Jiaozi with cabbage and cumin and beef in sour soup

whole wheat flour:700g beef filling:500g egg:1 starch:1 spoon onion:90g agaric:70g scallion:45g cabbage:250g salt:2 scoops raw:2 scoops veteran:1 spoon cooking wine:2 scoops oyster sauce:3 scoops cumin powder:3 scoops white pepper:1 spoon ginger powder:3 scoops olive oil:50g sesame oil:1 spoon pepper:one white sesame:2 scoops soup vinegar:3 scoops soup soy sauce:1 spoon soup - garlic sprouts:small amount soup chili oil:moderate amount https://cp1.douguo.com/upload/caiku/7/5/2/yuan_756a45c201c7234d93d72d4a656d80c2.jpeg

Jiaozi with cabbage and cumin and beef in sour soup

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Jiaozi with cabbage and cumin and beef in sour soup

Dumplings are the favorite food of our northerners. Generally, most of them are big meat. However, the fat content of beef is low and the protein content is also high. But the iron mender is good. Today we will learn delicious beef dumplings together. We are famous for the beef and leek dumplings of Hui people. But it is reported that leek belongs to the product of Daxin and Dawen. Beef collocation is easy to help heat and make fire. So I chose cabbage as a match. Beef and cabbage are a natural couple. They are not only nutritious, but also nourishing and appetizing.

Cooking Steps

  1. Step1:Prepare the side dishes. Blanch the fungus and cabbage in boiling water. Cut it all up.

  2. Step2:Beef stuffing with side dishes. 1 egg, 1 scoop starch, 2 scoops salt, 3 scoops oyster sauce, 2 scoops raw soy sauce, 1 scoop old soy sauce, 2 scoops cooking wine, 1 scoop white pepper, 3 scoops cumin powder, 3 scoops ginger powde

  3. Step3:Add 50 grams of olive oil to the pot. Add 50% oil to pepper and stir fry. Take out the pepper and throw it away.

  4. Step4:Add 2 tablespoons sesame seeds and heat them.

  5. Step5:Pour in the filling. Add another tablespoon of sesame oil. Stir clockwise and circle.

  6. Step6:Mix 700g flour with water.

  7. Step7:Smooth dough.

  8. Step8:Buckle up and wake up for about 30 minutes.

  9. Step9:Knead it into a preparation and roll it into a cake.

  10. Step10:Make dumplings. In the end, a total of 136 dumplings were made.

  11. Step11:Boil the pot. When it's boiling, add a small amount of cold water. That's it. About 45 times. Just float the dumplings.

  12. Step12:A spoonful of soy sauce, three spoonfuls of vinegar and a small amount of garlic. I added a little chili oil and I didn't get it. In fact, shrimp and seaweed are the best combination. There's no more at home.

  13. Step13:Take out the dumplings and add them to the dumpling soup.

Cooking tips:The dumpling skin should be thick in the middle and thin on both sides. In this way, it won't break. I didn't squeeze out the water for blanching cabbage. The main consideration is that the beef filling is dry. Finally, the filling must be stirred evenly in one direction. The reason is that the meat filling absorbs water better and tastes better. There are skills in making delicious dishes.

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Chinese cuisine

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How to cook Jiaozi with cabbage and cumin and beef in sour soup

Chinese food recipes

Jiaozi with cabbage and cumin and beef in sour soup recipes

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