| Recipe for meatball dumpling filling | |
| lean meat | 36.4 |
| Fat | 18.2 |
| Chicken skin | 4.6 |
| spring onion | 5.5 |
| ginger | 1.8 |
| protein | 5.5 |
| water | 22.8 |
| Tapioca starch | 0.9 |
| Pepper | 0.09 |
| sesame oil | 0.46 |
| sugar | 0.6 |
| monosodium glutamate | 0.7 |
| Fragrance powder | 0.6 |
| salt | 0.8 |
| Dark soy sauce | 0.5 |
| phosphate | 0.05 |
| peanut butter | 0.5 |
Eat dumplings in autumn, beef and mutton stand aside, choose this "meat three fresh" for autumn fat, teach you skills, tender and juicy too fragrant, it's right to eat it in autumn!
In my family, the probability of thinking about the delicacies of the mountains and the sea is far less than the probability of missing dumplings, and I want to think about it if I don't eat it for a few days!
The opportunity for the two daughters to eat pasta, in addition to noodles, is steamed dumplings. Don't eat steamed buns! I don't eat flatbread either! The leek box was ok too! Dumplings are at the top of the list!
The leek shrimp that I just wrapped two days ago, just a few days later, the old girl who loves dumplings the most, wants to eat dumplings noisily.
Eat dumplings without picking the filling.
Wrapped in rotten cabbage leaves, it tastes fragrant!
Steam the supermarket pork activity, pull a piece of meat, and make a meat dumpling.
Autumn has to stick autumn fat, dumplings or pork fragrance, except for more fat, there is no defect, beef and mutton stand aside, mutton and beef chai, only pork is the most palatable!
This season, a delicious meat and fresh dumpling filling is very necessary.
If it's delicious, you have to burst the juice, first of all, you have to have a soup package, tender and palatable meatballs, soft and delicious, take a bite, be satisfied in your heart, comfortable from top to bottom, fragrant to the feeling of going straight to the heavenly spirit cover, you must also have, this dumpling is home!
Key tips to keep in mind!
Meat three fresh dumplings filling
1. The practice of meat three fresh dumplings, if you want to be delicious and juicy, this water is indispensable, add a small handful of peppercorns to the bowl and soak them in boiling water for 20 minutes, which is this pepper water, but the meat is fresh and fragrant and tender, and the key to bursting juice in one mouthful.
2. The meat I chose is 7 lean and three fat, in fact, the pork belly is more fragrant, you are not afraid of long meat, you can use it, chop it into meat filling and start to adjust: + salt + chicken essence + light soy sauce + dark soy sauce, + pepper water added twice.
When adding, stir vigorously in one direction while adding, so that the meat filling will be clumped and the pepper water can be fully absorbed.
3. When you feel that the sense of resistance is getting stronger and stronger, add minced green onion and ginger, and pour hot oil on it to burst the fragrance. Then + shrimp, + blanched fungus chopped + minced leeks, mix well.
4. This kind of aggregation of a variety of ingredients, stirred meat three fresh dumpling filling is completed, according to the like to wrap into dumplings, cooked on the table, you also learn when you go home, do not burst the juice, I will take the vegetable filling to your home to teach you!
Choose this meat three fresh dumpling filling, comprehensive nutrition, delicious and satisfying, better than the dumpling restaurant, you can also try it, it is really delicious.
Pork radish dumpling filling, delicious and skillful, teach you different methods, with soup and meatballs are delicious and delicious
The atmosphere of the New Year is getting stronger and stronger, and today I want to share with you a special delicacy to eat during the New Year - pork and radish dumplings. This is one of my favorite dumpling fillings, especially on Chinese New Year's Eve, an important traditional holiday, and this delicious dumpling is especially suitable for the New Year. Next, I will teach you how to make pork radish dumpling filling, which tastes more juicy and delicious.
Recommended recipe: pork radish dumplings
Ingredient list: 1 kg of pork, appropriate amount of green radish, appropriate amount of ginger, appropriate amount of green onions, appropriate amount of Sichuan pepper, appropriate amount of vegetable oil, 2 spoons of sweet noodle sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of white pepper, appropriate amount of dark soy sauce, appropriate amount of oyster sauce
Steps:
Step 1: Prepare green radish
Prepare an appropriate amount of green radish, clean it, rub it into shreds or cut into slices, blanch it in boiling water for 2 minutes, remove it and cool it naturally. It is then packed into extruded gauze to squeeze out excess water. Chop the drained radish, add green onion and ginger and a small amount of sesame oil, stir well and set aside.
