Northerners prefer to eat pasta. Our dumplings, steamed buns, and the like are often made. My family is especially fond of eating pot stickers and eating meat and seafood. Therefore, I usually pack more of these two stuffing drops. In fact, the pot is usually the common drop of pork, mutton and radish. The worst packet is the beef drop. Because beef has less fat, the filling taste is hard. However, according to my prescription, this problem can be completely avoided. The beef pot paste has a skill drop from the dough to the filling, and the noodle and half of the noodles are cooked. The pot stick that comes out of this way will taste the best, and the soft surface of the dough is crisp. When adding beef and beef, add more water, while stirring in one direction, let the meat fully absorbed. If you don't stir in a lot of water, the meat will be very hard and not good. According to the pot stick made by my prescription, I can guarantee that the outer focus is tender, and the bite is crisp and fresh, making people enjoy eating.
1. Wash the beef into meat and put it in a container. (I don't like to eat machine dumplings, I am purely hand-dropped)
2, chopped onion, ginger, parsley, spare, soak the pepper in hot water and cover for 15 minutes to remove the pepper, add the cooking wine in the meat and mix for a while.
3. Add ginger, onion and parsley and mix well. (Like a dish, you can add some onion or white cabbage)
4. Add salt, sugar, soy sauce and oyster sauce.
5, pour olive oil and sesame oil, add egg white, pour the pepper water and mix well, then pour into the water, while stirring, stir until the meat stuffing is thick, then put it in the refrigerator. (It will be better to pack for half an hour to one hour)
6. Prepare the flour, first pour hot water, mix the noodles with chopsticks into a snowflake shape, then add cold water to form a smooth dough, and cover with plastic wrap for 20 minutes. After simmering, remove the sputum and grow the stripping agent and knead the size of the dumpling skin.
7. Pack the stuffing, pinch it in the middle, heat the bottom of the pan and add the oil to the pot.
8. Fry until the bottom is hard and the pan is covered with a translucent shape. Add a small bowl of water, cover the lid again, and steam the pan top with steam. After the water is dried, pour a little oil and fry the bottom.
1, the dough must be treated with hot water of about 80 °C, the ratio of surface to water is 2:1, soft and hard, optimistic is not with boiling water, hot water, hot mouth, sticky teeth, no tenacity, The water temperature is too low and the taste is hard. 2, pepper must be used in hot water for 15 minutes and then remove the pepper only leave the pepper water. 3, and the stuffing should first be mixed into the cooking wine to fully taste the meat, then add the salt and then add other spices, this order must be like this, the meat will be more sticky. 4, when frying pan, when the dough becomes translucent, you can add the right amount of water, not too much, because the pot stick is open and easy to cook. 5, the last dripping oil is for the bottom of the crisp.