Radish and beef dumplings(hong luo bo niu rou jiao )

Radish and beef dumplings

Introduction:

Production steps:

Step 1: warm water and noodles, noodles and good cover wet cloth or plastic wrap, you can also directly cover wake up for a while.

Step 2: prepare the beef stuffing.

Step 3: chop the scallion, garlic and ginger into minced beef. Do not stir for the time being.

Step 4: pour in chicken essence, thirteen spices, soy sauce, salad oil and peanut oil. As for the amount, put it according to your feeling.

Step 5: wash carrot and set aside.

Step 6: slice carrot.

Step 7: after slicing the radish, heat it in boiling water for a few minutes.

Step 8: let cool after serving, cut small dice, don't cut into powder, it will affect the taste.

Step 9: cut the diced carrot, squeeze out a little water, and then pour it into the beef stuffing.

Step 10: along the clockwise or counterclockwise direction of stirring, so that the point of strength, so that the meat can be stirred to the degree of viscous.

Step 11: this time face wake up almost, knead good face, pull out small dosage.

Step 12: roll the wafer.

Step 13: add the meat stuffing and shape the dumpling.

Step 14: put enough water in the pot, boil, put steamer and drawer cloth, set dumplings.

Step 15: steam for 15 minutes after boiling.

Materials required:

Carrot: right amount

High gluten flour: right amount

Beef stuffing: right amount

Scallion white: moderate

Garlic: right amount

Ginger: right amount

Chicken essence: appropriate amount

Peanut oil: right amount

Thirteen spices: appropriate amount

Salad oil: right amount

Soy sauce: moderate

Note: when choosing carrots, try to choose heavy ones with smooth surface and light ones. If you are old, don't buy them. If you have more peanut oil and salad oil, the meat will be greasy and if you have less, there will be no taste, so put them according to your feeling;

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Luo Bo Niu Rou Jiao