How to adjust the filling of dumplings to be delicious, and how to adjust the filling of dumplings t

If you want the dumpling filling to be delicious, you must pay attention to the details, and please treat this as a very delicate work.

1. The ratio of meat to vegetables in the dumpling filling should be appropriate, generally 1:1 or 1:o 5 is appropriate.

Adding some vegetables to the dumpling filling is not only delicious, but also more nutritious. At the same time, vegetables are long cellulose, which can promote human gastrointestinal peristalsis, prevent excessive holiday meat, and affect digestion and absorption.

2 According to the measurement, more than 90% of the vitamins will be lost after the Chinese cabbage is dejuiced. In order to avoid the loss of vitamins, you can chop the vegetable filling, squeeze out the vegetable juice first, and then mix the vegetable juice into the meat filling and stir when mixing the meat filling. You can also chop the vegetable filling, stir it with cooking oil first, and then put salt and seasonings at the end, which can also prevent the vegetable juice from "killing".

3.The meat should be chopped or ground into a minced filling, and the meat should be stirred vigorously with a small amount of water (or vegetable juice). There is a lot of lean meat filling, you can add more water, add more water to the fatty meat, and at the same time, add soy sauce little by little (it is best to add broth if there is a broth), stir while dripping, stir into a paste, add vegetables and mix well.

The dumpling filling made in this way is full of soup and delicious when eaten.

4 When adjusting the dumpling filling, add a small amount of sugar, and when you eat the dumplings, you will feel the flavor of fresh and fragrant sea rice.

The dumpling filling is more delicious this way.

The minced meat can be freely mixed and matched according to the taste.

Teach you how to make dumpling fillings delicious.

Soak the peppercorns in water, add soybean oil, add the refined salt chicken powder thirteen spices, light soy sauce oyster sauce, pepper water, and stir in one direction.

1. The configuration of Sichuan pepper water: 10 grams of Sichuan pepper are rinsed and soaked in 100 grams of hot water, and then covered and covered, it is best to soak for more than 2 hours.

2. Choice of meat: It is best to choose fat and lean front sandwich meat or pork belly, and the ratio of fat to lean is generally 3:7 or 4:

6. I think if it is a simple meat filling with only green onions, it is best to choose 2:8 or 3:7, and if you want to put a lot of vegetables, it is best to put 4:

6. This is more fragrant, of course, you still have to adjust it according to your preferences.

3. The use of seasoning: because you want to add water to the meat filling, the order of the seasoning is also very important, before adding water, you should put soy sauce salt and ginger, generally 500 grams of meat filling should put 70 80 grams of soy sauce, 10 grams of salt, like to put chicken essence monosodium glutamate, it is also necessary to put it in this step, adding water must be after seasoning, otherwise the seasoning can not penetrate into the flavor.

4. Treatment of ginger: 20 grams of ginger cut into fine pieces, if it is a good filling to wrap immediately, then you can also put a small spoon of water on ginger and green onion and stir into green onion and ginger puree, but if you don't wrap it immediately, it is best to put green onions when wrapping.

5. The trick of adding water: the previously soaked pepper water or pepper powder can now be put in, 100 grams of pepper water should be fished out, poured into the meat filling, and whipped in one direction until the pepper water is all sucked into the meat filling.

6. Or add water: the raw meat filling must be added with water or stock, the purpose is to make the meat filling tender and juicy, adding water is the key, less water is not sticky, more water is more.

7. Chopped green onion and oil: put 50 grams of minced green onion and 50 grams of oil when using, put it first and then put it aside after the meat filling tastes bad, generally people put vegetable oil or sesame oil, I like to put seasoning oil and sesame oil mixture.

8. The practice of seasoning oil: put oil in the pot, put star anise, cinnamon, and 1 grass fruit (cracked) when the oil is cold, wait for the oil to be hot, the seasoning changes color and fragrance, turn off the heat, and you can use it when it is cold.

Ingredients: 200 grams of fresh shrimp, 250 grams of leeks, 100 grams of pork filling, 2 teaspoons of salt, 1 tablespoon of vegetable oil, a pinch of Sichuan pepper, 2 tablespoons of light soy sauce, a pinch of white pepper, a pinch of ginger, a few drops of sesame oil, 1 teaspoon of white vinegar.

1. First prepare the pork filling, as shown in the picture below

2. Add light soy sauce, white pepper, minced ginger and minced green onion, as shown in the figure below

3. Stir evenly and marinate for half an hour, as shown in the figure below

4. Then wash the leeks as shown in the figure below

5. After cutting into minced pieces, put it into a meat filling bowl and stir, as shown in the figure below

6. Then remove the shell of the shrimp and rinse it, as shown in the figure below

7. Drain the water and put it in the basin and mix well, as shown in the figure below

8. Then heat oil in a pot and put peppercorns, as shown in the figure below

9. After stir-frying, pour the pepper oil into the pot, as shown in the figure below

10. Finally, mix well in one direction, and the dumpling filling is completed, as shown in the figure below

If you master the stuffing skills, you won't go wrong with dumplings.

