Boiled dumpling skin with green vegetables and beef(qing cai niu rou zhu jiao zi pi )

Boiled dumpling skin with green vegetables and beef

Introduction:

"One day, my daughter's dinner, my husband did not go home to eat, little girl like pasta, I am willing to do, because it is convenient, simple, there is no lampblack!"

Production steps:

Step 1: wash the vegetables and cut them into sections.

Step 2: cut the dumpling skin into wide strips.

Step 3: put some oil in the soup pot and add onion and ginger.

Step 4: pour in the cleaned shredded beef, stir fry and pour some wine.

Step 5: add proper amount of boiling water, cover and simmer for about 1 hour.

Step 6: the shredded beef is cooked and rotten.

Step 7: put in the dumpling skin.

Step 8: cover and boil.

Step 9: add vegetables, cover and boil again.

Step 10: after the vegetables are cooked, add salt and chicken essence to taste.

Step 11: the dumpling skin is ready.

Materials required:

Shredded beef: 75g

Vegetables: 100g

Dumpling skin: about 10 pieces

Oil: 1 tablespoon

Boiled water: appropriate amount

Salt: two teaspoons

Chicken essence: a small spoon

Scallion: right amount

Wine: a little

Ginger: right amount

Precautions: 1. After the dumpling skin is cut, it is equivalent to noodles. There is a saying in Yangzhou called "under the broad soup", which means that the water under the noodles must be enough, otherwise it is easy to stick together. 2. The next vegetables to open the pot after boiling, or the color of vegetables will turn yellow, so there is no appetite.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Qing Cai Niu Rou Zhu Jiao Zi Pi