Are raw beef used for dumplings with ground beef? What should I do if the beef doesn t bite after it

Beef dumplings are made of raw beef, which is very delicious after cooking, and will not bite or move.

First of all, the selection of ingredients for beef dumplings is very important, try not to bring meat tendons when cutting the filling, and it is best to use tenderloin.

With a little front plate oil, the fat and thin are delicious and will not bite away. The second is the method of processing the ground beef, adding egg whites.

Stir clockwise, and then add water little by little, don't add too much, similar to the noodles don't add water at one time, so that the beef can contain water, and it tastes very tender. If you add your favorite vegetable filling, try to kill the water with salt in advance to avoid diluting the watery elasticity of the beef filling.

Beef itself is the fiber of meat, which is coarser and has a water content than the meat of other chickens, ducks, pigs and sheep.

Less, the taste is relatively hard, and after frying to squeeze out the only little water in the meat, it must become meat that cannot be bitten.

1. Pure beef filling.

The essence of ground beef is to add eggs and water to the other. Prepare an appropriate amount of beef filling, add an egg and stir well, and then prepare pepper water, too lazy to prepare pepper water with water, stirring while slowly adding it.

Sichuan pepper water until the beef filling is tender, then add salt and chicken essence.

Green onion ginger and other condiments. It is more delicious to put more beef filling, green onion and ginger.

2. Beef and carrot filling.

Rub the carrots into shreds, over-cooked in oil, cool for later use, and then talk about the beef filling according to the above pure beef filling processing method, mix with the fried carrot shreds, and season. Carrots fried in oil can be softer and better wrapped, and another point is that carrots that have been fried in oil are more conducive to the release of nutrients.

3. Ground potato and beef.

The processing method of beef filling is the same as that of pure beef filling, the potatoes need to be sliced, steamed or cooked, ground into mashed potatoes, and then mixed with the beef filling to taste, such a filling is more suitable for making potato beef patties.

4. Beef and shallots.

When processing the beef filling, it is necessary to add a little less water than the above fillings, because the shallots will have some moisture, and the minced shallots and the adjusted beef filling can be mixed and seasoned, which is more suitable for making beef buns.

That could be that there's something wrong with the beef you chose. Or maybe your beef isn't chopped enough and small enough.

It's also possible. It's that you don't cook long enough. Didn't wait for the meat to be cooked. You'll take it out, so the meat might be tougher.

In this case, it can only be secondary processing. That is, then put it back in the pan and boil, or fry it in oil.

The second time you return to the pot to cook, it may be difficult to master the heat. Personally, it is better to put it in the oil pan and fry it.

It is made with raw beef. If the beef doesn't bite after cooking, it may be that the wrong part of the beef has been chosen. The part of the beef tenderloin is very tender and easy to cook, so it is not very hard to bite and move.

The beef filling for dumplings is raw, and the boiled dumplings will not be raw, because the beef has been ground into meat filling at this time, and the fibers have been broken, so it will not be very hard and can be eaten with confidence.

Generally, dumplings are made with raw beef, and if they are cooked and can't be bitten, they can be pureed into meat, and the problem is solved.

Of course, the dumplings with beef filling are made with raw beef. If the beef doesn't bite after cooking, it may be the reason why the beef is old.

Soak the green onion and ginger peppercorns in boiling water, and use this water to adjust the dumpling filling, the filling is tender and juicy. Add eggs and oyster sauce to disturb the letter in order to make the beef filling smooth and tender, finger to make it fresh, lock the moisture, and put it in the refrigerator for refrigeration in order to pack the water so that the water is not lost, and finally add oil and shallots, and finally add oil to lock in the moisture, so that the taste of the shallots does not volatile.

You can add some water to the ground beef and stir it evenly, so that the water can be better in.

Then inject it with a needle. At this time, you can add water, and it will not be particularly salty. It doesn't take time.

