How to make delicious onion beef filling

Onions and beef are an excellent match. Onions make the already tender and juicy beef even more delicious without making it feel too greasy. Onions play a big role in it. As we all know, onions give a sweet flavor once they are cooked and caramelized, and it also adds an overall extra texture. You should know that this is not a difficult dish to make. You can make it easily at home. So how do you make the onion beef filling delicious?

Tools/Raw Materials

Beef (250g)

Egg white 50

50g water

20g ginger

100g onion

Methods/Steps

A chop of stuffing

Let's start by mincing the beef. Now many families have a blender. If you are eating with just a few people in your family, you might as well mince it yourself. The minced meat you mince yourself will be chewy and taste completely different. In addition, if there is a mark on the beef, try to buy yellow beef. Yellow beef is more suitable for stuffing.

2. Add auxiliary ingredients and seasonings.

I like beef with onions. Everyone can add their favorite ingredients according to their own taste. You can add some egg white, salt, ginger, soy sauce, vinegar, pepper, cumin powder, etc. Add a little oil.

Add water to mix the filling and wrap it up

Beef filling is easy to be dry and not tasty. The biggest secret is to add water to the filling when mixing it. Add water to the prepared filling and stir evenly. After mixing, you can wrap it up.

4. Fry or boil

It depends on your taste. No matter which one it is, it's very good. It tastes fresh. You'll want to eat more after you've eaten it!

Prepare the ingredients

1000g of fat and lean beef

1 large onion

1 green onion

-step-

1. Use cold water or boiled water with a few Sichuan peppercorns and let it cool down before adding the minced meat. Knead it with your hands, then turn the basin clockwise with one hand to mix the water and minced meat evenly. Stir well and let it sit for a while until no water comes out. If water leaks out, pour it out.

2. Chop the green onion and ginger.

3. Heat 2 liang of salad oil in a wok, let it cool, add the meat filling and continue to rotate it with your hands; then add soybean soy sauce and continue to rotate it with your hands. Finally, add salt and chopped green onion and ginger and mix well.

4. Chop the onion and add a few slices of cabbage.

5. Add sesame oil and five-spice powder and stir, then add onion and cabbage. The fragrant meat filling is ready.

Tips

Use more onions so that it will taste softer and moister, and after steaming it you won’t feel there are too many onions, it still feels like eating a meat bun.

You should also add more chopped green onion and ginger.

The ratio of dark soy sauce to light soy sauce I used makes the finished bun filling so you can see the soy sauce color. If you don’t like the color to be too dark, use more light soy sauce and less dark soy sauce.

The mixed meat filling is easier to wrap after being refrigerated, and the moisture is absorbed more completely. The meat filling will not release water during the entire wrapping process, but there will be a lot of soup when it is steamed.