When you adjust the meat filling, remember the”omnipotent” formula, the entrance is full and oily, fresh and tender Juice, everything is delicious
Hello everyone, thanks for reading The article I shared, this time I want to say to you:”When making meat fillings, remember the”omnipotent” formula, the mouth is full and oily, tender and juicy, and everything is delicious! 』
The meat filling has many uses. In addition to making stuffing for buns, pancakes, and dumplings, it can also be used to make meatballs and pan-fried meat pie, which is delicious The key depends on how well the meat is tuned.
Many people love to eat dumplings and always think of themselves The dumplings don’t have the fragrance on the outside, but the dumpling filling is not properly adjusted. There is nothing to say about the vegetarian filling, mainly about how to adjust the meat filling. Delicious meat dumplings, the dumpling fillings are soft and tender, oily and delicious, full and juicy. If the entrance is dry, it is a matter of picking meat.
Today I will share with you the techniques of mixing meat filling, Remember the chef’s”omnipotent” formula, to ensure that it is delicious, and everything is delicious.
[Tune meat filling]
1. Meat filling
The pork used to make minced meat should be”three-point fat and seven-point lean”, and the taste is the best. One more fertilizer is oil, and one less fertilizer is dry. Minced meat can be chopped or minced. It should be noted that if you want dumpling stuffing, the meat stuffing must be fine, and the stuffing must be chopped longer.
After the meat filling is prepared, these 4 The same seasoning must be added, that is, salt, light soy sauce, dark soy sauce, and oyster sauce, which have the effect of tasting, removing fishy, and enhancing freshness. Whether to add minced green onion and ginger depends on what is the side dish? For example, add cabbage, you can add chopped green onion and ginger; if you add leeks, you can’t add chopped green onion and ginger, which will affect The original flavor of leeks.
3, draw water
The key step after seasoning is to boil water. The meat filling will be full and tender and juicy after it is full of water.
What kind of water is very important. Clean water is not enough. Hit”onion ginger water” or”Chinese pepper water”. Green onion ginger and Chinese pepper can both remove fishy smell and increase fragrance, and boiling water with them has the same effect.
Cook green onion ginger or Chinese pepper in boiling water for 2 minutes, let cool and set aside. Pour the water in the ingredients into the minced meat several times, and use chopsticks to clockwise stir until all is absorbed. How much water do you use? Generally, 4 taels of water per pound of minced meat can be used. The minced meat in dumpling restaurants can be shot with 7 taels of water, but it is not easy to pack with too much water. The minced meat looks very tender.
4. Mixing oil
If you want the dumpling filling to be delicious, it’s not just tender enough, but oily Some are fragrant, so we need to mix some oil.
oil can increase the flavor and lock the meat Water, but what oil? Many people add cooking oil directly, which is wrong. Raw oil has a raw taste, the fragrance is not strong, only a greasy feeling.
The correct way is to add cooked oil that has been fried with spices. The cooked oil removes the raw oil taste and absorbs the fragrance of the spices. It has a very fragrant taste and is most suitable for filling stuffing, and it is not so greasy and relatively oily. Pour cold oil into the pot, add pepper, star anise, green onion, ginger slices, and fry on low heat until golden in color, then remove. After cooling the oil, pour it into the meat filling and stir until all is absorbed.
The meat filling is adjusted. Wrap it with plastic wrap and put it in the refrigerator for half an hour before adding the side dishes. The order cannot be wrong.
When adjusting the dumpling filling, many people make a mistake, which is to season the meat and the side dishes together. The meat filling is not fresh and tender. , The side dishes are also easy to get water.
The chef said that the”omnipotent” of adjusting meat filling The mantra is,”Fine meat filling, season first, then beat water, then mix with oil” to ensure that the mouth is fresh, oily, full and juicy. You can make wontons, dumplings, steamed buns, even pies, meatballs, etc. They are all very delicious. Friends who often make meat fillings should collect them.
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