Adjust the dumpling filling, keep in mind the "3 put 2 do not put", the meat filling is tender and juicy, salty and delicious, so delicious

Original2022-06-29 14:56 Big mouth chef

Adjust the dumpling filling, keep in mind the "3 put 2 do not put", the meat filling is tender and juicy, salty and delicious, so delicious

How long have you not eaten dumplings?

As a traditional food, dumplings are easy to eat, wrapped in advance and frozen in the refrigerator, only need to be boiled with water when eating, which is both full and nutritious, and is loved by everyone.

Many people love to eat frozen dumplings, although they are frozen, but the ingredients for their own dumplings are more solid and the taste is better. Dumplings are delicious, mainly to adjust the dumpling filling, do you know the skills of adjusting the dumpling filling? What spices are added to make it fragrant? I guess many people don't know it yet, so I'll talk to you about it today.

Adjust the dumpling filling, the more seasonings are not the better, if there are too many spices, it will cover the meat aroma, and it will not be fragrant to eat.

The old chef said that when adjusting the dumpling filling, we should keep in mind the "3 put 2 do not put", to ensure that the taste is fragrant, there is no fishy taste, smooth and juicy, and the dumpling restaurant is as delicious as it is.

Dumpling stuffing "3 put 2 do not put"

One, 3 puts

1. Put salt

Isn't that nonsense? Where is the stuffing of the dumplings without salt? Can I eat it without salt? Do you think so? Let's put it this way, even if you don't put other spices and only put salt, you can make the dumplings fragrant. Because meat is rich in glutamic acid, combined with table salt will produce sodium glutamate, which will produce an umami taste.

But there is a special way to put salt, how much salt to put? Many people say that the dumpling filling is not fragrant enough, that is, the salt is not enough, but it will be salty if you put too much.

Remember this ratio, a pound of meat stuffing plus 15 grams of salt, the taste is just right, the dumpling filling is salty and delicious. Because the filling will also add soy sauce and dark soy sauce, so the salt should not exceed 15 grams, otherwise it will be very salty.

2. Release water

Why do I need to put water on minced meat? If you want the meat filling to be tender and juicy, and there is no fishy taste, you must put water. However, instead of putting tap water, it is green onion and ginger water. No matter what kind of meat, it has a certain fishy taste, so it is a very crucial step to remove the fishy when filling. Onion and ginger water can go fishy and add flavor, but also increase the water content of the meat filling, and it is smooth and juicy to eat.

Cut some green onions and ginger slices, cook over low heat for 5 minutes, strain out the green onion and ginger water and let it cool, then add to the minced meat. It should be noted that the more onion and ginger water is not the better, add more meat filling thin and pastey, can not be wrapped. One pound of meat filling plus 4 or 2 shallots and ginger water, that is, 200 grams can be.

3. Put oil

This seems to be nonsense, everyone knows that the dumpling filling should be oiled, but why is the dumpling filling you mix not fragrant? The oil is misplaced.

When mixing the dumpling filling, some people directly add raw oil, some people add cooked oil, and some people add sesame oil, which is not fragrant enough. Sesame oil is still not fragrant? Spice oil should be added, which is a kind of cooked oil fried with a variety of spices, absorbing the aroma of spices, the taste is very fragrant, has the effect of removing fishy flavor, and is more fragrant than sesame oil. A pound of meat stuffing with 50 to 70 grams of oil can be, if you add too much, it is more greasy.

Prepare shallots, ginger, garlic, onions, coriander, peppercorns, star anise, cinnamon, fragrant leaves, etc., pour some rapeseed oil into the pot, put in these spices, fry over low heat until the color is golden and fish out, you get the spice oil, in addition to the filling, you can also mix cold, stir-fry, very fragrant.

Second, 2 do not put

1. Do not put wine

This wine includes cooking wine, white wine, rice wine, etc., they all have a fishy effect, in the stir-fry, stew when adding, very suitable.

However, the dumpling filling is not suitable for adding wine, it cannot play a fishy role, and there is a smell of alcohol, which destroys the original delicious taste of the dumpling filling. Regardless of whether it is stuffed with meat or vegetarian filling, do not add wine.

2, do not put composite seasoning

Compound spices, including five-spice powder, thirteen spices, spicy fresh, eighteen fresh, etc., they are indeed very fragrant, but only suitable for stir-frying, not suitable for filling. The dumpling filling highlights the taste of the ingredients themselves, and if these spices are added, it becomes a compound taste and is not delicious.

Let's talk about the method of "pork leek filling" with you, remember 3 put 2 do not put, the taste is particularly delicious.

1, prepare pork belly or front leg meat, to three fat and seven lean, wash and peel, chop into meat filling, add salt, soy sauce, dark soy sauce, sugar white pepper, stir well.

2, the onion and ginger water is added to the meat filling many times, stirred with chopsticks, so that the meat filling absorbs the water, pour less at a time, absorb and then continue to pour, when the meat filling becomes full, crystal clear can be.

3: Wash the leeks, drain the water, chop them and put them into the meat filling, add 50 grams of spice oil, stir evenly clockwise, put them in the refrigerator for 30 minutes, and then wrap the dumplings.

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