Good food is not afraid of late! On the nth day after the winter solstice, our frozen dumpling cross-section is finally online! Are you willing to try a new (qi) filling when you are used to eating home-cooked fillings? Today, we will present you with 6 types of quick-frozen dumplings, including black dumplings stuffed with cuttlefish, seafood dumplings with a whole scallop column in the meat filling, and Italian and Korean (foreign) dumplings... Which strange stuffing is more easily accepted by everyone, don't miss the video!
Before the content of this issue went live, we did a survey on the whole network. According to the online feedback of netizens, everyone eats the longest vegetarian three fresh (leeks, fungus, eggs), pork leeks, meat three fresh (leeks, meat, shrimp).
It seems that leeks are really popular
There are also netizens who have left messages, they have eaten the most bizarre filling - stinky tofu soup eggplant filling, across the screen I can smell the very penetrating taste. Even though we wanted to try it, we really couldn't buy it.
Therefore, we chose 6 kinds of non-home-style stuffing (generally not made stuffing) dumplings of mainstream brands for horizontal comparison. The review was very subjective, we invited two colleagues to participate in the video review, and 8 colleagues voted anonymously.
Comparison of six non-home-filled quick-frozen dumplings, text part:
Comments: Korean-style dumplings have received the most praise in this horizontal review. It is widely believed that this is a dumpling that does not require any condiments to be dipped in. The dumplings are thin-skinned, the filling is sufficient, and the after-strength is slightly spicy and very enjoyable. It is a new type of dumpling worth trying.
There are also many ways to eat this dumpling, steaming, boiling, frying, frying. 30 yuan to buy 700g, but also a quick-frozen dumplings in the cost-effective fast food.
Comments: The dumplings of the Boat Song Fish Family are famous for their seafood fillings. Our tasters are also the first time to eat cuttlefish stuffed dumplings, although the filling is snow white, elastic teeth, and the dumpling skin mixed with cuttlefish juice is really not very pleasing. Handmade dumplings with dumpling skin strength are a plus. However, 3.7 yuan per dumpling is indeed a bit expensive.
Comments: Beef scallop stuffed dumplings also from the Funako fish family are the "most extravagant" dumplings I have ever eaten. The dumplings are not large, and the skin is slightly thinner than that of cuttlefish dumplings, which is closer to the feeling of the skin of the dumplings at home. Each dumpling has a scallop column in it, and the filling is full of fillings.
Of course, it is also necessary to complain a little about the price. There are only 18 in a box, each nearly 4.4 yuan. In the case of adult men, I am afraid that I will eat all of a meal.
Comments: Sanyi dumplings are very famous, but I guarantee that not many people have eaten Sanquan tomato egg filling. The praise is that the water chestnut is added to the filling and diced into small cubes, which tastes very good. The dough is thin, and you can see the color of the filling in the dumplings after cooking.
The dumplings are not big overall, and the taste of the taste is a little sour. How does it feel to eat? It's like scrambled eggs with tomatoes made at home and then a mouthful of noodles; or tomatoes and eggs with brine noodles are also very appropriate.
Comments: White jade tofu dumplings that look very similar to Korean-style dumplings are very large, and they are full after eating 7/8 pieces at a meal. It also supports a variety of cooking methods, and the dumpling skin is very thin, but it is still almost interesting compared to the chewy strength of handmade dumplings.
When I tried it, I thought it would have a strong tofu flavor, but in addition to seeing some dried tofu grains, it was difficult to distinguish whether it was tofu dumplings. The taste is light, and everyone agrees that it is best to eat it with vinegar.
Comments: Dumplings are really only suitable for China to have! The Italian dumplings we bought this time are very peculiar in appearance and taste. The skin of the dumplings is relatively hard, and if you let it cool and eat it after fishing, it will become harder and harder. The filling inside is puree and sweet. Even Qian Xiaojie, who loves mushrooms, is not very receptive to this dumpling.
One of the dumplings was broken when cooking, and a pot of dumpling water turned into a fragrant creamy mushroom soup that still smelled good.
The above is the strange stuffed dumplings we have commented on this time. Due to the different tastes of everyone, the score items are for reference only. In the future, we will also do more tasting horizontal review content, what you want to see, welcome to leave a message to us.
Written at the end, why should we do a quick-frozen dumpling cross-review?
(Scratch!) heavy! dot! ）
After investigation, there are two main types of dumplings in our home, one is to buy meat ground meat filling in the vegetable market; second, eat the remaining meat of dumplings at one time, and then thaw the dumplings after thawing.
Meat filling frozen in the refrigerator for a long time will lose moisture, destroy tissue fibers, and affect the taste. At the same time, the second thawing of the meat filling is a long work (usually my family takes it out one night in advance and naturally thaws it), delaying the progress. Now the high-end refrigerator has a temperature zone, which can provide -3 ° C micro-freezing function for meat/meat filling, and in the state of freezing and non-freezing, it can be directly modulated from the refrigerator to prepare the dumpling filling, and there will be no worry about water loss.
Comparison of minced meat in micro-frozen mode versus frozen mode
With the [micro-freeze] mode, the trouble of easy meat filling and uneven mixing will no longer appear.
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