How to adjust the beef leek filling is delicious, and how to adjust the leek beef filling

Some people say that the beef filling made at home has a fishy smell, and the taste is not tender enough, but in fact, it is very simple to make beef filling at home, as long as you pay more attention to a few places. Below, let's take beef dumplings as an example to share with you the practice of beef filling. The beef filling is not fishy or fatty, tender and juicy, very delicious, and after eating it by family or friends, they all say that it is particularly fragrant.

How to make it.

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.

Let stand for 1 hour and set aside. (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 bowl and add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce and 1 tablespoon of cooking wine.

A pinch of minced ginger, 1 tablespoon of oyster sauce, a pinch of black pepper, a pinch of chopped green onion, a pinch of salt, a pinch of chicken bouillon.

Stir to combine. 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 7: Add the chopped onion to the minced meat and stir well.

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.

You can put a little cooking wine down, and then put a little pepper down, and the taste is not bad.

The method steps of the method of adjusting the filling of the dumplings with leek beef filling:

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 noodles for 7 minutes, (the kneading time does not need to be too fixed, as long as you see that the dough is kneaded and moistened, there are no dry powder particles.) Knead the dough with your hands and round it slightly, then put it back in the bread maker bucket, cover it with a damp cloth, and let it rise 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 to cover the coarseness, and then add three taels of cold water to whip the meat filling vigorously.

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 dough wakes up, pour it on the cutting board, knead it into long strips, cut it flat, press it flat, and then roll it into a dumpling skin with a rolling pin, 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.

The preparation of beef leek dumpling filling is as follows:Preparation: beef burning, leek, salt, cooking wine, light soy sauce, thirteen spices, minced ginger, Sichuan pepper, etc.

1. Prepare the beef and wash the leeks.

2. Cut the beef into skins and then cut into grains, and chop them into minced meat with a knife.

3. Add salt, cooking wine, light soy sauce, thirteen spices and minced ginger to the minced meat.

4. Sit in a pot and heat the oil, put in the peppercorns, fry the pepper oil over low heat, and remove the peppercorns after they change color.

5. Pour the oil into the chopped leek, and mix well with the meat filling.

1. Ingredients: 750 grams of pork, 300 grams of leeks, appropriate amount of ginger, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of oil consumption, appropriate amount of edible salt, appropriate amount of thirteen spices, appropriate amount of vegetable oil, appropriate amount of chicken powder;

2. First of all, we prepare the ingredients, 750 grams of pork, 300 grams of leeks, an appropriate amount of ginger, and then prepare seasonings, light soy sauce, dark soy sauce, oil consumption, edible salt, thirteen spices, vegetable oil, chicken powder;

4. Wash the leek, control the moisture, then cut it into 2 mm long pieces for later use, wash and mince the ginger for later use.

5. We start to heat the oil, if you use pork belly to wrap dumplings, you can pour less oil or it will be too greasy, if it is lean meat, you can pour more oil, turn off the heat after the oil is hot.

6. Start to prepare the dumpling filling, stir the hot oil, leek, and meat filling together, and then start to add seasonings, a small amount of edible salt, a small amount of light soy sauce, a small amount of dark soy sauce, a small amount of oil consumption, a small amount of thirteen spices, a small amount of sesame oil, and stir evenly.

7. If it is the first time to prepare dumpling filling, it is best to put less salt when putting it, because light soy sauce and oil consumption contain salt. Let the prepared dumpling filling sit for 30 minutes before wrapping it to allow the seasoning to fully absorb into the meat.

How to adjust the filling of leek meat stuffed dumplings.

Ingredients: 300 grams of pork, 150 grams of leeks, 10 grams of vermicelli, 300 grams of dumpling skin, 3 grams of Sencongqing chicken essence, 1 gram of pepper, 4 grams of salt, 2 grams of soy sauce, 2 grams of sugar, 1 gram of corn starch.

