When making dumplings for the Chinese New Year, there are skills in adjusting the fillings. Remember to add 2 more ingredients. They will be fresh and not greasy, moist and juicy.
The day after tomorrow is New Year’s Eve. The flavor of the New Year is getting stronger and stronger. The streets are colorful when you go out, and people are coming and going in the vegetable market, all coming to buy New Year’s goods. During the Chinese New Year, you must buy dried fruits, melon seeds, vegetables, fruits, meat, etc. You must also buy dumplings for the New Year’s Eve dinner.
Eating dumplings during the New Year is a custom that has been spread since ancient times. Especially among northerners, everyone does not eat dumplings during the New Year. What kind of stuffing is your family planning to make this year? I thought about it and decided to make dumplings stuffed with beef to satisfy my craving. It tastes more delicious than pork and my children love it more.
When making dumplings for the New Year, if you want them to be delicious, adjusting the fillings is definitely the most important thing. It does not mean that just adding all the seasonings together will make them delicious. There are also skills in adjusting the stuffing. Remember to add 2 more things, which are common things. After adding them, they will be delicious and not greasy, and they will be oily and juicy.
[Beef and Carrot Stuffed Dumplings]
Recipe: Beef, carrots, onions, eggs, green onions, ginger, Sichuan peppercorns, salt, white pepper, light soy sauce, dark soy sauce, cooking oil
method:
1. First prepare the 2 seasonings, take a handful of Sichuan peppercorns, pour them into a bowl, then pour in freshly boiled water, soak for a while, and let the Sichuan peppercorns water cool down. Sichuan pepper water is mainly used to remove the fishy smell and can make the meat filling more delicious. This is the first thing to add more.
2. Put an appropriate amount of cooking oil in the pot. After it is hot, add onions, green onions, ginger, pepper and other spices, and start frying slowly. When the spices turn black, turn off the heat and take them out. Wait for the remaining spice oil to cool down before you can use it. Spice oil is mainly used to add flavor and make the dumpling fillings more oily. This is the second thing to add.
3. Process the beef, wash it and mince it, and put it in a small basin for later use. Prepare some carrots, onions, scallions and ginger. Chop these up and set aside. Pour the peppercorn water into the meat filling, and be sure to stir thoroughly so that the water is fully integrated into the beef, and stir vigorously.
4. Next, beat an egg, add green onion and ginger, add an appropriate amount of salt, white pepper, light soy sauce, dark soy sauce, and mix well. Finally, put the chopped onions and carrots in, then pour the cooled spice oil into it, stir it thoroughly with chopsticks, and after it is completely mixed, it is ready, just use it to make dumplings.
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