Beef Dumpling Filling

Dumplings have always been a very popular delicacy in life because the taste of dumplings is very flexible. People can make dumpling fillings according to their own preferences, which is the key to the taste of dumplings. For example, beef dumpling filling is a very popular one, and the production method is also very simple and easy to learn. Let’s take a look at how to make beef dumpling filling. I hope everyone can understand it.

Beef dumpling filling is a dish made with beef, white radish and other ingredients as the main ingredients, and thirteen spices, pepper oil, soy sauce and other seasonings as the main seasonings. This dish is made by wrapping.

1. Chop the meat;

2. Chop the green onion and ginger and set aside;

3. Prepare the seasonings and start seasoning the meat. First add egg white, cooking wine, soy sauce, thirteen spices, MSG, etc.

4. Add green onions and ginger, and then start preparing the stuffing.

5. After the meat filling is prepared, marinate it for a while and then you can prepare the dumpling filling.

6. The marinated beef filling is ready.

7. Peel and wash the white radish

8. Use a grater to grate the white radish into shreds, then chop it into small pieces with a knife and place them in a bowl for later use.

9. Cut the prepared green onions and chop them for later use.

10. Put the white radish in boiling water, stir-fry it, take it out after it boils, and rinse it in cold water. Then squeeze the water out of the white radish. At this time, all the ingredients for making dumpling fillings are ready.

11. Place the beef filling on top of the white radish and green onions, and pour some red pepper oil on it.

12. Add various seasonings and mix well.

13. After a period of preparation, the beef dumpling filling is ready.

Nutritional value:

beef

Than pork beef is rich in protein, amino acid composition is closer to the human body needs, can improve the body's disease-resistant ability and the growth and development and aftercare, disease after surgery in terms of supplement of blood loss, repair tissue and other aspects suitable for people.

radish

Radish has high nutritional value and is rich in carbohydrates and multiple vitamins. The vitamin C content of radish is 8 to 10 times higher than that of pear. Radish does not contain oxalic acid, which not only will not combine with calcium in food, but also is more conducive to calcium absorption.