Celery and beef dumplings with thin skin and large stuffing(bao pi da xian qin cai niu rou shui jiao )

Celery and beef dumplings with thin skin and large stuffing

Introduction:

"As the saying goes, delicious is not as good as dumplings. I'm a super dumpling fan. I've loved a lot of things since I grew up, but some of them gradually don't like them. However, I only like dumplings. I remember that when I was young, there was no refrigerator at home. I made dumplings with my mother and said that when I grew up, I would buy a refrigerator. Then I would make dumplings with various fillings and put them in the refrigerator to eat every day Son (ha ha, don't laugh at me), now there's a refrigerator, but I still think it's fresh and delicious. Today, I'll have celery and beef. It's always delicious! "

Production steps:

Step 1: when I buy the beef, I mince it (because I don't want to chop it myself) and then add the seasoning to taste it. Chop the celery (the thin one I buy) and put a spoonful of salt to kill it

Step 2: pour the celery and the water into the beef, so that the nutrition is not lost, and there is no need to put salt. Stir in the same direction

Step 3: warm water and face, wake up for 20 minutes

Step 4: pull hard, roll into the middle of the later skin, I think less soft better package

Step 5: make your favorite shape

Step 6: Boil the underwater pot, cover the pot and bring to a boil. When the small fire (keep it open in the middle) floats up, it's cooked

Step 7: the white and fat dumplings are out of the pot. The light is not very good at night. It's delicious to mix them with chili oil, vinegar, soy sauce, garlic and sauce!!

Materials required:

Beef: 200g

Flour: 1 jin

Celery: three Liang

Salt: right amount

Scallion: right amount

Five spice powder: appropriate amount

Pepper water: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Ginger: right amount

Notice: let's talk about cooking dumplings. Many children's shoes don't work well. Some people say that three points of water, just as the name implies, is three times of water. I tried once, but I don't need it. I don't think it's very good. When I cook dumplings, I should pay attention to the following points: 1. The soup must be wide, that is, more, so that it won't stick. 2. Stir the next pot to prevent sticking. After boiling, turn the heat down and stir with a spoon, Keep the middle open, which is seen in a food show. 4. The skin is very soft and ripe when it floats or is pressed by hand

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bao Pi Da Xian Qin Cai Niu Rou Shui Jiao