What vegetables are delicious with beef and which dishes are suitable for beef and which dishes are

Recipe 12: Beef and spinach dumpling filling.

Chop the beef tenderloin or rump into a filling, put in an egg, add an appropriate amount of thirteen spices, ginger and garlic powder, black pepper, salt, stir well, pour in two spoons of cooking wine, stir evenly and add an appropriate amount of water in batches and stir; Put it in the refrigerator and refrigerate, the time depends on your own situation, and the taste will be a little longer than the time; Wash and chop the spinach, mix well with the ground beef, pour in two spoonfuls of black sesame oil and mix well.

Recipe 13: Beef tomato dumpling filling.

Remove the fascia of the beef, wash and cut into cubes, put in minced ginger, chop well with a knife, remove the fishy meat, put in the minced green onion, chop into minced meat, put it in a clean small basin, put a little refined salt, pour in a little soy sauce to improve the freshness, sprinkle in the pepper powder to increase the freshness and remove the fishy, stir evenly, and marinate for 30 minutes; Peel the tomatoes and cut them into small cubes, put them in a bowl, castrate the diced tomatoes, pour the oozing juice into the marinated beef filling first, stir vigorously to let the beef absorb the tomato juice, and then pour in the diced tomatoes and mix well; Pour in two tablespoons of cooking oil, stir well, sprinkle in refined salt, and finally stir well.

Recipe 14: Beef fungus dumpling filling.

Soak the black fungus in advance, wash it and chop it; Chop the beef filling, add 7 tablespoons of oil, a spoonful of soy sauce, half a tablespoon of salt, half a tablespoon of chicken essence, and then add the minced black fungus and stir well.

Recipe 15: Beef pumpkin dumpling filling.

Chop the beef and mix in 5g dark soy sauce, 20g light soy sauce, 15g oyster sauce, 2 tablespoons rice wine, 3g salt, 2g sugar, 1g pepper, 1 gram of thirteen spices, 1 egg, 150 grams of green onions and 10 grams of minced ginger; Cut the pumpkin into small pieces and grate; After soaking, chop the fungus, put it in the pumpkin shreds, add 2 grams of salt to taste and mix well; Mix the seasoned meat puree filling and pumpkin fungus filling together, and finally add scallion oil, or Sichuan pepper oil and sesame oil and mix well again.

Recipe 16: Bean and beef dumpling filling.

Slice the green onions, slice the ginger, remove the fascia from the beef and cut into small pieces; Clean the beans, remove the two ends, blanch them in boiling water for 3 minutes, remove them and control the dryness, and then cut them into foam; Beef and green onion and ginger together in the food processor into minced meat, beef filling and beans together in the container to add all the accessories to stir clockwise, add water in stages, until the minced meat becomes strong, as long as the fragrance comes out salty, it means that it is appropriate, put it in the refrigerator to cover with plastic wrap.

Recipe 17: Beef and green pepper dumplings.

1 green pepper, wash and cut into small cubes, chop the beef filling; Add the chopped green peppers to the beef filling, then add 3 grams of salt, 3 grams of monosodium glutamate, 10 grams of sugar, 3 grams of sesame oil, 3 grams of oyster sauce, pepper, and a little raw oil, and mix well.

Recipe 18: Beef parsley dumpling filling.

Beef and pork are blended in a 1:4 ratio. Chop the beef and pork together, put it in a pot, add minced onion, minced green onion, minced ginger, egg, light soy sauce, thirteen-spiced dumpling powder, black pepper, cooking wine, cooked pepper oil (cool), sesame oil, and stir in one direction; In the middle, you can add water and then stir until the dumpling filling is strong, put in the chopped coriander and continue to stir, the coriander root must be kept, it is the most fragrant; Then put it in the freezer to freeze for a while (about 10-15 minutes).

When it comes to eating this kind of thing, I believe everyone is very interested, after all, people take food as the sky, there are many delicacies in the world, some people will feel that eating can make people happy, and some people even feel that eating is simply a very happy thing, in fact, this is normal. So what kind of vegetable buns are delicious with beef? What dishes are suitable for beef and buns?

Let's take a look.

Usually when we wrap beef, we are paired with a little Chinese cabbage, Chinese cabbage is crisp and refreshing, and there is a little butter in the beef, so that the taste of the two is the best after the combination, and the beef can give us protein nutrients, and the cabbage can provide us with dietary fiber. Such nutrients are also comprehensive, so beef with cabbage buns is especially suitable for breakfast, especially for young people, and can also be accompanied by a cup of soy milk, such a breakfast is more nutritious and delicious.

