Beef and scallion dumplings(niu rou da cong jiao )

Beef and scallion dumplings

Introduction:

"Beef is rich in protein, amino acid composition is closer to human needs than pork, can improve the body's resistance to disease, for growth and development, and after surgery, after the rehabilitation of people in the supplement blood loss and repair tissue is particularly appropriate. Cold winter food beef, has the warm stomach function, is the cold winter tonic good product. According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. It's suitable for people with middle qi depression, shortness of breath, weakness of body, weakness of muscles and bones, anemia, long illness and yellow and dizzy face. Although Cantonese, my son likes to eat dumplings. I make dumplings with beef, and it's best for him who is developing. "

Production steps:

Step 1: prepare beef

Step 2: chop up the beef, mix in the ingredients (except scallion) and seasoning, and marinate it

Step 3: put the beef stuffing into the dumpling skin, slightly close the middle part, tie the thick onion silk, make a knot, turn the dumpling skin out a little, and make it lace like

Step 4: put it on the steamer

Step 5: steam over high heat for 10 minutes

Step 6: dip in your favorite sauce

Materials required:

Beef: moderate

Proper amount: dumpling skin

Onion: right amount

Shredded scallion: right amount

Ginger powder: appropriate amount

Salt: right amount

Pepper: right amount

Sugar: right amount

Chicken powder: right amount

Oyster sauce: right amount

Wine: moderate

Raw powder: appropriate amount

Egg liquid: right amount

Note: after scalding with boiling water, it's easy to tie dumplings

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Niu Rou Da Cong Jiao