How to make beef and white radish steamed dumplings
\”Fresh and juicy beef steamed dumplings, you can’t forget to eat it ~~\”
Half an hour takes time
The practice of beef white radish steamed dumplings
1 [123 ] 1/2 of the flour add boiling water to spread, then add cold water to knead the dough for 30 minutes.
When you wake up the dough, handle beef filling: beef filling (buy a good beef stuffing directly to make the owner of the meat shop stir into the meat into the meat Pink), peel in white radish, peppercorns (a small hand of pepper pepper into boiling water for 20 minutes to make pepper water)
Peel the white radish and wipe it into silk. The wiping radish adds a small spoon of salt and grab it a few times to kill the water of the radish.
Add onion ginger, white pepper powder, oyster sauce, salt, raw soy sauce, edible oil and other seasonings to the meat filling Mix well.
The mixed meat filling into the peppercorns (every time it is the meat filling the peppercorns, the pepper water is fully, the pepper water is fully, Add again after absorption)
6 StraightAdd all the peppercorns to the water, the meat filling is sticky.
7 The radish shreds are squeezed into the water and put it in the stirred beef filling.
8 Mix well into beef white radish filling.
9 The wake -up dough is knead again, rubbing long, lower agents.
10 Roll into a slightly thicker in the middle and thin four sides.
11 Take an appropriate amount of stuffed filling.
12 Pack into dumplings according to the way you get used to.
13 All are wrapped in order. After the steamer water is boiled, steam it in the steamer for 10 minutes and 10 minutes. Turn off fire.
14 finished product, soft filling, fresh and juicy.
1. Add pepper water to the beef filling can be removed and fresh.
2. Part of the water with salt and sand can prevent soups and reduce the spicy smell of radish.
3. The steaming time is slightly adjusted according to the size of the dumplings.