Dumplings with beef and scallion(niu rou da cong shui jiao )

Dumplings with beef and scallion

Introduction:

"This is the beef stuffing I bought from the village where Hui people live when I went back to my mother's home -- 18 yuan per Jin (about 25 yuan from the supermarket). The meat is very dry. It's really waterless beef. This meat seller is very famous, because the business is very solid, very reputable, so many people are attracted to it. They sell three or four cows a day, and eight or nine when they are busy. It's a pity that there are not many businessmen like this... The most traditional way of beef dumpling is beef and scallion stuffing. A big meatball is very enjoyable, and some people don't like meatballs very much. Then add some celery, or add more pepper water, so that the meat stuffing won't be very hard. Our local dialect is very "Dishu". Ha ha, our family likes this kind of meat

Production steps:

Step 1: make up the noodles first, put them aside and wake up.

Step 2: add oil to beef stuffing and stir well with chopped green onion.

Step 3: cook the cold pepper water in advance.

Step 4: put pepper, salt, soy sauce, cooking wine, stir well, pepper water a little bit to stir evenly.

Step 5: knead the dough well.

Step 6: divide the mixture into the same size, knead it round and roll out the stuffing.

Step 7: place the dumplings on the cover pad in order to prevent adhesion.

Step 8: Boil the dumplings.

Step 9: delicious!

Materials required:

Beef: 400g

Flour: 400g

Scallion: 2 (middle)

Oil: right amount

Salt: right amount

Pepper water: right amount

Cooking wine: moderate

Soy sauce: right amount

Pepper noodles: right amount

Note: everyone has their own way of cooking dumplings: my mother-in-law is boiling water, stir, cover and then cook; so after three times out of the pot. But I never order water, dumplings cooked as well, not broken. So, no matter how to cook, remember one thing: open the lid and cook the skin, cover and cook the stuffing.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Niu Rou Da Cong Shui Jiao