How to mix the minced meat, how to mix the minced meat is the best

Mix with minced meat.

Ingredients. Ingredients.

Meat. 800g excipients. Scallions.

100 g ginger.

50g bun seasoning.

5g mix with stuffing seasoning. 5g ginger powder.

5g Sichuan pepper powder. 5g sesame oil.

10 g cooking wine.

10g oyster sauce. 10 g salt.

10 g sugar. 10g thirteen spices.

10g steps.

1.Ingredients: minced meat.

2.Ingredients: steamed buns, dumplings, seasoning, mixed filling.

3.Ingredients: ginger powder.

4.Ingredients: Sichuan pepper powder.

5.Material: sesame oil.

6.Ingredients: Cooking wine.

7.Ingredients: Oyster sauce.

8.Ingredients: green onions.

9.Place all the seasonings in the minced meat and add some minced ginger.

10.Add green onions, salt, sugar, thirteen spices.

11.Stir the meat filling evenly in one direction, not in reverse.

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

Today, Xiao Nian shares a process of making minced meat.

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

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

How to prepare the meat filling to make it tender and juicy.

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 homemade minced meat? Soak the green onions, ginger and peppercorns in water to extract the juice, let it cool, stir the meat and pour it in, the eggs and green onions, the light soy sauce and dark soy sauce consume oil, and stir well.

How do you make dumpling meat filling? Prepare green onions, ginger and star anise, heat water to soak the juice, use a meat grinder to crush the pork, add chopped green onion and eggs, light soy sauce, oyster sauce, salt and pepper, sesame oil and stir well.

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.

Don't make dumplings with minced meat.

1.Add the minced shiitake mushrooms to the minced meat, fried eggs, minced green onions, soy sauce and salt monosodium glutamate. Remember to put a little oil here so that the dumplings don't dry up.

2.Stir well, I usually fry a little in the pot to see if the taste is enough, I think this method is good. Hee hee is a little saltier than normal. Well, it's good to be trapped like this, and it's good to start wrapping up.

Ingredients: 400 grams of pork meat, 100 grams of fresh mushrooms, 300 grams of dumpling powder;

Seasoning: 1 egg, ginger, green onion, pepper, light soy sauce, sesame oil, chicken powder, starch, cooking wine;

Dipping sauce: garlic, ginger, light soy sauce, vinegar, sesame oil, and chili pepper.

Specific steps: 1. Filling:

1. Chop the pork into minced meat, add a little starch to grasp well, then add an appropriate amount of salt, light soy sauce, cooking wine, chicken powder, sesame oil, pepper, beat an egg, stir fully in one direction, cover with plastic wrap and marinate for about 20 minutes;

2. Wash the mushrooms and cut them into minced pieces, cut the ginger into minced pieces, and cut the green onions into flowers;

3. Put the shiitake mushrooms, minced ginger and chopped green onion into the marinated minced meat, and continue to mix well in one direction;

2. Making dumplings:

1. Add an appropriate amount of boiling water to the dumpling flour, stir it into a snowflake shape with chopsticks, then add a little cold water, knead it into a smooth dough (the ratio of hot and cold water is about 1:9), cover it with plastic wrap and let it cook for 20 minutes;

2. Put the dough on a flour-sprinkled board and knead it into strips, and then divide it into uniform small agents;

3. Sprinkle a layer of flour on the small agent, and then flatten it into a small round cake;

4. Roll the rolling pin with one hand, pinch the edge of the small round cake with the other hand and rotate it, and roll it into a dumpling wrapper with thick middle and thin edges;

5. Put the mixed filling into the dumpling skin** and wrap it into dumplings.

3. Fry dumplings: 1. Put an appropriate amount of water in the steamer, put the dumplings on the steaming plate, cover the pot, and steam over high heat for 8 minutes;

2. Put oil in a frying pan, put in the steamed dumplings, and fry them over low heat until golden brown on three sides;

4. Dipping sauce: Cut the ginger and garlic into minced pieces, add an appropriate amount of salt, light soy sauce, vinegar, sesame oil, oil and chili, and mix well.

1. Chop the pork into a fine filling, wash the cabbage and cut it into a fine filling, tear the mushrooms into small flowers, blanch them in hot water and chop them into a fine filling.

2. Chop the green onion and ginger and set aside.

3Put half a cup of water in the pork filling and stir it vigorously with chopsticks in one direction.

4. Put pepper powder, refined salt, monosodium glutamate, soy sauce and vegetable oil into the meat filling and stir well.

