How to adjust the beef filling deliciously, how to adjust the beef filling

Beef is a kind of meat that is popular with most people, there are many people who often make beef at home to eat, beef can be fried directly, can also be used to make dumplings, perhaps in the eyes of many people, the most common is pork dumplings, but pork dumplings will already make people feel a little greasy, it is better to try to make beef dumplings, beef dumplings are more nutritious, the nutritional value is higher, and it is more delicious, so how should the beef filling be adjusted so that there is no fishy smell?

Many people may encounter a problem, that is, the beef filling has a particularly big fishy smell, which makes people feel that there is no way to eat it, so the dumplings wrapped out must not be edible, and no one likes to eat, so everyone should pay attention to this problem, if you want to get rid of the fishy smell of the beef filling, the following will introduce you to the correct method, and you can do it according to this method.

The first cleaning beef, when making beef filling, we should pay attention to the fact that the beef must be cleaned, many people do not clean the beef, the beef is not cleaned will have a great fishy smell, you can rinse the beef with clean water, remove the blood water of the beef, and then soak the beef in the water, the beef soaking can also be a good way to remove the blood water in the beef, it is best to soak for an hour or two. After the beef is soaked, wait for the beef to drain the water, then cut the beef into strips and cut it into minced pieces, and put it in a bowl for later use.

Second, prepare pepper water. Soak the pepper in boiling water, about half an hour or so, soak the pepper water is mainly to add it to the beef filling, as long as the pepper water is added to the beef filling, you can remove the fishy taste of the beef filling, the pepper water can not only remove the fishy smell well, but also help increase the fragrance, so that the beef filling is more fragrant.

Thirdly, marinate the beef. Now start to marinate the beef, add dark soy sauce, light soy sauce, cooking wine, oyster sauce, black pepper powder to the ground beef and mix and stir evenly, about half an hour or so, after the time is up, add green onions, ginger, minced garlic to mix and stir, pour the prepared pepper water along the edge of the bowl, pay attention to pour the pepper water again, be sure to pour a small amount of pepper water many times, can not add a lot of pepper water at one time, otherwise the beef will not be able to stir hard, every time you stir to ensure that you stir evenly, To allow the water to be completely absorbed into the beef, it is also important to note that the peppercorns should not be poured into the beef, and the peppercorns can be discarded in advance.

Fourth, add side dishes, mix beef filling, and add some other vegetables, such as adding onions, which can not only remove the taste of beef, but also make the beef filling more delicious and nutritious, but pay attention to when adding side dishes, you must wait until the last minute to add them to avoid water from the side dishes.

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

Step 1: Prepare the ingredients. 500 grams of ground beef, 1 onion, appropriate amount of green onion, appropriate amount of ginger.

Step 2: Take a little pepper and put it in a bowl, then pour about 200ml of hot water, soak for 2 hours, and make pepper water for later use.

Step 3: Start making noodles. Slowly pour an appropriate amount of warm water into the flour and mix it into a slightly firmer dough. Then cover with plastic wrap and let stand for 1 hour. (The dough must rest for a long time, otherwise it will affect the texture of the dumpling skin.) ）

Step 4: Put the ground beef in a basin and stir in 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, a little minced ginger, 1 tablespoon of oyster sauce, a little black pepper, a little chopped green onion, a little salt, and a little chicken essence.

Step 5: Pour the soaked peppercorn water into the meat filling several times, and stir well each time until all the water is absorbed. (Do not pour peppercorns into the minced meat.) )

Step 6: Chop the onion.

Step 8: If the meat filling is ready.

Step 9: When the dough is ready, remove it from the basin and knead it on a panel until the surface is smooth.

Step 12: Flatten the sliced dough. (This makes it easier to roll the skin later.) ）

Step 13: Roll out the dough into a dumpling wrapper with thin edges and a slightly thicker middle.

Step 16: Cook the dumplings. Bring half a pot of water to a boil, put the dumplings in the pot, and add a spoonful of salt (salt will prevent the dumplings from sticking). While cooking the dumplings, you can close the lid of the pot until the dumplings are ripe.

