Fish dumpling stuffing can't stay overnight, otherwise it won't be fresh and tastes much worse. In order to ensure the quality of fish dumplings, it is basically to prepare less materials and prepare them diligently, and then evaluate them after buying them back. If there is any leftover stuffing on that day, the staff meal will be consumed that night, never overnight.
What ingredients and condiments do you put in the fish dumplings?
Spanish mackerel is tender, delicious, nutritious and rich in protein, vitamins, minerals and other nutrients. Eating Spanish mackerel often has the function of invigorating qi and relieving cough, and also has the function of refreshing and preventing aging. Regular consumption of Spanish mackerel has a certain effect on anemia, premature aging and malnutrition.
Ingredients: two pieces of Spanish mackerel (about 4 kg) pork stuffing, 0.8 kg (half fat and half thin) coriander 1 kg.
Seasoning: salt, monosodium glutamate, chicken powder, cooking wine, egg white, white soy sauce, boiled water (boiled with pepper, aniseed, onion ginger and angelica dahurica), fresh soup (fried chicken skeleton until golden), seasoning oil (fried seasoning oil with onion ginger, fragrant leaves, pepper aniseed and dried onion), sesame oil and minced onion ginger.
Production method:
1. Remove bone spurs from Spanish mackerel, peel it, wash it, use a meat grinder to make stuffing, and cut coriander into powder for later use.
2. Take a pot and mix the fish stuffing and pig stuffing evenly, add a little salt, cooking wine and eggs and stir evenly in one direction. While stirring, add a proper amount of water. After the water and stuffing are completely mixed, slowly add the fresh soup, which is also vigorously stirred in one direction. (1 kg stuffing plus about 3 Liang Tang Xian)
3. Add the fresh soup to the meat stuffing and stir vigorously until the fish stuffing is thick. Add appropriate amount of white soy sauce, monosodium glutamate, chicken powder, minced onion and ginger, seasoning oil and sesame oil, and continue to stir in one direction until the stuffing and seasoning are completely blended. Finally, add coriander powder and mix well.
4. Put the mixed Spanish mackerel stuffing in the freezer 10 minutes or more, during which dough can be prepared for kneading, proofing, season selection and skin rolling, and then start to wrap jiaozi.
Features: the stuffing is fresh and tender, the juice is delicious, and the stuffing with coriander flavor is more delicious.