How to make the minced meat delicious, how to make the minced meat delicious

First of all, the ratio of meat and vegetables should be appropriate. Generally speaking, a meat-to-vegetable ratio of 1 or 1 is appropriate for dumpling filling.

Secondly, don't throw the juice out. It has been determined that more than 60% of the vitamins will be lost after the Chinese cabbage is dejuiced. In order to avoid nutrient loss and waste, the scientific approach is:

After chopping the vegetable filling, first squeeze out the vegetable juice and put it in a basin, add the soy sauce and soy sauce when mixing the meat, stir fully to make the vegetable juice penetrate into the meat, and then put the vegetable on the dish and stir well. If it is a vegetarian dumpling, you can also chop the vegetable filling first, pour it into the pot (basin), add salt (vegetable oil) and mix gently, let the oil wrap the vegetables, and then put salt and seasonings. In this way, the nutrition is retained, and the dumpling filling will be tender and delicious, if it is a leek meat filling, after the vegetable filling is mixed with oil, then pour the mixed meat filling (has put enough salt) into it, and mix evenly.

The vegetable filling is mixed with oil first, and is wrapped in a layer of oil film, which is not easy to dehydrate when it encounters salt. The dumplings wrapped in this stuffing taste very fresh and have a little flavor of vegetable juice.

Finally, the meat should be chopped into a fluffy shape. The stuffed meat is minced with a knife to make it fluffy. When there is a lot of lean meat, you can add vegetable juice or water in an appropriate amount; When there is a lot of fatty meat, add less vegetable juice or water and stir vigorously in one direction.

After the meat is sticky, add an appropriate amount of peppercorn powder, five-spice oil, salt, minced fresh ginger, monosodium glutamate, sesame oil, and continue to stir. At the same time, the soy sauce should be added slowly and drop by drop. If you have broth, it is best to add broth, add dripping and stir until it is fuzzy, and then pour the vegetable filling into it and stir evenly.

Dumplings wrapped in such dumpling fillings are full of soup and tender when eaten. When mixing dumplings, add a small amount of sugar, and the dumplings will have a delicious seafood flavor.

Ants on trees. This dish is a very famous home-cooked dish with oily and attractive vermicelli, soft and smooth texture, crispy minced meat, and unique flavor.

How to make it.

Step 1: Prepare the ingredients. Two small handfuls of vermicelli, 1 small piece of pork, an appropriate amount of green onions, and an appropriate amount of ginger.

Step 2: Soak the vermicelli in warm water until soft. (Soak for 10 minutes, not too long) Step 3: Drain the vermicelli and cut it slightly. Chop the pork into minced pieces, chop the green onion and ginger and set aside.

Step 4: Pour an appropriate amount of oil into the pan, and after the oil is hot, put the meat filling into the pan and stir-fry until the meat turns white.

Step 5: Put the minced green onion, minced ginger, 1 tablespoon of Pixian bean paste, and 1 tablespoon of chopped chili pepper into the pot and stir-fry the red oil.

Step 6: Add 1/2 tablespoon of salt, 2 tablespoons of sugar, and 1/2 tablespoon of dark soy sauce to the pot and stir evenly.

Step 7: Put the vermicelli in the pot and stir-fry evenly, then pour a small half bowl of water along the edge of the pot.

Step 8: When the soup is almost finished, add the chicken essence and sesame oil and stir-fry evenly, then put on a plate.

In the north, of course, it is a side dish, if you make dumplings or buns, it is good with celery, camellia, and radish, and of course, there are some dishes you like, such as dried bitter gourd and dried radish, which taste very good;

It is best to use flower meat, or lean meat mixed with fatty meat, so that the filling will not be dry, if it is mutton and beef, then add some stock or egg white when making the filling and mix well (a small amount);

Ginger and green onions are standard, Sichuan pepper powder is recommended, chili powder cumin powder depends on personal preference, don't put the old godmother Don't forget the salt, in addition, it will be better to make some shrimp powder yourself after putting MSG (the shrimp are fried and chopped and rolled out, and you can also put some fried dried sesame seeds);

If it's meatballs, then go buy some axe powder and mix it with ginger, shallots and eggs

Do you know how to make the minced meat taste better?