Step 17: Fish, serve and go.

Say a few more words. 1. Adjust the beef filling, it is best to choose lean beef with less tendon.

2. The beef filling, like the pork filling, is the best to chop at home. If you have a convenient time, it's better to chop it yourself. Don't follow my example and be lazy to buy ready-made.

3. When adjusting the beef filling, put some pepper water, which can not only remove the fishy and remove the fat, but also make the adjusted meat filling tender and juicy, and it tastes particularly delicious. Pour the pepper water into the minced meat, stirring in one direction until the mincing is strong.

4. Add some chopped onion to the beef filling to make the meat filling more tender and juicy, delicious and delicious.

【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.

Small buns with minced beef.

Ingredients: flour, beef shank.

Ingredients: green onion, ginger, oil, egg, thirteen spices, sesame oil light soy sauce, cooking oil, angel, dark soy sauce, Sichuan pepper, star anise, onion.

Production method: 1. Take an empty basin, put the noodles and a little, put 3 to 5 grams of 500 grams of flour, Anqi soak it with an appropriate amount of warm water, pour it into the basin, mix the noodles into a flocculent, knead it into a smooth dough, cover it with plastic wrap and seal it, and let it rise for 30 minutes.

2. Wash the purchased beef, then cut it into mahjong-sized pieces and put it in a meat grinder to form a meat filling.

3. After the meat filling is wrestled, put it in a bowl for later use.

4. Start to marinate the meat filling, add an egg mainly for the meat filling to be tender and huddled, green onions, ginger, oil consumption, light soy sauce, dark soy sauce, salt, sesame oil, thirteen spices, soaking pepper star anise water in advance, stir the meat filling clockwise until it is strong.

5. Prepare an onion and cut it into foam, put it in the beef and start to mix the filling, which is also the delicious thing about me making this beef stuffed bun, and this beef stuffing is relatively tender and not firewood, everyone should remember this trick.

6. After the bun filling is mixed, prepare to wrap the buns.

7. Take out the mixed dough and put it on the panel, divide it into evenly sized agents, roll it into dough, and start to wrap the buns.

8. After a while, the kung fu buns will be wrapped.

9. Put the small buns in the drawer and start steaming.

10. Steam in the pot, steam for another 15 minutes, turn off the heat and simmer for 3 minutes, and the fragrant buns will be steamed.

I've made beef celery stuffing, share my practice:

First, celery, remove the roots, remove the yellow leaves, and wash well. Blanch in hot water for about 3 minutes. Then take it out, rinse it with cold water, chop it with a knife, put it in a basin, drizzle peanut oil (or other edible oil), a few drops of sesame oil, mix well with chopsticks, this step is very important, there is oil on the surface of celery, it is not easy to get out of the water.

Second, beef, remove bones, remove tendons, scald with boiling water to remove blood stains. Then, chop it with a knife (it is more delicious than making it with a meat grinder), put it in another basin, add cooking wine, five-spice powder, light soy sauce, dark soy sauce, minced green onion and ginger, salt, mix well with chopsticks, and then pour in the prepared celery, and then stir well with chopsticks.

Third, according to the balanced nutrition, the ratio of beef to celery can be 1:1, or 2:1, which varies from person to person, and is flexible.

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

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.

Here are some tips for mincing beef:

Beef is stuffed, and there are many vegetables that can be served with it, while celery is a classic. Today we will share a celery beef dumpling, from kneading the dough to adjusting the filling, until it is cooked and served. The skin is thin and the filling is large, tender and juicy.

Ingredients: beef, celery, green onion, ginger, Sichuan pepper, salt, dark soy sauce, light soy sauce, pepper, sugar.

1. The first step in making dumplings is to mix the noodles first. Pour warm water of about 40 degrees into the flour and mix it with chopsticks to form a cotton wool shape and knead it into a dough with moderate firmness. Seal the dough and let it rest for at least 20 minutes, kneading the dough twice in between, until the surface is smooth.