Ingredients: 1 pound of ground beef, 2 green onions, 1 egg, 1 small piece of ginger, 2 tablespoons light soy sauce, 2 tablespoons sesame oil.

Black pepper with a teaspoon of salt to taste.

Method. 1.Wash and slice the ginger, wash and cut the green onion into small pieces.

2.Put the ginger in a food processor and crush it first.

3.Then put the green onions in, don't beat it too much, less than 1*1cm can be 4Eggs in the beef.

5.Put chopped ginger and green onions.

6.Add light soy sauce, black pepper and salt to taste.

7.Finally, add sesame oil and stir in one direction, you can add a small amount of water, and stir until the meat is sticky.

8.Place the flour in a container and add a small amount of water first.

9.Stir with chopsticks while adding water until all the flour forms a ballKnead into a dough.

11.Cover with a lid or plastic wrap and let rise for half an hour to 1 hour.

12.Roll a small lump into a long strip.

13.Cut into equal sized segments.

14.Roll each subsection into a circle and flatten it.

15.Sprinkle with a little flour to prevent sticking and roll out into a thick and uniform dough 16Take a dumpling wrapper and put a spoonful of the filling.

17.Glue both sides to one point first.

18.With this as the center, a pleat is glued on each side 19Glue the pleats to the middle and pinch them thin, and check the edges to make sure they are all tightSprinkle some flour on the plate, and the wrapped dumplings are arranged at intervals21Boil a lot of boiling water in a pot and serve the dumplings.

Ingredients: 400 grams of wheat flour.

Excipients: celery 250 grams Beef (lean) 150 grams.

Seasoning: 15 grams of light soy sauce, 15 grams of cooking wine, 6 grams of salt, 2 grams of monosodium glutamate, 10 grams of sesame oil.

How to make it: 1.Wash the celery, drain the puree and chop it into minced pieces;

2.Stir in a little sesame oil in celery and set aside;

3.Chop the beef and put it in a basin;

4.Add light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil, stir well;

5.Finally, add the minced celery and stir well;

6.Add an appropriate amount of water to the flour and knead it into a dough;

7.Divide into multiple small doughs and roll out into dough;

8.Put an appropriate amount of meat filling into the dough and wrap it into dumplings.

Ground beef, radish, flour seasoning: salt, peppercorns, minced ginger, oyster sauce, cooked oil.

Method: 1. Ground beef meat, add salt, pepper powder, minced ginger, oyster sauce, cooked oil (cool);

2. Add the treated radish (peel and shred the radish, squeeze out the water after blanching, and cut into small pieces);

3. Stir the meat filling clockwise, add half a cup of water when stirring, and stir until the meat filling is sticky;

4. a small bowl of flour;

5. Slowly add water to make the flour all snowflakes;

6. Knead the snowflake-like flour into a smooth dough and let it sit for 20 minutes;

7. Knead the dough into long strips;

8. Use a kitchen knife to divide the kneaded strips into agents of comparable size (about the size of a walnut);

9. Use a rolling pin to roll out the agent into a thick dumpling wrapper in the middle and thin around the periphery;

10. Take an appropriate amount of filling and put it on the ** of the dumpling skin, and then knead the dumpling skin;

11. Wrap the dumplings, place the wrapped dumplings neatly on the cloth drawer, and steam for 20 minutes.

Summary. Tips: Do not put cooking wine in dumpling filling!

Because cooking wine needs to evaporate to take away the fishy smell, and if cooking wine is added to the dumpling filling, the cooking wine in it 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 firewood.

4. After the meat filling is injected into the water, you need to lock the water, you can boil a cooking oil, which will be more fragrant, oily and delicious, pour the cooking oil into the meat filling and stir it evenly again to lock the moisture in the meat filling.

How to adjust the filling of cooked beef dumplings.