Next, I will talk about the filling techniques of three types of dumplings, as well as the method of making a secret dumpling dipping sauce.

1.Cabbage pork dumplings.

Ingredients: pork, cabbage, minced ginger, salt, light soy sauce, corn starch, sesame oil.

Filling tips: 1) Wash the pork, chop it into minced meat and put it in a bowl. Add the minced ginger, salt, soy sauce and corn flour to the filling and stir well as you add.

2) Slowly add a small cup of water to the minced meat, stir with chopsticks in the same direction while adding water, until the minced meat is gelatinous and makes a sound, and then put it in the refrigerator.

3) Chop the cabbage, add salt, mix well, let stand for 15 minutes, squeeze out the excess water, add sesame oil and mix well.

4) Pour in the cabbage and meat together and mix well.

Tips: If the mixed cabbage and pork filling is too damp, put it in the refrigerator for a while before using it.

2.Sauerkraut dumpling filling.

Ingredients: sauerkraut, refined pork belly, chopped green onion, minced ginger, soy sauce, chicken essence, salt, pepper, sesame oil, oil.

Filling tips: 1) Wash the pork belly, chop it into minced meat and put it in a bowl. Add soy sauce, chopped green onion, minced ginger, chicken essence, salt, sesame oil, and oil in turn, stirring well as you go.

2) Wash the sauerkraut, chop it and squeeze the water.

3) Heat oil in a pan, add a little peppercorns, fry until fragrant, and remove them. Sauté the sauerkraut in a pan.

4) After the sauerkraut has cooled, pour it into the meat and mix well.

Tips: Before pickling sauerkraut, there will inevitably be sediment. Be sure to wash it several times before cutting.

3. Meat-stuffed dumplings.

Ingredients: Refined pork belly, eggs, chopped green onion, minced ginger, salt, chicken essence, thirteen spices, pepper, scallion oil, sesame oil, soy sauce, light sauce.

Filling tips: 1) Wash the pork belly, chop it into minced meat and put it in a bowl. Add the minced ginger, egg, light soy sauce and dark soy sauce to the meat in turn, stirring well as you add them.

2) Add salt, chicken essence, thirteen spices, and pepper to the minced meat, and stir well as you go.

3) Add a small bowl of onion ginger water (made from onion and ginger), add the onion and ginger and stir at the water's edge to soften the meat.

4) Add scallion oil, sesame oil and chopped green onion, stirring well while adding.

Tips: 1) When mixing the filling, it should always be mixed in one direction, which is conducive to the flavor of the seasoning, and the onion and ginger water can penetrate into the filling, making the filling delicious and soft.

2) After the meat is mixed, put it in the refrigerator and freeze it slightly. It would be better to make dumplings.

Secret dumpling dipping sauce].

Ingredients: vinegar, chili powder, green onion, garlic, light soy sauce, sesame oil, cooked sesame seeds, salt.

Compound skills: 1) Wash the garlic, mash it into garlic paste, wash the onion, chop it into powder, put it in the first bowl together, add salt and mix well.

2) Take the second bowl and add the paprika. Heat the oil in a pan, fry the chili peppers over low heat, remove and throw away. Pour the hot oil over the paprika to make chili oil.

3) Pour the aged vinegar into a hot pan sautéed with chili peppers and bring to a boil.

4) Pour the hot vinegar into the third bowl, then add the soy sauce, sesame oil, cooked sesame seeds and warm water in turn and stir well.

5) Pour these three bowls into a large bowl, stir well, and the secret dumpling dipping sauce is ready.

Dumplings are a kind of staple food that northerners like to eat, there are many kinds of dumplings, all of which are set according to the filling, dumplings with vegetarian fillings, dumplings with meat fillings, whether the dumplings are delicious or not is related to the stuffing, and some are using seasonings to adjust the filling, that is, to adjust with oil and condiments.

Tool material: 500 grams of leeks.

500 grams of lean pork filling.

30 grams of cooked soybean oil.

3 grams of ginger, 2 grams of red dried chili.

How it works: To make dumplings, you need to prepare the pork filling, and the best is lean pork, so that the filling can wrap a ball.

To wrap dumplings, you need to put some vegetables, there are celery and leeks, so you can cut them with a knife, and you need to cut them into small pieces with a knife to wrap the stuffing with leeks.

After preparing the pork filling, it is necessary to prepare the dishes, prepare the cooked soybean oil, and cook the soybean oil when cooking the ginger and garlic.

After preparing the ingredients, the pork filling will be mixed with leeks and cooked oil condiments in a rice bowl, and the dumpling filling will be mixed after mixing.

