<h1 class="pgc-h-arrow-right" data-track="1" > mixed cabbage filling, do not use salt to kill water, the kitchen lady teaches you a trick, cabbage does not produce water, tender and juicy</h1>
It is a tradition in our family to eat dumplings when it is cold, especially cabbage filling, which is particularly popular. Mainly now cabbage is cheap, two days ago Dad just bought a bag of cabbage from the market, it looks like the portion is too amazing, not to eat as soon as possible afraid of putting it for a long time to break.
Dumplings stuffed with cabbage are delicious to eat, and the most common combination is to make the stuffing together with pork, but simple ingredients can make an extremely wonderful taste. When making stuffing, I believe that many people must have noticed that cabbage is particularly easy to get out of the water, resulting in watery stuffing, not good when wrapping, and not delicious when eating.
In response to this problem, many people must have come up with countermeasures, kill the water with salt in advance, and kill the water in the cabbage. Its salt after the water after the cabbage filling, eating taste is very bad, today the kitchen lady taught you a trick, use this method to deal with, cabbage does not produce water, tender and juicy.
<h1 class="pgc-h-arrow-right" data-track="15" > [make cabbage filling].</h1>
Recipe: Cabbage, pork, peppercorns, green onion and ginger, salt, trivia, sesame oil, cooking oil
1, if you want to make dumplings, the first step is of course to first make noodles, and then wake up for a while after the noodles are reconciled, and then process the meat filling. But I'm too lazy, I don't like the noodles, dumpling skins bought directly from the supermarket.
2, then, then, we will go directly to make the stuffing, first process the meat, wash the meat, chop into meat filling, first put aside for later. Let's pour the peppercorns into the water, make a bowl of peppercorns, and then pour them into the minced meat and stir thoroughly.
3, after stirring the meat filling, this time is already in a state of strength, after adding pepper water, it can play a fishy role. Next, we cut some green onions and ginger, put them in the minced meat, then add salt, thirteen spices, sesame oil, and then mix the minced meat thoroughly and set aside.
4, then, we need to heat the pot, pour cooking oil into it, and then add green onion, ginger slices, peppercorns slowly fried, fried until the aroma is strong, we turn off the heat to fish out the green onion, ginger and peppercorns, pour out the remaining oil, let cool, this spice oil can bring a very large aroma to the meat filling.
5, below we to deal with cabbage, cabbage washed and cut, do not put salt to pickle, we only need to do 1 more step, the spice oil just put cold into it, keep stirring, until thoroughly stirred, you can. In this way, after being wrapped in oil, the cabbage will naturally not come out of the water.
6, finally we pour all the cabbage into the meat filling, stir well, the following is to take the dumpling skin to wrap the dumplings.
Notes:
Cabbage do not use salt to kill water, teach you a trick, we pour spice oil or cooking oil into it, stir it well.