Beef onion steam

1

Prepare your food。

2

Get ready for the sauce。

3

The beef is washed and can be immersed in cold water for 10-15 minutes to go to blood water, and to dry and cut small pieces。

4

Put the veal quickly in the cuisine machine, with a small amount of water chow。

5

Stuck meat in containers。

6

The onion washes, cuts small pieces, grinds in the food machine, and does not need water when the onion is crushed, so be careful not to mix into water, just a little bit. No lazy relatives can cut the onions to pieces。

7

A small amount of oil (the beef itself is oiled, so don't add too much oil to the meat), added sauce, pepper powder, 13 fragrances, fine taste, and a little bit of salting。

8

If you like ginger, you can cut some of that. You can't let it go。

9

The meat pickles can begin with noodles, flour and hot water at 70-80 degrees。

10

It slowly pours hot water into flour, and it stirs it with chopsticks to form little noodles。

11

A small amount of pasta is added, the flour is covered with a small amount of dry flour, and the flour is covered with a soft and hard layer, covering the film with a slight awakening of half an hour to an hour。

12

Dry flour is spread over the panel, the face is swung and the face is broken by a hole in the middle。

13

Keep rubbing, rubbing a little rougher。

14

Cut the agent with a knife。

15

Don't be too thick。

16

The onions are poured into the pickled meat pie, evenly mixed and salted。

17

Take the appropriate amount and put it in the middle。

18

Sticky first。

19

We'll stick the outermost side to the center。

20

Stick the opening part。

21

The other half is the same。

22

Go on。

23

Go on

24

From this perspective。

25

Packed steam。

26

So, put the wrapped dumplings on the curtain。

27

It has cool water in the pot, a thin layer of oil on the drawers, and it has the accompaniment, because the acreage is not hairy, so it is not much larger, even if it is steamy, and can be a little dense. Change the cap, don't leak, fire starts to see air on the side of the pot, evaporates in the fire for 15 minutes, closes the fire and covers for 2-4 minutes, so that the water on the top of the pot does not flow to the steam, and removes the steam from the plate。

28

A pack of fresh veal juice coming out of the oven。

1. It is best to add the onions just before you start wrapping the steamed dumplings. Mix them evenly with the meat filling before adding salt; otherwise, the onions will release water, making the filling too runny and difficult to wrap. If the onions are too moist, squeeze out some excess water by hand, but do not squeeze them dry, or the dumplings will lose their juicy, soup-filled quality. 2. The purpose of oiling the steamer cloth is to make it easy for the cooked dumplings to come off; otherwise, they will stick to the cloth. 3. Do not steam the dumplings for too long after the steam rises, to avoid losing the juices and making the beef tough. 4. Steamed dumplings are best eaten immediately after wrapping. If left for the next meal, the wrappers will become hard and the soup inside will be gone.