How to make pork cabbage stuffing delicious? How to make cabbage meat filling delicious?

To make a delicious pork and cabbage filling, you must start with the selection of raw materials. It is better to buy the hind leg meat of the pig and stir it into minced meat. Next, chop the cabbage, add an appropriate amount of salt to the cabbage, and stir well.

And dry all the water on the cabbage. Then put the peppercorns in a pot and fry them, soak them in water with chopped green onions and ginger for 15 minutes and set aside. Finally, we can add this peppercorn water to the minced meat and stir well, and add a little peanut oil to lock in the moisture.

Then add the prepared other seasoning ingredients, egg whites to the minced meat and stir well, and finally add the chopped cabbage from the previous grab rod and stir well.

Don't have too much pork, or you'll get a little tired. The right amount of proportion is fine. Then add salt, soy sauce, oil, cooking oil to taste.

First of all, the cabbage is minced, salted, stirred, and dried, and then the pepper water is added to the minced meat in batches and stirred, and then the peanut oil, other seasonings, ingredients, and egg whites are added to the minced meat and stirred evenly, and finally it is mixed with the minced cabbage.

Chop the pork ginger and garlic cloves, add salt, light soy sauce, soy sauce, mix evenly and taste for ten minutes, then chop the cabbage, put it in a basin and marinate it with salt, grab the water and put it into the pork, and finally beat 2 raw eggs and mix evenly in it to wrap it.

First of all, chop the processed cabbage and pork, then add minced green onion and ginger, stir well, add light soy sauce, salt, sesame oil, thirteen spices to taste, and beat an egg to make the delicious filling.

How to adjust cabbage pork filling? Learn this trick, the cabbage does not come out of the water, the pork has no fishy smell, it is too fragrant!

The method of making pork and cabbage filling is as follows:

1. Wash the cabbage, dry it, cut the cabbage into small strips, and then cut it into fine cubes. Add salt and mix evenly and marinate for about 20 minutes, and then the water will come out, and then squeeze it slightly.

2. Chop the pork, add 100 grams of water three times, and stir vigorously in one direction, so that the pork can eat all the water. If you want to save a little trouble, you still use a meat grinder, and when grinding meat, add water to it and stir it together.

3. Add green onions, ginger and water chestnuts to the pork. Add salt, eggs, five-spice powder, cooking wine, light soy sauce and oyster sauce and stir. Then add the cabbage, pour sesame oil and mix well with the cabbage first, and then mix with the meat filling.

Precautions for making pork and cabbage filling:

1. After washing and chopping the cabbage, pay attention not to cut the cabbage too much, and use clean gauze to wring off part of the water.

2. After the cabbage is chopped, it should be mixed well with oil, which is also suitable for all kinds of vegetarian dishes, first put a little cooking oil (vegetable oil or sesame oil can be) and stir the cut vegetables, so that the filling is not easy to get out of the water, and the nutrition will not be lost, and the juicy and delicious taste of the dumpling filling is also very important.

3. The meat filling should be beaten in one direction until the gum, do not add seasonings before the gumming, otherwise it is difficult to gum, and then put in cooking wine, salt, sesame oil, and mix well.

4. Lean meat affects the taste, and fatty meat will be very greasy! The ratio of cabbage can be adjusted according to your preference.

The pork and cabbage filling is adjusted as follows:Ingredients: Chinese cabbage, pork filling, dumpling skin, green onion, ginger, soy sauce, cooking wine, salt, oil, thirteen spices, monosodium glutamate.

1. Wash the Chinese cabbage and set aside.

2. Shred the cabbage first, then cut horizontally.

3. Cut the cabbage, sprinkle with salt, and kill the water.

4. Finely chop the green onion, mince the ginger, minced meat, thirteen spices, oil, soy sauce, cooking wine, salt (put a little bit, because the cabbage will also be salty) monosodium glutamate, stir well.

5. Pinch the cabbage dry by hand, put it in the filling, and there is a little secret, put some cabbage water when stuffing, and put less oil, so that the cabbage filling is super fresh.

6. You can start making dumplings.