The steps to make beef mince are similar to those for pork mince.
It's just that the beef is cut bigger, and the seasoning oil is changed from pepper oil to fried onion oil. To some extent, Jiang Qiuqiu thinks that onions go best with beef.
The extremely domineering taste is perfectly integrated with the beef. When you take a bite of the gravy and pop it in your mouth, you can also add a hint of onion flavor.
"The third is stuffed with corn and shrimp."
From a certain point of view, this flavor of stuffing is still sweet.
The fresh golden sweet corn is broken off from the stalk. Without any cooking method, it smells a unique fragrance of grains, which is also scary. Jiang Qiuqiu did not find any smaller shrimps in Taotao Fresh. All he saw were The size is relatively large.
She neatly opened the back of the shrimp, peeled off the shell, and the grayish crystal shrimp meat appeared before everyone's eyes. Jiang Qiuqiu raised the knife with his hand, and the tail of the shrimp was evenly cut into small square pieces. .
Jiang Qiuqiu mixed it into the corn kernels, and introduced while mixing, "We steam the dumplings filled with scary corn. The simple cooking method can lock in the original flavor of the ingredients. The sweetness of shrimp and corn is very fresh and refreshing. I like light, sweet Kou fans, don't miss it."
In the limited time, Jiang Qiuqiu also made a very classic stuffed pork with cabbage.
So far, four flavors have been collected.
Pure meat, pure meat, sweet shrimp, mixed meat and vegetables.
The last dish was a semi-vegetarian dumpling that Jiang Qiuqiu personally liked very much. Let’s say it’s vegetarian, it also has eggs, let’s say it’s not vegetarian... Subconsciously, I always feel that dumplings without meat are collectively called vegetarian dumplings.
The green chives are cut into small pieces, exuding a charming fragrance. In order to avoid the live broadcast being too boring when making stuffing, Jiang Qiuqiu will add dubbing when cutting and stirring—
What is the taste of this filling, and what is the taste of cooking.
It made everyone directly say: #Otherwise, let’s not wrap it first, let’s cook some stuffing and let us eat it first? #
This is naturally impossible. After chopping the leeks, Jiang Qiuqiu cracked a large bird's egg into the bowl, stirred the egg liquid evenly with chopsticks, turned on the fire, and took out the previously customized pan. Jiang Qiuqiu started to fry the egg skins.
All it takes is a thin layer of egg liquid and a little oil. The high temperature makes the egg liquid solidify quickly. After it turns from yellow to white, Jiang Qiuqiu will let the egg skin stay in the pot for a while. In this way, the originally soft egg skin will be more resilient, resulting in a rich taste.
Putting the egg skins one by one, Jiang Qiuqiu quickly stacked them together, cut them into shreds, mixed them with leeks, and added some seasonings. Well, the last filling is also ready.
Next, it's show time!
The fermented dough was kneaded into long strips, cut into small doses, and flattened with the palm of your hand. To save time, Jiang Qiuqiu sprinkled some flour between the skins and served them with a rolling pin.
Rolling the dumpling wrappers requires skill. People who have not learned how to roll them will always roll them out of roundness and unevenness.
But skilled hands can grasp the direction of the noodles, use skill, turn the hand back and forth, turn over the skin, and a neat piece of dumpling skin appears in front of your eyes.
Of course, with Jiang Qiuqiu making such a turn, several leathers appeared on the table.
They are neatly stacked together, and the whole process of making dumpling wrappers is like juggling.
So much so that everyone feels that this is not only looking at food bloggers, but also looking at handmade bloggers.