How to make jiaozi beef stuffing delicious?
Add fragrant ingredients. Beef is rich in protein, so it is delicious to cook it directly and chop it into pieces to make dumpling stuffing in jiaozi. However, beef has a certain fishy smell, so in daily life, fragrant ingredients such as green onions, celery, parsley and fennel are often used to make meat stuffing, which can not only effectively inhibit the fishy smell of beef, but also play a refreshing role. ?
How to make beef stuffing tender and soft?
1, meat selection: When choosing beef, it is suggested that the front leg meat can be selected first, which is tender compared with other parts. Try to choose meat that is three points fat and seven points thin, so that the meat stuffing will be tender and juicy. ?
2. Add egg white and starch: When preparing meat stuffing, you can add appropriate amount of egg white and starch. These two substances can form a protective film on the surface of the meat to prevent the water in the meat from evaporating, so that the cooked beef stuffing will taste more tender.
How long does it take to steam the meat in jiaozi?
It depends, for example?
1. The skin and stuffing of jiaozi steamed meat jiaozi are at room temperature, and the time is relatively short. Just put jiaozi in a steamer, boil the water, and then wait for 10 minutes to cook, not less than 8 minutes, otherwise harmful microorganisms such as bacteria and parasites in the meat are not enough to be killed, and there are health hazards after eating. ?
2. Frozen jiaozi If it is steamed quick-frozen jiaozi, because the skin and stuffing are frozen materials, it will go through a thawing process and then a steaming process, so the steaming time will be longer. It is suggested that the minced meat should be steamed in jiaozi for 15 minutes.
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Steamed dumplings, boiled water or cold water?
It is best to put cold water on the pot for the following reasons:
1, avoid hot steamed dumplings. If you put water into the pot, the boiling water temperature is too high, and it is easy to be scalded by steam when you put it in. Cold water can avoid scalding. ?
2. Keep the shape intact and steam dumplings directly with boiling water. If the temperature is too high, the dumpling skin will cook quickly, but the stuffing inside is not fully cooked. If you continue to steam with boiling water, it is easy to steam and break the skin, resulting in jiaozi not forming; Cold water steamed dumplings are heated evenly, which can keep the appearance of jiaozi intact and beautiful. ?
3, the taste is better. Steamed dumplings directly with boiling water, the skin and stuffing are cooked in several times, which is easy to cause the phenomenon that the skin of dumplings is steamed hard and the stuffing is dried because of the rapid evaporation of water. The steamed dumplings with cold water are gradually heated, and the skin and stuffing are cooked at the same time. The steamed jiaozi tastes soft, smooth and juicy, and delicious. Why can't frozen jiaozi be steamed and crusted?