When boiling dumplings: to cook with a lid or without a cover?
Dumplings are very popular in both the north and the south, with thin skin and big filling, fresh and fragrant and juicy, and it is enjoyable to eat 10 in one go!
Whether dumplings are delicious or not, on the one hand, is whether they will be wrapped, on the other hand, whether they will be cooked, many people still don't understand, thinking that as long as the filling is fragrant, it must be delicious, which is wrong. Many people cook dumplings that are rotten in a pot, and the taste is not smooth at all, which is caused by not being able to cook.
Today I will tell you about the skills of making dumplings and cooking dumplings, friends who like to eat dumplings come and take a look, to ensure that they are as delicious as the dumpling restaurant, fresh and fragrant, smooth and smooth, and addictive to eat a bite.
【Dumplings】
There are many types of dumplings, let's take leek pork filling as an example to see how to adjust the dumpling filling to be tender and juicy, oily and fragrant.
Pork Stuffing with Leeks
Prepare pork belly, leeks, salt, light soy sauce, dark soy sauce, oyster sauce, pepper, cooking oil, green onions, ginger and eggs.
1. Wash the pork belly, remove the pork skin, cut it into large pieces, put it in a meat grinder and grind it into a meat filling, or you can chop it with a knife, which is a little grainy and more delicious. Cut the green onions into sections, cut the ginger into slices, and soak in boiling water for 10 minutes to make green onion and ginger water.
2. It should be noted that do not add onion and ginger to the leek pork filling, which will clash with the leeks and destroy the fresh flavor of the leeks. Add an appropriate amount of salt, light soy sauce, dark soy sauce, oyster sauce, pepper and cooking oil to the minced meat, beat an egg, stir with chopsticks for 5 minutes to make the minced meat strong, and set aside to marinate for 20 minutes.
3. Pick and wash the leeks, drain them and chop them into minced pieces. A common problem with leek filling is that leeks are easy to get out of the water, and the solution is to add a spoonful of oil to the minced leeks and stir them, and the oil will wrap the leeks and the water will not come out.
4. After the meat filling is marinated and flavored, pour the water of the green onion and ginger into the meat filling many times and stir well with chopsticks. Many people adjust the meat filling dry and woody, but they don't add green onion and ginger water. Green onion and ginger water can remove the smell and increase the flavor, and the meat filling is more tender and juicy after absorbing water. If you have a soup or stock at home, the effect will be even better.
5. After the meat filling is beaten with green onion and ginger water, put in the minced leeks, then add an appropriate amount of sesame oil, stir evenly with chopsticks, and the dumpling filling will be adjusted to ensure that it is fragrant and juicy, oily and refreshing, and delicious.
【Boiled noodles】
How should dumplings be cooked? Is it boiling a pot? It depends on the situation.
If it is frozen dumplings, never boil the pot under water. Because the temperature of frozen dumplings is low, and the temperature of boiling water is high, it is easy to explode and boil into a pot of soup. It is recommended to put frozen dumplings in a pot under warm water, and it is okay to start with small bubbles in the pot, and the water temperature is fifty or sixty degrees to avoid the dumplings from bursting.
If you want to eat dumplings smoothly and without breaking the skin and sticking to the pan, you need to master a few skills, let's take a look.
1. Add water to the pot and bring to a boil, add a spoonful of salt, the salt can make the dumplings more smooth and chewy, and it is not easy to break the skin. After the water boils, put in the dumplings and gently push them with the back of the spatula to prevent the dumplings from sinking to the bottom and sticking to the pan.
2. Should I cover the lid for cooking dumplings? It is estimated that many people will cover it, after all, the lid is at a high temperature and easy to cook, but it is only half right. As the saying goes, "open the lid and cook the skin, cover the lid and cook the filling", is it to cook the skin first or the filling first? Don't make a mistake about the order. Dumplings should be boiled first, the lid is opened to cook the dumpling skin until half-cooked, and then the lid is covered to cook the filling.
3. If you keep the lid on and cook, the temperature is too high, the dumpling skin will be easy to cook and the taste will not be good. Cook for a while without a lid first, and pour a bowl of cold water after boiling, which can reduce the water temperature, prevent the dumplings from bursting, and make the taste smoother.
4. Add a bowl of cold water, cover the lid and cook the filling, wait until it boils again, add another bowl of cold water, don't cover the lid, continue to cook for a while, and wait until the dumplings are all floating, even if they are cooked, they can be eaten when they are served.
【Skill Summary】
Don't look simple when cooking dumplings, if you want to cook deliciously, there is a big difference between "covering" and "not covering", you must figure it out. Keep in mind the two mantras of "boiling the skin first, then the filling" and "opening the lid to cook the skin, covering the lid to cook the filling" to ensure smooth and smooth tendons, no broken skin and no sticking to the pan.
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