1. Wash the leeks, drain and chop them, soak the vermicelli in cold water until soft, and cut them into short strips.

2. Put the pork in a food processor and crush it, add chicken powder, salt, sugar, soy sauce, pepper, cornstarch, etc., stir with chopsticks until strong, and marinate for 30 minutes.

3. Add the chopped leeks and vermicelli to the meat filling, and stir all the fillings well.

4. Take out a piece of dumpling wrapper, wrap it in leek filling, fold out the pleats, and put it neatly on the steamer sheet.

5. Steam for 18 minutes to get out of the pot and enjoy Zheng Buried.

Tips: The main nutrients of leeks are vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates and minerals. Leeks are also rich in fiber, with grams of fiber per 100 grams of leeks, which is higher than green onions and celery, which can promote intestinal peristalsis while reducing cholesterol absorption.

Ingredients: 1000 grams of flour, 1000 grams of leeks, 500 grams of minced meat, appropriate amount of oil, and a section of green onions

3 slices of ginger, 4 cloves of garlic, 3 tablespoons of salt, 2 drops of oyster sauce, appropriate amount of light soy sauce, appropriate amount of sesame oil, and a little seasoning.

Step 1) Mix the flour and let it sit for half an hour;

2) Wash and drain the leeks;

3) Don't cut off the roots of the leeks, because there are a lot of residues in the roots, and they can't be cleaned;

4) Chop the leeks and put them in the middle cavity with an appropriate amount of cooking oil, stir well;

5) Put the minced meat in the leeks, then add the minced green onion, ginger and garlic, salt, light soy sauce, oyster sauce, a little seasoning, sesame oil, and slowly stir well in one direction;

6) Stir the minced meat;

7) Knead the dough and roll out the dough;

8) Put the meat filling in the dumpling skin and pinch the middle of the dumpling first;

9) Pinch the right side with the wrapping method of bi-fold dumplings;

10) Pinch the left side again, and pinch the side thinly;

11) This is part of it;

12) You can also arrange a flower, which is very beautiful;

13) Cook and eat, one word: fragrant!

Tips: Chop the leeks without salt, stir well with cooking oil first, so that the leeks will not be watery; Mix the dumpling filling well, you can smell it, and if you do more, you can smell whether the saltiness of the dumpling filling is enough; I use a large amount, and I can add or subtract the amount of flour and leeks according to the number of people.

How to adjust the leek pork filling

Ingredients: leeks, pork, garlic, green onions, thirteen spices.

Method: 1. After cleaning the leeks, control the moisture, and then cut them into minced leeks for later use.

2. Cut the meat into minced meat, add an appropriate amount of oil to the pot, add Sichuan pepper and minced garlic and stir-fry until fragrant, add minced meat and continue to stir-fry until all the minced meat is completely cooked.

3. Add an appropriate amount of minced garlic, soy sauce and minced green onion and continue to stir-fry.

4. Add an appropriate amount of thirteen spices, salt and vinegar and stir-fry and take it out for later use.

5. Put the chopped leeks into a pot, add an appropriate amount of thirteen spices and stir well.

6. Add the dried minced meat to the leeks and continue to stir, so that a delicious leek pork filling is ready.

Recipe and tricks for leek pork filling.

1. Choose leeks with confidence: Many leeks sold on the market now contain pesticides, so you must choose leeks when choosing leeks. At the same time, the cleaned leeks must be drained, otherwise there will be a lot of water in the prepared trap.

2. It is best to cut the meat filling by yourself: the pork should be fat and thin, and the lean meat will affect the taste, and at the same time, before making the filling, it is best to marinate the pork with sesame oil and soy sauce first, so that the overall taste will be better. At the same time, the pork needs to be cut by itself, and the machine outside is not completely hygienic.

3. Stir in one direction when mixing: When stirring trapping, no matter what kind of material you add, you need to stir in one direction, so that it will not cause the finished trap to fall apart.

4. Cold water and dough: cold water needs to be used when mixing dough, and dough and water are mixed with a 2:1 ratio, after kneading the dough, it needs to wake up for a long time, and the dough can be kneaded many times in the middle, which can make the dough more strong.

