How to adjust the meat filling is delicious and tender

One, method one

Take a pound of meat filling as an example:

1, the meat filling should be fat and thin. The famous brand of doggy is like this, winter fat and lean four-six, summer fat and lean two-eight, spring and autumn days three-seven;

2, the taste of the north is more onion and ginger. Chopped green onions and ginger, beaten into the filling, to enhance the flavor. Do not put garlic, garlic flavor is stinky;

3, put an egg, egg white, egg yolk is not divided, all beat in. I'm not sure if you're going to be able to get a filling at home, but I'm not sure if you're going to be able to get a filling at home.

4, salt moderate, MSG moderate, pepper moderate, put some oyster sauce, cooking wine, soy sauce, put some cornstarch. Master the total saltiness, do not salty;

5, with pepper boiling water steeped cool, boiling water about 2-3 two like, while stirring the stuffing, the side to put, do not pour it in at once, so, the meat can not be absorbed;

Using a stuffing spoon to stir the meat in one direction, slowly add pepper water. Until the power, stirring is very fee Jing until. You can rest for a while to play a while, play three minutes, rest for five minutes. So on and so forth, three or four rounds.

This filling can be directly wrapped dumplings, can also be mixed into the vegetable filling, wrapped meat and vegetable dumplings.

Wrapping meat-vegetable dumplings or buns, be sure to stir the filling first, before mixing in the vegetable filling.

2, method two

1, green onion, ginger, cilantro washed and chopped, pork chopped into puree, into the salt, soy sauce, mix well, will be the same direction of the meat mixture stirred on.

2, wonton skin in advance from the refrigerator, wrapped into wontons. Put water in a casserole, and when the water boils, drop the wontons.

3, put a little parsley in the bowl, a few shrimp, tear a little purple cabbage, and then put the right amount of salt. Pour a little boiling water, to be wontons after the boiler and then cook for two minutes, served in a bowl, drop a little sesame oil can be.

Three, method three

1, put in the right amount of salt, and stir well, the more uniform the salt mix the better. This is the meat filling must be put seasoning, pay attention to salty and moderate best, do not put too much or too little. Both are not delicious.

2, put cooking wine, soy sauce and other colorful seasonings. According to the amount of meat stuffing to add. Then stir vigorously and evenly can be.

3, into the appropriate amount of five-spice noodles and monosodium glutamate (or chicken essence) to enhance the flavor, do not put too much at a time, evenly sprinkled on the surface of a little on the line. Special attention to MSG to put less, eat more on the human body is not good.

4, seasoning put well, in order to further increase the flavor, you can chop some minced onion and ginger into the meat, mix well.

5, you want to strengthen the nutrition can also put some shrimp to the meat filling, it is the best food calcium. If you have time, you can grind the shrimp into the meat mixture.

6, when mixing the meat to remember how much seasoning has been put, it is best not to more than 6 kinds of seasoning, otherwise it will be string of flavor. In addition to one person to adjust, not two people adjust, that is easy to put heavy seasoning.

Can be appropriate to put some vegetables, fungus, mushrooms, chives, etc., depending on personal preference.

Four, method four

To be tender, the main thing is the modulation of the meat.

Meat chopped into mud, normal plus seasoning, a little bit of water and stir, is to add a little water, and then stir, the water is absorbed, and then add a little water, and then stir, so that has been stirring has been adding water, until you can find the meat on the strength of the stuffing, it's good (the meat becomes bright, stirring up the special effort viscosity becomes very big, is good).

This time you can wrap the dumplings, boiled dumpling filling will be tender, wrapped when also easy to shape very good package.

Fifth, method five

1, the meat should be beaten into the pepper water: warm water soak pepper, 10 or so, the water a few times a little bit of stirring into the meat, not out of the soup so far, so that it will maintain the freshness of the meat filling and can be de-odorized;

2, add egg whites, a pound of meat filling to add 2 egg whites, egg whites in the center, add wine, monosodium glutamate (MSG) (Chicken essence) in the same direction. direction of stirring the meat, absolutely not change direction and strength, this time is pure meat, do not put any side dishes, do not put salt;

3, the meat beat on the strength of the meat, into the chopped vegetables, in the formal package before the meat and vegetables do not stir and together;

4, the formal package before the meat slightly into some sesame oil, add salt, along this direction to all the ingredients mix well can be wrapped The ingredients are stirred well and can be wrapped.

6, warm tips

1, stirring the process of meat filling, in addition to adding starch water, but also to add another water, so that out of the meatballs, the texture is more tender.

2, modulation of the process of meat filling, must be put into the right amount of vegetable oil, it can not only play a lubricating effect, but also can maximize the freshness of the meat.

3, meat filling, you can also add into it seasonal vegetables, a variety of shellfish, the main ingredients are not limited to pork, beef and mutton can be applied.