Beef, cabbage, cowpea dumplings
August 29 - 31 is a British public holiday, commonly known as BankHoliday, which literally translates as a bank holiday. Because on public holidays in the UK, all banks are closed, hence the name. In northern China, the custom of celebrating is better than eating dumplings. Although I am from the south, my family loves dumplings as much as the northerners. After a long time of deliberation, I finally decided to launch my debut novel "Dumplings".
Recipe Recommendations
- cabbage appropriate amount
- mushroom appropriate amount
- cowpea appropriate amount
- shrimp appropriate amount
- eggs appropriate amount
- dumpling skin appropriate amount
- dementholized peppermint oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- yellow wine appropriate amount
- black pepper appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Beef, cabbage, cowpea dumplings
1
All raw materials.
2
Beef fillings, fat and lean in 40 to 60, stir, add two eggs, stir. The role of oil and eggs is to make the meat filling more moist and tender.
3
Add half a handful of green onions or garlic to remove the fishy smell and stir.
4
A little shrimp (the amount of shrimp depends on your preference) and stir.
5
Add a little vegetable oil (also refined oil), salt, monosodium glutamate, sugar, cooking wine, soy sauce (coloring), starch, pepper (personal preference), and stir clockwise. Finally, place it in the freezer and chill.
6
Cowpeas, chopped. The amount of cowpeas is about half the amount of cabbage.
7
Shitake mushrooms, chop.
8
Cabbage, chop.
9
Marinate the water. Put cowpeas, mushrooms, and cabbage together into a container, stir and add salt to marinate for about 15 minutes (more salt can be used).
10
Prepare a white mask, take it apart, and use the gauze inside to filter the water from cowpeas, mushrooms and cabbage.
11
Remove the minced beef, mix all fillings, and stir clockwise.
12
The dumplings are ready.
13
Cook and place on a plate before serving.