
With makings
Beef | 600 grams |
Green Chinese onion | 2 (chapter grave green Chinese onion) |
Celery | |
Carrot | 2 |
Big sauce | 1 spoon |
Gallinaceous essence | 1 spoon |
Oyster sauce | 1 spoon |
Unripe smoke | 2 spoon |
Balm | 1 spoon |
Peanut oil | 40 grams |
Salt | 12 grams |
13 sweet | 1 spoon |
Clear water | Half bowls |
Green ginger Chinese prickly ash | Right amount |
The practice of beef dumpling
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Will fresh beef puts cold storage half hours, (so good cut) section is cut cut man again
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Chop, what the individual feels dumpling stuffing or break into pieces than arrange machine with knife chop is delicious, of own chop taste have grain feeling
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The beef with good chop is divided second join right amount clear water to arrange agitate of a direction to be hit to water to be absorbed by beef entirely (the dumpling pork that such doing come out is qualitative fresh and tender and juicily)
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Celery, carrot scald water is mincing reserve. Green Chinese onion is mincing reserve
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Green is joined after peanut oil heats paragraph, jiang Si, stir-fry before stewing of Chinese prickly ash is sweet (fish out Chinese prickly ash, green paragraph, chinese prickly ash) oil is cool reserve
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Join all flavoring agitate even
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Bag good dumpling is enjoyed delicate