Introduction: Many people ask me what kind of dumplings or buns I like to eat the most, in fact, no matter what kind of meat filling is from the mountains and the sea, my favorite thing to eat is the dumplings or buns stuffed with cabbage and pork. Because I grew up eating cabbage filling, it is difficult to change my taste, and I believe that many of my friends here are the same as me. And all year round, basically every week, there will always be two or three fans who ask me how to mix cabbage meat filling, so that the meat can be eaten fragrant, and the cabbage is eaten fragrant. In fact, at the beginning, Master Hu and everyone made cabbage stuffing in the same way, they were directly killed with salt. But since I ate a cabbage stuffed dumpling made by a friend who is the head chef, I found that he made it tasted much more tender than what I made.
When communicating with him to make cabbage stuffed snacks, I found that the difference between the dumplings he mixed with cabbage filling and what we usually do is very different, he will not use salt to kill at all, he said that when mixing cabbage meat filling, the most taboo is to kill cabbage with salt, and killing with salt will cause cabbage pork stuffing to eat very firewood. Later, he shared his restaurant practice with me, and when I got home, I tried to make it, but don't say, it really tasted better than what I had done before. So next, Master Hu will share the correct method of mixing dumpling fillings with everyone, hoping that everyone can mix out the fresh and fragrant cabbage filling in the future.
【Preparation of raw materials】: 500 grams of minced pork belly, 350 grams of Chinese cabbage, 5 grams of pepper oil, 20ml of water, 5ml of dark soy sauce, 8ml of light soy sauce, 2 grams of pepper, 2 grams of chicken essence, 10ml of cooking oil, 5 grams of minced ginger, salt to taste.
【To mix cabbage dumpling stuffing】:
Step 1: First wash the cabbage, then cut the cabbage into soybean-sized granules, then put 10ml of cooking oil into the cabbage and stir well to set aside.
Step 2: Put the soy sauce, soy sauce, pepper, chicken essence, ginger, salt, and 20ml of water into the minced meat, then stir in one direction for 2 minutes to set aside.
Step 3: Mix the stirred Chinese cabbage and minced pork belly together, then continue to stir in one direction for 20 seconds, then put the pepper oil into the minced meat, continue to stir for 20 seconds to set aside.
Step 4: Wrap all the prepared meat fillings in the skin of the dumplings, and then put the appropriate amount of hot water, salt, and oil into the pot, and wait for the water to boil until it boils, then put the dumplings into the pot, and the dumplings can be boiled on high heat and floated up to eat.
[Master Hu has something to say]: When mixing cabbage filling, you need to put a little oil into the cabbage, because cooking oil can lock the water in the cabbage, so that the mixed cabbage filling is very tender. Why not directly put the cabbage directly into the meat filling, this is because when mixing the meat filling, a little salt, soy sauce, soy sauce, chicken essence and other spices will be added, these spices contain a lot of salt, and the salt enters the cabbage, so that the cabbage is dehydrated, which will cause the cabbage to eat not tender at all, and the pork has a fishy taste.
Therefore, if you want to eat the food stuffed with cabbage and pork to be more fragrant, tender and more flavorful, it is most taboo to kill cabbage with salt! Learn the way to eat the restaurant, the pork is fresh and fragrant and the cabbage is tender, I hope that everyone can try to do it when you have the opportunity. This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, the latest recipes to everyone, thank you for watching, if today's article is helpful to you, then point a concern, a like, thank you for your support.