Introduction: When mixing meat stuffed dumplings, remember "3 put 3 do not put", the meat is full of flavor, juicy no fishy taste!
If someone asks you, what is your favorite meal that your mother cooks? I would answer without hesitation: it was my mother's dumplings. Don't underestimate this "inconspicuous" little guy, but it gives people a full sense of happiness. When I was a child, there were many children in the family, and it was really a troublesome thing to eat dumplings at night, and it was time to start preparing at noon, in the current buzzword, it was "the whole family", rolling the skin to the hand pain, wrapping the dumplings to tremble, but when the mother served the steaming dumplings, all the fatigue and complaints disappeared, and immediately the mood was good, and the delicious full meal was eaten.
The key to whether the dumplings are delicious or not is mainly the filling, so it is important to adjust the filling. Some people always think that the dumplings of the hotel are tender and juicy, the meat is full of flavor, especially delicious, and the dumplings that they wrap at home are always a little bit worse, in fact, this is mainly in the filling, some people in the filling, think that the more the better, so no matter what the ingredients are added a little, did not expect to be too late, the dumplings out of the package taste strange, so when mixing meat filling dumplings, remember "3 put 3 do not put", meat full of full taste, juicy no fishy taste!
【Three releases】
A sprinkle of peppercorns:
Speaking of pepper water, as the name suggests, it is dried pepper soaked water, peppercorn grains are generally soaked in hot water for 2 hours in advance, and the meat filling is prepared with pepper water, which can not only remove the fat, remove the fishy, increase the fragrance, but also make the meat taste smooth and tender, delicious and juicy. Therefore, it is essential to prepare meat filling, pepper water.
Two put ginger minced:
The role of ginger in meat stuffed dumplings can not be described as very large, because the meat itself contains a fishy or smelly taste, which affects the taste when eaten, and the role of ginger is to remove the fishy taste in the meat, and at the same time, it can also give the meat freshness. But when we make it, we have to cut the ginger into minced ginger, the finer the better, so that it blends perfectly into the meat, so that its own taste is not so obvious.
Three onions:
Meat filling generally eats more greasy, so we add the right amount of green onion, not only can make the meat filling more flavorful, but also effectively degreased, in addition to the time of green onions is also exquisite, some people are mixed meat filling before putting onions, in fact, not right, should be chopped together when chopping meat filling, so that their aroma can be integrated together, the taste is delicious.
【Three do not let go】
No cooking wine:
When we make fish and stewed meat, we habitually add a little cooking wine to fishy, but we do not know the principle of cooking wine to fishy, cooking wine can only take away the fishy smell when it is volatile in the heat, so some people are also accustomed to adding some cooking wine when making dumpling filling, so that cooking wine volatilizes out, and the dumplings made are not only not delicious, but also have a strange taste.
Two do not put eggs:
Some people like to put an egg when making meat filling, think that this can increase nutrition, meat filling will not be scattered, in fact, everything has advantages and disadvantages, adding eggs will aggravate the fishy taste, because the eggs themselves also have a fishy taste, so it destroys the deliciousness of the meat filling, so it is best not to put eggs.
Three-in-one five-spice powder and thirteen spices:
As we all know, there are many varieties of spices in the five-spice powder and thirteen spices, the most important ingredient is tangerine peel and star anise, these spices stew, curing can also, if added to the filling, not only can not go fishy, but will cover up the meat aroma, making the taste bitter or strange.
Knowing which ingredients can be put and which materials cannot be put in the meat filling, let's take a look at the radish pork dumplings:
1, wash the radish to the head and tail, and then rub the silk, we planted here are green skin radish, this radish is tender and juicy, when wrapping dumplings will produce a lot of water, so after wiping the radish to add two spoons of salt to marinate it.
2, pork mincing filling, pork I choose the front groove meat, this piece of meat is particularly tender, suitable for dumpling filling, when chopping the filling directly added onion together to chop, so more flavorful. Soak the peppercorns in hot water for 2 hours, add them to the minced meat in 3 times, stir until the meat filling is viscous and rattling, then add the appropriate amount of soy sauce, salt, sesame oil, and ginger and stir evenly and marinate for 10 minutes. When mixing the filling, sesame oil and pepper water must be put, so that the meat filling is very delicious and not fishy, and the five-spice powder and thirteen spices should not be added, because the taste of the five-spice powder and thirteen spices is too heavy, which will cover up the fresh flavor of the radish itself.
3: Squeeze the marinated radish with clean gauze, then chop it finely, add the marinated meat filling, stir well and add the appropriate amount of cooking oil, so that the dumpling filling will be adjusted.
When mixing meat stuffed dumplings, remember "3 put 3 do not put", put pepper water, green onion and ginger, do not put cooking wine, eggs and five-spice powder, so that the dumplings wrapped out of the meat are full of flavor, delicious and juicy without fishy taste. Friends who like it can refer to it. I'm Xiaofeng, if you like the food that Xiaofeng shares, don't forget to pay attention to the foodie Fengzi!
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