Introduction: When making meat fillings, add cooking wine to remove the fishy smell and it will be "wasted". Keep in mind the "universal" formula. It will be full, tender and juicy in the mouth, and it tastes so delicious!
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If someone asks you, what is your favorite food made by your mother? What kind of meal? Many people will answer without hesitation: Mom made the dumplings. The dumplings made by my mother may not be the most fragrant, but they have her unique taste. The dumplings made by my mother may not be the freshest, but they are filled with my mother's love. They are my mother's unique imprint and unique taste that will last my whole life. An unforgettable taste.
As the old saying goes, "The delicious dumplings are not in the folds." The key lies in the taste. It can be seen that adjusting the filling is very important, especially the meat filling. If you are not careful, it will become fishy or greasy. So how to adjust the meat filling? Woolen cloth? When preparing the meat filling, add cooking wine to remove the fishy smell and it will be "waste". Keep in mind the "universal" formula. It will be full, tender and juicy in the mouth, and it tastes so delicious! Let’s take a look together.
1. When adjusting the meat filling, remember not to add cooking wine
Common cooking knowledge: Fish stew . It is understandable to add a little cooking wine to stew meat to remove the fishy smell. However, adding cooking wine to remove the fishy smell is not a panacea. The principle of cooking wine to remove the fishy smell is that the cooking wine can only take away the fishy smell when it evaporates when exposed to heat. Some people are also used to adding some cooking wine to remove the fishy smell when preparing dumpling fillings. As a result, Yes, the cooking wine cannot evaporate when wrapped in dumplings, so the dumplings not only are not delicious, but also have a strange smell and a bad taste.
2. Keep in mind the "universal" formula
The universal formula is "season first, then add water, and finally lock in freshness" . The order is very important, so that the meat can be fresh and juicy, fragrant but not fishy, and more delicious!
. Season the meat first. Many people are accustomed to chopping the meat filling and adding water first. In this way, after the meat filling absorbs a lot of water, it will be difficult to absorb the flavor, which will lead to the taste of the dumplings. Therefore, the correct way is to season the meat first: chop the meat into fine pieces, then add an appropriate amount of chopped green onion, minced ginger, salt, light soy sauce, sugar, pepper and other seasonings, and then stir evenly in one direction to fully absorb the flavor. As the saying goes "If you want the dumplings to be fragrant, add more green onions and ginger." When making meat fillings to remove the fishy smell and increase the aroma, green onions and ginger are indispensable, and you should add a little more in moderation!
. Add water . If the dumplings want to be fresh and juicy, this "water" is essential. The water here is pepper water and ordinary water. The so-called Sichuan pepper water is water soaked with dried Sichuan peppercorns. Take an appropriate amount of Sichuan peppercorns and soak them in hot water for 2 hours in advance, so that the fragrance of Sichuan peppercorns can be fully integrated into the water. Using pepper water to prepare meat fillings can not only remove the mutton, remove the fishy smell, and increase the aroma, but also make the meat taste smooth, tender, delicious and juicy. Therefore, pepper water is essential when preparing meat fillings. If you really don’t like the taste of pepper, you can use purified water instead.
Correct steps to add water: One pound of meat filling needs about 4 taels of water. Generally, add in 3 to 4 times. Use chopsticks to stir in one direction each time to fully absorb the water. Finally, when you hear the "squeaking" sound of the meat filling, start pumping water again. When the meat filling is saturated with water, you will find that the meat filling has become plump and shiny, and the color will be beautiful.
. Finally, lock in freshness . Many people think that after adjusting the flavor and adding water to the meat filling, everything will be fine. In fact, this is not the case. There is another key step, which is to lock in freshness. The so-called freshness-locking is to add cooking oil to lock in moisture and umami flavor.Correct steps: Add an appropriate amount of cooking oil to the prepared meat filling, then stir evenly in one direction, put it in the refrigerator to marinate for half an hour before wrapping, so that the dumpling filling will be particularly tasty and will not be sticky when wrapping. The water comes out, and it is tender and juicy after wrapping!
"It's not as delicious as dumplings", but if you want dumplings to be delicious, adjusting the filling is the key. When adjusting the meat filling, add cooking wine to remove the fishy smell and it will be "wasted". Keep in mind the "universal" formula: "Season first, then add water. "Seal in freshness at the end", the mouth is full, tender and juicy, and it tastes so delicious! I am Xiaofeng. If you like the food Xiaofeng shares, don’t forget to follow Foodie Fengzi! Thank you for your support, thank you for meeting~
This article was originally written by Fengzi, a foodie. Welcome to follow and communicate with you, so that everyone can benefit. If we are three people, we must have a teacher~
