Why can t I eat the pepper water in the meat filling?

The problem that the meat filling can not be eaten with pepper water, to put it bluntly, is to draw water into the meat filling, whether the water is pepper water or water, it can be beaten into the meat filling, if the water can not be beaten into the water, you can find the reason from three aspects, whether the stirring direction of the first meat filling is consistent, and whether the appropriate amount of salt is added before the second meat filling is not added. The third is that it is best not to stir with chopsticks when stirring.

1.In order to make the food tender and juicy, we need to pump water into the meat filling when making the meat filling, and before the meat filling is watered, we must first add a little salt to the meat filling, so that the lean meat in the meat filling can absorb more water through the osmotic pressure of salt. This will allow you to get more water.

So add salt before fetching water, which is the first step.

2.The meat filling is mainly stirred by stirring, so that the meat filling can absorb the water, and then stir to pay attention to the direction, the direction of the first stirring is the stirring direction of the meat filling production process, can not stir in this direction and change the direction to stir, so that the water in the meat will be whipped out, so that the meat filling can not absorb the water. This is the second reason why the minced meat does not absorb water.

3.When stirring the meat filling, some people like to use chopsticks, although it is very labor-saving to stir, but the chopsticks are too small, and when the meat filling is stirred, all the tendons in the meat will be stirred to the chopsticks, so that the meat filling is not easy to form a ball. When ripe, it will appear very loose, and when stirring the meat filling with chopsticks, it will not rotate too fast to allow the meat filling to absorb water.

Therefore, it is safer to beat the meat filling by hand.

4.When making the minced meat, someone adds some pepper water to remove the fishy smell in the minced meat. In fact, the five-spice powder in the meat filling can also play this role, but the meat filling needs to be placed for a while after the meat filling is adjusted, so that the flavor of the five-spice powder can invade the meat filling.

If you don't put pepper water, you can put more meat stuffing.

Summary]: If the meat filling wants to be tender and juicy, it is very important to draw water, the meat filling in the hotel, the meat juice is very much because the meat filling in the hotel is very thin, and it can only be used after freezing. There are three main points to pay attention to when making minced meat at home:

1.Add salt before fetching water, 2The direction of stirring cannot be changed, 3

Stirring by hand works well.

Add too much pepper water: There are many benefits of putting in pepper water, but it does not mean that putting in a lot of pepper water will be more and better. The new spatial network structure composed of proteins is limited, and if you put too much pepper water, you can't form a protein gel, and the meat filling will not be clumped, so you can't eat water.

My experience is that 1 kg of minced pork can be put into about 4 taels of pepper water.

The way to put in the pepper water is wrong: if the pepper water is put in at one time, the hydration of the hydrophilic groups on the surface of the protein will become worse, and no matter how much you whip it, you can't eat the pepper water. Therefore, when adding pepper water, stir it at the same time, and generally put in pepper water.

There are four possible causes. First, the meat filling is not too broken, second, the pepper water is added too much, third, the pepper water is put in the wrong way, and fourth, the direction of the meat filling is not right. Of course, the most important thing is the choice of meat filling, you should choose more lean meat, and pepper water can be eaten quickly.

Because the new spatial network structure composed of proteins is limited, if you put too much pepper water, you can't form a protein gel, and the meat filling will not hold together, so you can't eat water.

It may be that you pour all the pepper water into it at one time, and you have to pour a small amount of it many times, or it may be that you put too much pepper water, or it may be that when you stir the meat filling, you do not stir it in one direction, or the meat filling is not broken enough.

Because Sichuan peppercorns contain a substance that can wrap the meat. As a result, the meat cannot absorb water, so when mixing the meat filling, you should add water first and then put Sichuan peppercorns.

When the meat is put in the pepper water, the salt can change the protein properties of the meat, so that the pepper water can enter the inside of the meat, prevent exudation, and the meat filling will not overflow This is a method we usually use, which is very practical, you can try it when you adjust the meat filling.

You can put pepper water in the beef filling, and the beef filling will be more juicy after adding the pepper water, first prepare the beef filling, add salt, monosodium glutamate, chicken essence seasoning, and add pepper water to stir in one direction, and the flower watering is absorbed by the beef and then drizzle with sesame oil, and the delicious beef filling is ready.

Add Sichuan pepper water to remove the smell.

Step 1: Prepare the ingredients. 500 grams of ground beef, 1 onion, appropriate amount of green onion, appropriate amount of ginger Step 2:

Take a little pepper and put it in a bowl, then pour about 200ml of hot water, soak for 2 hours, and make pepper water for later use. Step 3Put the ground beef into a basin and stir in 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, a little minced ginger, 1 tablespoon of oyster sauce, a little black pepper, a little chopped green onion, a little salt, and a little chicken essence. The fourth step is to pour the soaked peppercorn water into the meat filling several times, and stir well each time until all the water is absorbed.

Do not pour peppercorns into the minced meat. Step 5: Add an appropriate amount of onion and stir well.

Rinse 10 grams of peppercorns and soak them in 100 grams of hot water, then cover and cover, it is best to soak for more than 2 hours, chop the fat and thin front sandwich meat or pork belly, and then put in the minced green onions, ginger, garlic, soybean soy sauce, and two small spoons of thirteen spices, and then pour the pepper water into the minced meat, beat an egg and stir evenly in one direction.

It is very important to add pepper water when adjusting the beef filling, the dumplings are tender and juicy, and there will be no fishy smell, and they can be made into meat dumplings, which are particularly delicious.

You can put some pepper water, which can not only remove the fishy smell of meat, but also make the adjusted meat filling tender and juicy, which is particularly delicious to eat. Pour the pepper water into the meat filling, stirring in one direction until the meat filling is strong;

Adding pepper water to the minced meat can increase the fragrance, remove the smell, and make the meat tender and juicy. However, if the time of adding pepper water is wrong, or the way of stirring is wrong, the meat filling will not eat into the water, and the meat filling will be inelastic.

Because you used the wrong method, the minced meat can't eat the water. We can add a little salt to the meat filling before putting the pepper water, and then put the pepper water, so that this will not happen.

Because the pepper water locks in the water, it is the reason why you can't eat the water, which is a good trick.

The ground beef is to be put in pepper water. Add a small handful of chopped green onions to the ground beef. The taste will taste better together.

The ground beef should be filled with pepper water. Because Sichuan pepper water can remove the smell and enhance the flavor of the beef filling, the steamed dumplings made in this way are very delicious.

It is necessary to put pepper water, which is warm and spicy, and has the effect of dissipating cold in temperature and strengthening the stomach and dehumidifying, so it can be added according to personal taste.

For Sichuan pepper water to adjust the meat filling, whether to use hot water or cold water, this should be decided according to the weather and indoor temperature, if it is winter or the temperature is too low, it is best to use hot water, so that the meat filling is softer. Of course, if it's summer, use cold water, so that the meat filling will not be too thin.

I use hot water to adjust the stuffing because of the aroma of peppercorns, pour in the meat filling, dress up with chopped green onions, and other seasonings, that fragrant! Hahaha.

Put the peppercorns in water and boil, and then let the peppercorn water cool and put them into the meat filling, so that the meat tastes good.

I think it's better to mix cold water.

First, soak the peppercorns in hot water, soak the peppercorns in the water, and adjust the meat filling.

The flower watering line must be warm water, warm water is OK, not cold water.