When it comes to how to make meat fillings, I believe that we are not unfamiliar, because there are a lot of food in our daily life, we need to use meat fillings. Like my favorite dumplings, wontons, buns, potstickers, these dishes, their use of meat filling requirements, are very high.
Make the meat delicious, the taste of the food will be better, so mix the meat, how to adjust the right way?
You do not directly add a variety of seasonings, and then go to the modulation? No wonder the meat is not good. If you want the meat to taste good, you must remember this mnemonic, "pick the meat first, after seasoning, onion and ginger water, add cooked oil".
Why is the meat stuffing how to go about seasoning it? Look down you know, this is a restaurant chef, are using the universal recipe, package you do out of the meat filling, is full of greasy at the same time, but also tender and juicy, to do what what is delicious, take a look at it.
4-step recipe for tuning the meat filling
First, pick the meat
Want to make the meat line taste delicate, not all parts of the pork, are suitable for tuning the meat filling. Among the many parts of pork, only the front leg piece of pork, is the most suitable for meat stuffing.
In addition, this piece of pork in the purchase, be sure to pay attention to its meat is fresh. One should look at the color is bright red, the second hand touch feel whether it has elasticity, the third is to use the nose sniff, whether there is a bad smell.
Mastering these 3 selection tips, will allow you to buy the best quality foreleg meat. Secondly, when it comes to chopping meat, many people nowadays prefer to use a meat grinder in order to be lazy, although this can save a lot of time, but the taste of the meat stirred out in this way will become very poor.
Because the meat grinder in the process of beating meat, the temperature will continue to rise, it will destroy the taste of pork itself. Manually chopping the meat avoids this phenomenon and ensures that the pork is fine and tender, and tastes better.
Second, after the seasoning
In the meat meat seasoning, not the more ingredients, the meat flavor is the more delicious, on the contrary, the simpler the ingredients, the more fresh and fragrant the meat made.
Especially anise, dashi, five spice powder, these very heavy odor seasoning, must not be added, otherwise the meat filling itself, the freshness of the taste, will be covered. And salt should not be added, because it has a certain effect of killing water, will kill the water out of the meat, which will lead to the meat lack of water, the taste will not be tender.
The correct way to flavor the meat is to add some soy sauce, soy sauce, oyster sauce, and a little bit of sugar to brighten up, which can be flavored at the same time, but also to ensure that the fresh taste of the meat filling will not be damaged.
Secondly, we can also add some of your favorite side dishes to the flavor.
Three, onion and ginger water
Preparation of the meat filling, must remember to inside, add the right amount of onion and ginger water, why use onion and ginger water, rather than using the general water it? Because scallions, ginger, these two ingredients, has a very good role in deodorization, mix it with water, it can achieve the water at the same time, but also on the meat filling deodorization.
scallions, ginger water in the addition, a pound of meat filling plus 35 grams, can not add too much , otherwise the water will be too heavy. And should be divided into multiple to add, while adding, while stirring, to make the meat better integrated into the onion, ginger water.
Four, add cooked oil
Finally, to the meat, add the right amount of cooked oil, because the meat in the place, there will be a loss of water phenomenon, to the inside add cooked oil a stir, can be the meat in the water firmly locked.
It is important to note that cooked oil, not raw oil, especially canola oil, has a very strong odor. These raw oils, when heated briefly over high heat, can remove their internal odors cleanly, and then used to mix the meat, you do not have to worry about the freshness of the meat will be affected.
The method of adjusting the meat filling is so simple, after keeping in mind these 4 keys, you can also make delicious meat filling. Secondly, the steps must not be confused, must follow the steps I gave to operate, not 1324 or 4321, 1342 such to operate, otherwise it will not work.
So, in addition to the modulation methods I shared, what other tips do you know for making mincemeat? Also share in the comments section how you usually do it.