Dumplings can be described as a Chinese authentic cuisine, whether in the south or the north, dumplings are always very popular at the dinner table, as large as the New Year's Festival, as small as the breakfast eaten every day, there is always a place for dumplings. I believe that many friends have made their own dumplings at home, and I myself am also a person who likes to eat dumplings, especially when I make dumplings with my children on weekends.
But recently I found that many small friends in private asked me, why the dumpling stuffing I made at home is not soft and scattered, or the taste is very chai, there is no chewiness, asked the reason, the result is without exception when making the filling, or add water at one time instead of adding water several times.
Why the dumpling filling is not delicious, it is very likely that it is wrong to make the dumpling filling and add water. I specifically asked a chef Chen who has been running a dumpling restaurant for 20 years, and he said that when making dumpling stuffing, he had to add water 3 times to eat it, but why is this? Today I will sort out Master Chen's answers and share them with you.
In fact, after we chop the meat again, the meat will secrete a lot of protein, and at this time when adding salt to grasp and knead into the taste, these proteins mixed with salt will make the meat filling become very sticky, when we stir quickly, it will re-form a strong structural chain, then if we do not add water, the meat will become very hard, so we need to add water to the meat filling to alleviate, because the meat filling that comes out of this will be softer, will not be hard, and the taste will not become woody.
One thing to note is that the water we add is also very exquisite, the best to add is the broth, because the soup is delicious and thick, followed by the water soaked in the onion and ginger, of course, cold boiled water is also OK, generally daily at home in the face is cool white open, if you pursue the texture of the dumpling filling, you will put in the soup this kind of fresher soup.
We have to mix the meat first, add the seasoning and salt, stir in a clockwise direction, and when we see that it is dry, we will add water, and the water should be added in three parts. Add water to the meat dumpling filling, so that the dumpling skin can be wrapped in the right amount of juice, and it is better to eat than the Q bomb without adding water.
Of course, it is absolutely not feasible to add water at one time, if too much water is added at one time, the moisture absorbed by the meat filling will be uneven, and the part of the water that is poured into the water absorbs too much water, while there is no water in part, and it will make its cohesion decline, resulting in the meat filling can not hold the ball, easy to scatter, the taste is very hard and chai.
We add water once and stir in the same direction, and when the filling has completely absorbed the moisture of this time, we pour in the water again while stirring, so that the filling can be both tender and firm. Moreover, the fat and lean ratio of the stuffed meat is preferably three or seven points, and the three points of fat meat are seven points of lean meat, and the meat filling that comes out of this is the most fragrant.
So the little friends know why the dumpling filling should be divided into several times to add water, if you want to make your stuffing more delicious, eat tender Q bomb, do not forget to mix the filling when adding water 3 times, and pay attention to be sure to stir in the same direction.
If you have more useful knowledge about making dumpling fillings, don't forget to leave a message in the comment area and discuss it with us.