Dumplings with beef and radish(niu rou luo bo shui jiao )

Dumplings with beef and radish

Introduction:

Production steps:

Step 1: warm water and noodles

Step 2: knead the dough into smooth dough

Step 3: prepare the stuffing materials, beef, white radish, onion and ginger

Step 4: cut the beef into pieces, wash and set aside

Step 5: into the cooking machine to stir up, at the same time, add onion and ginger to stir up

Step 6: add a small amount of water to the minced meat. Stir clockwise until all the water is absorbed. Then, add chicken essence, a little pepper, soy sauce and sesame oil to the minced meat. Marinate the minced meat

Step 7: slice white radish and blanch with water

Step 8: use the cooking machine to deal with the broken powder

Step 9: Sprinkle with salt and squeeze out the water

Step 10: pour the radish into the marinated meat and stir well

Step 11: pour two spoonfuls of cooked peanut oil, stir well, add salt to taste well, add a little parsley

Step 12: prepare the preparation

Step 13: rolling the dumplings

Step 14: dumplings

Step 15: cook dumplings

Step 16: cook well and put on the plate

Materials required:

Beef: moderate

White radish: right amount

Flour: right amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Pepper: a little

Soy sauce: right amount

Cooked peanut oil: right amount

Note: 1. It is necessary to add water to beef stuffing after mixing, which can make the stuffing fresh and juicy. 2. Before making dumplings, add peanut oil, stir evenly, and then add salt, which can reduce the precipitation of water. 3. If dumpling stuffing out of soup, can be stirred into the refrigerator for a while, in case of cold fat solidification after the package. 4. It is suggested that the dishes be a little more, which can also solve the problem of excessive firewood after the beef stuffing is cooked.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Luo Bo Shui Jiao