As the saying goes, " Dumplings are not as delicious as ". Whether it is during the New Year or during daily leisure time, dumplings can dominate and become the highlight of our lives. Don't look at a small dumpling, but you want to make it Delicious is not a simple thing .
If you want dumplings to be delicious, the most important thing is to adjust the filling . Today, I will share with you a universal formula for adjusting dumpling fillings: Keep in mind "put 4 and not 2" to ensure that the meat filling is oily, juicy, tender and delicious, and extremely fragrant!
four places: refers to adding 2 water and 2 oil respectively.
1. Ingredient water
The so-called ingredient water is star anise and Sichuan peppercorns as the main ingredients, added with water and simmered over low heat. The purpose is to only smell the aroma but not the ingredients .
Specific operation: Add an appropriate amount of water to the pot, add a few star anise and a handful of peppercorns, cover the pot and simmer over low heat to allow the aroma of the ingredients to be fully integrated into the water. Keep boiling until half of the water is left, and it is almost ready. Turn off the heat and simmer it for more flavor.
2. Onion and Ginger Water
Cut the onion into sections and slice the ginger together in a bowl, mash it with a rolling pin, then pour in the boiled water and knead it repeatedly to get the onion and ginger juice, which is also called onion and ginger water. , Use onion and ginger water instead of onion and ginger, which has a better effect of removing the fishy smell and increasing the aroma. At the same time, it can also add moisture to the meat filling, making the meat filling more tender and juicy. What does
1. Scallion oil
Scallion oil is what we usually call clear oil. It has a particularly rich aroma. can well make up for the shortcomings of less oil in dumplings . plays a role in increasing flavor . The preparation of scallion oil is very simple. Just put onion, ginger, coriander, celery and other spicy vegetables in a pan and fry them slowly until golden brown. The final product is scallion oil. There are detailed videos to explain it in the past. You can search it.
2. Adding sesame oil
sesame oil is not only to make the dumpling filling more fragrant , but also to play a role in preventing the skin and filling from adhering , thus sublimating the taste of the dumplings .
Do not put both: refers to 2 commonly used seasonings
1. Do not put cooking wine
Cooking wine Although the fishy removal effect is good, is not easy to evaporate after being made into dumplings , can easily affect the original flavor of the meat filling .
2. Don’t add thirteen incense
Many people will definitely wonder: Adding thirteen incense to dumpling stuffing is a skill passed down from my mother’s generation. Why don’t you let it go? In fact, it doesn’t mean that it must not be used. It is difficult to adjust to everyone’s tastes. Today I will only explain the reason why I don’t add it: In fact, it is because the flavor of the thirteen spices is too strong, and any condiments will be eclipsed in front of it. covers up the fresh flavor of the meat itself, and the entire stuffing will lose its original flavor , so it is better not to add it.
Below, let’s take mushroom and pork stuffing dumplings as an example. will explain it in detail :
[Shiitake and pork stuffing]
Technical summary:
Put four refers to "Put in cooking water, put onion and ginger water, put in sesame oil, put in scallion oil" , put neither refers to "don't put cooking wine, don't put thirteen spices ”, The secret of filling filling prepared by master Bai An who has been working for 20 years ensures that the filling is doughy, moist and juicy, fragrant and delicious, and will be soul-filling in one bite..
No. 1 food editor: Xiaoya