Adjust the dumpling filling, keep in mind "add 1 water, put 1 oil", the meat filling is tender and juicy, and whatever the filling is fragrant
As the saying goes, "Dumplings are not as good as they are delicious", and no one will refuse dumplings with thin skin and large filling, tender and juicy! I will eat at least 30 dumplings at a meal, and I will never get tired of eating them. Everyone knows how to make dumplings, how does it taste? Do you think it is not as delicious as a dumpling restaurant? It is not tender or fragrant, why is that?
Whether the dumplings are good or not, adjusting the meat filling is the key. How do you usually mix the meat filling? Do you just pour salt, light soy sauce, five-spice powder and other seasonings into it, stir and stir it? No wonder it's not delicious.
Many people think that the more seasonings you have for the meat filling, the better, but in fact, it is not! Today I will share with you the skills of adjusting the meat filling, remember to "add 1 water, put 1 oil" to ensure that the meat filling is tender and juicy, and whatever the filling is fragrant, let's take a look.
【Meat filling】
Prepare pork, green onions, chives, ginger, Sichuan peppercorns, salt, light soy sauce, dark soy sauce, eggs, and cooking oil.
1. Choose the right pork
If you want the dumpling filling to be delicious, it is very important to choose the right meat, and it is not recommended to use pure lean meat, which will taste very dry and dry. You should choose pork with a combination of fat and lean, preferably three fat and seven lean or four fat and six lean, so that the taste is tender and juicy, and the foreleg meat or pork belly can be used.
2. Handle pork
Wash the pork, remove the skins and cut into thin slices. Many people cut it into pieces and put it in a meat grinder to grind, although it is very convenient, but the taste is really not good. Remember the saying that meat chopped with a knife tastes better than ground meat. The minced meat minced by the knife is relatively grainy, and the taste is chewy and chewy. Chop the meat slices with a knife into minced meat and put them in a small bowl for later use.
3. Make green onion, ginger and pepper water
Slice the green onions, slice the ginger, put a small handful of peppercorns in a bowl, pour in an appropriate amount of boiling water, soak for 20 minutes, cool and set aside. If you want the meat filling to be tender and juicy, the "1 water" to be added is green onion, ginger and pepper water.
The fragrance of green onions, ginger, and Sichuan peppercorns are soaked in the water, which can remove the smell and increase the flavor, and increase the water content of the meat filling, so that the juice will be a lot, and it will taste fragrant, tender and juicy.
4. Make spice oil
Cut some green onions, ginger slices, and prepare a little peppercorns, star anise, bay leaves, onions and other ingredients. Pour an appropriate amount of oil into the pot, put all the spices, heat and fry for a while on low heat, wait until all the spices are golden in color, and the green onion and ginger become browned, then turn off the heat, remove the spice residue, and let the oil cool for later use.
Whether the meat filling is fragrant or not depends on what kind of oil you add! Many people like to add sesame oil, that is, sesame oil, and the meat filling is not very fragrant. This homemade spice oil is made by frying it with a variety of spices, which can remove the smell and increase the flavor, make the meat filling fragrant, and the taste is also tender.
5. Prepare the minced meat
Cut some minced green onion and ginger, pour it into the meat filling, add an appropriate amount of salt, light soy sauce, dark soy sauce, beat an egg, and stir clockwise with chopsticks for 5 minutes to make the meat filling strong and viscous.
6. Add green onion, ginger and pepper water
Pour the water of green onion, ginger and pepper into the meat filling several times, stir well with chopsticks, and wait until the meat filling is absorbed before adding until it is completely absorbed. A pound of meat filling can be added with 200 grams of water, if there is too much, the meat filling is very thin, and it is not easy to wrap, unless you want to make soup dumplings or soup dumplings.
7. Add spice oil
Pour the cooled spice oil into the meat filling, and put 50 grams of oil in one pound of meat filling, which can avoid the dumpling filling being too greasy, and at the same time ensure the smooth taste of the filling, and the taste is still very fragrant. Use chopsticks to stir the meat filling well, and the meat filling is ready.
If you want to add side dishes, prepare them in advance, chop them and put them in the meat filling and mix well. The meat filling adjusted in this way ensures that the mouth is tender and juicy, oily and fragrant, and there is no fishy smell at all, so let's try it.
【Skill Summary】
Adjusting the meat filling, the more seasonings the better, remember 2 points:
1. Don't put chicken essence, five-spice powder, and oyster sauce, which will cover the flavor of the meat, just put salt, light soy sauce, and dark soy sauce.
2. Add green onion, ginger, pepper water, and spice oil to make the meat filling tender and juicy, moist and fragrant.
Adjust the dumpling filling, keep in mind the "2 put, 3 don't put", the meat filling is tender and juicy, oily and not firewood, and fragrant. Welcome to leave a message to discuss, if you think the article is useful to you, please give me a favorite, like, comment, forward, follow, so that more people can see it, let everyone learn together, thank you for your support to me, we will see you next time!
#记录我的2024 ##春日生活打卡季#