Hello, dear users. 1. Clean the beef and control the moisture, continue to chop after shredding, remove the dry part of the surface of the green onion, cut half into green onion segments, the other half into chopping, half of the ginger sliced, and the other half fine; To make dumpling wrappers, put an appropriate amount of flour into a basin, add a small half spoon of salt to a small bowl of water and stir well, pour it into the flour, stir it into a flocculent shape and continue to form a ball.

2. Beef is usually dry and lean, when making dumpling filling, you need to pump water into the beef filling, add a bowl of water to the pot, add peppercorns, bay leaves, green onions and ginger slices, turn off the heat and let cool after boiling.

3. Add 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, an appropriate amount of salt and minced ginger to the beef filling, stir well, pour the cool material water into the meat filling three times, and stir clockwise after each pour of the water to make the beef fully strong.

Tips: Do not put cooking wine in dumpling filling! Because cooking wine needs to evaporate to take away the fishy smell, and if cooking wine is added to the dumpling filling, the cooking wine in it 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 firewood.

4. After the meat filling is injected into the water, you need to lock the water, you can boil a cooking oil, which will be more fragrant, oily and delicious, pour the cooking oil into the meat filling and stir it evenly again to lock the moisture in the meat filling.

Tips: The cooking oil can be made with spices such as 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 oil to enrich the texture and taste of the meat filling, and taste more fragrant. 5. Clean the small celery and remove the leaves, chop the celery stalks with a knife, mix the chopped green onions with sesame oil and add them to the beef filling together with the small celery chopped, and mix well.

6. After the dough wakes up, put it on the cutting board and roll it into long strips, cut it into small pieces and roll it into a dumpling skin, and you can wrap the dumplings.

7. Add an appropriate amount of water to the pot and boil, put in the dumplings, boil again and order half a bowl of cold water, so that the dumplings are basically cooked after repeating three times.

If the dumpling filling is too hard, you can reprocess it, and then add pepper water, eggs and an appropriate amount of oil to the filling to reconcile, and the following is the method:

Ingredients: Appropriate amount of ground beef, a bowl of pepper water, appropriate amount of cooking wine, appropriate amount of oil, 500g of flour, 300g of carrots

Steps: 1. Put Sichuan peppercorns in a bowl and brew with boiling water for 15 minutes.

2. Slowly beat the pepper water into the meat filling, stir constantly, and beat an egg to make the beef more tender 3. Shred the carrots and cut them into small pieces, pass through boiling water, blanch them, take them out and squeeze the water dry, add them to the meat filling, and add vegetables to make the meat filling softer.

4. Stir the meat filling, if you still feel that the meat filling is hard, you can put some oil 5, and then roll out the dumpling skin.

6. Wrap into dumplings.

7. Cook.

Because beef is lean and has less moisture, the meat filling will be tougher. When chopping the filling, you can add water while chopping, and the filling will be more tender.

The filling used to make beef dumplings includes beef, white radish, ginger, etc.

Material: Seasoning. Thirteen spices, pepper oil, soy sauce, cooking wine, monosodium glutamate, egg white appropriate amount method 1, chop meat filling;

2. Chop the green onion and ginger and set aside;

3. Prepare the seasoning and start seasoning the minced meat. Put egg white, cooking wine, soy sauce, thirteen spices, monosodium glutamate, etc. first.

4. Add the green onion and ginger again, and then start to adjust the filling.

5. The meat filling is adjusted, and the dumpling filling can be adjusted after marinating for a period of time.

6. The marinated beef filling is ready.

7. Peel and wash the white radish.

8. Rub the white radish into shreds with a grater, then chop it into small pieces with a knife and put it in a basin for later use.

9. Cut off the prepared green onions, chop them and set aside.

10. Put the white radish in boiling water, fry it, remove it after boiling, and put it in cold water for a while. Then squeeze the water out of the white radish. At this time, all the ingredients for making the dumpling filling are ready.

11. Put the ground beef on top of the radish and green onions, and pour some red pepper oil.

12. After adding various seasonings, stir well.

13. After a period of production, the beef dumpling filling is ready.