Beef can also be wrapped into buns with leeks, which are rich in nutrients, containing vitamins, phosphorus, leeks and other nutrients, and are also believed to have the effects of nourishing the kidneys and yang. Leeks and beef are eaten together to supplement the body's rich nutrients and provide energy to the body. However, it should be noted that beef and leeks should not be eaten too much, so as not to cause oral fire, etc., it is recommended to eat 3-5 at a time.

Ground beef is one of the most popular fillings in steamed buns, with a chewy, delicious and nutritious texture. However, for many, choosing the dishes to go with them can be a challenge. Here are a few of the best pairings for beef buns.

First, vegetables: Adding some vegetables to the beef filling can make the buns more nutritious and refreshing. Vegetables such as carrots, onions, and leeks can make steamed buns taste more delicious, and at the same time, they can increase the intake of dietary fiber and help promote digestion.

Second, beans: Adding beans to the beef filling can make the buns more fragrant and smooth, and the taste is richer. Common beans include tofu, bean sprouts, mung beans, etc., which can not only improve the taste of steamed buns, but also increase protein intake, which is conducive to supplementing the nutrients needed by the human body.

Third, rice noodles: adding rice noodles to the beef filling can make the buns softer and more glutinous and richer in taste. Common rice noodles include rice flour, cornmeal, flour, etc., which can increase the taste of steamed buns, and also increase the intake of carbohydrates, which helps to increase the body's energy.

Whether it's vegetables, beans, or rice noodles, you can pair them with ground beef to make delicious buns. When making it, you can choose different combinations according to your taste and preferences to make your taste more satisfying. At the same time, no matter which combination it is, it is necessary to pay attention to the freshness and hygiene of the ingredients to ensure the quality and safety of the food.

<> beef can be wrapped in steamed buns with cabbage, white radish, greens, shiitake mushrooms, carrots and other vegetables.

1. Cabbage beef filling: Clean and chop the cabbage, squeeze out the water and add it to the beef filling and stir evenly.

2. Radish beef filling: Rub the white radish into shreds and boil it in hot water until it is broken, put it in cold water and remove it, squeeze out the water, add the beef filling and stir evenly.

3. Celery beef filling: After chopping celery, squeeze out the water and add the beef filling.

4. Beef filling with shiitake mushrooms: Wash the mushrooms and remove the stems, chop them into minced pieces, add the beef filling and stir evenly.

Beef and onions, celery, carrots, and radishes are delicious to make stuffed buns, especially celery, onions, and carrots, which I feel are the most compatible.

The beef and onion buns are particularly delicious, and I often use beef and onions to make the buns.

Beef can be steamed with celery and leeks, onions, spinach, peppers, carrots, etc., depending on which vegetable you like to eat.

A dish of beef and vegetable stuffed buns

Ingredients: flour, beef, celery.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of salt, a little chicken essence, a little cooking wine.

Method:1After the dough is ready, after the dough is rested, it is kneaded repeatedly, divided into small dough agents, and rolled into skin.

2.Cut the meat into a filling, blanch the celery, chop and set aside. Stir the minced meat and chopped celery, add an appropriate amount of peanut oil, salt, green onion, ginger, cooking wine, and thirteen spices to taste.

3.After wrapping, steam in a pot with boiling water for 15 minutes, and simmer for another 5 minutes after boiling.

Beef Nutritional Value:

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength.

In the first few seconds of training, sarcosine is the fuel source for muscles, and it is an effective way to replenish adenosine triphosphate, so that training can last longer.

2.Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet.

Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

Celery Nutritional Value:

1.Celery is rich in apigenin, which has anti-tumor, anti-inflammatory, antioxidant, antihypertensive and vasodilator effects. Taking it directly with fresh celery juice or tender celery juice with a little honey can prevent and treat high blood pressure.

2.Celery is high in calcium and phosphorus, which can enhance bone health.

3.Celery is high in cellulose, which is digested to produce an antioxidant that inhibits intestinal bacteria. It can also speed up intestinal peristalsis, promote excretion, reduce the contact time between carcinogens and colonic mucosa, and prevent colon cancer.

The preparation of beef buns is described in detail.

Cuisine and efficacy: home-cooked recipes.

Taste: Spicy Process: Steamed.

Ingredients for beef buns:

Ingredients: 450 grams of wheat Fuqiang powder.

Excipients: 50 grams of yeast, 5 grams of baking soda, 300 grams of beef (front legs), 50 grams of celery, 50 grams of bamboo shoots.

Seasoning: 40 grams of rapeseed oil, 35 grams of watercress, 10 grams of ginger, 10 grams of soy sauce, 1 gram of salt, 2 grams of Sichuan pepper powder, 1 gram of pepper, 1 gram of monosodium glutamate.

