As a senior catering practitioner, I want to share a few tips with you today:
1: Meat foam should be absolutely fresh, and it is best not to use frozen meat foam, because meat is rich in saturated fatty acids, which will greatly reduce the viscosity of meat after freezing.
2. To adjust the stuffing, you must first put salt and adjust the taste, because salt can quickly lock the moisture of the meat stuffing and keep the meat stuffing fresh and tender.
3. Beat a few eggs, generally speaking, 1 kg meat beats two eggs, because eggs can promote the rapid integration of meat colloid.
4: Force clockwise, remember not to turn irregularly.
5: Add warm water to the thick meat stuffing step by step (remember that it must be a few times, warm water is better absorbed than cold water), and stir while adding.
The meat stuffing thus prepared is very sticky and tender.
If you want to stick the meat stuffing in order, the main ingredients are pork, peanut oil, soy sauce, soy sauce, salt, ginger, chopped green onion and other ingredients, such as celery, shepherd's purse, leek and so on …
Chop minced meat, add seasoning first, and stir-fry with onion, ginger, salt and oil. Seasonings are mainly oil and salt, soy sauce and soy sauce. Onion and ginger must be chopped, the finer the better. Stir until all are mixed, then draw water, put half a small bowl at a time, and stir in one order. If it is thick, add some water until it is completely mixed. Then add pepper, sesame oil and so on. So as to bring out the fragrance; and finally, adding side dishes and stirring evenly.
Pouring 50g water into the meat stuffing three times can make the meat stuffing more tender and juicy. Mixing is always in one direction, and the speed is very fast. After the last stirring was completely absorbed, I added water and saw that the meat we made was sticky. I usually put it in the refrigerator for an hour, and then I start making steamed buns, so that steamed buns can easily stick together.