As the saying goes, " Dumplings are not as delicious as ". Whether it is during the New Year or during daily leisure time, dumplings can dominate and become the highlight of our lives. Don't look at a small dumpling, but you want to make it Delicious is not a simple thing .
If you want dumplings to be delicious, the most important thing is to adjust the filling . Today, I will share with you a universal formula for adjusting dumpling fillings: Keep in mind "put 4 and not 2" to ensure that the meat filling is oily, juicy, tender and delicious, and extremely fragrant!
four places: refers to adding 2 water and 2 oil respectively.
What does water refer to?
1. Ingredient water
The so-called ingredient water is star anise and Sichuan peppercorns as the main ingredients, added with water and simmered over low heat. The purpose is to only smell the aroma but not the ingredients .
Specific operation: Add an appropriate amount of water to the pot, add a few star anise and a handful of peppercorns, cover the pot and simmer over low heat to allow the aroma of the ingredients to be fully integrated into the water. Keep boiling until half of the water is left, and it is almost ready. Turn off the heat and simmer it for more flavor.
2. Onion and Ginger Water
Cut the onion into sections and slice the ginger together in a bowl, mash it with a rolling pin, then pour in the boiled water and knead it repeatedly to get the onion and ginger juice, which is also called onion and ginger water. , Use onion and ginger water instead of onion and ginger, which has a better effect of removing the fishy smell and increasing the aroma. At the same time, it can also add moisture to the meat filling, making the meat filling more tender and juicy. What does
oil refer to?
1. Scallion oil
Scallion oil is what we usually call clear oil. It has a particularly rich aroma. can well make up for the shortcomings of less oil in dumplings . plays a role in increasing flavor . The preparation of scallion oil is very simple. Just put onion, ginger, coriander, celery and other spicy vegetables in a pan and fry them slowly until golden brown. The final product is scallion oil. There are detailed videos to explain it in the past. You can search it.
2. Adding sesame oil
sesame oil is not only to make the dumpling filling more fragrant , but also to play a role in preventing the skin and filling from adhering , thus sublimating the taste of the dumplings .
Do not put both: refers to 2 commonly used seasonings
1. Do not put cooking wine
Cooking wine Although the fishy removal effect is good, is not easy to evaporate after being made into dumplings , can easily affect the original flavor of the meat filling .
2. Don’t add thirteen incense
Many people will definitely wonder: Adding thirteen incense to dumpling stuffing is a skill passed down from my mother’s generation. Why don’t you let it go? In fact, it doesn’t mean that it must not be used. It is difficult to adjust to everyone’s tastes. Today I will only explain the reason why I don’t add it: In fact, it is because the flavor of the thirteen spices is too strong, and any condiments will be eclipsed in front of it. covers up the fresh flavor of the meat itself, and the entire stuffing will lose its original flavor , so it is better not to add it.
Below, let’s take mushroom and pork stuffing dumplings as an example. will explain it in detail :
[Shiitake and pork stuffing]
. Before adjusting the filling, prepare the water first: boil water in a pot and put in a few Star anise and a small handful of Sichuan peppercorns, simmer over low heat for three to four minutes to bring out the fragrance. When the water is boiled down halfway, turn off the heat and pour it out, and set it aside to cool.
. Smash and chop the ginger and green onions, mash them with a rolling pin, extract the green onion and ginger juice inside, then pour the cooled cooking water into it, rub it repeatedly and soak it for a few minutes, combine the two into One, it is also the key to the fresh and tender dumpling fillings..
. It is best to use this kind of meat that is 30% fat and 70% lean. It tastes fragrant but not greasy. It is best to chop the stuffing by hand. It tastes more chewy and flavorful. Season with salt, chicken powder, and pepper. Crack in an egg, pour in light soy sauce, and dark soy sauce for freshness and color. Mix the seasonings well and then add the green onion and ginger water in batches. should be stirred in one direction each time until all the water is absorbed. Beat it back and forth three or four times, and only after the meat is fully stuffed and filled with water can you truly achieve fresh and smooth .
. The beaten meat filling is very sticky and elastic. At this time, pour the shiitake mushrooms into it. No matter what kind of dumpling filling you are making, the order is to beat the meat first and then mix the vegetables. You can’t go wrong. . Continue to stir and beat quickly for five minutes. allows the meat and vegetables to be fully integrated. Only the well-beaten meat filling will be chewy when eaten, and it will form a ball when it is wrapped out. .
. If you like the chopped green onion, you can leave it out. Pour more sesame oil into it, and then pour half a spoonful of hot scallion oil on it to fully bring out the aroma of the green onion. Whether the dumpling filling is fragrant or not depends solely on the meat. , the key is to rely on sesame oil and scallion oil , can not only add flavor, but also lock the moisture in the meat filling, maintain smoothness and tenderness, and at the same time prevent the dumpling filling from sticking to pieces .
. The tenderness and juiciness of dumpling fillings depend on the water and the fragrance depends on the oil. This is also the most important thing when adjusting the dumpling fillings. Continue to stir until the oil and meat are integrated, and then our dumpling filling is ready. When you pick a ball, you can see the strings visible to the naked eye, and when you pat it, it will tremble. It will be as fresh and tender as you want.
. The next step is to knead the noodles. Sprinkle some salt while kneading to make the noodles firmer. The dumpling noodles can be a little harder to chew up the gluten. Then cut the noodles, roll them out, and make the dumplings. Boil the dumplings in a pot under boiling water and roll them more. Roll several times, add water two or three times in the middle, and cook the dumplings until they are oily and float all over.
. If you like soup, add a little salt, chicken powder, pepper, light soy sauce, green onions, coriander, and some vinegar to make sour soup . Scoop the dumplings in, and you will get sour soup dumplings . If you like it dry, just dip it in the plate with vinegar and eat it with garlic. It is very refreshing.
Technical summary:
Put four refers to "Put in cooking water, put onion and ginger water, put in sesame oil, put in scallion oil" , put neither refers to "don't put cooking wine, don't put thirteen spices ”, The secret of filling filling prepared by master Bai An who has been working for 20 years ensures that the filling is doughy, moist and juicy, fragrant and delicious, and will be soul-filling in one bite..
No. 1 food editor: Xiaoya
