How to make beef dumplings delicious, how to make beef dumplings delicious

Ingredients: half a catty of beef, 3 pieces of celery, and 1 kg of dumpling skin.

Accessories: appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of Sichuan pepper powder, 2 small red peppers, 3 shallots.

Steps. Step 11 of the preparation of beef dumplingsWash the beef and tear off the white on top.

Step 22 of the preparation of beef dumplingsCut the beef into chunks and then chop it into a filling.

Step 33 of the preparation of beef dumplingsMinced green onion and ginger. Mashed. Add half a bowl of water.

Step 44 of the preparation of beef dumplingsPut the green onion ginger water into the beef. Grab the beef with your hands, dry, and then put a little water in the paws, the beef is very watery, so that the beef filling is tender.

Step 55 of the preparation of beef dumplingsCut the celery into small pieces and put them in the beef.

Step 66 of the preparation of beef dumplingsAdd soy sauce, salt, chicken essence, pepper, peppercorns, chopped green onions. Stir well, then grab a few more strokes with your hands to taste.

Step 77 of the preparation of beef dumplingsThere's a little juice in it, just stir it up. Then there was no juice left.

Step 88 of the preparation of beef dumplingsTake a dumpling wrapper and put some stuffing in it and bread it. The edge of the dumpling skin can be dipped in a little water, so that it can be settled a little more steadily.

Step 99 of the preparation of beef dumplingsWrap and place on a plate.

Step 1010 of the preparation of beef dumplingsBoil water in a pot and put the dumplings down to cook.

Beef dumplings are prepared in step 1111Serve.

Step 1212 of the preparation of beef dumplingsFinely chop the shallots and mince the garlic. , small red pepper finely chopped. Green onion.

Serve in a bowl. Pour some soy sauce, peppercorn powder, chicken essence.

Step 1313 of the preparation of beef dumplingsHeat in a pan and pour some cooking oil. Cook 7 to mature, then pour in a condiment bowl.

Generally, raw beef is used for filling, which tastes better than cooked beef.

Preparation of beef dumplings.

Ingredients: 150 grams of green onions, 15 grams of minced ginger, 15 grams of refined salt, 1 gram of Sichuan pepper powder, 50 grams of soy sauce, 1 gram of monosodium glutamate, 50 grams of soybean oil, 25 grams of sesame oil, 500 grams of flour, 300 grams of beef, 150 grams of green vegetables.

Method: Chop the beef, add soy sauce, minced ginger, soybean oil, put 3 taels of water and stir well, then put minced green onions, sesame oil, refined salt, peppercorn noodles, and monosodium glutamate. Chop the greens, scald them with boiling water, squeeze out the water, and put them in the meat and stir well to form a filling.

Knead the flour with warm water, knead it smooth after a while, knead it into long strips, make it into 60 agents, press it flat, and roll it into a round thin skin.

Hold the skin with your left hand, wipe the stuffing with your right hand, and wrap it into a crescent-shaped dumpling with both hands.

Ingredients: 1 kg of beef.

Peanut oil to taste.

Soy sauce to taste.

Salt to taste, chicken essence to taste.

Ground black pepper to taste.

Green onion to taste Ginger to taste.

Dried chili peppers to taste.

Star anise: Appropriate amount.

Steps: 1. Put green onion and ginger cooking wine in the water and soak the beef in it for an hour.

2. Then chop the meat into pieces by hand.

3. Put an appropriate amount of peanut oil in the pot, add green onions, ginger, dried chili peppers, star anise, and stir-fry until fragrant.

4. Put the meat filling in a basin, add green onion, ginger, salt, soy sauce, pepper, chicken essence, and then pour the boiled oil into it. (The green onion and ginger in the oil should be removed and thrown away).

5. Then mix the meat filling well, and beat it with your hands after mixing evenly, so that the meat filling does not diverge and is strong.

6. After mixing, add sesame oil, and the fragrant beef dumpling filling is ready.

Tips: Beef should be soaked in green onion and ginger cooking wine;

When mixing the filling, mix well and then beat it vigorously, so that the meat filling does not diverge and is strong.

Ingredients: 600g beef.

2 turnips.

Green onion and ginger to taste.

Salt to taste Sichuan pepper powder to taste.

Pepper to taste.

Seafood soy sauce to taste.

Sugar a little cooking wine a little.

Appropriate amount of oil, appropriate amount of chicken essence.

Flour to taste.

Steps: 1. Chop the beef filling.

2. Wash and peel the radish, and insert the wire with a plugboard.

3. Chop and salt for a while.

4. Chop the green onion and ginger into the minced and stir in the meat filling, add a small bowl of cold boiled water and stir well (adding water is to make the meat filling more delicate and tender).

