How to make delicious beef filling

Like mutton, beef is richer in fiber, so beef tastes chewier than pork. Another advantage of beef is that it contains less fat, so it does not taste as greasy as pork. When making dumplings and buns, some people also like to eat dumplings and buns made with beef fillings, so how to make beef fillings more delicious?

White radish beef filling

Material

1 lb / 454 g ground beef

1 egg

1 tablespoon minced ginger

1.5 tbsp soy sauce

1.5 tablespoons cooking wine

2 tbsp sesame oil

2 tbsp vegetable oil

1 tsp white pepper

1 tsp salt

350g white radish

1 handful cilantro, chopped

3-4 chopped green onions

practice

1. Stir ingredients 1-9 in the same direction with chopsticks and put in the refrigerator for later use.

2. Peel the white radish and cut it into thin strips. Add about 1 teaspoon of salt and marinate for about 10 minutes. Then squeeze out the water and cut it into thin strips.

3. Add the chopped white radish, coriander and green onion into the beef filling and stir in the same direction until firm.

Beef Patties

Material

Ingredients: 400 grams of wheat flour,

Accessories: 600g beef, 260g cabbage, 110g green onion,

Seasoning: 50g peanut oil, 30g soy sauce, 2g salt, 1g MSG

practice

1. After the beef is minced, add soy sauce, salt and MSG for seasoning; wash the cabbage and chop it into fine pieces.

2. Mix the flour with cold water, knead for 3 to 5 minutes, then apply a little peanut oil, knead evenly, and let it stand for 10 to 20 minutes.

3. Divide the dough into several small pieces with a diameter of 2 cm. Flatten them and use a rolling pin to roll them into skins with a diameter of 6 cm.

4. When wrapping, first mix the beef, cabbage and green onion, scoop 2.5 tablespoons, wrap it in the skin, and knead it into a pie.

5. Heat a frying pan over high heat, put the pie into the pan, press it slightly and bake for a while, then pour in an appropriate amount of peanut oil, fry until both sides are golden brown and fragrant, then serve.

Beef Patties

Material

Beef, vegetable oil, a little starch, 1 spoon of cooking wine, 1 spoon of soy sauce, abalone juice, ginger powder, salt, five-spice powder, chopped green onion, pepper powder, flour, a little oil

practice

1. Beef filling: Chop the beef into meat paste, add a spoonful of light soy sauce, a spoonful of cooking wine, and a little starch, mix well and let it stand for two hours.

2. First heat a flat non-stick pan, pour a little oil and place the dough into the pan, fry on both sides over low heat until golden brown, take out and put into a preheated oven at 200 degrees, top and bottom heat, and take out of the oven after 15 minutes.

Tips

1. When preparing the filling, add chopped green onion, vegetable oil, pepper powder, five-spice powder, salt, ginger powder, and abalone juice and stir clockwise. You can add water and continue stirring in the middle to prevent the meat filling from being too dry. The dough is best to be fermented dough, but you can also use self-raising flour. Let the dough rise for 30 minutes before use.

2. If you don’t have an oven, just fry it in a frying pan over low heat.