Everyone had a lot of opinions about the small amount, Jiang Qiuqiu put the kneaded noodles aside, "After seeing that the dough is almost smooth, we will seal it with a membrane cloth and let it stand for 20 minutes." ”

"Since the fermentation time is relatively long, it will affect the effect of the live broadcast, so I prepared the dough in advance."

As soon as the camera turned, it was a familiar big basin.

Everyone was suddenly relieved.

#啊比我的头大! #

#比我的几个头加起来都大! #

#我以前可喜欢精致小容器了, now in the live broadcast room of Jiujiu, I can't wait to see the earth-shattering vat! #

"After 20 minutes of proofing, knead the dough for a while, and the surface will be smoother, almost to this extent."

"Let's leave it for a while, so that the dough will be more obedient when we make the dumpling wrappers later." After speaking, Jiang Qiuqiu covered the glossy dough.

"While we waited, we started preparing the filling."

It's time to make dumplings, and it's not interesting to make just one.

#馅料? What kind of stuffing is it?! #

#我们的好伴侣咕咕肉吗? #

#我不想吃咕咕肉, can you get some Bibi meat? #

Everyone wants different flavors, Jiang Qiuqiu saw the barrage, and replied: "Yes, in order to meet the needs of different people, I will make dumplings with five kinds of fillings today, and when the time comes, you can make a mixed platter, you can choose by yourself." ”

Without further ado, Jiang Qiuqiu directly started making stuffing.

The first stuffing on the field is everyone's old friend Gugu meat, "The first kind we make fresh meat filling, the meat can choose seven points of lean and three points of fat, if you really don't like to eat fatty meat, you can choose two points of fat." Once the meat is chosen, we cut it directly into minced meat. ”

Cut into minced meat, but not completely minced.

When Jiang Qiuqiu makes fresh meat dumplings by herself, she likes to retain the slight shape of the meat, so that the taste is richer. The kitchen knives undulated back and forth on the board, and the lean and fatty meat slowly fused, "After that, we put the minced meat into a basin." ”

The key to making a good dumpling filling, in addition to cutting meat and putting materials, conventional salt and soy sauce, and some fishy ingredients, the ginger of this era does not taste good when biting, Jiang Qiuqiu made ginger into meat puree, added to the filling, has the effect of removing the fish, and there is no sense of existence.

"After removing the smell, we pour out some pure water and add it in batches to the minced meat when stirring, so that it will have a smoother texture."

"All that's left is the final step." After Jiang Qiuqiu finished speaking, she walked to the cauldron and turned on the fire, the orange-yellow flame scorched the black cauldron, and the oil poured into it gradually bubbled, and she grabbed some relatively fine dark green particles from the spice box on the side of the pot.

After a burst of sound, the spicy and slightly numb aroma burst out instantly, making the people around the terminal sneeze, and the fans who had experienced spicy blood immediately reacted!

#这是辣味的油! #

"That's right, put the peppercorns in the pan, fry them until they are fragrant, then pour the oil into the meat filling and stir well."

While talking, Jiang Qiuqiu's spoon was scooped up, and the oil had been put into a small basin, the meat was in contact with the high-temperature oil, and the fragrance burst out instantly, Jiang Qiuqiu stirred the pepper oil and the filling evenly, and sprinkled a handful of shallots cut in advance.

What was originally a simple meat filling suddenly became tempting.

Then there is Bibi meat, whose cry is as high as the coo-goo meat.

In layman's terms, it's beef.