5. Add Sichuan pepper powder, pepper powder, salt, seafood soy sauce, cooking wine, sugar, chicken essence and oil and stir well.

6. Squeeze out the water with your hands and stir well with the minced radish.

7. Mix cold water with an appropriate amount of salt, stir in flour, and form a dough. (This step is to mix the noodles before preparing the filling, and to eat on the side).

8. Roll out the same size of the dough and roll it into a dumpling wrapper.

9. Take a dumpling wrapper and put an appropriate amount of filling.

10. Fold it up and pinch it in the middle.

11. Fold the corners on both sides and pinch tightly, which is the reverse side.

12. This is the front.

13. Wrap all the dumplings one by one.

14. Boil water in a pot, boil the dumplings with water and boil the dumplings, stir with a shovel to prevent the dumplings from dipping into the bottom, and then cover until boiling, the dumplings float on it, and the stupid method is to add cold water three times in a row to boil.

15. Serve on a plate and serve.

Tips Add water to the beef filling, the filling will be more tender, shredded radish can be blanched in boiling water, I use salt to marinate the water, so that the radish taste is stronger. Seasoning can be seasoned according to your preference.

The preparation of beef and green onion dumplings.

1.Make peace first, put aside and wake up.

2.Add oil and chopped green onion to the ground beef and stir well.

3.Boil the cold pepper water in advance.

4.Put pepper noodles, salt, soy sauce, cooking wine and stir well, and stir well in pepper water.

5.Knead the dough well.

6.Divide into agents of the same size, knead rounds, roll out the skin and wrap the filling.

7.The wrapped dumplings are arranged on the lid mat in turn to prevent sticking.

8.Cook the dumplings in a hot pot.

Introduction: Now that people's lives are better, they have become very attentive to food. In the past, people ate to fill their stomachs. And now people eat for health, the following I will introduce you to the beef dumpling filling method of the complete article, welcome to read for reference!

Baozi is an ancient traditional pasta dish in China, which not only has a long history, but also has many kinds in terms of types. I don't know what kind of stuffing do you like to eat steamed buns? And today we mainly introduce the method of beef bun filling.

The beef buns taste delicious and delicious, and you may have made them yourself'It feels even more delicious, and the beef bun filling that you make according to your taste is delicious when you think about it.

Beef bun stuffing method one

Preparation of ingredients

Beef, white radish, salt, chicken essence, green onion, ginger, light soy sauce, Sichuan pepper oil, blended oil, steamed bun seasoning.

Methodological steps

1. Soak the beef in water for a while in advance to remove the blood, and then chop it into meat puree;

2. Wash and chop the green onion and ginger, rub the white radish into thin strips, sprinkle in a little salt, let it stand for a few minutes and drain the water;

3. Preheat the pot, pour the oil into the pot, put down the green onions, light soy sauce and steamed bun seasoning and stir-fry the fragrance after 7 is hot, and let it cool;

4. Put the minced meat puree and the shredded white radish to remove the water into the stir-fried sauce and stir, add pepper oil, chicken essence and salt, and stir in the direction.

Beef bun stuffing method two

Preparation of ingredients

Beef, cowpeas, salt, soy sauce, green onions, ginger, five-spice powder.

Methodological steps

1. Chop the beef into a meat puree, cut the green onion and ginger into the minced meat and add it to the meat puree, then add a little salt and soy sauce and stir well;

2. After the cowpeas are cleaned, wash them and blanch them with hot water and cut them into fine particles;

3. Add the cowpeas to the meat filling just adjusted, then add the five-spice powder, and stir in the direction.

Beef bun stuffing method three

Preparation of ingredients

Beef, bell pepper, salt, monosodium glutamate, green onion, blended oil.

Methodological steps

1. Clean the beef and chop it into a meat puree, add green onions, oil, salt and monosodium glutamate and stir;

2. Wash and chop the green peppers, add a little salt to remove the water;

3. Add the green pepper to the freshly mixed meat filling and stir in the opposite direction.

Beef bun stuffing method four

Preparation of ingredients

Beef, sauerkraut, green onion, oil, salt, soy sauce, chicken essence.

Methodological steps

1. Boil the sauerkraut in boiling water for a while, scoop it up and filter the water;

2. Cut the green onion into minced pieces, chop the beef into a meat puree, and stir with the sauerkraut;

3. Add oil, salt, chicken essence, soy sauce and minced meat and stir in the same direction.

Here's how:

1. The unfrozen fresh beef is ground into meat filling, buy it back and put it in the refrigerator first, don't marinate it first, the meat will become firewood if it is marinated early.

