Beef dumplings with buckwheat flour and onion
Introduction:
"That day, it rained heavily outside. I didn't go out to buy food. On the existing things at home, with vegetables out of juice, want and white flour, found that only a little white flour. There is nearly a small bowl of buckwheat noodles, so I disassembled a packet of beef and finished the buckwheat noodles onion beef dumplings. But buckwheat noodles can't highlight the green of vegetable juice. Taste, that's quite good! "
Production steps:
Step 1: cooked beef, 200g.
Step 2: onion, half.
Step 3: buckwheat noodles, about a small bowl (read the instructions of the measuring spoon, hi - even if I use the measuring spoon, I still don't know the weight. I only know that one cup is equivalent to a small bowl.)
Step 4: green vegetable juice, also about a small bowl; this time there is no filtration, because the beating is still delicate.
Step 5: chop the vacuum beef and onion on the chopping board and add a little cumin
Step 6: add a teaspoon of salt,
Step 7: add a spoonful of olive oil and stir well to make the filling
Step 8: move the green vegetable juice into the buckwheat flour and knead it into a smooth dough;
Step 9: pull the dough into pieces, roll them into dumpling skins and make them into dumplings.
Step 10: Boil the dumplings. At the bottom of the bowl, put some soy sauce, vinegar and your own boiled lard. Put the dumplings in a bowl.
Materials required:
Cooked beef: 200g
Onion: half
Cumin: moderate
Salt: right amount
Olive oil: right amount
Note: when boiling dumplings, when the first floating need to add cold water to cook, the second big roll can be out of the pot.
Production difficulty: simple
Process: boiling
Production time: three quarters of an hour
Taste: cumin
Chinese PinYin : Qiao Mai Mian Yang Cong Niu Rou Jiao
Beef dumplings with buckwheat flour and onion
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