There are still three weeks before the Lunar New Year. Many people's daily task is to buy new year's goods, buy all kinds of ingredients, store them well, and eat them on New Year's Eve. What should I prepare for the New Year's Eve dinner? Jiaozi, what's the stuffing? This is probably the most discussed problem with family members.
Jiaozi is the highlight of the New Year's Eve dinner, and jiaozi is indispensable to both the north and the south. Jiaozi, also known as Joule, is fresh, juicy and nutritious. It also means "reunion and good luck", so people always eat jiaozi on holidays.
It is cold in winter, which is the best time to eat jiaozi. A bowl of warm jiaozi is delicious and warm all over.
There are many kinds of dumpling stuffing, such as leek and egg stuffing, pork and mushroom stuffing, pork and celery stuffing and so on. Everything is delicious, but pork and cabbage stuffing is most suitable for winter.
After winter, Chinese cabbage is on the market. Very fresh and tender, and the price is very cheap, a few cents a catty. I buy a few pieces every week, or they are especially fresh when fried or stewed. As the saying goes, "only pork is beautiful in meat and cabbage is fresh in vegetables." Jiaozi made with this beauty and freshness is undoubtedly the most delicious.
Pork and cabbage stuffing is delicious, but it is not easy to make. Cabbage is rich in water, and it often comes out when it is mixed with stuffing, so it is not easy to wrap it.
In view of this situation, many people's solutions are to chop up the cabbage, add a spoonful of salt, marinate for a while and then squeeze out the water, so that the water will not come out, but the umami will also be lost with the water. How to solve it?
Now I'd like to share a little trick with you. If it is used instead of salt, the cabbage will not produce water, and the stuffing will be tender, smooth and juicy, and the taste will be more fragrant.
Pork and cabbage stuffing
Prepare fresh front leg meat, Chinese cabbage, onion, ginger, pepper, salt, soy sauce, soy sauce, oyster sauce and cooking oil.
working methods
Step 1: Wash the front leg meat, peel it, cut it into large pieces and twist it into meat stuffing. Add minced onion and ginger, salt, soy sauce and oyster sauce, stir clockwise with chopsticks, cover and marinate for 30 minutes.
Step 2: Pour a bowl of water into the pot, add a handful of pepper, and continue to cook for 5 minutes after the fire is boiled. Pour out the pepper water and let it cool.
The third step is to peel off the leaves of the outer cabbage, break off the leaves inside, wash and drain. Chinese cabbage is shredded first, and then chopped. Remember, you must drain the water before cutting, or there will be a lot of water. Next, without adding salt, add a spoonful of cooking oil and stir well with chopsticks.
Tip 1: Chinese cabbage is wrapped in a layer of cooking oil, which will not come out, but also retains the umami flavor and moisture, making it more full.
Step 4: Pour a proper amount of oil into the pot, add onion, ginger and pepper, fry for 3 minutes on low heat, and turn off the heat when the fragrance changes to Huang Shi. Pour out the spice oil for later use.
Step 5, after the meat stuffing is marinated, pour the water of pepper into the meat stuffing for many times and stir it clockwise with chopsticks to ensure that the water is completely absorbed.
Tip 2: Adding pepper water or onion Jiang Shui to the meat stuffing can effectively remove the fishy smell, increase the flavor, and make the meat stuffing tasteless, more tender and juicy.
Step 6, pour the chopped oil-coated cabbage into the meat stuffing, add a proper amount of spice oil, and stir the ingredients evenly with chopsticks, and the pork and cabbage stuffing is ready.
Tip 3: When mixing dumpling stuffing, oil is indispensable, but you must add cooked oil, and it is cooked oil fried with onion, ginger and pepper. Dumpling stuffing tastes more oily, and its flavor is improved by several grades, which is also a common method in jiaozi.
The chef has something to say.
Cabbage contains a lot of water. If it is not handled well, whether it is fried or stuffed, it will produce a lot of water, which not only sells badly, but also tastes bad. Killing water with salt is a common method to solve the problem of cabbage effluent. Although there is no water after killing water, it will lose some umami flavor, which is not good. Mix with oil, without losing moisture and umami, the taste is tender and full, and jiaozi is delicious.