Finally, the oil can quickly lock in the moisture, and it will be delicious and juicy when eaten!

The minced meat is delicious only when it is done in this way.

Pour pepper water over the meat foam and stir until the chopsticks are less than enough.

The sweetness is overflowing, and the friends who pass by don't want to leave.

In an empty bowl, add shredded green onion and ginger, prepare the meat filling, add seasoning, stir to taste, add green onions, ginger and garlic, put oil-consuming eggs and meat filling, and drizzle.

How do you make minced meat delicious? Soak the green onion and ginger star anise in hot water, then grind the pork with a meat grinder, add chopped green onion and eggs, light soy sauce, oyster sauce, salt and pepper, then pour in spice water and sesame oil, stir in one direction, let the meat filling absorb water, and the meat filling is super delicious.

Appropriate amount of rice wine, a little chopped ginger and green onions, salt monosodium glutamate, beat well, and marinate for 2 hours.

When the meat filling, there are reporters to put more sesame oil, so that the mixed stuffing is delicious, and at the same time, the seasoning should be complete, do not put the meat filling, when the reporter put more sesame oil, so that the mixed filling is delicious, and at the same time, the seasoning should be complete, do not put vinegar.

1. Prepare 2 catties of meat filling, more and less fat, it is best to choose pork hind leg meat, where the skin is thicker, the proportion of meat is high, and it contains a large amount of gelatinous substance, which is most suitable for making meatballs to eat.

2. Beat two eggs, it can mainly play a tender role, and then put chopped green onions, some minced garlic, both of which are flavorful ingredients, in the process of preparing meat filling, if there is no special instructions, it will generally be used.

3. Start seasoning it, add light soy sauce, white pepper, salt, and a little bit each. Then pour in an appropriate amount of vegetable oil, here to release raw oil cooked oil can be, in the process of cooking, it can maximize the lock of delicious gravy, and then put in a little sesame oil to enhance the fragrance.

5. The most important step in adjusting the meat filling is to put in half a bowl of water starch (sweet potato flour), half of the proportion of water and half of the powder, stir and melt, and then pour it into the meat foam. The purpose of adding water twice is to make the meatballs more tender and refreshing. Then pour in a small half bowl of water, stir in the same direction, the time must last for 5-6 minutes, so that the meat filling will be strong, and the meatballs that come out of this way are fragrant and tender, super delicious.

【Cabbage pork dumplings】

Ingredients: cabbage, pork, green onion, ginger, peppercorn noodles, cooking wine, light soy sauce, sesame oil, specific production steps]:

First: Pour an appropriate amount of flour into the basin, add an appropriate amount of water, stir again while adding water, stir until flocculent, and then start to mix the dough, and then let it rise for half an hour.

Second: Let's deal with the cabbage, peel off the cabbage layer by layer, then rinse it, control the moisture, then cut the cabbage into shreds, chop it into minced pieces, put a small amount of 1 tablespoon of salt, and then put the cabbage on the cage cloth, squeeze out the water of the cabbage, try to squeeze out the excess water, and pour it into the pot.

Third: Cut the pork into slices first, then into strips, cut into pieces and pour into a meat grinder, then add green onion and ginger, stir into minced pieces, and pour into a basin.

Fourth: Then put the dried cabbage into a pot, then add an appropriate amount of dark soy sauce to color, add an appropriate amount of Sichuan pepper noodles, thirteen spices, oyster sauce, salt, and mix well.

