In our hometown, we all depend on the weather for food. People in the village make a living by planting cotton, wheat and corn. Now all the corn has been harvested. My mother has been busy planting wheat in the field these two days, because she must plant wheat before the first frost. The first frost is the last solar term in autumn, which means that autumn is coming and winter is coming. After the first frost, the temperature will gradually decrease and the cold air will become more and more frequent. As the saying goes, "it is better to make up the first frost in one year", so before and after the first frost, we need to make some adjustments in our diet and pay attention to health.
After the cold weather, we prefer to eat jiaozi in the north, and the first frost will not miss the solar term. So today, I'd like to share with you a dumpling stuffing suitable for the first frost, that is, this celery beef stuffing jiaozi. Beef is rich in nutrition, which has the functions of warming and nourishing the middle energizer, nourishing the spleen and stomach, promoting growth and enhancing resistance, while celery is crisp and refreshing, which has the functions of nourishing the heart, calming the nerves, moistening the lungs, relieving cough and lowering blood pressure. Beef and celery are mixed together to make dumpling stuffing, which is refreshing and not greasy. Although it is a bit expensive, my family is not afraid of the cold.
Beef dumplings with celery
Step 1: Remove leaves from celery, wash with clear water, peel ginger and chop beef.
Step 2: Put the beef and Jiang Mo into a bowl, pour in a proper amount of cooking wine, eggs, soy sauce and pepper, stir well and marinate for a while.
Step 3: Add cold water to the pot, bring it to a boil with high fire, add celery, fry celery, remove supercooled water, drain and chop.
Step 4: Pour the celery into the beef stuffing, and continue to pour a proper amount of salt, sesame oil and cooking oil, all of which are stirred evenly to form the dumpling stuffing.
Step 5: Prepare another basin, pour in proper amount of flour and water, stir it into a flocculent shape, knead it into dough, and continue to knead the dough into strips.
Step 6: Cut it into smaller doses, roll it into dumpling wrappers, put a proper amount of celery and beef stuffing in the middle, pinch it tightly and wrap it in jiaozi.
Step 7: Add cold water to the pot to boil, put it in jiaozi, take off the lid after boiling again, continue to cook until jiaozi expands, and then continue to cook for 1-2 minutes, and then take out the pot.
Tip: The celery we use at home is the kind of big celery, which needs to be blanched. Otherwise, it will not only break the dumpling skin when wrapping jiaozi, but also cause the celery to be immature after being cooked in jiaozi. So if you use celery, you don't need to blanch.