Hello, everyone, thank you for reading the food articles I shared, and sharing the experience with you. Today I want to share with you is: "Make dumpling fillings, remember "5 and 2" not to put", it is tender and juicy, oily and delicious, and it tastes good to mix any filling! '
dumplings are a kind of delicacy that many people love to eat. They are nutritious, tender and juicy, and are very hot. They are most suitable for autumn and winter consumption. It is late autumn now. I wrap some dumplings in advance and freeze them in the refrigerator. I just cook them when I want to eat them. It's very convenient.
Many people have this feeling, why are the dumplings in the dumpling restaurant tender and juicy, but the dumplings they make are dry? The main reason is that the filling method is wrong.
Maybe you think that as long as you mix the meat filling with various seasonings, the dumpling filling will be prepared. This is wrong, the dumpling filling is not simply mixed, but is skillful. For example, what is put first and then what is put, what can be put and what cannot be put. If you make the dumpling filling in the wrong way, it will be very difficult to eat.
For ingredients that are fresh or fragrant, remember to "the less seasoning, the better" when mixing the filling, otherwise it will cover the taste of the ingredients itself and will not taste good. Today I will talk to you about the tips for making dumpling stuffing. Friends who like to eat dumplings recommend that you learn it.
[ Pork and cabbage filling ]
Prepare pork belly, green onion, ginger, shallot, salt, soy sauce, eggs, oyster sauce, cooking oil, and sugar.
. Cut the green onion into sections, slice the ginger, put it into a bowl, add some warm water, grab it with your hands, grab it out the juice of the onion and ginger, and then soak for ten minutes.
. Wash the pork belly and peel it. The pig skin is relatively hard. If it is put into the dumpling filling, it will affect the taste, so peel it when chopping the meat filling. Cut the pork belly into thin slices, place it on the chopping board, and chop it into meat filling with a kitchen knife. If you find it troublesome, you can grind the meat into a meat filling. However, I would like to remind you that the meat filling is not as delicious as the chopped meat filling, and it is not that chewy.
, wash the onion and ginger, cut it into powder with a knife, and put it into the meat filling. Pour a spoonful of cooking oil into the pot and heat it, pour it on the green onion and ginger to stimulate the fragrance, then add an appropriate amount of salt, soy sauce, oyster sauce, and sugar, and stir clockwise with chopsticks for 5 minutes to make the meat filling strong.
. Pour the water of onion and ginger into the meat filling many times, stir with chopsticks while pouring, so that the chopsticks can absorb the water of onion and ginger. When the meat filling becomes full and tender, crystal clear, then beat an egg, and then stir clockwise with chopsticks.
. Break the cabbage into slices, wash it, stack it together, cut it into shredded cabbage with a knife, then cut it into minced cabbage, add a spoonful of salt and stir evenly, marinate for 10 minutes, and kill the excess water of the cabbage. After 10 minutes, squeeze the moisture of dry cabbage by hand.
. Put the cabbage into the meat filling, add appropriate amount of salt, then splash it with hot oil, stir clockwise with chopsticks, put it in the refrigerator and marinate for 30 minutes, and then you can take it out to make dumplings.
Want the dumpling filling to be oily and fragrant, and every bite is tender and juicy. Remember to "put 5 or not" when mixing the filling.
▶5 Put
, add minced green onion and ginger: minced green onion and ginger has a special fragrance, which can remove the fishy smell of meat and remove the fishy smell.
. Add onion and ginger water: Onion and ginger water can not only remove the fishy smell, but also increase the moisture of the meat filling, making the meat filling tender and juicy.
. Add salt, soy sauce, oyster sauce, and sugar: These four seasonings determine the basic taste of dumpling filling and have the effect of increasing fragrance and freshness.
. Add eggs: Eggs can increase protein and moisture, making the meat filling more nutritious, tender, increase viscosity, and easy to clump.
. Exothermic oil: Many people release oil, regardless of peanut oil or sesame oil, although it smells fragrant, it cannot react with the ingredients and cannot stimulate the fragrance. Use hot oil. Many people do this wrongly.
▶2 Do not put
. Do not put cooking wine: Cooking wine can remove the fishy smell, but the added minced green onion, ginger water, seasonings, and hot oil have all removed the fishy smell, so there is no need to add cooking wine. Moreover, the cooking wine must be volatile when working, so it needs to be heated and open. It does not heat when mixing the filling, and it is wrapped when cooking dumplings, and it cannot remove the fishy smell. It will also add a smell of alcohol and ruin the smell.
. No spice powder: spices such as common star anise, pepper, cinnamon, etc. Although they have the effect of removing fishy smell and increasing fragrance, they are used in the same way as cooking wine. Moreover, the spice powder tastes too strong, which will cover the original fresh fragrance of the meat filling, so that there is only one spice flavor, which tastes no meaty and is not fragrant.
Remember the above technique of "put 5 on 2 not on" to ensure that you can pick out tender, juicy, oily and delicious dumpling fillings, which are as delicious as the dumpling restaurant. Everyone is welcome to leave a message to discuss. If you think the article is useful to you, please like, comment, forward and follow me so that more people can see it and let everyone learn together. Thank you for your support. See you next time!
