Many friends have some misunderstandings about adding spices to meat stuffing. They think that fresh meat stuffing can be made delicious with simple seasonings. Isn't it unnecessary to add spices? In fact, if spices are used well in meat stuffing, they will play the role of finishing touch. For example, adding spices to beef and mutton stuffing can not only remove fishy smell but also enhance fragrance. For example, in order to make meat stuffing taste better, we often mix a certain proportion of fat meat stuffing into refined meat stuffing, so spices also have a certain boredom relieving effect. What seasoning is more fragrant in the meat stuffing? Take the making of dumpling stuffing as an example. I think it can be divided into domestic time and business time.

Home time

There are not many complicated seasonings at home. For example, in my hometown, there are two kinds of spices in dumpling stuffing: pepper and pepper.

Zanthoxylum bungeanum: Zanthoxylum bungeanum, commonly known as wild Zanthoxylum bungeanum or mountain Zanthoxylum bungeanum, is reddish in color and has a faint aroma. Not as heavy as Sichuan pepper, it belongs to the fragrant pepper. This kind of pepper is often used in meat stuffing in two ways: making Chili noodles and making Chili water.

1. Zanthoxylum bungeanum noodles: Wash and dry Zanthoxylum bungeanum, stir-fry it in a hot pot with low fire, let it cool, grind it into powder with a rolling pin (the finer the better), and put it with other seasonings when seasoning the meat stuffing. Adding about 1-2g meat stuffing per1kg can enhance the flavor and remove the fishy smell.

2. Pepper water: Boil dried peppers in a certain amount of water to make them fragrant, cool them, pour them into the meat stuffing, and beat them to thicken the meat stuffing, which can make the finished jiaozi fresh and juicy, and also play a certain role in removing fishy smell and enhancing fragrance. When boiling pepper water, the ratio of pepper to water is generally 1: 15. Generally, the amount of pepper water added to meat stuffing is 1: 0.4-0.8 (the amount of pepper water can be adjusted according to the degree of dryness and wetness of meat stuffing, the taste of finished products and whether vegetarian dishes are added).

Pepper: White pepper is generally used. In order to taste more pure, it is often ground in the dry goods store in the market. Adding white pepper to meat stuffing has the functions of removing fishy smell, enhancing fragrance and appetizing. Add 2 grams per catty of meat stuffing.

Note: Sometimes, in order to make the taste of jiaozi more complicated, a proper amount of finished spiced powder or thirteen spices will be added. Add1-2g to each catty of meat stuffing.

Business hours

In order to make the taste more complex and unique, merchants often make spice powder with spices alone, many of which are also secrets kept by the store. Share a commercial spice powder ratio with friends:

500g of Zanthoxylum bungeanum, 500g of star anise, 70g of fragrant leaves, 750g of cinnamon120g, 750g of fennel, 75g of dried tangerine peel, 0/20g of tsaoko/kloc-,0/20g of nutmeg/kloc-,75g of cardamom and 50g of clove.

This ratio is mainly to enhance the fragrance, and the amount of fennel, pepper and star anise is relatively large, and then the fragrance of cardamom, Amomum tsaoko and fragrant leaves is removed, so that the fragrance of dried tangerine peel is reduced and the fragrance of clove is increased.

Usage: Mix the spices in proportion, soak in warm water for 10 minute, and then drain. Heat a clean pot, add spices, bake with low fire, cool, grind into fine powder with a pulverizer, and add 5-10g meat stuffing per10g.