2. Rub the carrots into shreds, heat oil in a pot, put the chopped carrots in and fry them to reduce the moisture, increase the fragrance at the same time, and let them cool.

3. Finely diced onion, heat oil in a pot, adjust the heat, fry the diced onion until fragrant, reduce the moisture of the cellular, the color is slightly yellow, put aside with the oil, and let cool.

4. Finely chop the ginger, dice the green onions, chop the coriander, and set aside.

5. Add sesame oil, Sichuan pepper oil, salt, oyster sauce (you can also add it), five-spice powder (don't add too much), dark soy sauce, light soy sauce, crushed ginger, add a little black pepper to your taste, and mix well. Add the scrambled carrots, eggs, green onions, scrambled onions, oil and coriander, and stir in one direction until smooth.

6. Put the vegetables with leaves last, and put sesame oil at the same time to prevent water and discoloration. Tips: In the above steps, you can leave out carrots and coriander according to your own taste to get a purer beef flavor, but it will affect the tenderness of the meat.

Adding coriander can make the taste layered, and two medium-sized coriander stalks in a pound of beef will not have an abrupt taste. Put the carrots and onions last to prevent them from coming out of the water too early.

Beef dumpling filling.

Beef dumpling filling is a dish made of beef, white radish, etc. as the main ingredients, thirteen spices, pepper oil, soy sauce, etc. as the main seasonings. The dish is prepared by wrapping it.

Chinese name. Beef dumpling filling.

Main raw materials. 3000 grams of beef.

Ingredient. Appropriate amount of white radish, green onions, and ginger.

Seasoning. Thirteen spices, pepper oil, soy sauce.

The filling used to make beef dumplings includes beef, white radish, ginger, etc.

A total of 5 sheets. Beef dumpling filling.

Material. Seasoning.

Thirteen spices, pepper oil, soy sauce, cooking wine, monosodium glutamate, egg white.

Method. 1. Chop the minced meat;

2. Chop the green onion and ginger and set aside;

3. Prepare the seasoning and start seasoning the minced meat. Put egg white, cooking wine, soy sauce, thirteen spices, monosodium glutamate, etc. first.

A total of 9 photos. Preparation of beef dumpling filling.

4. Add the green onion and ginger again, and then start to adjust the filling.

5. The meat filling is adjusted, and the dumpling filling can be adjusted after marinating for a period of time.

6. The marinated beef filling is ready.

7. Peel and wash the white radish.

8. Rub the white radish into shreds with a grater, then chop it into small pieces with a knife and put it in a basin for later use.

9. Cut off the prepared green onions, chop them and set aside.

10. Put the white radish in boiling water, fry it, remove it after boiling, and put it in cold water for a while. Then squeeze the water out of the white radish. At this time, all the ingredients for making the dumpling filling are ready.

11. Put the ground beef on top of the radish and green onions, and pour some red pepper oil.

12. After adding various seasonings, stir well.

13. After a period of production, the beef dumpling filling is ready.

A delicious beef dumpling

Ingredients: 500 grams of flour, 400 grams of ground beef, 300 grams of leeks, 260 grams of water, 25 grams of light soy sauce, 25 grams of sesame oil, 4 grams of salt, 1 gram of thirteen spices, 10 grams of ginger.

1. Weigh 500 grams of flour first, then put 260 grams of water, use a bread machine and mix the dough for 7 minutes, (the kneading time does not need to be too fixed, as long as the dough is moistened and there are no dry powder particles.) After kneading the dough, tidy it up slightly by hand, then put it back in the bread maker bucket, cover it with a damp cloth, and let it rest for an hour.

2. Put 10 grams of minced ginger, 25 grams of light soy sauce, 25 grams of sesame oil and 1 gram of thirteen spices in the beef filling, mix well, and then add three taels of cold water to whip the meat filling vigorously, add cold water slowly when adding it, each time you add it, you must whip it until the water and beef are fully integrated, and then continue to add, remember to pour the water into it and stir!

3. After the dumpling skin is rolled out, put the cut leek into the meat filling and add 4 grams of salt to mix well.

4. After the noodles wake up, pour them on the cutting board, rub them into long strips, cut the agent and press it flat, and then use a rolling pin to roll it into a dumpling wrapper, remember to be thin around and thick in the middle.

5. Put the filling on each dumpling skin, squeeze it into dumplings with the tiger's mouth, and of course, wrap it into the shape you are good at.

6. All the dumplings are wrapped, each time is more than one pack, and the rest is packed in a box and quick-frozen, and it is as delicious as eating and cooking in the future.

7. Boil a pot of boiling water, put in the wrapped dumplings after the water boils, cover the lid and boil, then light the cold water twice, and then boil the pot and cook it slightly.