Fifth: take out the proofed dough, knead and exhaust, then roll it into long strips, cut it into evenly sized agents, roll it into a thick and uniform dumpling skin with a rolling pin, try to roll out the middle thickness and thin around the periphery, and then take an appropriate amount of dumpling filling and put it on the dumpling skin, fold and seal it in half, sprinkle an appropriate amount of flour on the board, and put the wrapped dumplings on the board for later use.

Sixth: add an appropriate amount of water to the pot, boil over high heat, then put in the dumplings, boil over high heat, gently push with a spoon in the middle, add half a bowl of water after boiling over high heat, continue to boil, continue to push with a spoon, and then continue to boil, so that repeatedly add water 3 times, and the dumplings will all float up, seventh: Finally, we use a colander to take out the dumplings, control the moisture, put them on a plate, you can dip them in vinegar and garlic juice, which is very refreshing and delicious.

1. Stuff the meat with water.

This step is the most important step in preparing the minced meat. Chopped meat filling, for example, is a pound of weight, add about 2-3 taels of water, the process of adding water should be divided into several times, each time add a little less Liangzhou, and when adding water, use chopsticks to stir the meat filling in one direction, and wait until you feel that the meat filling is very sticky, and then add water. This step must be the first step to add water, if you add other ingredients and then add water, the whole meat filling will eventually lose its flavor.

What is the purpose of adding water? The main thing is to make the meat filling more tender and smooth.

2. Add a little sweet noodle sauce.

This method of adding sweet noodle sauce, many people may not know, adding sweet noodle sauce here, mainly to take the umami, because there is sugar in sweet noodle sauce, and this kind of sugar brought by fermenting ingredients can improve the freshness the most, and there is also a natural sauce flavor, which is much better than directly putting white sugar. After adding the sweet noodle sauce, do not stir and move on to the next step.

3. Add soy sauce.

The purpose of adding soy sauce is to color the meat filling, and the soy sauce itself is also a seasoning that enhances the freshness. At this point, I don't know if you have found it, or you have not put salt, here is a little knowledge about putting salt. When making minced meat, salt can not be put first, because salt is the first of all flavors, the taste is heavy, if you put salt in first, other seasonings with umami, because of their light taste, will be covered by the taste of salt, so salt should be put last, and try to put as little as possible, there is a salt taste.

Stir a little at this point.

Fourth, add vegetable oil.

Because water is added before, the meat filling will loosen during the cooking process, adding a small amount of vegetable oil will avoid this defect, and adding oil to the meat filling will make the taste more fragrant, which does not need to be stirred.

5. Add green onions, ginger and a little salt.

Green onions and ginger are a versatile condiment for meat, the spicy flavor is the most effective way to remove the fishy smell from the meat, and the green onion and ginger themselves also have their own unique aroma. Wait for the above seasonings to be finished, and finally sprinkle some salt, six, add sesame oil.

Adding sesame oil, first of all, increases the fragrance of the meat filling, and another effect that you may not know, that is, through the addition of sesame oil in the last step, it can lock the various flavors in the meat filling, which is also very important. Now that all the seasonings are put in, let's start stirring, as long as it's not too troublesome, stir vigorously for 20 minutes, and pay attention to one direction.

1 The choice of minced meatIf the minced meat you buy is made of the kind of big fatty meat, I advise you to throw it away quickly, such minced meat is too greasy, not delicious and not good for health, but choose a meat filling with fat and lean meat, which is both healthy and tastes good2 Use vegetable oil.

After buying the meat filling, don't rush to put in the seasoning, pour in a little vegetable oil first, whether it is peanut oil or corn oil, and then stir it with chopsticks in one direction, so that the meat filling is tender and smooth3 Add some water.

Some people will say, other people's buns are full of soup when you bite into them, why am I dry? Teach you a way, add some water to the meat filling, and then stir it in one or the thick direction, so that when making buns or dumplings, the soup is full of 4 green onions and ginger.

Don't put too much seasoning when preparing the meat filling, just salt and vegetarian soy sauce and a little thirteen spices, but be sure to put minced ginger and green onions, so that the meat filling will be very delicious.