Learn how to mix the meat filling correctly. When mixing the meat filling, should you put the "water" first or the "oil" first?

In order to allow children to grow up happily, many people often make steamed buns, dumplings, and fried meatballs for their children to eat. If you want this special delicacy to be delicious, you must learn how to mix the meat filling properly. If you mix

The meat filling is old and woody, and the fishy smell is still very strong. Children definitely don’t like eating it, and sometimes they even waste tens of yuan on the meat.

Whenever fans say that the meat filling they mix tastes bad, I feel very guilty and did not teach them the proper way to mix the meat filling as early as possible.

But when mixing the meat filling, there are two most critical points. When mixing the meat filling, put the "water" first and the "oil" first. If you make a mistake in this step, the meat filling will be old and woody.

When stuffing, you can completely remove the fishy smell of braised pork by choosing which condiments to put in it. If you do this step correctly, the stuffing will taste very fragrant.

As far as I know, many people have been cooking for decades. When mixing meat fillings, they always pour oil and water into the meat fillings. In fact, this is wrong, because the oil and water mix together.

When poured into the meat filling, a small amount of water will not be fully absorbed into the meat, which may cause the meat filling to be very thin.

When mixing a small amount of meat with meat filling, it is also incorrect to add some oil first and then add water. Because the oil and meat are fused together early, there will be a weathered layer outside the meat filling. If you add water to the meat filling, it will definitely

Most of the water cannot be digested and absorbed by the meat filling, which may cause the meat filling to taste tasteless.

When mixing meat filling, the correct way is to put "water" first, and then put "oil", because the water and meat are completely combined in advance, and then put the oil into the meat filling and mix well, so that when the meat filling is heated,

Finally, the fat on the surface of the meat filling can prevent the water in the meat filling from evaporating, making the well-mixed meat filling taste tender and juicy.

After reading my own analysis, many people said: "I've always been wrong, no wonder it tastes bad"!

When mixing meat fillings, the two flavors of ginger slices and Sichuan peppercorn water must be indispensable. Because ginger slices have a good effect of removing fishy smell and foreign substances, generally 8-10 grams of ginger slices per pound of meat can eliminate 80% of raw pork.

% or more fishy smell.

Sichuan pepper water is soaked in peppercorns. Sichuan pepper water can not only eliminate the mutton smell of braised pork, but also greatly enhance the aroma of the meat. Therefore, adding 50-80ml of Sichuan pepper water to 1 pound of meat can make the meat better mixed.

The stuffing doesn't have any fishy smell anymore.