Beef and tomato dumplings(niu rou fan qie shui jiao )

Beef and tomato dumplings

Introduction:

"I like dumplings. As the saying goes," it's better to eat dumplings than to feel good. It's better to put them upside down. ". It's really like this. It's probably the most wonderful thing to eat a plate of thin dumplings, drink a cup of tea, and then take a nap in the sofa? Did not use tomatoes to see friends with tomatoes dumplings, itching in the heart. I didn't use tomatoes to make dumpling stuffing, mainly because I felt that there was too much tomato soup and I was afraid of breaking the skin when making dumplings. Whatever. Let's have a try. We'll find a way to solve the problem. "

Production steps:

Step 1: remove the fascia of beef, wash and dice with a knife.

Step 2: put in the ginger powder and chop it with a knife to remove the fishy smell.

Step 3: put in the onion powder, finely chop into minced meat.

Step 4: put the chopped minced beef into a clean small basin and put a little salt.

Step 5: pour in a little soy sauce and make it fresh.

Step 6: Sprinkle with pepper powder, add fresh and remove fishiness. Stir the seasoned meat and marinate for 30 minutes.

Step 7: pour the dry flour into the basin, add water and make a dough.

Step 8: the dough should be medium soft and hard. Press it by hand and cover with a bowl for 30 minutes.

Step 9: peel the tomatoes. I'm used to baking them with fire.

Step 10: dice the peeled tomatoes and place them in a bowl.

Step 11: dice the tomatoes and pour the juice into the beef stuffing.

Step 12: stir well, let the beef absorb the tomato juice, which can make the beef taste greasy and prevent too much stuffing soup.

Step 13: add the diced tomatoes and mix well.

Step 14: pour in 2 tbsp of cooking oil, stir well, sprinkle with refined salt, and finally stir well, so that the meat is ready.

Step 15: take out the battered dough and knead it vigorously. This kind of dough can make dumplings with thin skin and large filling.

Step 16: knead the dough into thin strips and cut the dough into small pieces with a knife.

Step 17: roll the dough into thin slices with a rolling pin. Because of the strength of kneading, the dumpling skin can be rolled very thin.

Step 18: pack in the stuffing of dumplings. You need more stuffing to make you happy.

Step 19: put the dumplings into the boiling water pot, put the spoon mouth down, and gently push the dumplings to prevent sticking to the bottom.

Step 20: cover the pot, bring it to a boil over high heat, and then point in cold water to open the lid and bring it to a boil.

Step 21: delicious dumplings in sour soup

Materials required:

Beef: 500g

Tomatoes: two

Ginger: moderate

Scallion: right amount

Refined salt: right amount

Pepper powder: right amount

Cooking oil: right amount

Note: 1, the tomato diced castor live, the juice first pour such as feeding good beef stuffing. Stir well, let the beef absorb the tomato juice, which can make the beef taste greasy and prevent too much stuffing soup. 2. A good dough is kneaded well, so that it can make dumplings with thin skin and big filling.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: other

Chinese PinYin : Niu Rou Fan Qie Shui Jiao