There are many steps in mixing meat stuffing. Which step is ahead and which step is behind? You should know the order, and you can't put it anywhere, nor can you put it all in one place, so you can't make the meat taste better. When mixing meat stuffing, some people put water first, some people put oil first, and some people put water and oil together. What should we do?

Pay attention to the order of water and oil when mixing meat stuffing and teach you the correct way. The meat is fragrant and tender! Let's share with you the detailed steps to reduce meat stuffing. Take a quick look and you'll understand at a glance. Don't make any more mistakes.

Steps of mixing meat stuffing:

Step one:

First, make a bowl of onion, Jiang Shui and seasoning oil. If only water and cooking oil are used, the meat stuffing is not fragrant enough, so onion Jiang Shui and seasoning oil are used.

Ginger water is made of ginger and onion, cut into small pieces and put in a bowl. Soak them in hot water for a while. When they get warm, pinch them a few times and let the taste blend into the water.

The seasoning oil is made of pepper, star anise, geranium and onion. Put it in the oil pan, cool the oil and fry for a while. After the fragrance comes out, take out the ingredients and let them cool before use.

Step two:

Meat stuffing should be seasoned with salt first. On the one hand, it can improve the flavor in advance, on the other hand, it can make the meat stuffing pump more water.

Stir clockwise after adding salt, stop after the viscosity is high, and then add seasonings such as soy sauce to stir.

Step 3:

Take the onion ginger out of the onion ginger water, pour it into the meat stuffing several times, stir it once, and pour it after absorption to make the meat stuffing full.

A catty of minced meat should be poured into 50-60ml onion Jiang Shui, neither too little nor too much. Too little minced meat is dry and the effect of fetching water is not good. Too much minced meat will make it thin and difficult to wrap.

Step 4:

Take the cooled seasoning oil, put Jiang Mo and chopped green onion on the surface of the meat stuffing, pour the seasoning oil, and stir clockwise with chopsticks.

Put about 15 ml of spice oil in a piece of meat stuffing. The meat stuffing made in this way is very fragrant and tender. If it is made into jiaozi, it will still bleed after a bite.

After watching the concrete steps of mixing meat stuffing, everyone saw the correct order. Remember to add salt to taste first, then drain water and then drain oil, so that the meat can be mixed step by step.

Why do we have to drain water first and then drain oil?

This is because oil can lock the moisture in the meat stuffing, so once you put the oil first and then the water, you will find that there is little water injected into the meat stuffing, so the meat stuffing will be very dry and not tender. Therefore, it is necessary to put water first, then oil, and then oil, so as to prevent the water in the meat from seeping out.

After taking water, it is recommended not to pack the meat stuffing and put it in the refrigerator for at least half an hour, which will not only be packed well, but also be more delicious, and the cooked food will be more fragrant and delicious.