Fish is usually used as dumpling stuffing.
Grass carp and Spanish mackerel
Grass carp dumpling stuffing
Information:
1 grass carp, 100g fat pork, 300g leek, 2 egg whites, 15g refined salt, 5g pepper, 25g cooking wine, 15g monosodium glutamate, 15g chicken essence, 25g sesame oil and 35g refined oil.
Process:
1、
Cleaning grass carp after slaughter, removing head and tail, bone spurs and fish skin, and mincing the cleaned fish into minced meat; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well;
2、
Put the fish head and bones in a pot, add clear water, add pepper, cooking wine and chicken essence, cook with strong fire until the soup is milky white, and filter off the residue to obtain fish soup;
3、
Mix minced fish with fat paste, then mix with salt, monosodium glutamate and egg white, add cold fish soup while stirring until the mixing is strong, and then mix well with leek.
Preparation method of Spanish mackerel jiaozi stuffing
Information:
Spanish mackerel, fat pork, eggs, onion, Jiang Mo, monosodium glutamate, chicken essence, salt, cooking wine, sesame oil and peanut oil.
Process:
1、
Wash Spanish mackerel, cut it into two pieces along the spine from the middle, separate the fish from the fishbone, scrape the fish off the skin and chop it up with the back of a knife. Pay attention to pick out the bones hidden in the fish when chopping. Mix the fish stuffing in one direction, while mixing, take half a bowl of clear water, and gradually take it in 4 ~ 5 times;
2、
Chop fat pork 1 ~ 2 into mud. Put the chopped fat pork into the fish stuffing. (The ratio of fat pork to fish is about 1: 10, that is, one kilogram of fish is put with one or two fat pork), and then continue to stir in one direction until it is evenly mixed. Beat in two eggs and stir constantly;
3、
Participate in onion, Jiang Mo, monosodium glutamate, chicken essence, salt, cooking wine, sesame oil and peanut oil; ...
How to remove the fishy smell of fish dumplings;
The first good fish must have a little fishy smell. In addition, adding cooking wine or a little pepper water can also remove the fishy smell (don't add too much pepper water to cover up the delicacy of the fish) (in addition, adding onion Jiang Shui instead of water can make the stuffing taste softer (1 kg of fish can add 7 or 8 waters).
1. Put the Spanish mackerel flat on the chopping board, cut it in half, remove the fishbone, slice the fish, peel it, and mince it with a meat grinder.
2. Put the fish into the basin, add a proper amount of cold water and stir vigorously, then add a small amount of salt to continue stirring. Add water, keep stirring, and repeat for three or four times.
3. Beat the two proteins into the mixed meat and stir well.
4. Add a proper amount of chopped green onion and Jiang Mo into the fish stuffing, then stir well, and add peanut oil, sesame oil and monosodium glutamate.
5. Add a proper amount of chopped leeks and the fish stuffing will be ready.