The practice of beef chaos is relative to the age of cattle. If it is different, then the meat of different parts of the cow is different. When wrapping jiaozi or wonton, you must choose the tender part of the beef. If you want beef to taste tender, smooth and elastic, you should pay more attention when cooking beef. When we make beef stuffing, we'd better add some Jiang Mo and garlic. Is the method of curing beef. It only takes 20 minutes to half an hour when we pickle beef.
Choose the tender part to make wonton, then wash the beef and add some seasoning. For me, I think beef and celery are a very good match, and wonton stuffed with beef and celery is also delicious. When we chop up the beef and celery, we can put an egg white in the bowl, which will make the beef more tender. Finally, add some sesame oil and add some seasoning according to your own taste. Most people can wrap wonton, and the messy wrapping method is much simpler than that in jiaozi.
Precautions for wrapping wonton You should also pay attention to wrapping wonton. Unlike dumpling skins, wonton skins can be rolled by hand at home. Because young people always find it troublesome to roll these skins when they pack jiaozi, they will go to some noodle shops to buy ready-made ones. Let's pour some water on the four feet of wonton skin first, so it's easier to stick and not easy to disperse. Finally, when wonton becomes transparent, we can take it out. If there is laver at home, we can also make a laver soup and put wonton in it.