Food Material List
- 1 ground beef 200g
- 2 onion Half
- 3 ground ginger Appropriate amount
- 4 Thirteen fragrances Few
- 5 White pepper Appropriate (multi-release)
- 6 salt Appropriate amount
- 7 Chicken essence Appropriate amount
- 8 sugar Few
- 9 Sichuan Pepper 20 pieces
- 10 flour 200g
- 11 water Appropriate amount
- 12 Cooking wine Few
- 1 I didnt want to send out recipes, so I didnt take many pictures. First of all, filling: beef filling with a little thirteen incense, more white pepper, ginger powder, salt, chicken essence, cooking wine, a little less sugar, a little old color, and then cold pepper water filling, pepper water bit by bit, until the filling thinned like thick porridge, put in chopped onion (squeeze water into one) Squeeze), and then a little bit of cooking oil continue to hit in one direction, until the filling of the oil bright instructions put, the filling will be OK. I use beef so I put more oil, less pork, and eventually a little fragrant oil would be good.
- 2 I use high-gluten powder to add water bit by bit, just like making lump soup, mixing flour clockwise with chopsticks while adding water, putting water into the basin is a little lump, but there is a little thin noodles need not be added, and then rubbing the dough together with hands, rubbing it to the surface of the dough smooth and non-sticky hands, then putting it in the basin to cover up for ten minutes.
- 3 After waking up, put it on the panel, add thin powder and knead it again. Dont knead it too long to avoid hardening. Then cut the ingredients and roll the dumpling skins, and prepare them for the pot.
- 4 The steps of making dumplings are as follows: add water and scallion to the pot, add a little salt (add 2-3 scallion sections, so that the dumplings wont stick together), cover the pot and boil it over a big fire, then lower the dumplings, push the dumplings around clockwise with the fence to avoid sticking to the bottom of the pot, keep the big fire unchanged, turn the dumplings into a medium heat after boiling the first pot, and straight. When the dumplings float, they will be fine (no cold water is needed to avoid affecting the taste).
- 5 The skin is a little thick, but its delicious. I like beef filling.
- 6 Theres a little meat stuffing left. I put it in a bowl and beat an egg. Sprinkle some black pepper on the egg and steam it for 20 minutes. Its delicious.
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