Introduction: Adjust the dumpling filling, keep in mind the "4 put 3 do not put" meat filling is tender and juicy, thief incense thief incense
The most indispensable thing on the table in the north is dumplings, dumplings it is not only delicious, many people also like the fun of making dumplings together with the whole family, there are talk and laughter, very lively. During the holidays, the family gets together to pack delicious dumplings to get over the mouth, and then a plate of dipping sauce, the fragrance is really fragrant.
Although the dumplings are delicious, the filling is also very critical, how can you make it taste fresh and fragrant? The process of mixing dumpling filling is indeed very important, the seasoning put more meat will not be fresh, the seasoning order is wrong, the meat will be more chai, but the seasoning is not put at all and can not be tasted, so we must master 4 put 3 do not put, so as to ensure that the filling is tender and juicy, delicious to eat, too delicious!
After entering the winter, my family's often adjusted dumpling fillings include pork horseshoe filling, radish pork filling, shrimp and pork filling, shiitake mushroom lotus root pork filling, fennel pork filling are all family favorite to eat, every week rotates to wrap two flavors, not greasy at all!
How do we choose pork with dumpling filling:
1, although the dumpling filling is very important, but I think the selection of meat this step is also very important, generally choose the front legs and plum blossom meat is the best, the meat of these two parts are relatively tender, the meat is very delicate, no matter the steaming will not be greasy. The tenderloin meat is too thin to make dumpling filling is not fragrant, the meat of the hind leg meat is relatively tight, the muscles are more, and the dumplings are easy to produce firewood.
2, meat filling we try to use a knife to chop, so that you can retain the fiber tissue of pork, eat it will be more fragrant. If the fibrous tissue of the meat is quickly destroyed by the meat grinder, the meat filling will be completely chewy and the taste will be much worse.
Put the onion ginger water
Prepare 20 slices of green onion, ginger and peppercorns and soak them in boiling water for 30 minutes to fully stimulate the aroma of green onions, ginger and peppercorns. Finally, let the pepper water cool and set aside.
Two discharge oils
Prepare sliced shallots, shredded onion, sliced ginger, peppercorns, star anise, and 2 coriander in peanut oil and fry over low heat until golden brown. The boiled oil can be used not only to make cold dishes, but also to make dumpling filling. After the chives and coriander are boiled and discolored, they can smell the aroma, and finally pour out and filter the residue.
Three put sesame oil green onions
Cut half a green onion into shallots, be sure to add the right amount of sesame oil and stir it before adding to the meat filling.
Four eggs
Adding eggs is more smooth and tender, which can make the meat filling more tender and delicious and nutritious.
Do not put cooking wine
Dumplings are the most suitable for cooking wine, the principle of cooking wine to fishy is only under high temperature cooking can play a fishy effect, if the dumpling filling put cooking wine, fishy taste not only can not be removed, if a meal can not eat dumplings will also be sour.
Two do not put thirteen incense
Speaking of thirteen spices Henan people know, thirteen spices are mainly made of many kinds of spices, the taste is very heavy, put into the dumpling filling will cover up the aroma of pork, the taste is very bad when eating, so do not put thirteen spices when mixing dumpling filling.
Three do not put the dumpling ingredients
The ingredients in the dumpling ingredients are also made of a lot of spices beaten into powder, the smell is relatively heavy, if you add the dumpling material to adjust the filling taste will be heavy, will lose the original aroma of pork and chives.
The order of filling is to add ginger grains, soy sauce, oyster sauce, soy sauce, salt and chicken essence to the pork filling.
Then add the water of the green onion, ginger and pepper three times to the meat filling, and use chopsticks to stir in one direction for about 10 minutes.
Then add an egg and some shallot oil and stir well, and finally add the mixed green onion and sesame oil.
Finally, you only need to prepare your favorite dishes on it, recently the child especially likes to eat this mushroom lotus root filling, the meat filling is added to the lotus root crisp and delicious taste, adding shiitake mushrooms is fresh and fragrant, the child directly boasts that this is the most delicious dumpling filling she has ever eaten.
The dumplings cooked with shiitake mushroom lotus root are fragrant and fragrant, and the delicious soup goes straight out after one bite.
Master the method of dumpling filling above, and ensure that the dumpling filling you make is tender and juicy, delicious and not greasy. It's almost the New Year, so let's try it out with your family!