A gravy dumpling
By VicentaLakin
AND WHEN THE AUTUMN FALLS, IT WILL BE COLD, AND WHEN THE WIND BLOWS, IT WILL BE EASY TO CATCH IT, AND BEFORE AND AFTER MIDDAY IT WILL BE HOT AND A GREAT DEAL OF SUMMER. AUTUMN-PROOF FOODS, ESPECIALLY WHITE FOODS SUCH AS WHITE CARROTS, LILIES, PEARS, ETC., SHOULD BE EATEN IN ADDITION TO APPROPRIATE CLOTHING ADDITIONS AND REDUCTIONS. AFTER AUTUMN, YOU EAT DUMPLINGS, YOU EAT PORK WITH HERBS, YOU EAT THE RADISH. THE FAT CONTENT OF BEEF IS LOW, WHITE RADISH IS RICH IN NUTRIENTS SUCH AS VITAMIN C, PROTEINS, AND RAW FOODS HAVE AN AUTUMN-RESISTANT AND ACCELERANT EFFECT. THE ROASTED RADISH IS A CLASSIC FOOD, AND IT IS NOT SO BAD FOR THEM AS FOR THE DUMPLINGS。
Recipe Recommendations
- medium-gluten flour 400 grams
- fine cornmeal 200 grams
- beef tenderloin 600 grams
- Big white radish 1 tree
- green onions 2 trees
- vegetable oil 80 grams
- salt appropriate amount
- soy sauce appropriate amount
- black pepper 8 grams
- salty and fresh
- cook
- an hour
- ordinary
Steps for A gravy dumpling
1
Craft flour and fine corn flour are mixed at a ratio of two to one; corn paste needs to be sifted for use, and corn paste is not cramped, so do not overlay it, with a maximum ratio of one to one for wheat flour。
2
It is not too soft when the temperature of the hot room is high, because, after at least 30 minutes, it gets softer while it gets warmer。
3
Cows ridges, large white carrots, onions ready; dumplings are best fed with fat calves, and pure meat is too much wood, so more vegetable oil is needed later, and if you bring your own fat, you can either spare or not。
4
Cow ridges are cut into pieces and placed in a meat grinder。
5
Smuggle into thin meat。
6
The onion was cut in part, and the onion was beaten to the sole with a meat grinder。
7
Beef, onions and onions are in the same bowl, as the beef is too thin, so some vegetable oil is added to it, and salt, raw and soy oil is distributed according to taste。
8
Smuggle in one direction, allowing beef to fully absorb raw and soy sauce; and put it aside for a while and taste it。
9
Carrot slices, with a meat grinder。
10
The carrots do not have to kill water and are poured into the meat, with the soup, evenly in one direction, so that the radish juice is fully integrated into the beef, without loss of nutrients, and the taste of the meat is still tender; the radishs can be frozen in the fridge for a while, and more conveniently wrapped。
11
The stylist is placed on the board, stylished into long strips, strangling into a flat-sized agent, flattening into a slightly thick, thin skin in the middle。
12
Put the right amount on the skin。
13
Squeezed or squeezed in the form of dumplings。
14
The dumplings are placed on the curtains with their folds, and are also the traditional Chinese culture's “reunification circle”。
15
The dumplings go into the boiling pot, and from time to time, the water is pushed along the side of the pot with a spoon, the bottom of the dumplings is glued, and when the dumplings are all "floating drums" , they come in the plate with a hedge。
16
"Big gravy dumplings, anti-Autumn"A gravy dumpling Make Tips
One, with a proper amount of groceries, coarse grains, can also increase nutritional intake, but the groceries need to be sifted so that they can be well integrated with flour, tasted badly and measured; two, beef dumplings should be fertilized with fat meat, oiled, and cattle ridges would be better suited for steaks, or roasted, roasted; and three, meat without water or a small amount of water, carrots would not kill water, so that the nutrients in radish would not be lost and would increase the watering sense of beef。