Dumplings is our Spring Festival must eat seasonal food, many friends will take advantage of the Spring Festival before the holiday free time, home wrapped some dumplings, put in the refrigerator frozen, waiting for the arrival of the Spring Festival to taste, and as the taste of the most classic cabbage filled dumplings, that is essential to a taste, but see a lot of friends, the production of the cabbage filled with dumplings taste is not fresh, tasteless, the filling is also prone to wet, so the mixing of seasoning how to match in order to make the cabbage filled dumplings fresh and juicy, and how to make the dumplings, and how to make the dumplings, and the filling is also prone to wet. So how do you mix and match the seasonings to make the cabbage dumplings juicy, fresh and sweet?

Mixing cabbage dumpling filling, remember to seasoning "2 put 1 do not put", the filling of fresh and juicy, classic flavor, 2 must put seasoning is: the first material is mixed with minced cabbage to put oil, can prevent the cabbage to kill water, and then by the influence of the salt again to kill the water, to play the effect of locking the water; the second material is mixed with the meat to add onion and ginger water, not only can eliminate the pork stink, but also can be used as a substitute for the water, and the water will not be used as a substitute for the water. can remove the pork stink, so that the meat filling more fresh, but also increase the tenderness of the meat filling, so that the dumpling meat filling taste tender and juicy.

1 kind of seasoning you can't put is oyster sauce, oyster sauce is the main flavor way to refresh, the main ingredient is "monosodium glutamate", but oyster sauce needs to be blended and evaporated in order to highlight the freshness of the oyster sauce, with oyster sauce, if the meat filling to do the pancake flavor will be very fresh, but wrapped in the dumplings, the stuffing will be too fresh and unable to be spread and gathered in the filling, but it will be particularly strange. The filling, on the contrary, will be particularly strange, coupled with the cabbage meat dumplings flavor is already fresh and tasty, do not need to use oyster sauce to enhance the freshness.

◇Classic Cabbage and Pork Dumplings& Ingredients List:

500g of minced pork (3:7 or 2:8 ratio of fat and lean), 300g of Chinese cabbage, dumpling skins

Scallion and ginger water (30g of minced scallion and ginger, respectively, soak in 150g of lukewarm water for 20-30 minutes, and fish out the minced scallion and ginger to get the flavor out, and then take 100g of the water and use it)

For stuffing (horse chestnut and horseshoe), use 100g of water, and use it to make the dumplings, as you like. p>Mixing stuffing with (5 amounts of horseshoes / 1 tablespoon of cooking wine / 3 tablespoons of soy sauce / salt / a little five-spice powder / 1 egg / 2 tablespoons of sesame oil)

◇ "production process":

Step 1｜Cabbage washed and dried, cut into small strips, and then chopped into small pieces, and put in a pot, sprinkle 2 tablespoons of salt, scrunch and mix evenly, marinate for 20 minutes, kill the water in the cabbage, and then use gauze or hands on the Juice squeeze out, and then mix into the right amount of oil, mix well, you can prepare.

(cabbage under the salt to kill water and then under the oil mix is a key step that can not be ignored, the salt to kill the cabbage juice to reduce the amount of water, under the oil mix, play the effect of locking the water, and the meat mixture, and then touch the salt will not come out of the soup)

Step 2｜pork chopped into minced pork, 100 grams of green onion and ginger water three times injected into the minced pork, stirring in the clockwise direction of the strong, so that the pork and the water to fully integrate, and then into the soaked onion and ginger water to fully integrate. Add in the minced scallions and ginger from the soaked scallions and ginger water, chopped water chestnuts, egg, five-spice powder, cooking wine, soy sauce, salt, and mix thoroughly.

(Be sure to let the pork mixture absorb the onion and ginger water thoroughly before you start seasoning, otherwise the water will not be absorbed and the mixture will be wet)

Step 3｜Pour in the chopped cabbage, drizzle a little sesame oil to enhance the aroma, and mix well.

Step 4｜Stir well until the following state can be, sweet and tender cabbage meat filling is ready, the meat filling is dry and not wet, not a drop of excess water.

Step 5｜Finally, according to the preferences of their own play, the meat filling wrapped into a beautiful neat dumpling embryo, you can take to do steamed dumplings or boiled soup dumplings, near the Spring Festival, we recommend that we take advantage of the Spring Festival before the free time to wrap a large number of dumplings embryo, with a large plastic box put in the refrigerator to freeze preservation, the Spring Festival will be able to use it as a breakfast, as a staple meal, save time and convenient.

◇ Sharing the basic practice of boiled and steamed dumplings:

Boiled dumplings: boil the water in the soup pot, first under the salt and oil, put the freshly wrapped dumplings or frozen dumplings gently into the pot, pour half a bowl of cold water to cool down, and then change to medium-high heat to cook until the dumplings begin to float on the surface of the soup, adjusting the bottom of the soup, and then completely floating through the cooking process, then you can fish it out.

Steamed dumplings: just wrapped dumplings, boiling water on the pot of high-fire steaming for 10 to 13 minutes, to the point of using the pot of hot air to simmer for 3 to 5 minutes, before you can taste; frozen dumplings should be cold water on the pot of high-fire steaming for 15 minutes, to the point of using the heat to simmer for 3 to 5 minutes, to the point of taste out of the pot.

Mixing cabbage dumplings filling, remember to seasoning "2 put 1 do not put", the filling is fresh and juicy, classic flavor, mixing cabbage dumplings filling to remember, mixing filling, do not add oyster sauce, not only can not raise the freshness, but also make the filling taste fresh, taste strange.

When the minced cabbage is blended separately, cooking oil should be used so that the cabbage locks water to prevent soup; minced meat to increase the aroma and fishy to use onion and ginger water, to master the mixing of fillings with the filling, craftsmanship in place, basically can make a tender and juicy, classic flavor of cabbage and meat dumplings.