Beef, mustard and tomato soup(niu rou zha cai fan qie tang bao )

Beef, mustard and tomato soup

Introduction:

"You don't need to make dough or jelly. You can also eat steamed buns with sweet soup, thin skin and thick stuffing. Tonight, I tried to make a cage of steamed buns. Rolling dough just needs the same process as making dumpling skin. You can mix the stuffing, roll the dough and steam it in the pot for 20 minutes. The hot steamed buns can be enjoyed quickly. The stuffing made of mustard, beef and tomato tastes very special , a mouthful of soup, the crispy taste of pickles and fresh beef jumping on the tip of the tongue, the addition of tomatoes and black peppers makes the whole stuffing taste more rich, one after another, with a bit of irresistible rhythm. If you want to be lazy, you can buy a good dumpling skin directly, but I think the dumpling skin is relatively small, it can't contain too much stuffing, and it doesn't taste good It's fun. Do it yourself_ ∩) O ~ eat the steamed buns while they are hot

Production steps:

Step 1: put the flour in a large bowl.

Step 2: add warm water and stir to form flocs.

Step 3: knead into a smooth dough.

Step 4: put it in a bowl, cover it with plastic wrap, and let it warm for 30 minutes

Step 5: make stuffing while making dough: prepare Wujiang mustard, beef and tomato.

Step 6: wash mustard twice with water.

Step 7: wash and chop the beef.

Step 8: add chopped mustard.

Step 9: peel and dice the tomato.

Step 10: put it into a bowl and add soy sauce.

Step 11: pour in black pepper, starch, sugar, chicken powder, sesame oil and peanut oil, and stir well.

Step 12: beat in another egg and stir in one direction.

Step 13: after the filling is made, some moisture doesn't need to be poured out and packed together.

Step 14: sprinkle some dry flour on the panel, take out the dough and roll it into lasagna.

Step 15: cut out a dose of the same size.

Step 16: roll the dough with a rolling pin into the same thickness as the dumpling skin. Size is up to you.

Step 17: spread out the dough and put in the filling.

Step 18: knead the pleats (if the appearance is not good-looking, please ignore it, good taste is the key. In fact, I can't knead the pleats, only at this level. Learning ~ ~)

Step 19: put all the bags into the steamer and steam for 15 minutes

Step 20: steam well, thin skin can see the filling.

Step 21: add a dish of your favorite dip and eat while it's hot!

Materials required:

Medium gluten flour: 300g

Beef: 300g

Tomato: 1

Egg: 1

Pickled mustard: 1 Pack

Salt: right amount

Oil: right amount

Soy sauce: 1 tbsp

Starch: 2 tbsp

Sesame oil: a little

Black pepper: a little

Sugar: a little

Chicken powder: a little

Note: the moisture in the filling can be packed together. The size of steamed buns is different, and the steaming time is generally controlled within 15-20 minutes.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: other

Chinese PinYin : Niu Rou Zha Cai Fan Qie Tang Bao