Step 2: Prepare green onion, ginger and pepper water
Add ginger, green onions and Sichuan peppercorns to boiling water and soak for 20 minutes, filter out the green onion and ginger water after soaking, and keep it for later use.
Step 3: Make the cooking oil
Add soaked green onions, ginger and peppercorns, as well as coriander, onions, green onions, ginger, cinnamon, bay leaves, star anise, turn on medium-low heat and fry slowly, fry the spices until fragrant, remove the residue, and the rest is the cooking oil. The cooking oil can be made more, which is used to mix cold dishes or dumpling filling, which is particularly fragrant.
Step 4: Make the sweet noodle sauce
In a separate pot, add two tablespoons of sweet noodle sauce to the hot oil and dilute with light soy sauce to bring out the flavor of the sauce. Stir this into the minced pork to add a unique flavor.
Step 5: Chop the minced pork
Peel and slice the pork with a 2:8 ratio of fat to lean and chop it into granules by hand, or use a meat grinder to stir it into a grainy mincing.
Step 6: Prepare the minced pork
Add an appropriate amount of salt, sugar, chicken essence, white pepper, dark soy sauce, oyster sauce to the meat filling, then add an appropriate amount of green onion and ginger water, stir evenly and beat until viscous and strong, and finally add the pre-prepared sweet noodle sauce, stir well, and then add cooking oil to lock in the moisture to form the dumpling mother filling.
Step 7: Mix the radish and pork filling
Mix the previously made grated radish and the pork filling together to create a unique pork radish dumpling filling. This filling is tender and juicy, not dry or woody, and with soup, the taste is too good.
Step 8: Make dumplings
Buy the right dumpling wrappers in the vegetable market, wrap them in the meat filling we made, wrap as much as you want, and freeze them in the refrigerator if you can't finish eating, which is particularly convenient when eating.
Step 9: Consume
The pork radish dumplings made in this way are particularly tender and sweet, and there is soup with meatballs in it, which is not dry or firewood, and it tastes particularly delicious.
Conclusion: The dumpling filling made in this way can be used to make dumplings or wontons, and the taste is very outstanding. If you like it, you must try this delicious pork and radish dumpling filling, which is sure to make you have a lingering aftertaste.
Do-it-yourself foodie: Meat filling with soup dumplings
Learn how to make soup dumplings.
The meat is beautiful in pork, and today I will talk about the production method of pork filling in soup.
Choose the meat
Choose seven points of lean and three points of fat meat, and use more pork front legs, one catty.
Acid drainage
Put the meat in the refrigerator for two hours to remove the acid. After the acid is drained, it is easier to break into the sauce.
Ground meat:
Home small meat grinder, ground meat. After pressing the switch, pull the meat grinder horizontally to make the meat particles even in size. The meat should not be too small, otherwise you will not be able to eat the meat.
The root of the soup filling effect of pork filling is a large amount of juice, one pound of meat, half a pound of juice, so when eating, the dumpling skin and the filling are separated, and the filling is made into meatballs, and there is a mouthful of soup.
Prepare the sauce:
150 grams of pepper water.
Take an appropriate amount of Sichuan peppercorns, brew them with hot water, and after 10 minutes, put the hot Sichuan pepper water in the refrigerator and refrigerate, and after the low temperature, it is easy to break into the meat.
15 grams of ginger juice.
50 grams of ginger, add 75 grams of cold water, beat the juicer into ginger juice, and add 15 grams of ginger juice to one pound of meat.
Matsutake fresh (a commercially available condiment) 5 grams, instead of MSG chicken essence.
15 grams of soy sauce.
7 grams of dark soy sauce with rock sugar (you can choose Xinhe).
10g oyster sauce (sea and sky can be chosen)
6 g of salt (choose non-iodine-free).
10 grams of cooking oil is actually cooked oil.
In the past, everyone cooked their own oil was fried to fry some steamed bread slices, and it is recommended to fry onions, garlic, ginger, star anise, peppercorns, and onions until golden brown, and take them out when the color is about to turn brown, which is the fragrant cooking oil.
5 grams of sesame oil
The above sauce is about 223 grams, a pound of meat, half a pound of water, how to make the meat filling out of water?
