There is no doubt that the world's water lilies have learned directly or indirectly from China.The Russian-flavored watermelon is more like Chinese watermelon, which is eaten with soup and chicken, and the chicken is cooked with beef soup.Maybe for the Russians, it's more like a soup.The taste of the steak is purely due to the Western-style combination and Western-style flavoring, which is similar to the flavor of the steak, which is the steak wrapped in noodles.The main ingredient is naturally beef, accompanied by onions.If you want to taste it, think of a steak, you can't do without salt, pepper, red wine, and a little bit of spicy sauce, you can't do without it, you can't do without it.Try it once, it tastes really good, don't have the same taste.

WHAT YOU NEED

Ingredients

Watermelon powder
Clean water
Beef soup in moderation
100 grams of beef
Fan of 20 grams
Half an onion
One teaspoon of red wine
2 tablespoons of butter
Black pepper powder in moderation
A moderate amount of salt
White sugar in moderation

How TO MADE Russian flavored watermelon

Steps 1 to 4

1. The beef is finely chopped into a filling, put into a large bowl, add a small amount of clean water several times, and stir in the same direction until the filling is soft and strong.

2. The fans are oiled, fried in a foam shape, and slightly cut into longer pieces.

3. Cut the onions into small pieces and put them in the meat filling with the fans, stirring evenly in the same direction as before;

4. Add red wine, hot sauce, pepper powder, salt, and sugar, stir evenly in the same direction, and the filling is ready.

Steps 5 to 8

5. Add water to the flour and make a uniform dough, set for more than 30 minutes, knead into a smooth, slightly firm dough, cover with a wet cloth and set for another 20 minutes;

6. The dough is sliced into large slices, about the same thickness as the skin of our usual dumplings; if there is no extra-long dough stick, the dough can be divided into two or three slices;

7. Squeeze the dough into small balls and line them around the plate at a certain distance from the edge;

8. Raise the edge of the plate and wrap the meat filling; use a cutter of the appropriate size to close the bowl;

Steps 9 to 12

9. Pull out a circle; the rest of the dough is kneaded again, repeating the peel, the bag, the filling, the dough, the dough.

10. Squeeze the edges of each cap; the bottom two corners are squeezed together to form the shape of a small hat;

11. Beef soup on the bottom, cook the dumplings with three drops of water as usual.

12. The soup is poured together with the juice, sprinkled with the right amount of pepper powder and salt, so that it can be rubbed on the table.

Handy cooking tips

　　You can fill it with pure water, you don't need water or tea.The amount of water in the meat filling determines whether the taste of the dumplings is smooth, the less the filling will be hard, the more the water will come out.The most appropriate degree is the fluffy shape of the meat filling; 2 do not add onion ginger, otherwise it will steal the flavor of other seasonings, and you will not be able to eat the steak; 3 the fried dough is a specialty, the fried dough is more water-absorbent, which can make the filling keep moisture, taste soft and sticky; 4 cook the beef soup used in the stew, do not replace the ready-made thick soup, do not add salt when you finally put it on the table; 5 the shape of this Western-style small hat can be more special, and is also a manifestation of Westernization.If you don't like it, you can pack it according to your habits, and it's not a problem!