How to make beef dumplings, how to make beef dumplings

Don't cut the beef too small, put a little green onion, and some of your favorite vegetables, such as celery, cabbage, etc., put an egg in it when adjusting the filling, and put salt, chicken essence, monosodium glutamate, thirteen spices, horse spicy fresh and other condiments according to your own taste.

Mix the stuffing with only green onions and beef.

1、-- Don't cut the beef too small, put a little green onion, and some vegetables you like to eat, such as celery, cabbage, etc., put an egg in it when adjusting the filling, and put salt, chicken essence, monosodium glutamate, thirteen spices, horse spicy fresh and other condiments according to your own taste.

2、-- Also pay attention: the skin of the dumplings must be thinner. If it's thick, it's definitely not delicious!

Grind the beef and drop until it is gummed. Add a little ginger, sugar, salt, soy sauce, sesame oil, and chopsticks and stir well. Then wrap the dumplings and steam them.

How to make the best beef dumpling filling? Celery beef dumpling filling.

Ingredients: 250 grams of celery, 150 grams of ground beef.

Excipients: light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Method: 1. Wash the celery, drain the mud and chop it into minced pieces, mix in a little sesame oil and set aside.

2. Put the beef filling into a basin, add all the seasonings, and stir well.

3. Finally, add minced celery and stir well.

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

It is very simple to make beef dumplings, the method of beef filling: stir the minced beef with a little water and stir well for later use, chop the chopped green onions ginger, salt, chicken essence, thirteen spices, dark soy sauce, oyster sauce, these are all combined together and stir well, then add the boiled butter and mix well, buy some skin and make dumplings by yourself!

The beef is minced and seasoned and wrapped in dumplings, but it is not easy to cook, so it needs to be steamed, or it can be boiled for a longer time.

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

Wheat flour is formed into dough, after 5 minutes of awakening, knead and knead for 30 minutes, after rolling into a thin dumpling skin. Beef and mutton with a small amount of lemonade ground into a dumpling filling, carrots into a puree. When the potatoes are pureed, squeeze the water dry.

Soak oyster mushrooms for 30 minutes, then squeeze out the water and chop. Put the food together, add a small amount of salt, vegetable oil, light soy sauce and a small amount of soy sauce. Stir in a clockwise direction.

Wrap into dumplings. It can be wrapped a little smaller. Hehehe.

Introduce the large bone broth into the pot, which is the large bone broth I stew, and the color is dark due to the addition of Poria and hawthorn fruit. Boil and let it cool, and then you can eat it.

Second, the beef and mutton should be cleaned and cleaned, ground into powder, refined and mixed with tender meat powder, rice wine, and oil, and then add appropriate cold water and pepper to the pot, and cook until the water is red and the tone of the pepper becomes lighter. Set aside to cool. Let it sit for about 40 minutes, then add 250 grams of ginger water and cold water and stir well; Peel and clean the radish, cut it into thick slices, boil it in a pot of boiling water and scoop it up, put a knife on the vegetable pier to chop the fine sand, then wrap it in a sand cloth, squeeze the water, and chop the shallots; Cool ginger water for time to knead the dough.

Add an appropriate amount of wheat flour (if you like to eat a strong taste, you can add a small amount of high-gluten flour), add cold water to form a batter. Let the noodles rest for 15 minutes, add the pepper water several times, and mix the dumpling filling clockwise while adding. Add salt to the right amount.

What is the recipe for beef dumplings for children? Add shredded beef and mutton grains, shallots powder and mix evenly, add salt, white pepper, light soy sauce, chicken essence, sesame oil, dry starch, egg liquid and stir, and the beef dumpling filling becomes. There can be no muscle fascia in beef and mutton, and beef and mutton should be finely ground to eat more water to make it fresh and tender

Tender meat powder can also be replaced with baking soda, but not too much; Radish can also be substituted with amaranth and lettuce in seasoning, and shallots can be substituted if there are no shallots.

