What vegetables are best with beef filling, and what vegetables are best with beef filling

1. Beef radish filling, white radish is preferred, followed by carrot. The Northwest will rank first with yellow radish. Radish is a broad-spectrum ingredient, especially when paired with meat.

It can be fried, boiled, or stewed. Even if it is a cross fish stew, participating in the radish has a unique flavor and is worth promoting.

Radish filling, with beef generally three proportions: beef radish is notoginseng, beef seven radish three, called beef radish filling; 2. Beef radish poured with notoginseng, called radish beef filling; Beef and radish in half. Choose according to your taste, there is no difference in taste.

Second, beef stuffed with green onions, or onions optionally. The ratio of beef and green onions is like beef radish, which can be added or subtracted according to your taste.

3rd place, beef celery. Tender celery is specially grown to make meat filling, which goes well with pork, beef and mutton. Beef filling with celery, the ratio is the same as above, you can choose freely.

When making beef dumpling filling, I want the charming texture of the beef itself, plus the side dishes, and the two complement each other and complement each other. So, there are three tips to pay attention to in the process of filling:

Blanch the water to remove odors. Beef with thick shredded meat and loose structure is not suitable for blanching. After cutting into small pieces, soak them in cold water for three hours, and change the water three times until the level of clear water, so that all the blood stains in the basic meat will be discharged.

Then chop into puree. Beef is fat and lean, but not fat enough to be added with lard.

Give less seasoning. Especially cooking wine and spiced food, it is best not to give, otherwise it will compete for the delicious flavor of beef. The seasoning is basically sesame oil, salt, and crushed chili peppers.

The filling is a two-step process, first mixing the meat sauce and then the filling. After chopping the beef, crush the chili peppers, add water several times and stir in the direction. Add half the amount of water to the meat and stir vigorously. Chop the side dishes, mix with sesame oil, then add salt, and then mix with beef.

You can put celery in the beef filling. Chop celery and stir it into the ground beef, which is very delicious and is also a common way to eat.

You can put shredded white radish in the beef filling. Rub the white radish into fine strips, soak in water, take out and squeeze out the water, chop it into minced pieces, and mix it with beef filling, which is very delicious.

Carrots can be placed in the ground beef. The carrots are chopped, stir-fried, and mixed with the beef filling, which is very delicious.

Served with white radish. Prepare the materials:

500 grams of beef, 500 grams of white radish, 30 grams of minced ginger, 30 grams of minced green onions, 5 grams of Sichuan pepper powder, cooking wine.

2 tablespoons, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, cooking oil.

2 tablespoons, 2 teaspoons of sesame oil, appropriate amount of salt, 500 grams of flour, 300 grams of water.

Method: 1. Grind the beef into minced beef with a meat grinder, or chop it into minced meat with a knife, add cooking wine, minced ginger, minced green onion, Sichuan pepper powder, dark soy sauce, light soy sauce and marinate for 20 minutes.

2. Shred the radish, chop it, add a spoonful of salt, marinate for 15 minutes, and the radish will produce a lot of radish water.

3. Then pinch out the radish water from the radish and add it to the beef, clockwise.

Stir well, stir for a while, evenly beat the radish water into the beef, generally 500 grams of beef should be at least 100 grams of radish water, and then mix in the radish, add a large spoon of oil, two small spoons of sesame oil, an appropriate amount of salt and stir evenly, and the beef filling is ready for use.

4. Add water and a small spoon of salt to the flour little by little, and form a softer dough, and be sure to stand still for more than 20 minutes. Then, knead into strips, cut into small pieces, and roll out into a dumpling wrapper with thick middle and thin edges.

5. Then wrap the filling and wrap it into dumplings in the way you are used to.

6. Put water in the pot, bring to a boil, put in the dumplings, push the dumplings from the bottom of the pot to prevent sticking to the bottom, cover the pot, add a bowl of cold water after boiling, after opening the pot, open the lid, cook until the dumplings are all floating, and they are completely cooked.

Onions are very good, cabbage can also be stirred, stir the stuffing and mix it with pepper water, the beef is very watery, the water is less and the stuffing is not delicious, add chopped onions or cabbage, wrap dumplings and steamed buns, take a bite of oil.

First place, beef radish filling, white radish is preferred, followed by carrot. Northwest Territories.

It will be ranked first with yellow radish. Radish is a broad-spectrum ingredient, especially with meat, frying, cooking and stewing, even if it is a cross-stewed fish, participating in radish is also a unique flavor, which is worth advocating.

Turnips are stuffed with three ratios of beef: Beef radish is notoginseng.

Beef seven radish three, called beef radish filling; Beef radish poured notoginseng, called radish beef filling; Beef radish five or five.

Choose according to your taste, and there is no difference in taste.

