All Stars Are My Food Fans

The steps to make ground beef are similar to the steps to make ground pork.

It's just that the beef is cut bigger, and the oil that is put into the seasoning has also changed from pepper oil to fried onion oil. To a certain extent, Jiang Qiuqiu felt that the best pairing with beef was onions.

The extremely domineering flavor blends perfectly with the beef. When you bite into the gravy, you can also add a hint of onion flavor.

The third one is corn and shrimp stuffing.

From a certain point of view, the filling of this flavor is still sweet.

The fresh golden sweet corn was broken off the stalk. Without any cooking method, it smelled a kind of grain-specific fragrance, and it was scary. Jiang Qiuqiu did not find any smaller shrimp in Taotao Fresh, but all he saw was The size is relatively large.

She neatly opened the back of the shrimp, peeled off the shell, and the slightly gray crystal shrimp meat appeared in front of everyone's eyes. Jiang Qiuqiu raised his knife, and the tail of the prawn was evenly cut into small square pieces. .

Jiang Qiuqiu mixed it into corn kernels and introduced while mixing, We make steamed dumplings filled with corn and shrimp, and the simple cooking method can lock the original flavor of the ingredients. The sweetness of shrimp and corn is very fresh and refreshing, and I like light and sweet. Don't miss it, fans of the mouth.

For a limited time, Jiang Qiuqiu also made a very classic cabbage and pork stuffing.

So far, four flavors have been collected.

Pure meat, pure meat, sweet shrimp, mixed meat dishes.

The last one is a semi-vegetarian dumpling that Jiang Qiuqiu personally likes. Let's say vegetarian, it also has eggs, let's say not vegetarian... I always think that dumplings without meat filling are collectively referred to as vegetarian dumplings.

The green leeks are cut into small pieces, exuding a charming fragrance. In order to avoid the boring live broadcast when making stuffing, Jiang Qiuqiu will add dubbing when cutting and stirring——

What does this stuffing taste like and what does it taste like when it is cooked.

So everyone came directly: #Otherwise, let’s not wrap it first, let’s cook some stuffing and let’s eat it first, okay? #

This is naturally impossible. After cutting the leeks, Jiang Qiuqiu put a big bird egg in the bowl, stirred the egg liquid with chopsticks, turned on the fire, and took out the previously customized frying pan. Jiang Qiuqiu started to fry the egg skin.

Only a thin layer of egg liquid and a little oil is needed. 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 otherwise tender egg skin will be more resilient, resulting in a rich taste.

Putting egg skins one after another, Jiang Qiuqiu quickly put them together, cut them into filaments, and then mixed them with the leeks, adding some seasonings. Well, the last filling is ready.

Next, it's show time!

The fermented dough was kneaded into long strips, cut into small doses, and flattened with the palm of his hand. In order to save time, Jiang Qiuqiu sprinkled some flour between the skins and placed them with a rolling pin.

Rolling out the dumpling skin should be done skillfully. People who have not learned it will always roll it out of circle and uneven.

And the skilled person can grasp the direction of the noodle soup, use skillful strength, turn the hand back and forth, flip the skin, and a regular dumpling skin appears in front of you.

Of course, when Jiang Qiuqiu turned around like this, several skins appeared on the table.

They are neatly stacked together, and the whole process of making dumpling skins is like performing acrobatics.

So much so that everyone thinks that this is not only looking at food bloggers, but also a little bit of handcraft bloggers.