Beef stuffed dumplings, dumpling making method Beef is ground into a filling with a meat grinder, and green onion and ginger soup and salt are added to beat in one direction. Make the dough into a round crust and a dumpling crust.

Ingredients: Appropriate amount of flour for the main ingredient, appropriate amount of ground beef.

Accessories: appropriate amount of leeks, a little shrimp skin, a little seaweed, a little coriander.

Seasoning: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of monosodium glutamate, appropriate amount of ginger, appropriate amount of balsamic vinegar, appropriate amount of sesame oil, appropriate amount of white pepper, appropriate amount of oil, appropriate amount of spicy seeds, appropriate amount of shallots.

How to mix with ground beef:

1.Buy a pound and a half of beef, and now grind it into a filling. Take a clean basin.

2.Add minced green onion and ginger to the ground beef.

3.Mix with oil: Because the beef itself is relatively dry and hard and less oily, it is best to add some cooking oil and stir in one direction until the beef filling has eaten all the oil.

4.Draw water: Take a cup of cold boiled water, slowly pour it into the ground beef, stir with chopsticks in one direction while adding water, wait until the water is completely integrated into the filling, then continue to add water, and stir again until the water is fully integrated into the filling.

Note that when adding water, use a small amount and add it many times, little by little, until the filling becomes a soft paste. Master the amount of water to add until the meat fillings have absorbed the water. Beef can be more tender if you eat more water.

After cooking, the dumplings take a bite and a packet of juice.

5.Add soy sauce, salt, white pepper and monosodium glutamate.

6.Continue to whip in one direction.

7.Wash and dry the leeks, chop them and stir them into the whipped beef filling.

8.Just stir well, because the leeks themselves are very tender, if you use too much force and stir for too long, the leeks will become soft and rotten, and the flavor will be lost.

Preparation of sour soup: This step is very particular about whether the sour soup dumplings are good or not, the preparation of the sour soup is very important.

9.There are four indispensable things for the production of sour soup in Shaanxi - shrimp skin, coriander, chopped green onions, and seaweed.

10.Pour in a little soy sauce, balsamic vinegar can come more, be sure to use local balsamic vinegar from Shaanxi! This is critical, otherwise it would not be authentic.

11.If not, it is recommended to add a spoonful of fried white sesame seeds, a little sesame oil, monosodium glutamate, and salt.

12.When the dumplings are cooked, the hot dumpling soup is boiled, and the sour soup base is ready.

13.As for how to wrap dumplings, whether to buy or roll the skin yourself, whether it is round or square, thick or thin, it depends on everyone's taste and hobbies.

14.Finally, the cooked dumplings are scooped into the sour soup, a big bowl of red and bright, hot, and fresh, and the authentic Shaanxi sour soup dumplings are ready, which makes people can't help but want to shout: Boom! The hotter the weather, the more refreshed it is.

Ground beef flour. It's all quantity. Excipients: leeks, shrimp skin, seaweed, coriander, balsamic vinegar, white pepper oil, spicy shallots, salt, soy sauce, sesame oil, monosodium glutamate, ginger.

It's all quantity. Will be a pound and a half of beef. Line corners are presented to take a clean basin.

Add minced green onion and ginger to the ground beef. Escort, because the beef itself is relatively dry and hard and less oily, it is best to add some cooking oil and stir in one direction until the beef is now fully oiled. Then draw water, take a cup of cold boiled water, slowly pour it into the ground beef, stir with chopsticks in one direction while adding water, and completely enter the filling with water.

Then continue to add water and stir the juice to dissolve all into the filling, pay attention to the use of a small amount of water to add many times, until it is soft and paste. Master well, the amount of water added, the value of the meat filling, absorb the water to eat more water to eat the taste of the beef can be more delicate, and the cooked dumplings bite a bag of juice. Add soy sauce, salt, white pepper, monosodium glutamate.

Continue to whip in one direction. Wash the leeks and let them dry, chop them and mix in. Jiaotong University good beef filling.

