After Laba, it is the Spring Festival. After Laba, the taste of Chinese New Year is getting stronger and stronger. From Laba to Spring Festival, people eat jiaozi very frequently, almost every few days. Jiaozi, a staple food, is believed to be disliked by few people in life. So there are some common sayings, such as "It is better to eat jiaozi while lying down" and "jiaozi drinks, and the more he eats, the more he has".

Jiaozi is delicious, and the key lies in the making method of dumpling stuffing. Only by stirring the dumpling stuffing well can we make a delicious and oily jiaozi. However, many friends in life can't make dumpling stuffing well. The dumpling stuffing is not fresh, juicy and tastes strange. In fact, the practice of dumpling stuffing seems simple, but it is also very particular. Some spices can't be put, it smells easy, and some spices can't be less. Only by putting it in can it flow out and taste delicious.

Let me share with you how to make dumpling stuffing. Remember to "put two things aside" and I'll make you a delicious jiaozi.

First, don't put cooking wine.

I believe many friends like to put cooking wine when mixing meat stuffing, in order to remove fishy smell from meat stuffing. In fact, this practice is wrong, not only can't remove the peculiar smell of the meat stuffing, but also may make the dumpling stuffing have a strange smell. Because you want to deodorize cooking wine, only high temperature can achieve it. When you add cooking wine to the meat stuffing and cook jiaozi in a pot, the cooking wine in the meat stuffing will not volatilize, and it is easy to produce a strange smell.

Second, don't put thirteen incense.

Now thirteen incense has become a necessary seasoning for every household, but it is not recommended to put thirteen incense when making dumpling stuffing, because thirteen incense is pungent, and it will not only cover up the meat flavor, but also cover up the unique flavor of other side dishes. As long as thirteen kinds of spices are added, no matter what stuffing jiaozi tastes, it basically tastes the same.

First, discharge water.

In order to make jiaozi fresh and juicy, it is very important to add water. The water here can be cold chicken soup, bone soup, pepper water, onion Jiang Shui, etc., which can all play the role of removing fishy smell, enhancing fragrance and tenderizing meat.

Second, oil drainage

"jiaozi is not fragrant enough, so it needs oil to enhance its fragrance". When mixing dumpling stuffing, oil plays a key role, which can not only enhance the flavor, but also lock the moisture in the meat stuffing, so that the dumpling stuffing will flow with oil juice, and it will be fragrant after a bite.

1. Cut 50g of onion, 50g of onion, 50g of onion and 30g of ginger into shredded onion, sliced onion and shredded ginger, and then prepare 3 star anises.

2. Add 500 grams of cooking oil to the pot, then put all the seasonings into the pot, simmer for about 10 minutes, fry the flavor of the seasoning, fry the seasoning and remove the residue.

3. After completely drying, pour the oil into a sealed container for storage.

First, seasoning

Put the minced pork stuffing into the pot, add appropriate amount of salt, soy sauce, oyster sauce, pepper and chicken essence to taste, color with appropriate amount of soy sauce, and then stir the meat stuffing in one direction until it becomes sticky. After the meat stuffing absorbs salt, the protein will condense, so that it can absorb more water in the next water intake process, making the dumpling stuffing more tender and juicy.

Second, material water.

Then, add water to the meat stuffing. One catty of meat stuffing is about 4 Liang -6 Liang of water, such as Chili water, broth and onion Jiang Shui. When drawing water, it should be added in three times, and after each addition, it should be stirred in one direction, so that the meat can completely absorb water before drawing water for the second time. After the meat absorbs enough water, it not only becomes bigger, but also looks full and shiny.

Third, oil seal.

After seasoning and fetching water, the last step is to seal the oil. Add about 50- 100g of oil to a catty of meat stuffing, then add a proper amount of chopped green onion and Jiang Mo and mix well to lock the moisture in the meat stuffing. Finally, add the right amount of side dishes according to your own preferences, and remember to kill the water in advance for vegetables with high water content.

It is best to choose plum blossom meat, pork belly or front leg meat with fat and thin alternately, and the ratio of fat to thin is 3:7. Too fat tastes greasy, too thin tastes not fragrant enough.

To make dumpling stuffing, oil and water are indispensable, and cooking wine and thirteen incense cannot be put.