Is it better to use shallots or shallots for beef and shallots pie?

Beef shallot pie is made with shallots.

Is it better to use shallots? If you must eat beef, shallot-stuffed pies, then I recommend you use shallots, why? Because if you eat the meat filling, the taste will be good, the most important thing is the purple purple shallot, the red shallot, is more suitable for raw food, and his blood pressure and lipid lowering effect is better, you can simply eat it raw or your beef and shallots pie, eat it after eating, the shallots are suitable for cooked food, the shallot forehead chopped it, and then um, in the beef meat filling, add uh, count fungus, ginger, plus five-spice powder.

Cooking wine light soy sauce. The taste is extremely fresh, add a little cornstarch and an egg white to the soy sauce, and beat the line vigorously in one direction, and it will be strong for a while, and then add the white, green onion fungus for him to drink, and put a little sesame oil together, such a filling is delicious.

It is recommended not to use shallots, green onions are more delicious, and the ratio of beef and green onions is adjusted according to 3:1 when adjusting the filling. It's cooked, and the house is full of fragrance.

Beef shallot pie with white onions is better than shallots. Shallots are more tender and taste better, while shallots are older and suitable for stir-frying. However, everyone's taste is different, and it depends on the individual.

I think it's better to use red shallots for beef and shallot stuffed patties, because shallots are not mutated shallots, and they are better for the body.

Is beef shallot pie with shallots or shallots? Good. I think it's better to have shallots.

Crispy beef and shallot pie, do it yourself at home, you don't have to go to the pie shop again, and you are guaranteed to taste even better than the pie shop!

Ingredients. Beef: 1/2 catty.

Onion a.

Salt to taste. Sugar: 1 scoop.

Pepper 1 scoop.

Light soy sauce 1 scoop.

Minced ginger to taste.

Soybean paste 1 spoonful.

One spoonful of sesame oil.

Method steps.

Chop the beef and freeze for a moment. Add the pepper water several times and stir until the meat filling is elastic.

Preparation of beef shallot pie.

Add an appropriate amount of salt, sugar, and white pepper to the minced meat, and stir well.

Preparation of beef shallot pie.

Add another spoonful of light soy sauce, an appropriate amount of minced ginger, a spoonful of soybean paste, stir well, and refrigerate for one hour.

Preparation of beef shallot pie.

Preparation of beef shallot pie.

Flour and warm water in a ratio of 5:3 to the dough, stir into a flocculent, knead into a smooth dough, cover with a damp cloth, and let rise for an hour.

Preparation of beef shallot pie.

Take the refrigerated minced meat, add the chopped onion, mix well and add a spoonful of sesame oil.

Preparation of beef shallot pie.

Preparation of beef shallot pie.

Take half of the dough, roll it out into a large and thin dough, sprinkle a layer of cooking oil on the surface of the dough, sprinkle it with flour, roll the dough from the bottom to the upper end, and grow into a tube.

Preparation of beef shallot pie.

Knead into small agents of uniform size, roll them into dough sheets, put in the beef filling to close the mouth, and wrap the round.

Preparation of beef shallot pie.

Brush the pan with oil, put the pie side down in the pan, flatten it with your hands, fry over medium-low heat until golden brown, then turn over, both sides are golden brown. The delicious beef and shallot pie is ready, it is very delicious, so let's make it quickly!

Preparation of beef shallot pie.

Preparation of beef shallot pie.

Preparation of beef shallot pie.

end precautions.

The beef and shallots pie is crispy on the outside and tender on the inside, very delicious!

I think well, both kinds of green onions are fine. It only serves as a seasoning.

Either way, the nutrition of red and purple is the same.

Beef green onions and beef shallots are more delicious in comparison. Everyone has different tastes, and you can eat whichever you like. Let's take a look at how to make beef and green onion filling.

Preparation method: Shred the green onions, shred the ginger, put them in a bowl, then break the star anise and put them in the bowl, and 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.

Beef green onions. Wagyu beef shallot stuffing. Which is more idle? Beef green onions. Compare immortals.

I think the beef shallot filling is fresher and delicious, but the beef and green onions are also fresher, but in comparison, the beef shallot filling is a little fresher, more delicious, and more fragrant.

The difference between shallots and onions mainly includes the following aspects, first of all, the taste is different, the taste of red is more fragrant, far more fragrant than onions. But the taste of onions is spicy to taste. Secondly, the shape and size are different, the shape of the shallot is like a garlic clove, which is relatively small, only about two centimeters.

The onion is spherical, and the larger ones are about the size of a man's fist. In addition, their distribution range is also different, and the distribution of shallots is mainly in Palestine, as well as in Europe and other places. Onions are mainly distributed in Shandong, Gansu, Jiangsu, Sichuan and other places.

Shallots actually belong to the allium family, and this shallot is an indispensable seasoning for Western food. The difference between shallots and onions is still relatively large.

The difference between red orange drain onion and white onion is as follows:

The flesh of the white-skinned onion is tender, the moisture and sweetness are high, and it has the best color and rich sweetness after cooking for a long time, which is more suitable for fresh food, baking or stewing, and the yield is low. The purple-skinned onion has a reddish flesh and a strong spicy taste, which is suitable for stir-frying or lettuce salad, and has poor storage resistance.

White-skinned onions have a high content of carotene and vitamin C, and have a good anti-fatigue effect. Purple-skinned onions are high in protein, dietary fiber, and minerals such as calcium, potassium, and sodium. Purple onions also contain anthocyanins, a phytochemical with strong antioxidant capacity, which can not only protect the body from free radical damage, but also enhance the elasticity of blood vessels.

Stir-fry the large intestine with onions

Ingredients: half a catty of large intestine, half an onion, wine, star anise, fennel, cumin, ginger, green onion, minced garlic, soy sauce, sugar, monosodium glutamate, white pepper.

How to make sesame oil: The large intestine is repeatedly rubbed with salt flour, washed and set aside. Put the large intestine in a pot, fill it with water and blanch it again.

Then put the large intestine into the pot, add water (slightly full of large intestine) to boil, add wine, skim the foam, add ginger slices, two star anise, six or seven small eggplant fragrant, turn to low heat and burn for about an hour and a half (the large intestine is soft and soft), cut into small pieces with scissors after cooling, and slice the onion for later use.

Heat the pot on the heat, add an appropriate amount of oil, add ginger slices, green onions, and minced garlic to stir until fragrant; Add the onion slices and stir until fragrant; Add the large intestine and stir-fry, add a small amount of wine, add soy sauce and sugar and stir-fry repeatedly; Add an appropriate amount of monosodium glutamate, drizzle with sesame oil, sprinkle with white pepper and stir-fry well.

You don't need to put onions in beef and green onion stuffing, but you can cut the onion into strips, put it in cooking oil, fry it over low heat until it becomes a slight paste, and then remove the fried onion and use the oil to adjust the filling.

The beef and green onion filling is made with onions, and the beef is delicious when mixed with onions. Beef is more fishy, and onions are fishy.

Beef and green onion stuffing can be put onion, or not put onion, onion has the effect of going fishy to eat, add a little onion, the taste will be better, do not add onion, the green onion itself will also go fishy, add it or not depends on your personal taste like.

There is no need to put onions in the beef and green onion filling, and the onion is also easy to come out of the water, which is easy to affect the "unity" of the filling