5. Put the mushroom and cabbage filling into the meat filling, mix well, and the dumpling filling is ready.

6. Appropriate amount of flour, add water and form a smooth dough, let stand for 20 minutes.

7Take a small piece of dough, knead it into long strips, and then knead it into small pieces.

8. Roll the small agent into a round and flatten, and then roll it into a small pancake.

9Put the dumpling filling in the middle of the small pancake and wrap it into a dumpling.

10. Wrap all the dumplings.

11Put an appropriate amount of water in a pot and bring to a boil, then add the dumplings and cook.

Take out the dumplings and start eating.

Specific method: 1. Buy the meat filling, put it in a larger basin, add cold boiled water and soy sauce one after another, and use chopsticks to quickly beat it n times in one direction until the meat filling is dense and suitable (generally speaking, it should be adjusted to be thinner, and the mastery level is to use chopsticks to pick up the meat filling until it is slightly implicated).

2. Add five-spice powder, minced green onion and minced ginger to the meat filling and stir well. (Sometimes I put in an egg or two to add softness to the mincing.) )

3. Boil green onion oil: pour a little peanut oil or soybean oil into the pot, heat, put in the pepper material first, and when the pepper material turns gray and black, put in the green onion and turn off the heat. Strain out the oil, add to the minced meat and stir well.

4. Finally, put sesame oil, stir well again, leave for half an hour to an hour, and then prepare the vegetables to be added.

Here's how to mix the meat filling to be delicious and tender:

1. First make a large amount of water, add an appropriate amount of water to the pot, put two star anise, a little pepper, boil over high heat, boil for 5 minutes after the water boils, turn off the heat.

2. Remove the pork skin, cut the pork into pieces, cut some green onions, cut a few slices of ginger, and put the meat and green onion and ginger into the meat grinder, so that the meat is more flavorful.

3. After the meat filling is grinded, pour it into the basin, pour in an appropriate amount of light soy sauce, oyster sauce, a little thirteen spices, put a little chicken essence, a spoonful of salt, stir in one direction, and then pour in the large water in three times, put a little less first, stir evenly along one direction, the meat filling is not firewood at all, stir the meat into a brushed state, and then beat in an egg white, stir along one direction.

4. Cut some chives, put them in the meat filling, then pour some hot oil to stimulate the taste of the chives, stir well in one direction, and refrigerate for an hour.

5. Prepare a wonton wrapper, dip some water on the side, put the filling in the middle, fold it, and then fold it in half and press it, and put it on the board for later use.

6. Boil water in a pot, add the wontons after the water boils, bring to a boil over high heat, and then boil for 5 minutes, stirring well in the middle.

7. Put some seaweed in the bowl, cut the coriander into sections, put some cooked sesame seeds, pour some light soy sauce, an appropriate amount of balsamic vinegar, pour in an appropriate amount of noodle soup first, soak the seaweed, and then pour in the wontons.

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.

1. The selection of meat filling materials is very important, the pork filling should be moderately fat and thin, preferably the ratio of fat three and thin seven, and the cooked dumpling filling will be fragrant.

2. Chop the pork belly into a puree, add a little soy sauce, salt (the salt must be put moderately to bring out the fragrance of the meat filling), sesame oil, sugar and finely chopped green onion and ginger puree. If the meat filling is lean, add some vegetable oil to it. Stir to combine.

Then add a little water to the minced meat, continue to stir until the minced meat is elastic, then add water and stir again. So about 3 or 4 times, the meat filling is sticky and elastic. Remember to add less water each time, and add it several times.

The mincing made in this way is tender and delicious both for the stuffing and the meatballs.

3. Beat an egg to mix when mixing the filling.

4. When mixing the filling, it is best to stir in one direction, if in order to taste better, you should grasp the meat filling very evenly with your hands.

5. In the process of mixing the filling, you can add 2-3 times of stock to the filling, so that the flavor of the filling is delicious and tender, and there is a moderate amount of soup.

6. The filling of dumplings is best mixed half an hour before making dumplings, and the utensils for placing dumpling fillings during this period are best covered to prevent the taste from being lost.

7.It is best to stir the vegetable filling with the meat filling when wrapping, rather than stirring it together very early to prevent too much juice from the vegetables. Interested friends may wish to try it according to the above methods, so that the dumpling filling is not the same taste.

