Health effects
Chives: dissipate blood stasis
Eggs: protect eyes and improve eyesight
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Beef tenderloin ( One and a half pounds ) | |
Egg ( One ) | Light soy sauce ( A little (see the spoon in the picture, about three spoons) ) |
Granulated sugar ( See picture for a small amount ) | Pepper ( Adequate amount ) |
Thirteen Incense ( See picture for appropriate amount ) | Panthoxylum bungeanum (See picture for a little bit) |
Green onion foam (See the picture for a short section) | Ginger powder ( See a little bit in the picture ) |
Table salt ( a little ) |
How to make beef and chive dumpling filling
1.Beef chop Put the minced meat into a container
2.Add chopped ginger!
3. Chop the green onions into mince and put them into the minced beef container!
4. Add the amount of sugar shown in the picture to the beef.The sugar can enhance the freshness and remove the beef.The fishy smell, but if there is a diabetic at home, you can omit it!
5. I chose the Chubang light soy sauce, which tastes delicious and fragrant.The amount is the third of the iron spoon in the picture.Spoon!
6.A little amount of Shisanxiang is about 2 grams
7.1 gram of pepper powder
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8. Heat the pot until 10 ml of cooking oil is heated and pour it on the seasoning! Because beef tenderloin is pure lean meat, adding an appropriate amount of oil can enhance the flavor.Sprinkling it on the seasoning is to better integrate the flavor of the seasoning into the meat filling!
9.When the oil is not hot, add an egg!
10.Put all the seasonings for the meat filling and stir the meat filling clockwise and in one direction until it is firm., wrap in plastic wrap as shown in the picture and marinate in the refrigerator for 20 minutes before use!
11. Wash the leeks and dry them.When the dumpling dough is ready for wrapping, cut it into pieces.Cut the beef into small sections of about one centimeter, add the chive sections, add a little salt, stir evenly and you are ready to make dumplings! This filling can be used in steamed buns and pot stickers, both of which are very delicious!
12. Try to use high-gluten noodles for dumplings, and add less salt to the water when kneading the noodles.The dough needs to be kneaded a little softer! Roll out the dough and make it thick in the middle and thin on both sides so that the filling is not easily exposed.Don't sprinkle too much dry powder, otherwise it will be too dry and it will not be able to be pinched tightly!
13.Because I filmed it myself, I couldn’t take pictures of the process of rolling out the leather and the process of making the bag, video I will be working on the tutorial later because I have to take care of my kids and work, so updates will be slower!
Tips
Because the beef filling is thin, you must add an appropriate amount of cooking oil.If you are not used to the thirteen spices, you can replace the thirteen spices with white pepper.The chives and salt must be mixed into the beef filling when wrapping.Because leeks tend to become watery, adding salt and leeks too early will cause the leeks to become watery too quickly.This will make the filling too thin and difficult to wrap.However, if you wait until the wrapping is finished, all the water from the leeks will be in the dumplings, and the cooked dumplings will still be there.A little bit of soup will give you a nice texture.Beef tends to be tough, but adding eggs will make the meat less firm and much more tender!
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