牛肉馅的饺子馅怎么调
就是我过年都没吃到的牛肉饺子，太好吃了！
By Amy在这里
用料- 牛肉 500g
- 芹菜 1把
- 面粉 500g
- 盐 适量
- 高度白酒 1瓶盖
- 葱 1/3根
- 姜 一小块
- 花椒 1小勺
- 八角 1个
- 生抽 适量
- 老抽 适量
- 十三香 适量
- 蚝油 适量
- 芝麻油 适量
- 鸡汁 适量
1、花椒八角烧水，烧开，晾凉
2、葱姜用冷水泡2小时
3、面粉500g
4、加入2g盐
5、用大概240的水，分次加入，搅拌成大片
6、和成一个面团，不光滑不要紧
7、加盖醒30分钟以上
8、牛肉切小块
9、绞肉机绞打一下
10、加葱姜水和花椒八角水（比例1：1）搅拌，让肉肉充分吸收水份
11、加盐，蚝油，十三香，高度白酒，鸡汁，搅拌均匀
12、再加芝麻油，搅拌均匀（芝麻油多一点）
13、芹菜一把，不用叶子
14、切芹菜碎
15、切碎点
16、芹菜加入牛肉里
17、搅拌均匀
18、醒好的面条，随便揉揉就很光滑了
19、切成小剂子
20、擀成饺子皮
21、包起来
22、开水下锅煮，水开后5分钟左右（饺子飘起来就是熟了）
23、蘸上你喜欢的料汁～
24、太好吃了！
小贴士1.喜欢甜的可以适当加点糖提鲜\n2.调馅芝麻油多加一点\n3.无论和面加水，还是调馅加的葱姜花椒八角水，都是少量多次的慢慢添加。
做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！
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