Chinese Food
Hot tomato and beef dumplings -- the secret recipe of making fresh and tender beef stuffing
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There is a saying in the north that dumpling bowls are not served in the beginning of winter. No one cares if the ears are frozen. Ha ha. That is to say, we must make dumplings to eat in the beginning of winter. It is commonly known as pinching frozen ears. We eat dumplings in the old custom of winter solstice in Weihai. It also means making new friends. Today is the winter solstice. Let's make a hot tomato and Beef Dumpling for our family. The skin is thin, the filling is big, and the soup is full. The skin is covered with soft beef and soup. Take a bite, and the fragrance will linger between the lips and teeth for a long time. It's not the pleats that make the dumplings delicious. dumplings are mostly the fillings. Today's Tomato Beef Dumpling has a different filling. The key secret is that tomato is not directly added to the filling. But tomato juice is added to the beef filling. This not only makes the beef eat juicy enough, but also makes the beef more tender and delicious. We Shandong people like to say - delicious but dumplings. It means there is nothing better than dumplings. Look at my thin skin, big stuffing, soup
Cooking ingredients
Cooking Steps
Step1:Prepare flour. Add cold water and egg white. Knead into smooth dough. Cover with plastic wrap for 20 minutes. First, wash and chop the beef into meat puree. Put it into the container. I don't like machine dumplings. I chop them all by han
Step2:Chop the pork into minced meat. Chop up the onion, ginger and coriander.
Step3:Soak the prickly ash in hot water and cover for 15 minutes. Take out the prickly ash. Mix the two kinds of meat stuffing. Then add the cooking wine and mix for a while.
Step4:Add ginger, onion, cilantro and salt to mix. (like to eat vegetables. You can add some chopped onion or cabbage here.
Step5:Put in sugar, soy sauce and oyster sauce. Pour in olive oil and sesame oil and mix well.
Step6:Add in the egg white. Pour in the pepper water and mix well. Then pour in the tomato juice in advance. Stir while pouring until the meat is thick and strong. Refrigerate. (half an hour to one hour cold storage will be better
Step7:When the dough is ready, take out a long strip of dough and cut the dosage. Roll it into the size of the dumpling skin, wrap it in the filling, knead it up, boil it in the pot, and then put it into the dumpling and cook it to remove.
Cooking tips:1. The dough must be cooked with cold water and salt, which is not easy to break. The dough will be more flexible with egg white. 2. Prickly ash must be soaked in hot water for 15 minutes before pulling out the water. 3. When mixing with stuffing, first mix in cooking wine to remove the fishy smell of meat. Then put in salt and then add other seasonings. This order must be like this. Meat stuffing will be more sticky. 4. Add tomato juice is the key step. Stir it in one direction while adding. Add more. Let the beef stuffing eat enough water until it is released. 5. When a novice cooks dumplings, he should put more water in the pot. At the same time, he can add some salt to increase the hardness of the dumpling skin. 6. To boil dumplings, use a spoon to push forward along the edge of the pot. Do not let dumplings stick to the pot. The water will boil and turn flowers. Add a little cold water. About three times. The dumplings just drum up. There are skills in making delicious dishes.
