Three grams of salt, five grams of chicken essence, five grams of monosodium glutamate, two grams of sugar, ten grams of spicy fresh dew, eight grams of oil consumption, one fresh egg, one or two seasoning oils, four or two broth, thirty grams of Jiang Mo, one or two chopped green onion, an appropriate amount of sesame oil and soy sauce. Production process ~ Add salt, essence, monosodium glutamate, sugar, spicy fresh dew, oil consumption, first-class fresh and raw eggs into the meat stuffing, stir evenly, then add broth for four times, stir evenly, and finally add seasoning oil, sesame oil, chopped green onion and Jiang Mo, and put them in the refrigerator after stirring evenly. This kind of meat stuffing belongs to the secret recipe series of commercial all-round meat stuffing. If you want to cook pork cabbage, you should mix some Chinese cabbage with pork pickles and some pickles.

. First, the meat stuffing eaten at home must be cut and chopped by yourself, which is cleaner, more hygienic and more reassuring. The second is to add some oil, whether it is cooking oil, sunflower oil, soybean oil or any cooking oil, you should put off the cold oil in the pot. If there is no cold oil in the hot pot, treat it with peanut oil, and then put a little sesame oil, that is, sesame oil and soy sauce. If there is animal oil, put less. The third is to put some spiced powder, water lobster sauce, ginger and garlic foam and salt. Fourth, meat stuffing adjustment, you can add some fruits and vegetables. Just think it's delicious. Thousands of people are delicious, and you never know. I prefer making glutinous rice balls, fried dumplings, green pepper meat stuffing, glutinous rice balls and steamed eggs with minced meat. Vegetables also need to be added to meat stuffing in jiaozi, but the mixing method of meat stuffing is the same.

I think it is necessary to use chopped green onion, Jiang Mo and rice wine. The chopped green onion is used for seasoning, while Jiang Mo and rice wine are used to remove the fishy smell in the meat stuffing. Everyone should have the same level of seasoning, and they will put edible salt, soy sauce, white pepper, oil consumption and egg white. However, I think one thing is very important, and that is Chili water. The function of pepper water should be twofold. First, pepper water has a strong deodorization effect. Second, you must add a proper amount of cold water to the meat stuffing, so that the meat stuffing can absorb enough water instead of cold water. This mixed meat stuffing will taste better. Pepper water needs to be boiled, of course, it can only be used when it is cold, so pepper water must be fully prepared. In the case of cutting meat, soak the pepper in boiling water in a bowl.

I usually use pork belly to make meat stuffing. The proportion of fat and thin pork belly is about the same. Because now they are all eating and cooking, and the amount of meat cooked at a time is not much, unlike making jiaozi or croquettes. The ratio of fat to thin must be 3:7. Every time I cook minced meat, I make minced meat by hand, cut pork belly into small pieces, then cut into stockings and high heels, finally cut into diced meat, and then chop the minced meat. I usually eat a little minced meat every time, so I immediately put it in chopped green onion and Jiang Mo. But if we make more chopped green onion and Jiang Mo, I suggest when we eat it.