It is a common practice to put oyster sauce in the filling of dumplings, but be careful with the amount you use so as not to be too salty. Keeping in mind the principle of "4 put and 3 don't put it", it can indeed make the dumpling filling more tender and juicy, delicious and not greasy.
First of all, "4 puts" refers to salt, oyster sauce, cooking wine and soy sauce. Cooking wine can not only remove the smell and flavor of the dumpling filling, but also make the dumpling filling softer, and light soy sauce can add color and texture to the dumpling filling.
The "3 don't put" refers to not putting monosodium glutamate, not putting chicken essence and not putting edible alkali. While these seasonings can enhance taste, they are not good for health, and overuse can mask the original flavor of the ingredients and affect the taste.
Steamed dumplings with all-purpose base meat filling
500g pork, 15g minced ginger, 50g minced green onion, 3 tablespoons salt, 1g white pepper, 5g sugar, 15g corn starch, 40g soy sauce, 30ml light soy sauce, 30g scallion oil, 30g white sesame seeds
Step 1: Prepare the minced meat, ginger and shallots, sauce, oil, and ginger and shallots water separately for later use! (Remember to peel the ginger, the finer the better.) Add water and beat ginger juice with a blender)
Step 2: Chop the three fat and seven thin front leg meat into meat foam, [water seasoning] ginger pieces, a small handful of green onions, a little peppercorns and add 150ml of peppercorns to soak in hot water to taste.
Step 3: [Prepare Powder] Take 500g of pork as an example, prepare 3g of monosodium glutamate, 3g of chicken powder, 1g of pepper, 5g of sugar (10g can be added in the south) 3g is about half a spoon of our ordinary seasoning spoon, and the salt is best not put together, and it is put separately when mixing the filling
Step 4: [Prepare Sauce] 40ml of soy sauce (or 30ml light soy sauce, 10ml dark soy sauce), 2 tablespoons of oyster sauce (ordinary soup spoon) 15g. If you eat light soy sauce, reduce 10ml [if you don't add vegetables to the pure meat filling, you can also reduce 10ml)
Step 5: [Prepare oil] 30g of scallion oil (replace it with ordinary blended oil if you don't have it); 30g of white sesame oil. 1 small bottle cap dark soy sauce (optional)
Step 6: Put the seasoning in order, so that the meat foam can gradually absorb the flavor of the seasoning, so that the meat filling is more tender and flavorful. When mixing the filling, it must be stirred in the same direction.
Step 7: Spread out the minced meat and add 3g of salt. Salt can increase the water absorption of minced meat, making it more water-absorbing and juice-absorbing. (If the taste is heavier, add salt up to 5g)
Step 8: Filter out the ginger, shallots, and peppercorns, and beat the water into the meat. Add a little water first, and see that the meat is not white and form a ball and continue to add it a second time.
Step 9: Pour in the powder and cornstarch (potato starch), add the sauce in batches, add minced ginger, and chopped green onions to increase the flavor. Stir well and add the remaining oil.
Step 10: Put the stirred minced meat in the refrigerator and freeze for about half an hour to 2 hours.
When mixing the filling of authentic and delicious dumplings, stir in one direction until the viscosity of the meat can stand up with a chopstick.
#在中国, where do you think the best dumplings are ##美食记#