When adjusting the dumpling fillings, keep in mind "3, put 2, don't put". The meat filling is tender and juicy, salty and delicious, so delicious.
How long has it been since you had dumplings?
As a traditional delicacy, dumplings are easy to eat. They can be wrapped in advance and frozen in the refrigerator. When eating, you only need to boil them in water. They are both filling and nutritious and are loved by everyone.
Many people like to eat quick-frozen dumplings. Although they are all frozen, the dumplings made by yourself are made with more practical ingredients and taste better. To make dumplings delicious, the main thing is to prepare the dumpling fillings. Do you know the techniques for preparing dumpling fillings? What seasonings should be added to make it more fragrant? I guess many people don’t know it yet, so I will tell you about it today.
When adjusting dumpling fillings, the more seasonings, the better. If there are too many seasonings, it will cover the flavor of the meat and make it taste unpalatable.
An old chef said that when adjusting dumpling fillings, you should remember "3, put 2, don't put" to ensure that it tastes fragrant, without any fishy smell, is smooth and juicy, and is as delicious as the dumplings made in the restaurant.
Dumpling stuffing "Put 3 and 2 don't"
One, put 3
, put salt
Isn't this nonsense? How can you prepare dumpling fillings without adding salt? Can it be eaten without salt? Is this what everyone thinks? Let's put it this way, even if you don't add any other seasonings and only add salt, you can still make the dumpling fillings delicious. Because meat is rich in glutamic acid, when combined with salt, it will produce sodium glutamate , which will produce an umami taste.
But there is something special about adding salt. How much salt should you add? Many people say that the dumpling fillings are not fragrant enough because they do not add enough salt, but adding too much will make them salty.
Remember this ratio, add 15 grams of salt to one pound of meat filling, the taste is just right, and the dumpling filling is salty and delicious. Because light soy sauce and dark soy sauce are also added to the filling, the salt should not exceed 15 grams, otherwise it will be very salty.
2. Add water
Why do you need to add water to the meat filling? If you want the meat filling to be tender and juicy without any fishy smell, you need to add water. But instead of adding tap water, add green onion and ginger water. No matter what kind of meat, it has a certain fishy smell, so removing the fishy smell when preparing the stuffing is a critical step. The green onion and ginger water can remove the fishy smell and increase the fragrance, and can also increase the moisture content of the meat filling, making it taste smooth, tender and juicy.
Cut some green onions and ginger slices, simmer over low heat for 5 minutes, strain out the green onion and ginger water and let cool before adding to the meat filling. It should be noted that the more green onion and ginger water is not the better. If you add too much meat filling, it will be mushy and it will not be able to wrap. Add 4 taels of onion and ginger water to one pound of meat filling, which is 200 grams.
3. Add oil
This seems to be nonsense. Everyone knows that oil is needed to prepare dumpling fillings, but why is the dumpling filling you prepared not fragrant? The oil was put in wrongly.
When adjusting the dumpling fillings, some people add raw oil directly, some add cooked oil, and some add sesame oil, but none of them are fragrant enough. The sesame oil still doesn’t smell good? You should add spice oil, which is a kind of cooked oil fried with a variety of spices. It absorbs the fragrance of spices and is very fragrant. It has the effect of removing fishy smell and increasing fragrance. It is much more fragrant than sesame oil. Just add 50 to 70 grams of oil to one pound of meat filling. If you add too much, it will be greasy.
Prepare onions, ginger, garlic, onions, coriander, pepper, star anise, cinnamon, bay leaves, etc. Pour some rapeseed oil into the pot, add these seasonings, fry over low heat until the color is golden, then take it out and you will get the spice oil. In addition to making stuffing, it can also be eaten cold or stir-fried, all of which are very fragrant.
2. 2 Do not add
. Do not add wine
This wine includes cooking wine, white wine, rice wine, etc. They all have the effect of removing fishy smell and are very suitable for adding to stir-fries and stews.
However, it is not suitable to add wine when preparing dumpling fillings. It does not have the effect of removing the fishy smell. There is also a smell of alcohol, which destroys the original delicious taste of the dumpling fillings. No matter the meat filling or vegetarian filling, do not add wine.
2. Do not use compound seasonings
Compound seasonings include five-spice powder, thirteen spices, spicy fresh, eighteen fresh, etc. They are indeed very fragrant, but they are only suitable for cooking, not for stuffing. Dumpling fillings highlight the taste of the ingredients themselves. If these seasonings are added, it will become a complex taste and not delicious.
Let me tell you how to make [Pork and Chive Stuffing]. Remember to put 3 and 2, it tastes particularly delicious.
. Prepare pork belly or front leg meat, which should be three fat and seven thin. Wash and peel, chop into minced meat, add salt, light soy sauce, dark soy sauce, white sugar and white pepper, stir evenly.
2. Add the onion and ginger water into the meat filling several times, stir with chopsticks to let the meat filling absorb the water, pour a little at a time, and then continue pouring after absorption. When the meat filling becomes full and crystal clear, it is ready.
3. Wash the leeks, drain the water, chop them into small pieces and put them into the meat filling. Add 50 grams of spice oil, stir evenly in a clockwise direction, and put it in the refrigerator for 30 minutes before making dumplings.
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