Dumpling fillings If you want to taste delicious, you must first retain the original taste of the ingredients. For example, pork cabbage and pork mushroom . One of the highlights is "scent", and the other highlights is "fresh" . Therefore, when mixing dumpling fillings in , you must learn to subtract, otherwise the seasoning taste will be too heavy and will suppress the taste of the ingredients, resulting in the taste you make. When mixing dumpling fillings with , remember the universal fixed style of mixing dumpling fillings with , so as to ensure that the meat filling is oily, juicy, tender and delicious, and has a strong aroma! Why? Keep reading and explain it clearly to you.
6: onion and ginger water, shallots and cooked oil, sugar, oyster sauce, soy sauce, salt
1. Onion and ginger water
Cut the green onion into pieces, cut a piece of ginger into slices and put it in a bowl, mash it with a rolling pin, then pour in clean water and knead it into ginger juice, mainly to remove the fishy smell and enhance the aroma, and at the same time it can also replenish the water and make the meat filling more tender and juicy.
2. Scallions and cooked oil
Scallions into scallions, place them on the prepared dumpling filling, then pour hot cooked oil to stimulate the fragrance and stir well, mainly to increase the fragrance and tenderness.
3. White sugar, oyster sauce, soy sauce, salt
White sugar and oyster sauce are all for improving freshness; salt is used for seasoning, or ingredients are easy to produce water, such as leeks, cabbage, etc., you can first marinate them with salt to kill moisture; soy sauce is mainly for coloring and improving freshness.
33don't put: cooking wine, thirteen spices, five-spice powder
1. No cooking wine
not put cooking wine The reason is that cooking wine is mainly used to remove fishy smell, but the onion, ginger and green onion and ginger water we use can achieve the effect of removing fishy smell. We usually add cooking wine when blanching or stir-frying, which can evaporate part of the taste, but adding cooking wine when mixing the filling cannot evaporate the taste, resulting in the strong flavor of the dumpling filling, covering up the original fresh and fragrant ingredients.
2. Don’t add thirteen spices and five-spice powder
don’t add thirteen spices and five-spice powder because these two seasonings have strong spices and cover up the original taste of the ingredients, resulting in the dumpling fillings you made all the same taste, so you must not add these two.
, let’s take two dumpling fillings as an example, will give you a detailed explanation:
[ Pork and Cabbage filling ]
1. Cut a green onion into pieces, cut a piece of ginger into slices and put it in a bowl. Use a rolling pin to draw onion ginger juice , then add water to grab and knead the onion and ginger water, and soak it for a while.
2. Cut an appropriate amount of cabbage leaves into pieces, add an appropriate amount of salt to grind evenly, pickle out the moisture , then put it into gauze and squeeze out the moisture, then add an appropriate amount of sesame oil and mix well to prevent it from coming out again.
3. Pork belly stuffing with even fat and thin pork belly stuffing, add in three times the onion and ginger ingredients. When stirring, you must go in one direction before you can beat it into a ball. After the meat stuffing becomes sticky, the filling is more elastic.
4. Then add a little salt, sugar, oyster sauce, soy sauce , then stir in one direction, and then add the chopped cabbage and mix well.
5. Finally, sprinkle with chopped green onion and minced ginger, use 200 degrees hot oil to stimulate the fragrance , stir and beat again evenly.
[Shrimp Mushroom Pork Fill]
1. Cut a piece of ginger into slices, pat a piece of green onion and chop it, put it in a bowl and mash it with a rolling pin, extract the onion and ginger juice inside, pour in clean water and knead it repeatedly and soak for a few minutes.
2. Use pork with three parts fat and seven parts thin, add salt, oyster sauce, sugar, soy sauce to enhance freshness and color and mix well, then add onion and ginger water in batches, stir in one direction until the water is absorbed, and beat it back and forth three or four times. Only after drinking the meat with full water can you truly achieve freshness and smoothness.
3. First beat the meat filling and then pour in the mushrooms, then stir and beat for 5 minutes to allow the meat and vegetables to fully blend. Only stir the meat filling and eat it will be chewed and wrapped to form a ball.
4. Cut the scallions into scallions and put them on the prepared meat filling, then pour half a spoonful of hot scallion oil to fully stimulate the fragrance of the scallion, lock in the moisture in the meat filling, and keep it smooth and tender.
Technical summary:
6 refers to "add onion and ginger water, green onion and cooked oil, sugar, oyster sauce, soy sauce, salt" , three-no refers to "no cooking wine, no thirteen spices, no five-spice powder" , classic filling tips to ensure that the filling is balls, oily, juicy, fresh and delicious.
(Cao)
