Beef radish dumpling
By VicentaLakin
Recipe Recommendations
- beef appropriate amount
- white radish appropriate amount
- flour appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- coriander appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- pepper a little
- soy sauce appropriate amount
- cooked peanut oil appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Beef radish dumpling
1
Temperature and surface
2
Scratch your hair with smooth noodles
3
Get ready to make the material, beef and carrots and ginger
4
Beef cut-off
5
The infusion machine breaks, while the onion breaks
6
Scattered meat, water, a few times, clockwise needles until the water is fully absorbed, and the pate becomes sour, with chicken, a little pepper powder, soy sauce, and a little fragrance
7
Carrot sliced, made from water
8
We're gonna use the cuisine to make it shredded
9
Spray the salt and squeeze the water out
10
Put the radish in a plattered meat pie
11
Two spoons of refined peanut oil are evenly mixed
12
Make the agent
13
Pistol, dumplings
14
Packed dumplings
15
Cooking dumplings
16
Just boil the plateBeef radish dumpling Make Tips
1. It is essential to add water while stirring after the ground beef is mixed; this prevents the filling from becoming dry and ensures it remains fresh, tender, and juicy.
2. Before wrapping the dumplings, mix in the peanut oil evenly before adding the salt; this helps reduce the release of moisture.
3. If the dumpling filling releases liquid, stir it and place it in the refrigerator for a while; wrap the dumplings once the fat has solidified in the cold.
4. It is suggested to use slightly more vegetables, which can also resolve the issue of the beef filling becoming too tough after boiling.