People in the north just like to eat dumplings ha, what New Year's Eve festivals eat dumplings, into the ambient winter solstice to eat dumplings, so to speak, no matter what the holiday, almost always have to eat dumplings, and "on the car dumplings", that is, the family is going to go out, but it is also necessary to wrap the dumplings.
This is not going to be the case soon, friends in the north, is not ready to eat dumplings again? If you want to taste good, the filling is the key, then how to adjust the dumpling filling in the end? Is it the first salt or the first oil? Why is it that some people's dumpling fillings are watery before they're finished? The first thing that you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
In fact, the dumpling filling, there are tricks, to teach you the dumpling hall not outside the recipe, remember "3 put 2 do not put", the transfer of the meat filling is not fishy, not firewood, with any random vegetables, are tender and juicy enough to eat.
What does "3 puts" mean?
The three things you can't go wrong with dumplings are green onion and ginger water, white pepper, and soy sauce, both of which are essential for removing fishy smells, and soy sauce (soy sauce, dark soy sauce) for adding freshness and color.
What are the "2 no's" for dumpling filling? Although the wine has the effect of deodorization, but the dumpling filling is best not to put, because the dumpling filling sealed to the dumplings, the alcohol flavor can not be emitted, there will be a strange taste.
Here's how to make the dumpling filling.
First, cut the green onion and ginger into small pieces, and put them in warm water to soak for a while, so that the flavor of the green onion and ginger are released into the water, and then use this green onion and ginger water to stir the meat filling, so that the meat filling is full of water, and the taste of the meat is not fishy and more tender.
Second, the onion and ginger water 3 to 4 times to stir into the meat mixture, each time to let the water fully absorbed into the meat mixture, I this time the meat mixture is relatively small, using chopsticks to mix, if the amount of meat mixture is large, you can directly use the hand mixing effect will be better.
three, to be fully absorbed by the meat, become tender and full, this time add white pepper, soy sauce, old pumping color and freshness, continue to stir evenly.
four, and then add some cooked vegetable oil stirred evenly, the water will be locked, this time the meat is not added salt, and finally to wrap the dumplings before adding salt, so that you can avoid the water is not good to wrap the problem.
Fifth, in accordance with their own with vegetables, some need to blanch beforehand over cold water, some should be salted first to marinate for a while to clench the water, these treatments and then chopped, or some directly chopped can be, such as leeks filled with chopped also need to add a little vegetable oil to mix evenly to lock the water, in short, different vegetables are different methods of treatment.
Six, and then put the vegetables into the meat, add a little salt, oyster sauce and mix well, this dumpling filling on the modulation of good, the next step is to pack dumplings boiled dumplings.
This is the specific method of modulating the dumpling filling, without too much seasoning, simple a few, pay attention to the order and method of adding seasoning, modulation out of the dumpling filling tender and juicy flavor especially fragrant.
#Punch card good life#