moderation.

Ingredients: 2 catties of beef, 1 catty of radish, catties of sesame oil, 2 eggs, green onions, ginger, black pepper, light soy sauce, salt to taste. Material requirements, beef is expensive, generally reluctant to buy a lot of butter meat, to pure lean meat, the part is not limited; It's good if the radish doesn't have a good heart; Sesame oil should be cooked sesame squeezed oil, because it is pure lean meat, so it needs more oil; Black pepper should be freshly ground with pepper seeds; Light soy sauce should be amino acid nitrogen standard.

Ingredient processing: Chop the beef knife into a meat puree, chop the radish knife into a minced meat, do not use a meat grinder and scrape, that will completely destroy the cell structure of the beef and radish, the juice overflows, the nutritional taste is lost, and the taste is like puree. Chop the green onion and ginger separately.

Put all the ingredients into the filling basin, put the pepper first, then pour in the sesame oil and mix well in one direction, then beat in the eggs, pour the light soy sauce, and continue to stir in one direction. During the stirring, you will feel that the filling is dry, this is to add an appropriate amount of cold boiled water, add it until the filling becomes a thick paste, and finally give salt until it is salty and palatable.

Details to note: The material must be chopped with a knife; The oil is given first; The stuffing must be mixed in one direction; Not only do you not go to water, but you have to add water to make it tender, delicious and elastic. The reason lies in the processing of the materials, because the meat grinder and the scraped beef and radish are destroyed, so they will continue to wet the water, and the salt will seep more water, so the stuffing will be messy.

This is actually a failure, it can't be used, and it's not delicious to wrap it into dumplings. The mincing maintains the original flavor of beef and radish to the greatest extent, and the cells cut by the knife are sealed with oil first, so as not to ooze, so that the original juice of the ingredients is kept intact. So the taste is the best, and the texture is the best.

Today let's learn how to make beef stuffed dumplings:

Beef dumpling filling].

Ingredients: 500 grams of ground beef, 200 grams of five-spice water, appropriate amount of salt, 1 green onion, 1 piece of ginger, 1 teaspoon of pepper, 3 tablespoons of light soy sauce, 3 tablespoons of cooking wine, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of chicken broth mix.

Production steps: 1. Make five-spice water:

Put 2 bowls of water in the pot, add 1 teaspoon of Sichuan pepper, 2 petals of large ingredients, 2 bay leaves, 1 small piece of cinnamon, 3 cloves, boil for 5 minutes after the water is boiled, filter out the slag after cooling, and get five spice water.

2. To prepare beef and mutton filling, green onion and ginger are indispensable. There is a saying: if you want to fill fragrantly, put more green onions and ginger.

Prepare 1 green onion and chop 1 green onion into finely chopped green onions, and 1 piece of old ginger into minced ginger. Spare.

Add 200 grams of five-spice water to the beef filling, stir vigorously in one direction to make the meat filling strong, and eat all the water.

Then add salt, cooking wine, light soy sauce, dark soy sauce, and stir the oyster sauce in one direction.

If you want to mix cabbage, leeks and other vegetables that are easy to get out of the water, you should appropriately reduce 30-50 grams of five-spice water.

4. Add the chopped green onion and ginger at one time, then add 1 teaspoon of white pepper and mix well.

5. Stir well in one direction, the beef filling will be adjusted, the adjusted beef filling is viscous, and any vegetables will not be added to the soup. Such dumplings will be fragrant, 1 bite 1, and the juice will burst in the mouth.

6. Finally, wash and chop the vegetables to be added and put them in, mix well with cooking oil, then put them into the meat filling, mix well with the meat filling, then add an appropriate amount of sesame oil, add 1 teaspoon of chicken powder, and stir well.

The beef filling is really different! Not only does it not have a bit of smell, but it will also increase the aroma of beef and mutton, and the taste is smooth and tender, the taste is fresh and fragrant, and the mouth is full of juice when you bite it.

Teach you how to mix beef dumplings at home (home-style).

Place the ground beef in a large container and use the same spoon as an example: 1 tablespoon of sugar, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce and 2 tablespoons of corn oil. Stir the minced meat clockwise and marinate for a while.

Sugar and oil can make the beef more tender, and light soy sauce and oyster sauce can enhance the flavor. After marinating, put the minced green onion and ginger in, pour in the filtered pepper water, stir in the clockwise direction, and pour in the pepper water until the beef is tendoned and the meat filling is viscous.

1. Add two eggs and half a bowl of water to the minced beef, stir clockwise, it will become very thick from thinning after a while, add the stirred meat filling to the dark soy sauce and cooking wine, and mix well with salt (only add enough meat filling). 2. After washing the vermicelli, soak it in warm water to soften, peel and wash the green onions. 3. Finely chop the green onions and mince the ginger.

Mix the chopped green onion with minced ginger, salt, soy sauce and five-spice powder. 4. Pour an appropriate amount of oil into the pot and fry the peppercorns to make them fragrant, and take out the peppercorns. 5. Pour the meat filling into the chopped green onion, add the freshly fried pepper oil and mix well, then pour in the soaked soft and chopped vermicelli and mix.

6. (It is best to do the dough before adjusting the filling) dissolve the yeast in warm water, let it stand for about 5 minutes, add flour and knead it into a smooth dough, cover it with a lid, and ferment it in a warm place to double the original size, exhaust the dough and knead it tightly, and let it rise for about 15 minutes. 7. Sprinkle flour on the cutting board, roll the dough into long strips, and cut into small pieces of uniform size. 8. Press the flat into a small oval, and roll the small agent into a round dough sheet with a thick middle and a thin edge.

