On holidays, there is always jiaozi. Jiaozi is a traditional food in China, symbolizing reunion. When I was a child, my parents came back from other places during the Dragon Boat Festival. My grandmother always cooked a pot of zongzi and a pot of jiaozi, saying that Zongzi was eaten to commemorate Qu Yuan and jiaozi was eaten for family reunion.
Usually eat jiaozi, mostly vegetarian stuffing. On holidays, jiaozi must keep the meat as a reward for his hard work. Jiaozi meat is delicious, but the collocation of meat stuffing is a big problem. Many people mix dry wood with meat, which is not delicious, not delicious at all.
Although their own package of jiaozi is real, everyone is willing to spend money to eat jiaozi, because they can't make out the flavor.
I often go to a dumpling restaurant and am a frequent visitor of my boss. I once chatted with him, saying that his jiaozi was more delicious than mine. He said with a smile, as long as you learn the method, anyone can make it delicious. The boss said that seasoning is the key to dumpling stuffing. Salt and oil are two spices that must be added. Which one should I add first?
It's just ... The boss said my method was wrong, so it's no wonder it's not delicious.
I asked my boss for advice. It turns out that mixing meat stuffing is very simple. Remember the three orders to ensure that the meat stuffing is tender, smooth and juicy, oily and delicious.
Now I'd like to share with you the skills of jiaozi, the owner of the dumpling shop. I like to wrap my own jiaozi, and I collect it quickly, so as to ensure that the meat I mix tastes the same as the dumplings, tender and fragrant!
chopped meat
Prepare fresh pork belly, chives, ginger, pepper, salt, soy sauce, soy sauce, oyster sauce and sugar.
working methods
The first step is to wrap the meat in a jiaozi. It tastes good, and meat selection is also very important. It is best to be three points fat and seven points thin, so choose pork belly and front leg meat. Although the plum blossom meat is tender, it is a bit dry to make stuffing. Wash pork belly, peel it, cut it into small pieces, and chop it into meat stuffing with a knife. It is more convenient to have a meat grinder.
Step 2: Wash the shallots, cut the chopped green onion, peel the ginger, wash and cut the Jiang Mo, boil a handful of peppers with water, and let them cool for later use. Pour a proper amount of oil into the pot, add onion, ginger and pepper, fry until the fragrance is rich and the color is golden, then take it out, put the oil and cool it for later use.
Step 3: Add minced onion and ginger into the meat, then add appropriate amount of salt, soy sauce and white sugar, stir the minced meat clockwise with chopsticks until it is thick, wrap it in plastic wrap, and put it in the refrigerator for 30 minutes.
Step 4, take out the marinated minced meat, pour in the boiled pepper water, pour it in several times, and stir it clockwise with chopsticks to let the minced meat absorb the pepper water until the minced meat becomes full and sticky.
Step 5: Finally, add the fried spice oil into the meat stuffing, and stir it evenly again, and the meat stuffing will be ready. You can add side dishes according to your personal taste, such as Chinese cabbage, sauerkraut, mushrooms and so on.
Adding onion and Jiang Mo to meat stuffing can remove fishy smell and enhance fragrance, but some stuffing is not recommended, but it tastes bad, such as pork and leek stuffing, pork and leek stuffing and so on. Adding minced onion and ginger will lose its own flavor.
The chef has something to say.
Do you add salt or oil first when mixing meat stuffing? Now you know, the correct order is to add salt first, then draw water, and then refuel.
Add salt first, so that the meat can fully absorb the flavor of the seasoning, and the meat will taste fishy and delicious.
Draw water again, add water to the meat stuffing, and the taste is tender, smooth and juicy, which has the function of removing fishy smell and enhancing fragrance.
After refueling, the seasoning oil has the function of removing fishy smell and enhancing fragrance. Wrapped on the surface of the meat stuffing, it can lock the moisture and umami of the meat stuffing, and the taste is more tender and juicy.