Do you only use one type of soy sauce for beef filling? Add 2 more kinds of fresh and juicy, remember to eat tomorrow and winter

【Vegetable and beef fried dumplings】

Ingredients: 350 grams of flour, 400 grams of beef, 350 grams of green beans, 100 grams of shredded carrots

Seasoning: 1 egg, 10 grams of dark soy sauce, 20 grams of light soy sauce, 15 grams of oyster sauce, 5 grams of salt, 4 grams of sugar, 30 grams of rice wine, 1 gram of thirteen spices, 5 grams of ginger, 15 grams of scallion oil and 15 grams of sesame oil

Make:

1. Add 1 egg, 10 grams of dark soy sauce, 30 grams of light soy sauce, 15 grams of oyster sauce, 2 grams of salt, 5 grams of sugar, 30 grams of rice wine, 1 gram of thirteen spices and 5 grams of ginger to the beef puree and mix well.

Key points: just put the dark soy sauce, the umami is not enough, the taste of oyster sauce is too bland, and the smell of thirteen spiced beef is not completely removed, in addition to this, you can also add some onions, or shallots, because there is no one at hand today, and it will be more fragrant to put some.

2. Blanch the green beans (don't remove the ends so that dirt doesn't get in) in a pot of boiling water, add 1 teaspoon of salt and a few drops of oil to the water.

3. Remove the cold water, remove the two ends and cut them into minced pieces.

4. Shred carrots, do not shred, it will be too hard, if there is no shredding tool, chop fine after shredding.

5. Mix the shredded carrots, chopped green beans and the mixed beef puree together, and finally pour in 15 grams of scallion oil and 15 grams of sesame oil and mix well, the beef filling will be adjusted, and the freshly fried scallion oil will be more fragrant.

6. 350 grams of flour plus 220 grams of water and form a ball, let stand for 15 minutes; Mix the dough for another 2 minutes, let it sit for another 20 minutes, and finally form a smooth dough. Please don't keep kneading the dough, knead it a few times, wake up for a while, and then knead it a few times, it will have a smooth and elastic effect without effort. The noodles are well blended, and the texture in the mouth is good.

7. Roll the dough into strips, knead into small agents, roll out the skin and wrap dumplings.

8. The boiled dumplings made on the day of the dumplings, the rest are frozen in the refrigerator, take them out today, and want to eat fried dumplings.

Heat the pan, pour the oil, and drain the frozen dumplings (no need to thaw) into them.

When frying the slices slightly, lightly color the bottom.

9. Pour in water and spread over the bottom third of the dumplings.

10. Cover and fry over medium-low heat, about 10 minutes.

Open the lid and shake the pan, non-stick pan, turn it over and see, like this will do.

Small Whispers:

Quick-frozen dumplings should be fried for a longer time than fresh dumplings, and they should be fried slowly over medium-low heat, as the inside may still freeze if the fire is too large.