9. Wrap the bun skin in the ground beef. 10. Pinch out even lace. 11. Put the buns into the steamer, cover the lid, continue to ferment on low heat (minimum heat) for about 5 minutes, and steam on high heat for about 20 minutes.

The beef filling is the most delicious.

The main thing is that your meat is fresh.

First of all, add minced green onion and ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, half a tablespoon of salt, half a tablespoon of chicken essence, 2 grams of pepper, 1 egg, stir clockwise, and add cooking oil. Pour pepper water into the minced meat in batches until the minced meat is completely absorbed. Not only can it remove the fishy and remove the fat, but it can also make the seasoned meat filling tender and juicy, and it is particularly delicious to eat.

First of all, use half a tael of peppercorns to enlarge the bowl, brew with boiling water and cover it to make the pungent and hemp substances of peppercorns all precipitate, wait for the water to cool slightly, you can use this water to adjust the filling, the green onion, ginger, cut into the meat and put some white hu to save the powder to go fishy, cooking wine soy sauce began to fill, a little bit of pepper water stirred in one direction, and the beef filling has been sent away, put a raw egg, salt, thirteen spices, oil, continue to hit until the chopsticks do not fall that is successful.

Chop the beef into a filling, add soy sauce, ginger, chopped green onion, salt, cooking wine, a small amount of oil, stir an appropriate amount of water, and continue to stir.

Put it in the refrigerator, or just croquettes.

What to do with the beef filling Put the seasoning in the beef filling You must add some water and stir in one direction.

Ground beef can be steamed buns with carrots. The steamed buns taste very fragrant.

500 grams of minced meat.

500 grams of green onions.

1 piece of ginger.

2 teaspoons of refined salt.

2 teaspoons sugar.

Light soy sauce 4 tablespoons.

1 teaspoon ground black pepper.

MSG 1 tsp.

Water (2) 200 ml.

4 tablespoons vegetable oil.

2 tablespoons sesame oil.

The umami of the meat comes from the gravy. When chopping meat with a knife, the mechanical squeezing of the meat pieces is uneven, the muscle cells are less destroyed, and some of the meat juices are still mixed or scattered in the meat, so the taste is stronger. The minced meat that is ground by the machine is forcefully torn and squeezed in the meat grinder, resulting in a large number of ruptured muscle cells, and a large amount of protein and amino acids contained in the cells are lost with the blood juice, and the taste is inferior.

When adjusting the meat filling, add some salt first and then stir, which can make the meat filling more and more sticky, and make the water in the filling not seep out, and the filling will not disperse, and it will be soft and tender to eat. Add minced ginger, refined salt, sugar, light soy sauce, monosodium glutamate and water to the minced meat and mix well.

When preparing the minced meat, slowly add water to the minced meat and stir in one direction. If there is more lean meat in the filling, you can put more water, and if there is more fatty meat, you should put less water. Stir until the mincing is elastic, add water and stir again.

So about 3 or 4 times, the meat filling is sticky and elastic. Remember to add less water each time, and add it several times.

Cut the green onions into cubes, add vegetable oil and sesame oil and mix well, and then mix well with the mixed meat filling.

Chopped vegetables are mixed with vegetable oil before seasoning, and the filling is not easy to flood. The chopped vegetables are mixed with oil first, and they are wrapped in a layer of oil film, so it is not easy to get out of the water when they encounter salt. The meat filling can be mixed with some dry noodles, or put it in the refrigerator to refrigerate, and wait until the fat condenses, and the meat filling will thicken.

Stir the minced beef, add salt, chopped green onion, ginger foam, appropriate amount of sesame oil, Sichuan pepper oil, and stir well. Add pepper water and stir into a puree, and it's done. The amount of water depends on the degree of dryness and wetness of the meat.

First of all, the filling is gradually beaten with water, according to 1 catty of beef, 6, 7, two water, and then add thirteen spices, oil, salt, green onions, ginger, soy sauce, sesame oil, the main thing is to beat the water, so that the filling is not hard

Teach you how to mix beef dumplings at home (home-style).

Ingredients required for filling: beef, green onions, dumpling filling seasoning, salt, olive oil.

1. Wash the beef and chop it into minced pieces.

2. Finely chop the green onions.

3. Add a little water, minced green onions, dumpling filling seasoning, salt and sesame oil to the beef and stir well.

If it's too thin, you can add some side dishes, such as celery or lotus root, or some vermicelli to absorb the water. The beef vermicelli stuffing that comes out of this way doesn't do that way.

If the beef dumplings are too thin, you can add some starch to stir well, and the starch can play a coagulation role.

It is to add starch to the dumpling filling. Then stir clockwise with chopsticks, and it will be sticky in a short time. But this one has to be used as soon as possible, otherwise it will be unloaded after a long time.

The dumplings are delicious, and it is very simple to cook them at home, and it is very convenient to buy ready-made quick-frozen dumplings whenever you want to eat them.

See what you do, make meatballs?

Jiqing beef balls.

Ingredients: Beef.

Excipients: tomatoes, lotus root, breadcrumbs, garlic.

Seasoning: salt, monosodium glutamate, sugar, starch, tomato paste.

Cooking method: 1. Chop the lotus root, add it to the beef filling with breadcrumbs, add a little water, monosodium glutamate, sugar, salt, pepper, starch, minced ginger and coriander, and stir well;

2. Add an appropriate amount of oil to the pot, when the oil temperature is appropriate, squeeze the meat filling into balls one by one and fry them in the pot until golden brown, leave a little oil in the pot, stir-fry the garlic, add tomatoes and stir-fry, add tomato sauce and a little water, simmer the meatballs and lotus root pieces over medium heat for 5 minutes, add salt, sugar, and monosodium glutamate out of the pot.

Features: sweet and sour, crispy on the outside and tender on the inside.