Methods are as follows:
1, the meat filling should be mixed first, I feel that the onion, ginger chopped more delicious, with a vegetable scrubber rubbed into the end, the taste is almost. Which the amount of salt and soy sauce based on the total amount of vegetables added later after the filling, mixing meat can be added first two-thirds of the salt and soy sauce.
2, half a white radish, a small bowl of meat jelly juice,
3, the meat jelly juice into the pork filling in small batches, while pouring while mixing, whisking on the strength of the jelly juice and pork completely integrated, out of the filling texture will be more tender and smooth. Stir vigorously in one direction until it becomes a paste Mixed meat mixture put half an hour is good, called simmering. At this time the meat and ingredients are fused together, more delicious.
4, white radish first cut fine silk, with a special rubbing can also be, white radish with boiling water blanching, can go to the raw flavor, while squeezing the water when the water is easy to be squeezed clean, packaged will not be out of a lot of water, I'm lazy did not blanch with boiling water, directly chopped up, wrapped in Saran Wrap squeezed dry water, no Saran Wrap on the hand clutching the little bit of squeezing, premise is that the palm of your hand is big enough! I'm not sure if you're going to be able to do this, but I'm sure you're going to be able to do it.
5, will squeeze the water of the carrot filling into the meat mixture and mix well, and then according to the amount of carrots into the amount of salt, do not too salty oh! Light taste friends, the second step of adding salt can be saved. If you like, you can also add sesame oil, depending on personal taste. Steamed dumplings need to use hot noodles, that is, with freshly boiled water and noodles.
5 tips to make dumpling filling not flow soup:
A variety of fresh vegetables such as cabbage, leeks, celery, etc., is a common ingredient of dumpling filling. To prevent the dumpling filling from running out of soup, people often chop the vegetables and squeeze out the water. However, the vegetable juice squeezed out, most of the vitamins and minerals in the vegetables will be lost, both waste, taste is not good. How can you not squeeze out the water in the vegetables, but not let the dumpling filling soup? Here we recommend 5 methods:
1. The simplest method: After chopping the fresh vegetable filling, pour it into a small pot, add cooking oil and stir, let the oil wrap up the vegetables, and then pour in the mixed meat filling (already put enough salt), mix well. The vegetable filling is wrapped in a film of oil, so it will not be easy to dehydrate when it encounters salt. The dumplings made with this kind of filling taste fresh and have a little flavor of vegetable juice.
2. The most meticulous method: first chop the meat, add various seasonings, and then chop the vegetables. When chopping vegetables, do not put salt, so as not to ooze out more water. Add the chopped vegetables into the meat mixture little by little, stirring while adding, until the proportion of meat and vegetables is appropriate. The dumplings made this way will not lose their nutrition and will not run out of soup.
3. The most convenient method is to freeze the stuffing for a while before wrapping the dumplings, so that the meat and vegetable broth will form a solid state and will not flow out easily.
4. The most nutritious method is to add an egg to the dumpling filling, so that when the dumplings are cooked, the proteins will solidify and reduce the amount of soup coming out of the dumplings.
5. The most beautiful method: Use the squeezed vegetable juice and noodles