Let me introduce you to our Food Jie website.

Normal fresh pork is glossy, evenly red, natural in color, with white fat, slightly dry or moist in appearance, and non-sticky. If the color is too red and does not look like a natural meat filling, it may have added pigments.

, it will not change color easily if left to dry in the air for a long time.

Therefore, when buying meat fillings, do not choose ones that are too bright red in color.

In addition, it is best to buy meat products in large supermarkets with safe management practices and large customer flow.

Many people are also accustomed to buying meat at meat stalls and letting merchants use meat grinders to process it on site.

At this time, you should pay attention to choosing a stall with good sanitary conditions, and especially check whether the processing point has a clean water source, preferably hot water.

Because hot water can thoroughly clean the dust adhering to the surface of the meat and the dirt attached to knives and cutting boards, reducing the contamination of pathogenic bacteria.

The best meat filling for making dumplings is pork belly.

Pork belly is located on the ribs, also known as rib meat.

Its fat-to-thin ratio is basically maintained at 3:7.

If you want to make meatballs, you also need to make the meat filling more tender.

The traditional method is to increase the proportion of fat in the meat filling. For example, the famous Huaiyang dish lion head has a ratio of fat to lean meat filling of 4:6.

However, so much fat does not conform to the principles of healthy eating for modern people, and long-term consumption may even cause health risks.

In fact, other foods can be used instead to increase the freshness. The most common method is to cut the water chestnuts into small dices and add them to the meat filling, which will taste equally delicious; or stir them with egg whites, lotus root starch and an appropriate amount of water, and the same effect will be achieved.

effect.