Dumplings should be prepared with dumpling skins, and dumplings should be wrapped with dumpling skins, and the shape of dumplings is ingot-style and lace-style.

After the dumplings are wrapped, boiling water should be used to cook the dumplings, and the dumplings should be cooked over high heat, not low heat. The filling of the dumplings is made according to the meat and vegetables to be prepared.

As a food that has both grain, meat and vegetables, dumplings are relatively nutritious. The key to whether dumplings are delicious or not lies in the preparation process of the filling, so how to make the dumpling filling more delicious?

The meat filling is best chopped with a row knife, why is the meat grinder inferior to the meat grinder mincing taste inferior to the row knife chopping. Because the meat flavor substances are stored in the cells, the meat is chopped by hand, the meat is mechanically squeezed unevenly, the muscle cells are less damaged, and part of the meat juice is still mixed or scattered in the meat filling, and the machine grinds the meat filling, due to the strong and high temperature generated by the heat to denature the meat, the intracellular flavor substances such as amino acids, inosinate is lost with the blood.

Vegetarian stuffing can not be chopped with a row of knives, instead of knife cutting, knife chopping will vegetable chlorophyll all chopped onto the cutting board, knife cutting is reduced a lot, generally cut down, half of the vitamins are retained, and the knife chop is less than 25%, therefore, the knife should not be too small, such as leeks to more than centimeters is appropriate.

Take pork and cabbage stuffed dumplings as an example, and share with you the secret of how to make the dumpling stuffing delicious. The main raw materials of pork and cabbage filling are pork and cabbage, and the method is simple.

Ingredients: one cabbage, half a pound of meat (three servings).

Ingredients: green onion, ginger.

Seasoning: salt, monosodium glutamate, soy sauce, sesame oil.

Method:

1. Blanch the washed cabbage with boiling water and don't cook it (some people mistakenly think that the dumplings have a thick filling and are afraid that they will not be cooked, but in fact, it is not necessary, the dumplings must be filled with raw filling, and they can definitely be cooked).

2. Chop and squeeze out the water.

3. Sprinkle some salt to hold out the residual water in the cabbage, and at the same time let the cabbage taste At this time, you can prepare the meat filling.

4. Cut the meat into pieces, shreds, open and chop, and chop until it becomes a meat puree, which requires effort!

5. Add green onion and ginger when chopping, and add some rice wine after chopping.

6. Put the minced meat into the cabbage that has been killed with salt and squeezed out of the water.

7. Add monosodium glutamate, salad oil (add it after heating it in a pan), sesame oil, soy sauce (appropriate amount according to personal taste) and stir clockwise.

8. Put salt at the end.

Eat Healthy:

1. Pork is rich in protein and essential fatty acids, fats, carbohydrates, calcium, phosphorus, iron and other components. It can promote the absorption of iron, improve symptoms such as iron deficiency anemia, and at the same time enhance immunity and resist virus aggression.

2. Cabbage contains protein, fat, vitamins (A, B, C) and minerals such as calcium, phosphorus, and iron. There is also a large amount of fiber in cabbage, which can promote the peristalsis of the intestinal wall, help digestion, prevent dry stools, and keep stools smooth.

Food taboos:

1. Pork: Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

2. Avoid overnight cooked cabbage and unpickled Chinese cabbage; People with diarrhea should try to avoid eating Chinese cabbage; People with qi deficiency and cold stomach should avoid eating more.

The recipe for the dumpling filling is as follows:

Ingredients: 1 kg of black pork hind legs, 2 leeks, 12 black tiger prawns, an appropriate amount of minced ginger, chive roots, 3 eggs, an appropriate amount of salt, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of oyster sauce, an appropriate amount of steamed fish soy sauce, six peppercorns, an appropriate amount of salad oil, and half a cup of cooking wine.

1. Grind the meat in a meat grinder, mince the ginger and chives.

2. Beat three eggs and set aside, add half an eggshell of cold water and stir well.

3. Peel the black tiger prawns, remove the head, remove the shrimp line, and cut them into sections for later use.

4. Pour in light soy sauce, dark soy sauce, oyster sauce and steamed fish soy sauce in the ratio of 3:1:2:1, cover half a cup of cooking wine, and then add an appropriate amount of salt.

5. Stir well in one direction.

6. Pour an appropriate amount of salad oil into the wok, put a few peppercorns in the hot oil, then remove the peppercorns, pour the hot oil into the filling, and continue to stir evenly.

7. Put oil in the pan and scramble the eggs, break the eggs, as long as there is no obvious egg liquid, there is no need to fry them very old.

8. Pour into the filling and stir well. Pour the shrimp into the filling and continue to stir clockwise.

9. Finally, cut the washed leeks into sections, pour them into the filling little by little, until they are completely stirred, and then continue to stir in one direction.

10. The filling after stirring is in the world.