Hot tomato and beef dumplings(re teng teng de fan qie niu rou shui jiao zuo chu xian nen dai tang niu rou xian mi fang da gong kai )

Hot tomato and beef dumplings

Introduction:

"There's a saying in the North: Lidong doesn't serve dumpling bowls. No one cares if you freeze off your ears. Ha ha, that is to say, Lidong must make dumplings to eat, commonly known as "pinching frozen ears". We Weihai winter solstice old custom eat dumplings, and "Jiaozi Gengnian" meaning. Today is the winter solstice. Let's make a hot tomato and Beef Dumpling for our family. The skin is thin, the stuffing is big, and the soup is full. The tumbling dough is wrapped with soft beef stuffing and soup. After a bite, the delicious smell lingers between lips and teeth for a long time. "Steamed stuffed bun is not delicious on the fold", but dumplings are mostly delicious on the stuffing. Today's tomato and beef dumpling is very special. The key secret is that the tomato is not directly added into the stuffing, but the tomato juice is added into the beef stuffing, which not only makes the beef eat enough juice, but also makes the beef more tender and delicious. We Shandong people like to say: delicious but dumplings, meaning that nothing can be better than dumplings. Looking at my hot tomato beef dumplings with thin skin, big stuffing and full soup, can you calm down, my little friend? "

Production steps:

Materials required:

Beef: 300g

Tomato: 1 large

Pork: 200g

Soy sauce: 1 tablespoon

Clear water: 1 small bowl

Egg white: 1

Sesame oil: 3 G

Olive oil: 20g

Oyster sauce: 1 tablespoon

Sugar: 6 g

Salt: right amount

Coriander: moderate

Ginger: 8g

Chinese prickly ash: 10g

Scallion: 1

Cooking wine: 1 tablespoon

Medium flour: 500g

Cold water: 220g

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Re Teng Teng De Fan Qie Niu Rou Shui Jiao Zuo Chu Xian Nen Dai Tang Niu Rou Xian Mi Fang Da Gong Kai