Ingredients: 500g of beef, 500g of radish (water radish), 30g of Jiang Mo, 30g of chopped green onion, 5g of pepper powder, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 2 teaspoons of soy sauce 1 teaspoon, 2 teaspoons of cooking oil, 2 teaspoons of sesame oil, appropriate amount of salt, 500g of flour and 300g of water.
The practice of jiaozi with white radish and beef
1. Ground beef with a meat grinder, or chop it with a knife, add cooking wine, Jiang Mo, chopped green onion, pepper powder and soy sauce and marinate for 20 minutes.
2. If you have a meat grinder at home, slice the white radish and mince it. When you grind it, it will produce a lot of radish water. Never pour it out. If there is no meat grinder, shred the radish, chop it up, add a spoonful of salt and marinate it for 15 minutes, and the radish will produce a lot of radish water. Never pour the radish water with stuffing out.
3. First squeeze the radish water out of the radish, add it to the beef, stir it evenly clockwise for a while, and pour the radish water evenly into the beef. Generally, at least100g radish water should be poured into 500g beef, so as to ensure that the beef stuffing becomes fresh and tender without tender meat powder. If the radish water is not enough, add the right amount of water. Then mix in the radish, add one tablespoon of oil, two teaspoons of sesame oil and a proper amount of salt, and stir well to make the beef stuffing.
4. Add water and a spoonful of salt into the flour bit by bit to make a soft dough. Be sure to stay still for more than 20 minutes. Then rub it into strips, cut it into small doses, and roll it into dumpling skins with thick middle and thin sides. It is said that the soft noodles are hard noodles from jiaozi, so the noodles in jiaozi are a little bit smaller, and a spoonful of salt should be added. Dumpling skin is not easy to boil or stick to the mouth when cooked, but it is strong. )
5. Then wrap it with stuffing and wrap it into jiaozi in the way you are used to.
6. Put water into the pot, put it into the jiaozi after boiling, push the jiaozi out from the bottom of the pot to prevent sticking, cover the pot, add a bowl of cold water after the pot is boiled, uncover the pot cover after the first boiling, and cook until the jiaozi floats completely and is completely cooked.
skill
1. Pay attention to the radish in this recipe! Dragon! Water! Yes! Just to keep the original taste of radish! The beef stuffing is mellow and sweet in jiaozi!
2. If there is no meat grinder, you need to add a spoonful of salt and cut shredded radish by hand to marinate the water, and then squeeze out the radish water for later use. Be sure to add more salt when mixing the stuffing, because there is already a proper amount of salt in the radish water!
3. It is said that jiaozi's hard noodles are soft noodles, so jiaozi's noodles are a little more Microsoft's. When boiled with a spoonful of salt, the dumpling skin is not easy to boil and will not stick to the mouth, but it is very strong.
Jiaozi, how to cook it so that it won't rot?
Many people will encounter such a problem when cooking jiaozi, that is, before the stuffing in jiaozi is cooked, the skin in jiaozi is cooked. So, how can jiaozi cook it without rotting? In fact, there are many tips to be a jiaozi.
First of all, before boiling water, add a little salt to the water to increase the friction of the water, so that jiaozi won't stick together.
Second, don't rush to cover the pot when jiaozi is done. Instead, stir it gently with a spoon every once in a while and then cover it. When stirring, be careful to keep stirring in the same direction, and don't turn the spoon.
Third, people often say that jiaozi should be cooked three times. It is said that when cooking jiaozi for the first time, you should pour an appropriate amount of cold water into the pot to prevent the water from boiling. Repeat this for three times, the dumpling stuffing can be cooked, and the dumpling skin will not be boiled because of contact with boiling water.