Chinese Food
Stewed beef with sauce
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Since my mother-in-law saw that the dumplings I made look better than her, she never made any more crispy beef pot stickers how to make delicious beef pot stickers. This arduous and glorious housewife task fell on my shoulders. The weekend when I want to eat dumplings. After she bought the raw materials, I started to work. At home, I usually buy dumpling skin. I seldom roll the skin by myself. In fact, I think the skin rolled by myself is more fragrant. But, because there is no such tradition, I am the only one who does the work. She helps me to bring hamibao. So, I choose to buy the ready-made one. When I have time, I really want to try to roll the skin by myself. I hope that I don't make flour all over the world Fly o (∩ ∩) O ha.. The key to delicious dumplings and pot stickers is stuffing, except for thin skin. Stuffing is very important. I am improving at the present level. I also have a tendency to get better and better. Basically, I feel like I am feeding on my feeling. The result is beyond all expectations.
Cooking ingredients
Cooking Steps
Step1:1. Cut beef tenderloin into small pieces. Chop the kitchen knife into small pieces.
Step2:2. Put the minced meat in the seasoning basin. Add two small spoonfuls of lard. Use chopsticks to beat the stuffing in the same direction. Beat while adding a small half bowl of water. The meat stuffing becomes thinner.
Step3:3. Cut onion, onion and ginger into small pieces and add them to the meat stuffing.
Step4:4. Add oyster sauce, black pepper, fish sauce, soy sauce and salt in turn. Half a spoon of sugar.
Step5:5. After adding the seasoning, continue to stir the stuffing in the direction of the stuffing just now. This step is the work of strength. Try to beat for a long time, hit the strength path, and mix well.
Step6:6. Put water on the edge of the dumpling skin and wrap it with beef stuffing.
Step7:7. According to the method of pinching first and then the two ends respectively, the shape is as shown in the figure.
Step8:8. Reduce the oil in the pot. Put in the paste. Fry over medium heat for a while. Add water and water to 2 / 3 of the paste.
Step9:9. Cover the pot and bring to a boil. When the water is fast drying, turn to medium and low heat. Sprinkle sesame seeds. When the water is dry, it is OK.
Cooking tips:1. Why do you want to chop the stuffing yourself? The stuffing you chop is fragrance. That's what my mother-in-law said. Before, my mother's family used to chop the stuffing and my husband's family bought minced meat. But after eating it several times, I found that how to eat it was not enough. So, once I tried to chop the stuffing. It turned out that the taste of chop was different. I could eat meat. 2. Why to put onion beef with thick meat? Choose the place with the tenderest beef tenderest. But for better taste, put onion. On the one hand, onion and beef match well. On the other hand, onion has more water. It is together with relatively thick beef tenderloin, which makes pot paste filling more juicy and fragrant. 3. Try stuffing - the saltiness of pot paste stuffing. You can lick the adjusted stuffing. It's not medium saltiness. It's ok if it's salty. 4. Wrapping method - the wrapping method of pot stickers is to make the bottom area as large as possible. The upper part should be less skinned and folded. It has been proved that this wrapping method is better than the dumpling style wrapping method