Stir evenly. Because the leeks themselves are very tender, if you stir them too hard, they will become soft if they are stirred too hard. Flavor masters.

Make a sour soup. Shaanxi's sour soup is indispensable for the production of four things, shrimp skin, coriander, green onion, seaweed. Pour in soy sauce and a little balsamic vinegar to get more, be sure to use local balsamic vinegar from Shaanxi, which is very important, otherwise it will not be authentic.

The oil is spicy and spicy, my family already has sesame seeds in it, if it is not recommended to add 1 spoon of fried white sesame seeds with a little sesame oil monosodium glutamate salt. When the dumplings are cooked, use the piping hot dumpling soup to boil. The sour soup base is ready.

Making dumplings: In your own home, the skin is thin and the filling is big. No principle.

Finally, the boiled dumplings are scooped into the sour soup. Red and gorgeous, a big bowl of hot and sour, hot and fresh Shaanxi sour soup dumplings is ready.

First, chop the tomatoes into salt and stir and marinate, chop the beef into minced meat, add tomatoes, salt, five-spice powder, pepper powder, ginger powder to the beef and stir evenly, then add minced celery and green onion and stir, and finally pour hot oil and stir evenly to make delicious dumpling beef filling. The details are as follows:

1. Peel the tomatoes and finely chop them.

2. Put it in a bowl and add an appropriate amount of salt and mix well.

3. Add the marinated tomato water to the minced beef, add Sichuan pepper powder, five-spice powder and ginger powder.

4. Add the diced tomatoes.

5. Add chopped celery and chopped green onion.

6. Heat oil in a pot and pour it on the surface of chopped celery and green onions.

7. Stir well.

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

Method: 1. Remove the fascia, wash the beef, grind it into fine mushrooms, mix 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;

2. Peel and wash the white radish, cut it into thick slices, cook it in a pot of boiling water, remove it, chop it into fine grains with a knife on the vegetable mound, wrap it with gauze, squeeze out the water, and chop the onion finely;

3. 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, mix well, and the beef dumpling filling is ready.

Wash the beef and chop it into meat foam, add green onion and ginger foam, put more green onions, add light soy sauce, chicken essence, pepper, oil, salt, sesame oil to taste, and stir evenly clockwise.

Tools Raw materials.

Ground beef, pepper water.

Green onions, ginger, soy sauce, salt.

Method steps.

The key trick is a bowl of pepper water, which is a recipe told me by a chef to prepare beef and mutton fillings to remove the smell, flavor, and smooth taste. Sichuan peppercorns should be soaked in hot water for 2 hours in advance and <>

I use the minced beef that I bought, if you are not afraid of trouble, it is better to chop the beef filling yourself, and the indispensable thing to make the beef filling is green onions and ginger.

<> put the minced meat in a relatively large container so that it is easy to whip when cooking.

Add cooking wine, soy sauce, minced ginger, black pepper and a small amount of salt to the minced beef, mix well and marinate for a while.

A lot of minced green onions are needed to mix the ground beef, so just add a little bit (or leave it out) before stirring to prevent the heat generated during the whipping process and the minced green onions from flavoring.

Gradually add the soaked pepper water to the minced beef, stir clockwise while adding until the meat filling is thick and strong, and add 300ml of pepper water to 500 grams of beef.

The beaten beef filling can be added again to the minced green onion and mix well.

The beef filling is adjusted, and it is great to make buns, dumplings, and pies, <>

I added shredded carrots to the beef and made beef carrot stuffed dumplings, which were very delicious and juicy.

<> this trick is simple and effective, and I hope it can help everyone.

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, 2 catties of sesame oil, appropriate amount of green onions, black, and salt. 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 meat puree, and chop the radish knife with a knife, do not use a meat grinder and scrape, which will completely destroy the cell structure of the beef and radish, the juice will overflow, the nutritional taste will be lost, and the taste will not be bounced. 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.