Second place, beef and green onion filling, you can also choose onions. The ratio of beef to green onions is like beef radish, which can be added or subtracted according to your taste.

3rd place, beef celery. Fatty celery is specially grown for meat filling, and it goes well with the same pork, beef and mutton. Celery is added to the beef filling, and the proportion is the same as above, and you can choose freely.

Beef is used as a dumpling filling, and what you want is the charming taste of the beef itself, and side dishes are added to achieve the role of complementing and complementing each other. Therefore, in the process of adjusting the filling, there are three tips to pay attention to:

Blanch to remove odors. The beef shreds are thick and loosely structured, making them unsuitable for hot blanching. After cutting into small pieces, soak them in cold water for three hours, change the water three times to the level of clear water, and the blood stains in the basic meat will be drained. Then chop into puree. The beef is fat and thin, and the fat is not enough to add lard.

Give less seasoning. Especially cooking wine.

It is best not to give it to the five-spice category, otherwise it will compete for the fresh aroma of the beef. The basic seasonings are sesame oil, salt, and chopped pepper.

There are two steps to adjust the filling, first adjust the meat puree and then mix the filling. After the beef is chopped, chop the pepper, add water and stir in the direction in stages, add half of the amount of water, and stir fully. Chop the side dishes, mix with sesame oil first, then salt, and then mix with beef.

Beef with celery and beef with baby cabbage, beef with shiitake mushrooms are very delicious, prepare fresh beef, cut into slices and chop, and then the prepared side dishes are also chopped into pieces, and then put the ingredients and beef filling in a glass bowl, add light soy sauce, oyster sauce and a certain amount of flour, stir well, marinate for five or six hours, so that the filling is the best.

Beef with carrot and celery filling, first cut the carrots into thin strips, wash the celery and cut into sections, blanch the carrots and celery with water after the water boils, then chop them, and add them to the mixed beef, and add the seasoning according to personal taste.

Beef with Chinese cabbage, or green vegetables and spinach as filling, are very good.

Our family just made dumplings a few days ago, two kinds of stuffed beef radish and beef carrot, the taste of beef carrot is slightly sweet, that is the stuffing of mom and , but I personally feel that the beef and onion filling is also good, in fact, this cooking, is a personal preference, you like to eat what you put in it, maybe this is a new dish?

Beef cabbage and beef celery are all delicious.

Beef with carrots I have the best filling.

Beef stuffed with green onions is the best.

1. Beef with celery is a classic dumpling filling, with carrots or cabbage, which is based on the taste of freshness, carrots and cabbage have a faint sweetness, and the soup is also delicious.

2. Beef filling with shiitake mushrooms, this way of eating is only popular in recent years, because shiitake mushrooms are very chewy, cut into small pieces and mixed with beef to make dumpling filling, beef is also muscular meat, the two are very tasteful to eat, and the ability of shiitake mushrooms to absorb soup is also very strong.

3. Beef can also be used with green radish to make dumpling filling, which can have the effect of organizing the spleen and stomach, but the green radish needs to be shredded and cooked first, and then put it in cold water to squeeze out the water and cut it into minced pieces.

4. Beef dumpling filling can actually be paired with a lot of vegetables, just eating pure beef also looks very greasy, from a nutritional point of view, beef with cabbage or carrots, umami with a little sweet, rich in vitamins and crude fiber is very good. Beef with celery is also a classic pairing, and now the more novel combination is beef and shiitake mushrooms made of dumpling filling, which is chewy.

Ingredients: 250 grams of beef, 30 grams of peanut oil, 300 grams of chrysanthemum, a little green onion, 1 gram of Sichuan pepper powder, appropriate amount of salt, 1 gram of chicken essence, 10 grams of oyster sauce, 5 grams of light soy sauce, 5 grams of cooking wine.

Required accessories: Appropriate amount of dumpling wrappers.

Steps: 1. First of all, prepare the ingredients for making dumpling filling.

2. Pick and wash the chrysanthemum and chop it, and chop the green onions.

3. Put the ground beef into a larger container, and pour in the cooking wine and peppercorn powder first.

4. Add an appropriate amount of salt to taste according to personal taste.

5. Add chicken essence to increase the taste.

6. Add light soy sauce and oyster sauce at this time.

7. Mix all the ingredients clockwise and stir until strong.

8. At this time, add chopped chrysanthemum and chopped green onion to the beef filling.

9. Add peanut oil.

10. Stir all the ingredients evenly.

11. Put an appropriate amount of filling on the dumpling wrapper.

12. Wrap it into your favorite shape.

13. Wrap all the dumplings in turn.

14. After pouring an appropriate amount of water into the pot and boiling, put in the wrapped dumplings and boil a little water, repeat 3 times, and turn off the heat when you see all the dumplings floating on the water.