The juice can be added multiple times or all at once.
To beat the minced meat, the steps are as follows:
Grab the minced meat
Put a pound of meat filling in the basin, then put in the pepper water, keep grabbing the meat with your hands, wait for the pepper water to be almost absorbed, add other sauces, continue to grab a few times with your hands, and most of the water in the basin is sucked into the meat.
Beat the minced meat
After a minute or two, you will find that the meat filling has absorbed the water, and it is not yet ready to heat it, so if you let it stand for a while, you will find that the water will seep out of the meat filling slightly.
Whip up.
Stir with your hands in one direction, this mixing time is not fixed, stir until the meat is glued and strong.
How do you know if the minced meat is right?
Stand the pot upright, change the horizontal direction, and find that the meat filling is tightly attached to the pot and does not move.
Place it on your hand in the shape of a meatball.
When shaken, the meat looks like jelly.
This shows that the meat filling is ready.
Add 10 grams of cooking oil and 5 grams of sesame oil
Cooking oil and sesame oil are added to lock in the moisture and ensure that the meat filling will not come out of the water for a day.
Freshness: The minced meat will not dry out from morning to night.
Increase fragrance: The oil has the fragrance of the oil, and the oil has the fragrance of the oil, and they form a compound fragrance.
How do we judge that the moisture is just right, we use a spatula to pat the meat filling, and we will find that the whole meat filling is moving, indicating that the moisture content of the meat filling at this time is just right.
In this way, the all-purpose mother filling of dumplings is completed.
With this universal mother filling, we can make dumplings of various flavors on the basis of this universal mother filling.
If the all-purpose mother filling is not used up on the same day, it needs to be packed in a sealed box and stored in the refrigerator. Put it in the refrigerator and refrigerate the mother filling, before using it the next day, add an appropriate amount of oil, stir it fully and then use it, and the amount of oil is appropriate, and there are no specific requirements.
This is a very good recipe, treasured, ready for the Spring Festival to verify.
One pound of meat can wrap eight pounds of meatball dumplings, how does the dumpling restaurant do it? It was that simple
One pound of meat can wrap eight pounds of dumplings, all of them are a pack of meatballs, how does the dumpling restaurant do it? It turns out that it is so easy, please bookmark.
"Pit people's dumplings, slaughter people's noodles" is not to say that the business is unscrupulous, but to say that the profits of dumplings and noodles are very large, a senior dumpling master told me that a pound of meat can wrap eight pounds of dumplings, a pound of pork is about 14 yuan, and a pound of dumplings is about 16 yuan a pound, which shows the huge profit.
If you want to make a big profit, there is a high degree of technicality, so I will share with you this dumpling filling recipe, the finished dumpling is full of juice and aroma. I hope you enjoy it!
Primary processing of raw materials:
1. Wash 500 grams of pork belly, chop it into meat puree, green onion and ginger with a knife.
To make the sauce:
1. Pour water into the pot on the fire, put 3 chicken racks, blanch 5 catties of thigh bones, skim off the foam, and then remove and wash.
2. Pour 4000 grams of water into the net pot, put in the washed thigh bones and chicken racks, then put in 1000 grams of cleaned pork skin, and then put in the spice bag (4 grams of tangerine peel, 3 grams of licorice, 8 grams of Sichuan pepper, 1.5 grams of cinnamon, 3 grams of star anise, 1.5 grams of cumin, 1.5 grams of angelica, 1.5 grams of grass fruit, 1 gram of cloves, 1.5 grams of sand kernels, 1 gram of bay leaves) boil over high heat and boil for 1.5 hours, take out the spice packet and continue to boil for 1.5 hours, then filter half of the juice and put it in refrigeration, generally put it in the freezer to freeze into a solid.
To prepare the dumpling filling:
1. Pour the pork filling into a container, pour in 10 grams of spice oil, add an appropriate amount of refined salt and monosodium glutamate.
2. Stir clockwise to combine.
3. Take out the frozen solid and cut it into minced pieces with a knife.
4. Pour a small amount of the soup into the filling and stir clockwise. Then pour a small amount of soup into the meat filling and stir well, repeating the above steps until the meat filling can no longer absorb the soup.
5. Then put the minced soup into the minced meat and stir well.
6. Add the vegetable ingredients you want to eat and stir well.