X dumplings are a delicacy that many people like to eat, dumplings have a beautiful meaning of reunion and auspiciousness, so during the New Year's Festival, we will buy some dumplings to come back to cook.
Or when they are too lazy to cook, they will buy frozen dumplings and come back to cook and eat, and some people will make their own dumplings when they are leisure.
Dumplings are popular because they can be paired with their own fillings, can put what they want to eat, and are easy to cook. Cook it in the pot and eat it in a short while.
But if you make your own dumplings, the dumpling filling must be adjusted well, the dumpling filling is done well, the dumplings can be delicious, if the adjustment is not good, even if the dough is thin and tendony, it is very difficult to eat.
Today, I will share the small tips for making dumpling filling, so that the dumplings made by everyone are tender and juicy, and delicious.
1. Put water
To make dumpling filling, be sure to put water, which can not only remove the fishiness of the meat filling, but also make the dumplings tender and juicy.
Generally speaking, there are onion ginger water and pepper water, which are very simple to make.
Onion and ginger water is to put the green onion ginger shredded into the bowl, and then add a little water, use your hands to grab out the juice in the ginger and green onion, and the onion and ginger will be ready to draw water.
Flower glue water is the same, after washing the flower glue, soak it in warm water, the fragrance comes out to indicate that it is done.
However, generally onion and ginger water is used for pork filling, and beef filling is suitable for pepper water.
When pouring water, be sure to stir the meat filling in one direction, and put it in a small amount and many times, so that the soup is completely absorbed by the meat filling, so that the filling will be more fragrant.
2. Put oil
Many people tend to ignore this step when seasoning the filling, thinking that there is enough oil in the meat filling, and no longer need to add additional oil.
But in fact, if you add cooked peanut oil or sesame sesame oil to the filling, you can make the dumpling filling more fragrant, and you can lock in the moisture of the meat filling, so that the dumplings are delicious and juicy.
3: Put the sugar
When making fillings, we all know that we will release seasonings such as raw soy sauce, dark soy sauce, and salt, but very few people will put white sugar.
However, putting white sugar can be fresh, stimulate the aroma of meat filling, and at the same time have the effect of thickening, which can make the meat filling tight and avoid the loose and unpalatable filling.
4. Do not put cooking wine
In the production of meat filling, some people will use cooking wine to go fishy, but the principle of cooking wine to fishy is to let the alcohol evaporate in a high temperature environment, evaporating at the same time with a fishy substance, this method is actually more suitable for stir-frying or stewing.
When there is no high temperature environment when seasoning the filling, the alcohol cannot be volatilized, and when the dumplings are boiled in the later stage, because they are wrapped in the skin of the dumplings, it is difficult for the alcohol to completely volatilize.
This leads to the fishy smell can not be removed, while the dumpling filling is easy to have a strong smell of cooking wine, the aroma of the meat filling can not be stimulated, naturally not delicious.
5, do not put thirteen incense
Many spices are made by grinding various spices into a powder, which is rich in flavor and will make the dishes more delicious when used to stew or smoke.
However, the thirteen flavor is too heavy, which will destroy the original umami taste of the dumpling filling, so it is not recommended to add this powder with too heavy taste.
6. Under the pot of cold water or under the pot of hot water?
Should the dumplings be cooked under cold water or hot water? If it is a dumpling made by yourself, then it is best to boil the underwater pot.
Because the skin of the dumplings is relatively thin, after boiling the underwater pot, the cooking time is relatively short, and it is not easy to let the dumplings spread out or break the skin.
If it is a quick-frozen dumpling, then it is best to warm the underwater pot, because the temperature of the quick-frozen dumpling itself is relatively low, and if it suddenly comes into contact with too hot water, the surface of the dumpling skin is easy to crack.