Mushrooms are used as fillings, which is better, dried mushrooms or fresh mushrooms?
Dried mushrooms are rich in flavor and suitable for cooking and stewing soup, while fresh mushrooms are adequate in level and suitable for filling.
Today, I will share the preparation method of mushroom and pork stuffing:
Raw materials:
500g fresh pork, 0/00g fresh mushroom/kloc-,pepper, ginger, green onion, soy sauce, soy sauce and salt.
Steps:
Put Zanthoxylum bungeanum and ginger in a small bowl, add water and soak for 1 hour to make Zanthoxylum bungeanum water and ginger water for later use.
Fresh pork stuffing is cut into strips, green onions are cut into minced scallions, mixed with pork and chopped into minced meat.
Fresh mushrooms are diced.
Add meat foam to the pot, add a little starch, a little pepper water and ginger water, and keep stirring in one direction to make the pork fully vigorous and sticky.
Add mushrooms to the pot, pour in a little cooking oil, and lock the water in the pork.
Add mushrooms into the pot, add appropriate amount of salt, and continue to stir in one direction with soy sauce and soy sauce, so that the juice and pork mushrooms are fully blended.
Tips:
It is best to choose semi-fat and semi-thin pork lean meat or pork hind leg meat for pork, so that the taste is fat but not greasy, and the stuffing is hard to eat if it is too thin.
Adding pepper water can not only remove the fishy smell of pork, but also enhance the fragrance.
Some people don't like ginger, so they can make ginger water to eat.
After adding pepper water and ginger water, keep stirring and beating to make the pork more sticky and the stuffing tight, so that it tastes chewy.
Adding edible oil can not only lock the water loss of pork and mushrooms, but also reduce the influence of salt on jiaozi and easy skin breakage.
Jiaozi with mushroom and pork stuffing has not only the fragrance of mushrooms but also the fragrance of pork, which is fat but not greasy, smooth and smooth.