Beef heart rolls(niu rou tong xin juan )

Beef heart rolls

Introduction:

Production steps:

Step 1: a little green onion and ginger.

Step 2: wash the scallion and ginger and chop them for use.

Step 3: chop the carrots and set them aside.

Step 4: water hair black fungus chopped for use.

Step 5: add onion, ginger and pea starch into the beef and stir well.

Step 6: prepare 1 gram of black pepper.

Step 7: add seasoning and carrot to beef stuffing and stir well.

Step 8: mix the beef stuffing with black fungus to make a uniform meat stuffing.

Step 9: undercooled the cooked macaroni and fill in the minced meat.

Step 10: steam the filled macaroni (about 15 minutes after boiling).

Materials required:

Macaroni: large, 8

Beef stuffing: 100g

Peas: 1

Carrot: 1 / 3 root

Dry starch: 2 tbsp

Scallion: right amount

Ginger: right amount

Watery black fungus: appropriate amount

Red wine: 1 tbsp

Raw soy sauce: 1 tbsp

Sugar: 1g

Salt: 2G

Black pepper: 1g

Sesame oil: 1 tbsp

Note: it's best to cook the macaroni in cold water, cut the shape when it's not hot, then fill the meat stuffing, and steam it in the pot, otherwise it's not easy to cut when it's cooked.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Tong Xin Juan