2. Put the ginger slices, green onions, and peppercorns in a bowl, add boiling water, and soak for 10 minutes. The green onion, ginger and pepper water obtained will be cold and used to mix the stuffing.

3. Wash the beef, cut it into small pieces, put it in a food processor, and grind it into a delicate minced meat.

4. Pour the beef into a basin, pour in a small amount of the green onion and ginger water in the second step several times, and stir constantly in one direction with chopsticks. I stirred it for about 10 minutes, nearly 500 grams of beef, and used 200 ml of green onion and ginger water, and the final beef was relatively elastic and very sticky minced meat. This step is very crucial, so that the beef filling, tender and juicy, will not be firewood.

5. Add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce and a little pepper to the ground beef, and mix well in one direction.

6. Clean up the celery, boil the pot under water, blanch the water over high heat for 1 minute, then cool with cold water, and then drain the water.

7. Cut the celery into small pieces, place in a food processor and minc.

8. There will be a lot of water in the minced celery, you can squeeze the excess water, be careful not to squeeze it too dry, and leave some water in the filling will be more juicy. Then add salt, a little sugar, and a little cooking oil to taste.

9. Stir the celery and beef together well in one direction again so that the celery beef filling is ready.

10. When the dough is awakened, knead it into long strips, and then cut it into small pieces of uniform size.

I do this all the time, the filling is fragrant and tender, and the juice bursts in one bite! Making dumplings, choosing the filling is the first step, leeks, cabbage, celery, sauerkraut, etc., many vegetables can be filled. The most common choice of meat is pork and beef.

Pork stuffing is relatively simple, while beef requires some skill because of the thick fiber. Master the key points, and the beef dumplings made can be not fishy, tender and juicy.

Cooking method of beef filling:

Shred the green onions, shred the ginger, put them in a bowl, then break the star anise and put it in the bowl, then put in the peppercorns and hot water to soak the fragrance.

Cut the beef into small pieces, puree in a food processor and place in a bowl. Add salt, sugar, dark soy sauce, light soy sauce, oyster sauce, white pepper to the bowl, stir well in one direction, then add the water to soak the ingredients, stir until strong, so that the beef is more tender.

Beat in another egg and stir well, finally seal with cooking oil, stir well and put in the refrigerator for two hours. Chop the green onions. Add to the refrigerated beef, stir well and set aside.

Let's take a look at the steps to make beef dumplings::

Ingredients needed:

Beef, green onions, ginger, Sichuan peppercorns, star anise, light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, eggs, flour, salt.

Add a small amount of flour to cold water several times, knead it into a smooth dough, cover it and let it rise for 10 minutes. Shred the green onions, shred the ginger, put them in a bowl, then break the star anise and put it in the bowl, then put in the peppercorns and hot water to soak the fragrance.

Cut the beef into small pieces, puree in a food processor and place in a bowl. Add salt, sugar, dark soy sauce, light soy sauce, oyster sauce, white pepper to the bowl, stir well in one direction, then add the water to soak the ingredients, stir until strong, so that the beef is more tender.

Beat in another egg and stir well, finally seal with cooking oil, stir well and put in the refrigerator for two hours. Chop the green onions. Add to the refrigerated beef, stir well and set aside.

After the dough wakes up, take it out and put it on the cutting board to knead it vigorously, then knead it into long strips, pick it into a uniform size of dough, sprinkle a little dry flour on top and knead it roundly, then flatten the dough one by one, and roll it into a thin dough with a rolling pin.

Then put the adjusted beef filling into the skin, fold it in half, pinch it, and a beautiful and fast dumpling is ready. After the pot is boiling, put in the dumplings, cover the pot and bring to a boil over high heat. Once boiling, add a spoonful of table salt and gently push with a spoon to prevent the bottom from sticking.

Add cold water again, repeat this action three times, the dumplings float up, the dumplings are cooked, and you can start eating.