If you want to do it well, you must first ensure that the meat must be of good quality, generally with three points of fat meat and seven points of lean meat, and the pork must be very fresh, and then you must put in some oil and flavors.

If you want to mix it with filling, it depends on which vegetables you go with, such as pork and leeks are very delicious together, and beef and onion and celery are also very delicious together.

Ingredients: 500g pork; Green onions, ginger and garlic: to taste; Cooking wine: to taste; Light soy sauce: appropriate amount; Five-spice powder: appropriate amount; Sichuan peppercorns: a little; Essence of chicken: a little; Sesame oil: appropriate amount; Salt: to taste.

Method Steps:

The first step is to chop the pork into a minced meat.

The second step is to soak the pepper water in advance, soak it for about ten minutes, and then filter it for later use.

The third step is to prepare a clean container, pour the pork into it, add an appropriate amount of cooking wine, light soy sauce, a little dark soy sauce, an appropriate amount of salt, chicken essence and five-spice powder and stir well.

Step 4: Add the green onion, ginger and garlic to the minced meat and stir in one direction.

In the fifth step, pour in the pepper water, add an appropriate amount of sesame oil, and continue to stir in one direction.

Step 6: Stir in one direction until the meat filling is sticky, cover with plastic wrap and let it stand for about half an hour.

Step 7: After half an hour, the meat filling is flavorful, and you can make dumplings.

Step 8, wrap the dumplings, boil water, put the dumplings in the pot and cook, remove them, and add some balsamic vinegar to eat.

The ratio of pork filling to vegetables and meat is 1:1, that is, half of the vegetable and half of the meat, like to eat meat, put more meat, and then use egg white to add and stir evenly, and the proportion of seasoning should also be proportional, not too salty, not too light, so that the filling is more delicious, and the use of various ingredients is also particular, such as celery and pork, radish and beef These are better matches.

How to prepare the meat filling to make it tender and juicy.

How to mix the minced meat.

Add a little water, then stir with chopsticks in one direction to make the meat filling and water completely blend together, add a little cooking wine to get rid of the fishy smell in the meat, then add a little soy sauce, oyster sauce, Sichuan pepper powder, and then stir in one direction to whip the meat filling vigorously, and marinate for 20 minutes after stirring.

Then cut a little chopped green onion and minced ginger and put it in the meat filling, then add an appropriate amount of cooked oil, salt, chicken essence, and stir well in one direction.

The specific method is as follows: ingredients: pork belly, cabbage, king oyster mushroom, flour, light soy sauce, extremely fresh, edible oil, sesame oil, chives, ginger (or ginger juice), cooking wine, eggs, pepper, edible salt The first step, add water and noodles to flour, the noodles can be slightly softer, the noodles are too hard and the taste is not good, the dumplings are too soft and easy to spoil, and the dough is covered and let up for 30 minutes.

The second step is to start making the dumpling filling, make the pork belly into the pot by hand, beat one or two eggs until the meat filling is mixed well. Wash and chop the cabbage, oyster mushrooms, chives and ginger into a pot and stir well, then add light soy sauce, extremely fresh, cooking oil, salt, sesame oil (a few drops), pepper and cooking wine and stir well. The third step, because the cabbage has water, so you don't need to add extra water (the filling of dumplings with water is not chai and juicy), and directly put the dumpling filling in the refrigerator to freeze (freeze until there is no excess water).

Hello subject! To make dumpling filling, first of all, add an appropriate amount of soy sauce, a pinch of five-spice powder, an appropriate amount of sesame oil, and an appropriate amount of salt to the dumpling filling.

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

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

How to prepare the meat filling to make it tender and juicy.

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

Make the meat filling: chop the pork belly filling, add salt, a little monosodium glutamate, minced shallots, and then put some soy sauce, add a little water and stir well, repeat many times, it is best to move in one direction.

Make meat filling: Chop the pork belly filling, add salt, pepper, a little monosodium glutamate, minced shallots, add a little water (add vegetables without adding water) stir and mix well, repeat many times, it is best to move in one direction when stirring, and then put it in the refrigerator for 30 minutes.

Note: How to add vegetables to the filling:

I generally use green cabbage (small cabbage, Chinese cabbage, celery can also be), boil a pot of water, boil, put an appropriate amount of greens, change color and take out, put it in a large basin of cold water next to it, cool it in time, (otherwise, the greens will be yellow), and then use your hands to squeeze out the water, chop it, so that it is much better to chop, and then squeeze out the water and mix with oil.

Mix with minced meat and mix well! Use it in time!