What can I put in the dumpling filling to enhance the flavor? Ginger water: 5 grams of pepper, 30ml of boiling water, pepper cleaning, and then into the pot, cooking 2min, over the consideration of the pepper, ginger water is done.... Onion ginger water: 10 grams of onion, 10 grams of ginger, 30ml of boiling water, ginger and garlic into the boiling water, soak 10min, onion ginger water is done. Taste are very fragrant (ginger and garlic into the oil fried ginger and garlic oil, more than onion and ginger water flavor, proposed ginger and garlic oil).

Does anyone have tips to share? Poria Liang Jiang water: 3 grams of Poria, 3 grams of Liang Jiang, 30ml of boiling water, Liang Jiang and Poria soaked in boiling water for 20min, overconsideration of Liang Jiang, Poria can be reserved (home with Chen Pi powder, directly add Chen Pi powder can be).

First, wash the raw pork, then chopped reserved. If there are vegetables and fruits, you must cut through, after salting with salt, squeeze out the water in the pouring into the raw pork, not at the same time put vegetables and fruits, it will cause the meat mixture is very thin. Put every seasoning into the raw pork, mix well, and then put it in the freezer for 30 minutes before making the dumplings.

Ginger water effect: Ginger water can remove the smell of raw pork, enhance the aroma of raw pork, is an indispensable water to make dumpling filling . Onion ginger water effect: both remove the odor of raw pork, enhance the aroma, with ginger and garlic oil instead of onion ginger water is better. Poria good ginger water: Poria can neutralize the odor in the raw pork, good ginger can enhance the freshness, can not put too much, to avoid the dumpling filling bitter.

Meat dumplings are delicious, but a lot of people are not easy to adjust the filling, if you do it yourself, the dumplings made out of eating a little hard and very firewood, and not like dumplings Museum of dumplings as smooth and juicy, and even some of the meat fishy, so some good friends would rather use the money to buy to eat, do not want to wrap their own dumplings.

Actually, there are skills to master the proper way of mixing the dumpling fillings, so that you are not afraid to make dumplings and eat them, and you can do it yourself or at a much higher cost, and perhaps feel that you are doing it better! I found that many people adjust the dumpling filling only to the scallion freshness, scallion does have the actual effect of freshness, but only with the scallion effect is not obvious, get the dumpling filling or have a fishy flavor, so we also need to understand the application of other materials to remove the fishy, and then let the dumpling filling is more and more flavor, it is worth mentioning that, more than 2 material powder, dumplings will continue to be slippery and tender and juicy filling.