5. Try to use less seasonings: most of the seasonings will cover the fragrance of leeks, and the fragrance of the leeks themselves can completely remove the fishy smell of the meat, so it is not recommended to add too many seasonings, such as shrimp and the like, which can increase the taste. Generally, things like five-spice powder, Sichuan pepper powder, etc. can be omitted.

6. Do you want to beat water in the meat filling: Generally, when you make the filling, you will add some water to the filling, which can increase the taste of the meat filling, but it is not needed in the leek filling, because the leeks themselves contain a lot of water, so there is no need to beat the water again.

Ingredients: flour, ground beef, leeks Ingredients: green onion, ginger, Sichuan pepper, cooking wine, soy sauce, pepper, salt, sesame oil.

How to mix the beef filling: 1. Soak the peppercorns in boiling water for about 20 minutes, remove the peppercorns, and leave the pepper water for later use; 2. Add cooking wine, soy sauce, pepper, salt, sesame oil, minced green onion and ginger to the beef filling, stir well, add pepper water in stages, and stir vigorously in one direction to make the meat filling stronger.

1. Pick and wash the leeks, control the moisture and chop them; 2. Put leeks in the mixed beef filling, add salt as appropriate to adjust the saltiness, stir evenly, and mix the beef leek dumpling filling.

1. Take out the dough, sprinkle some dry flour on the panel, and knead the dough vigorously until the surface is smooth; 2. Divide the dough into several parts, take one portion (cover the rest with a damp cloth or plastic wrap to avoid air drying), knead it into long strips, make it into a mixture, roll it into a dumpling skin, wrap it in beef and leek filling, and knead it into dumplings. Repeat this until the noodles and filling make a pot of water, and then add the dumplings after the water boils. While serving the dumplings, gently push the basket in one direction with the fence to prevent it from sticking to the bottom of the pan.

Cover the pot, wait for the water to boil, add half a bowl of cold water, and bring the water to a boil again and add another half bowl of cold water, adding water three times. When all the dumplings are floating and bulging, they can be fished out and eaten. All the ingredients are used up.

How to make leek beef dumpling stuffing:

1.Wash the beef and leeks.

Place the flour in a bowl.

3.Add water one after another, mix the flour into a dough (i.e., snowflake flakes), then add water in stages, knead it into a dough with moderate softness and hardness, light and even, and cover it.

4.Cut the beef into thin strips first.

5.Then cut into small pieces.

6.Chop with a knife into minced meat.

7.Prepare minced ginger, coriander and chili oil.

8.Place the minced meat in a bowl and put the cooking wine.

9.Release soy sauce.

10.Add minced ginger.

11.Put salt.

12.Put thirteen incense.

13.Put MSG.

14.Add tablespoons of water and stir in the same direction to make the meat filling more tender.

15.Sit in a pot and add oil, and fry the peppercorns on a hot plate.

16.Sichuan pepper turns brown color, remove it, and it becomes Sichuan pepper oil.

17.Leave the pepper oil to cool and pour over the chopped leeks.

18.Stir the minced meat and leeks again.

19.Mix the dumpling filling.

20.Roll the dough into long strips.

21.Cut into evenly sized pieces.

22.Flatten the agent and roll it out into a dumpling wrapper.

23.Rolled out dumpling wrappers.

24.Holding the dumpling wrapper in your hand, use a small spoon to scoop in the meat filling.

25.Knead the skin with both hands and wrap it into dumplings with a bulge in the middle and thin sides.

26.Show off the wrapped dumplings.

27.Add water to a pot and bring to a boil, add the dumplings, and stir with a spoon along the bottom of the pot to prevent the bottom from sticking. After boiling, add a small amount of water three times and cook until the dumplings are ripe.

28.Take another small bowl, add vinegar, soy sauce, spicy oil, cooked sesame seeds, coriander, mix into a sauce, and serve it with the dumplings on the plate.