15. Finished product of beef chrysanthemum dumplings.

1. Cabbage.

If you want to say that this beef dumpling stuffing with what vegetables are delicious, then the first choice is cabbage, this cabbage as the most primitive vegetable in our country, not only high yield and rich nutrition, the most important thing is that you can buy it all year round** is also extraordinarily cheap, when making cabbage beef dumplings, we have to cut the cabbage into shreds and put it in a container with salt to leach out the water of the cabbage, and the beef is well chopped and seasoned, and the cabbage beef dumpling filling is done.

2. Corn. In addition to cabbage, the most suitable beef dumplings are corn, we will mash the beef and add seasonings, and finally add corn, if you have carrots at home, you can also add some carrots, stir all the ingredients together, add peanut oil, make dumplings, under the pot, delicious corn beef dumplings are made, of course, it should be noted here that the corn added must be sweet corn, otherwise it will affect the taste of the dumplings.

It can be served with vegetables such as celery, cabbage, white radish, onions, bean sprouts, bok choy, leeks, etc. When making beef dumplings, the beef itself has a fishy smell, and it is best to prepare ginger, green onions, garlic, cooking wine, monosodium glutamate, etc. to remove the fishiness when making the filling. Vegetables served with beef dumplings do not need to be soaked or squeezed out.

To make beef dumplings, you need to prepare beef, white radish, eggs, ginger juice, tender meat powder, salt, pepper, cooking wine, soy sauce, monosodium glutamate, sesame oil and other ingredients.

The cooking methods of dumplings include boiling, frying, steaming, frying, baking, branding, etc., and dumplings were invented by Zhang Zhongjing, a native of Nieyang, Nanyang, Eastern Han Dynasty.

Dumplings, formerly known as Jiao'er, originated from ancient Chinese slots, dumplings, also known as dumplings, are mostly boiled with dough stuffing.

Beef stuffing with radish filling, green onion filling, celery filling. Preparation of ground beef:

Ingredients: 500 grams of fresh beef and 400 grams of celery.

Excipients: appropriate amount of cooked rapeseed oil, appropriate amount of salt, appropriate amount of Sichuan peppercorns, 20 grams of oyster sauce, 1 gram of chicken essence, 1 green onion.

1. Prepare the materials.

2. Wash the peppercorns, soak them in warm water to bring out the taste, and then filter the pepper water.

3. Chop the beef into meat puree, you can also directly use a meat grinder to grind into meat puree, add some beef fat oil to chop together, and you can also choose the beef front leg to make the filling, which is fragrant and delicious.

4. Pour out the meat puree and add pepper water, stir evenly clockwise, that is, stir in one direction.

5. Add light soy sauce, minced ginger, minced chives and chicken essence and mix well.

6. Marinate for a while, so that it tastes good.

7. Marinate for a while, so that it tastes good.

8. Add diced celery and mix well.

9. Add salt and mix evenly, add cooked rapeseed oil and mix evenly, so that the diced celery absorbs the taste of beef and condiments, and wraps it in oil, which tastes super good.

Ground beef can be served with vegetables such as cabbage, carrots, shiitake mushrooms, etc.

Cabbage as the most primitive vegetable in our country, not only high yield and nutritious, the most important thing is that you can buy it all year round, the price is also extraordinarily cheap, when making cabbage beef dumplings, we have to cut the cabbage into shreds and put it in a container to add salt to leach out the water of the cabbage, the filling will be more delicious.

Shiitake mushroom beef dumplings are the most traditional food in China, beef spleen and stomach, and shiitake mushrooms spleen appetizer for people are stomach food, and mushroom beef is also very delicious, we will blanch the mushrooms, you can remove the unclean substances in the mushrooms, after blanching, the mushrooms will be minced and minced beef together and stirred, add condiments.

Beef and white radish collide burst out of the fresh and refreshing taste, white radish since ancient times has about it to regulate the spleen and stomach, smooth the effect of ventilation, cut the white radish into shreds and boil it in hot water, this cut into minced, mixed with beef, healthy and delicious.

Tips for delicious beef filling:

If cooking wine is added to the dumpling filling, the cooking wine can not evaporate, not only can not make the fishy smell evaporate with the steam, but also have a strange smell, so when making dumpling filling, cooking wine is usually not added, but adding cooking water, which can not only remove the fishy smell of beef, but also allow the beef to fully absorb water, make the meat filling more tender, and avoid the meat filling being too tight and the taste of firewood.

After the meat filling is poured into the water, you need to lock the water, you can boil a cooking oil, it will be more fragrant, more oily and delicious, pour the oil into the meat filling and stir it evenly again to lock the moisture in the meat filling. The cooking oil can be spiced with green onions, ginger slices and Sichuan peppercorns, add wide oil and fry it slowly over low heat until browned, remove the residue, and add the cooking oil to enrich the texture and taste of the meat filling, and taste more fragrant.