Dumplings, a delicacy originating from the north and condensing the taste and wisdom of home, always make people's hearts warm whenever they mention it. In the process of making dumplings, adjusting the filling is undoubtedly the most critical part. If the dumplings are well adjusted, the dumplings are tender and juicy, and if the ingredients are not well adjusted, the filling is dry and tasteless, so let's talk about the selection of oyster sauce and cooking wine when mixing the dumpling filling, and what secrets are hidden in this?
The wisdom of "2 don't let go".
First of all, we need to clarify which spices should not be put in the dumpling filling. One is oyster sauce, which is not suitable for dumpling filling, although it brings a delicious taste to many dishes. Oyster sauce is mainly composed of oyster juice, starch and various freshness enhancers. At high temperatures, the umami flavor of the oyster juice can be fully refined, and the starch plays a thickening role. However, in the dumpling filling, due to the protection of the dumpling skin, oyster sauce cannot give full play to its freshness-enhancing effect, but may produce bitterness or peculiar smell due to the freshness-enhancing synthetic substances in it. Therefore, it does not make much sense to put oyster sauce when mixing dumpling fillings.
Another seasoning that should not be put is cooking wine. Cooking wine is mainly used to remove odors from ingredients, and its effect relies on high temperature volatilization. When cooking wine is added to the dumpling filling, its effect is limited by the wrapped dumpling wrapper, and it is difficult to volatilize. This means that cooking wine does not play a role in removing the smell in the dumpling filling, but may give the dumplings a strange taste due to its residue.
The secret of "3 puts".
So, how to add flavor to the dumpling filling? First of all, green onion and ginger water. This is made by boiling 15 grams of shredded ginger, 20 grams of shredded green onions, 2 grams of bay leaves, 5 grams of Sichuan pepper, 4 grams of cumin, 6 grams of star anise, 4 grams of ginger and other spices.
When making the specific production, put the cleaned spices into the pot, add cold water, turn to medium-low heat and boil for 2 minutes after boiling, then remove the spices, add the green onion and ginger shreds when the juice temperature drops to about 40 degrees, fully grasp and mix, and soak for 15 minutes. The resulting green onion and ginger water brings a rich flavor to the dumpling filling.
Another indispensable seasoning is cooking oil.
Prepare an appropriate amount of vegetables: 50 grams of carrots, 100 grams of green onions, 20 grams of coriander, 80 grams of onions, 20 grams of garlic, 50 grams of parsley. Depending on how ripe the vegetables are, they are cut into the right size to ensure that their flavor is fully extracted during the frying process.
Next is the preparation of spices: 4 grams of star anise, 2 grams of cinnamon, 1 grass fruit, 1 gram of vanilla, 4 grams of ginger, 5 grams of cumin, 4 grams of Sichuan pepper, 2 grams of bay leaves, and 5 grams of coriander seeds. These spices are soaked in water for a while and then dried to remove excess moisture to prevent oil splashing during frying.
Before you start frying, pour 500g of soybean oil into the pan to make sure the oil is cool. Then put the cut vegetables in batches in the oil and slowly fry them over low heat. When the vegetables start to bubble, it means that they have fully absorbed the oil, and the spices that have been prepared can be added. Stir constantly throughout the frying process to ensure that the spices and vegetables are evenly heated. Over time, spices and vegetables will gradually turn brown. At this point, use a drain to remove them and filter out the excess oil.
This carefully crafted oil is not only suitable for the preparation of dumpling fillings, but can also be used to flavor other Chinese dishes, adding a unique aroma and taste to dishes.
Of course, there is also a seasoning that does not add more than 5 grams of thirteen spices per 500 grams of minced meat. This seasoning, which is made from grinding a variety of spices, provides a unique aroma to the dumpling filling, which plays a role in removing the smell and enhancing the flavor. However, it should be noted that the more thirteen incense, the better, and the right amount is enough.
The function of spice powder is similar to that of thirteen spices, and it can be used for family soup, stir-frying, hot pot, and filling ¥9.9 to buy
Adjusting dumpling fillings is an art that requires care and patience. By keeping in mind the principle of "3 put and 2 don't", we can easily serve a bowl of tender, juicy dumplings to our family. In this cold winter, let every bite of dumplings become a symbol of the warmth and happiness of home.
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