Remember to eat dumplings after eating. Let’s share 3 tips on how to adjust the fillings of meat-filled dumplings. They will be tender and juicy without being watery. Dear good friends, hello, I am chef Jiang Yizhou. Today is the time to share delicious food with you. Are you ready?
After this, you must remember to eat dumplings often. It is our old tradition to eat dumplings, noodles, and pancakes after entering Fu, so today I, Jiang Yizhou, will share with you three tips for making meat-filled dumplings after entering Fu. As long as you learn them, the meat filling will not be fishy or woody, and will be fresh and tender. Juicy and very delicious, I will share with you these 3 tips and a very delicious dumpling stuffed with pork and green onion.
Tips 1. The meat filling must be mixed with pepper water.
The first tip for making meat dumplings is that the meat filling must be beaten with pepper water. Only after beating the pepper water will it be tender and juicy. The ratio is two ounces of pepper water for one pound of meat filling. The method is also very simple.
Boil some water in a pot, add the Sichuan peppercorns to the pot, cook for 3 to 5 minutes, use a slotted spoon to punch out the Sichuan peppercorns, then pour the Sichuan peppercorns water into the meat filling, stir while pouring, until the meat is cooked. The stuffing fully absorbs the pepper water, and the meat stuffing made in this way is tender and juicy, not fishy or woody, and holds together without being watery.
Tip 2. After adding the pepper water, you must put the eggs.
Pack of meat dumplings, the second tip is that after we put in the pepper water, we must put eggs. The ratio is one pound of meat filling, just put one egg. The eggs can make the meat filling hold together and make the meat filling The taste is more tender and less woody, so we should also remember this trick.
Tip 3. The minced onion and ginger must be hot and fried until fragrant.
packs of meat dumplings. The third tip is that we must fry the minced onion and ginger in hot oil until fragrant. Many friends cut the minced onion and ginger and put it directly with the minced meat. In this way, the fragrance of the minced onion and ginger will not evaporate. The correct way to do this is Yes,
add oyster sauce, light soy sauce, 13-flavored light soy sauce and other seasonings to the meat filling, then add the minced onion and ginger, burn some hot oil, fry the minced onion and ginger until fragrant, and then mix well, so that the minced onion and ginger can bring out the maximum flavor. The prepared meat filling is tender and juicy, and it is not watery when held together.
Next, I will share with you the delicious pork and green onion dumplings recipe.
Step 1.
One pound of pork hind leg meat, chopped into meat fillings, add 2 taels of pepper water, mix thoroughly , then add an egg and mix thoroughly, next Let's start adding seasonings and marinating.
Step 2,
Then we put a spoonful of oyster sauce, a spoonful of light soy sauce, a spoonful of dark soy sauce, then two spoons of salt, a spoonful of 13 spices, some chicken essence, MSG, pepper, and some cooking wine, and stir well. Finally, cut some minced onion and ginger, place it on top of the meat filling, heat some hot oil, fry the minced onion and ginger until fragrant, then stir evenly and it is ready. Next, let's start making the dough.
Step 3.
The making of dough is also very simple. Add three ounces of water to one pound of flour, add 1 tablespoon of salt to increase the gluten of the dough, then knead the dough, roll it into dough, wrap it with meat filling, and boil the water Cook the dumplings in a pot over low heat for 3 to 5 minutes, until the dumplings float on the water, then you can take them out and eat them. They are very delicious when dipped in vinegar and chili oil. My mouth is watering. Hurry up and make them.
Summary: How about
Friends, after reading the article, this time you know how to eat dumplings after entering the ambush. What are the 3 tips for mixing the fillings of meat-filled dumplings that I shared with you? You must remember that the dumplings made in this way will be tender and juicy, and the meat filling will not leak out of the water. I am Chef Jiang Yizhou, see you next time.