Beef bun features:

Spicy, salty and fresh, mellow and fragrant.

Teach you how to make beef buns, how to make beef buns to be delicious1Flour, water, and old yeast flour are mixed into a dough and fermented;

2.Add baking soda to the fermented dough and knead well, cover with wet gauze, and let it sit for about 10 minutes;

3.Beef chopped into centimeter-sized pieces;

4.Shoot shoots and celery stalks cut into centimeter-sized pieces;

5.Finely chopped watercress;

6.Put the wok on the fire, put in the rapeseed oil and cook until it is six mature, fry the loose seeds with the beef, and continue to fry the bean paste;

7.When the color is red and fragrant, add the minced ginger, bamboo shoots, soy sauce, and stir-fry slightly;

8.Mix in pepper, Sichuan pepper powder, celery, refined salt, monosodium glutamate to form the filling;

9.Knead the dough well, knead it into a round strip with a diameter of about 3 cm, pull it into 20 agents, and press it into a round skin with the palm of your hand;

10.Wrap the filling, knead it into fine folds at the end, and put it in the cage drawer of the steamer;

11.Steam with boiling water for about 15 minutes.

Beef buns are delicious with vegetables such as pork belly, onions, daikon radish, cabbage, and mushrooms.

When mixing the filling, the beef is thin and some pork belly can be added, and the fat of the pork belly can add umami. It should be noted that whether it is beef or pork, it is necessary to absorb water in the filling so that the meat can fully absorb the water, so that the steamed steamed bun can be tender and juicy.

In addition, beef can be paired with more vegetables, such as onions, white radish, cabbage or coriander. For example, liquid cabbage is rich in water and has a sweet taste. After chopping and making a beef bun filling, it can neutralize the greasy feeling of the first foot of beef, and then make the taste of the filling more delicious and juicy; White radish also has a good effect on relieving oiliness, and eating white radish can also help regulate the spleen and stomach; Whereas, mushroom is a mushroom food that is delicious and delicious.

When served as a filling with beef, the taste is even more delicious.

Tips for making beef buns:

Beef dumplings are a common noodle dish, and the ingredients for making them include flour, water, minced beef, edible salt, Sichuan pepper powder, five-spice powder, various vegetables, etc. The fishy smell of beef is relatively dirty and heavy, and when preparing beef filling, you can add ginger, cooking wine, five-spice powder and other seasonings, which can not only reduce the fishy smell of beef, but also make the taste of the filling better.

If it's a veal bun, it usually needs to be steamed for 15 minutes, but if the bun is large, it needs to be steamed for about 30 minutes. After steaming, we can't take the lid off in a hurry. We should wait for the steamed buns to simmer in the steamer for about 5 minutes before taking them off, so that we can eat delicious beef steamed buns.

Note that in the process of making steamed buns, whether it is beef or pork, we need to absorb water in the filling so that the meat can fully absorb the water, so that the steamed steamed buns can be tender and juicy.

Beef buns with carrots are most suitable, and the specific method is as follows:

Ingredients: 300 grams of carrots. Excipients: 1 star anise, a little salt of annihilation, a few peppercorns, an appropriate amount of oyster sauce, a little dark soy sauce, a little light soy sauce

Appropriate amount of sugar, 300 grams of flour, 3 grams of yeast, appropriate amount of edible oil.

1. Beef is ground into beef filling with a meat grinder, if the beef wants to be delicious, you also need to add water, soak it in water with star anise and peppercorns, and soak it for about 1 hour.

2. Melt the yeast with warm water, pour it into flour and form a dough with moderate softness and firmness, and let it ferment in a warm place. Finely chop the green onion and ginger and cut the carrot into small pieces for later use.

3. Remove the star anise and pepper from the soaked star anise water, add the water to the beef filling, stir while adding, and then add the next time, generally add 150 grams of water to a pound of beef, and then add oyster sauce, dark soy sauce, and light soy sauce to stir hard. Then put the green onion, ginger, salt and sugar in the beef filling and mix well, and stir the filling vigorously with chopsticks in one direction. Finally, stir the carrots into the ground beef and stir together with cooking oil.

4. After the dough is fermented, divide it into flour of appropriate size and roll it into a disc. Put the appropriate beef and carrot filling in the dish, wrap the bun in a circle by hand, and the wrapped bun should not be steamed in the pot immediately, but should be placed in one place and covered with a clean cloth to rise for a while.

5. Carefully place the steamed buns on the cage drawer, add enough water to the steamer, and start the timer when the pot is steaming, which can be out of the pot in about 18 minutes.