When preparing cabbage stuffing, do not pickle it with salt. Do one more step. It will be more delicious without water and will not lose nutrients!
Chinese cabbage is a common delicacy. As the saying goes, "A hundred vegetables are not as good as cabbage." It is rich in nutrients and delicious, and it is delicious no matter how it is cooked. There are many ways to eat cabbage. In winter, the most common ones are stewed cabbage and cabbage dumplings.
It is cold and dry in winter. Eating some hot dumplings will replenish water and nutrients. Your whole body will be warm and very comfortable. Pork and cabbage filling can be said to be the most delicious dumpling filling. It is delicious, plump and juicy, but it is not easy to make it well. Cabbage has enough water and is prone to water leakage. What most people do is to pickle it with salt to prevent it from water leakage.
Although salting can remove water, it can easily cause the cabbage to lose its own umami flavor. If the amount is not controlled well, the taste will be too salty.
The head chef said that when preparing the cabbage stuffing, do not pickle it with salt, but do one more step. The cabbage will not be watery, the taste will be more delicious, and the nutrients will not be lost. Let me share with you the techniques for preparing cabbage stuffing to ensure that the cabbage is not watery, plump, juicy, and fragrant.
Pork and cabbage dumplings
Prepare fresh pork belly, Chinese cabbage, salt, light soy sauce, dark soy sauce, green onions, ginger, and pepper.
Method
1. Wash the pork belly, peel it, chop it into minced meat, add appropriate amount of minced onion and ginger, salt, light soy sauce, dark soy sauce, and pepper, and stir with chopsticks until it is thick. , wrap in plastic wrap and marinate for 30 minutes.
2. Break open the cabbage and chop it into small pieces. Add appropriate amount of cooking oil and stir evenly. Make sure the cabbage is coated with oil. Mix well and set aside.
3. Add a handful of Sichuan peppercorns to a small bowl, pour in boiling water and soak for 5 minutes, let cool and set aside. Pour an appropriate amount of oil into the pot, add scallions and ginger slices, fry over low heat until golden in color, then remove.
4. Pour the pepper water into the meat filling several times and stir until it is completely absorbed. Then pour in the chopped cabbage, add an appropriate amount of onion and ginger oil, add an appropriate amount of salt and chicken essence, mix well, and the pork and cabbage stuffing is ready.
The pork and cabbage stuffing prepared using this method is plump, juicy, fragrant and delicious, and does not become watery. If you like it, try it now.
Tips for stuffing cabbage
When making stuffing with cabbage, most people use salt to marinate it and then squeeze out the water. The umami and nutrients are also lost along with the water. You only need to add some cooking oil to the chopped cabbage and mix well to lock in the water, which will prevent the cabbage from leaking water and not lose nutrients, so that the dumplings will be more fragrant, plump and juicy.
Don’t chop the cabbage too finely, otherwise water will come out easily. Cut it into larger pieces to give it a grainy texture and a better taste.
When preparing the meat filling, you must remember to season it first, then add water, and then add oil, so that the meat filling can be delicious, plump and juicy. When seasoning, do not add five-spice powder, thirteen spices and other seasonings, as it will cover up the umami flavor of the cabbage and make it unpalatable.
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