Ask what part of the pork is the best to make dumplings

Pork belly is the best, that is, the part of meat that has lean meat and fat meat connected together, you go to sell pork and say that you want pork belly, and they all know it.

This is also called a problem, with the upper half of the pig's front leg, commonly known as "front leg", the meat is tender and fat and lean. Thanks, ha.

Foreleg meat, if you look at the advertisements at the Wan Chai Pier, are all about foreleg meat

It can be seen that it is the best

Use pork stretch meat (meat on the legs), because the legs are often used for movement, and the meat there is more elastic

Dumplings, pork hind leg part is best eaten in the hind leg part, her meat is relatively tender, and the taste is very good, if it is stuffed with dumplings, it is also very good.

Generally, the hind leg meat of the pig is chosen, the taste is relatively tender, and then the meat is very delicate, very delicious, and then his taste is also very delicious.

The part of the pork body that is connected to the upper shoulder and neck of the dumpling filling is also called shoulder blade. It is the part that pigs often have to move when they exercise, so this part of the meat is what people are used to saying "live meat". And the proportion of lean meat is very high, it looks almost all lean, and there are countless thin fat threads intertwined in it.

It tastes very tender and delicious, but it doesn't feel greasy at all.

The overall nutritional composition of dumplings is reasonable, and the protein, vitamins, sugars and other nutrients that people need every day are complete, and the pork or chicken, mutton, and seafood in the dumpling filling are rich in high-quality protein, and the vegetables are rich in a variety of nutrients. The flour used to make dumpling wrappers contains starch, cellulose, sugar, etc.; Eating dumplings regularly is conducive to supplementing various nutrients required by the human body, which is in line with the best standards of modern people's healthy diet. With the progress of the times, meat is no longer the absolute protagonist in the modern dumpling filling, adding seasonal vegetables can also show the alternative style of dumplings, after more than a thousand years of improvement and development, the traditional dumpling filling has a lot of novel practices:

For example, there are dumplings with kimchi and fried tofu, wasabi and seafood, curry and pork, thoughtful vegetarian fillings, and trendy tomatoes and water chestnuts as the main fillings, which are crisp and nutritious.

1. It is better to use foreleg meat for dumplings. Because the front leg meat is the most tender meat on the pig, the meat is delicate, very suitable for steaming, and secondly, the front leg meat is fatty, will not be greasy, and will not be old and hard, which is very suitable for seeping trapped in dumplings.

2. The proportion of dumplings is generally determined according to the ratio of fat and lean 4:6, and fat and lean meat must be ground or cut together.

To make dumplings, the lean part of the lower leg of pork will be more delicious, because his part is actually rich in very nutrients, and the lean meat there is also very delicious, and the dumplings made are also very fragrant.

I think it's delicious to wrap dumplings with pork front leg meat, this piece of meat has some fat, but it doesn't taste rough, it's very tender in the supermarket, and it tastes very good.

It is better to use pork foreleg meat for dumplings, because the foreleg meat is particularly tender.

The lard used to make dumplings is best with the front trough, and the advantage of the front court is the most fragrant and tender.

Pork foreleg meat is best.

The amount of meat activity in this part is not as large as that of the hind legs, so the meat in this part is fat and thin, delicate, firm and elastic. Moreover, the meat of the legs does not have a lot of moisture, so it is very suitable for making dumplings, not only when wrapping, it is not easy to break the skin, but also when cooking. It's worth noting, though.

There are a lot of fascia on the inside of the front leg meat, which is a bit difficult to handle at home, but this is also the reason why the meat is tender and elastic.

When we eat steamed buns, the meat should choose fat and thin, generally 37 open, that is, three points of fat, 7 points of lean meat, such a combination is the best, we generally choose the front leg meat when choosing, because the taste of the front leg meat is the best.

Which part of the pork dumplings is best is as follows:

Use pork stretch meat (meat on the legs), because the legs are often used for movement, the meat there is more elastic, and it is best to use it to make dumplings.

Preparation of pork dumpling filling:

Dumpling filling is mainly divided into meat filling, vegetarian filling, meat and vegetarian filling, buy back meat stuffing to add a small amount of water before mixing, and then add chopped green onion, minced ginger, peppercorn noodles or five-spice powder, MSG, salt, a small amount of soy sauce, cooking wine and the like. The stirred meat filling can be left for a while to make dumplings.

The meat filling is best chopped with a knife. Because the flavor substances of meat are stored in the cells, the meat is minced 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.

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 knife cut, half of the vitamins remain, and the knife chop is less than 25%, so, the knife cut should not be too small.

Dumplings are generally filled with raw meat, which is more nutritious and hygienic, and beneficial to the body and mind. Raw meat filling needs to add stock (or water) commonly known as: water, the purpose is to make the meat filling fresh and tender, and the dumplings wrapped up are plump.

Add 3 taels to half a catty of water per catty, slightly less fat filling, and slightly more lean meat filling. Water should be added after the condiments are added, otherwise the seasonings will not be able to penetrate into the flavor, and the water will not be absorbed. When adding water, add gradually, stir in one direction, beat and put it in the refrigerator for one hour, and then add chopped green onions when using.

The best part to make dumplings. It should be the loin of the pig. The meat of this place is more tender. It is best used for making dumplings.

I think it is the best part of the meat to wrap pork dumplings that belongs to the front leg meat, the front leg meat is fat and thin, but the best is the part of the pork belly that has the most fat and thin.

It is better to make dumplings on the back elbow, with less water and bite the head when chewing.

The meat of the front leg is tender, and it is more delicious to make dumpling filling! The meat of the hind leg is harder, which is more suitable for stewing!

The meat of the front leg is particularly tender, and the steamed buns and dumplings are particularly suitable.

I think it's the best meat dumplings with pork rump because the meat is chewy.

With the meat in front of the sandwich, the meat here is tender and suitable for filling, and the fat and lean are moderate.

When adding salt when adjusting the filling, you should stir vigorously in one direction, you can add two eggs and sesame oil, stir out the strength, and the taste is good.

I think the pork belly dumplings are delicious, fat but not greasy, dry but not firewood, and the taste is good.

Generally, the three or seven points of fat and lean meat on the back, pork belly, and plum blossom meat dumplings will be very fragrant, because there is fat meat in them.

Either pork belly, more fatty meat, or more front leg meat, more lean meat, these two kinds of meat taste the best, don't have hind leg meat, very chai.

With pork hind leg meat, it is best for making dumplings.

The tendon meat, the pork loin is particularly delicious, and the thigh meat is also very good.

The ribs are tender, as well as the foreleg meat.

If the filling of dumplings wants to taste and taste good, in addition to choosing the tender part of the pork, the marinating of the meat filling is also very important, and the filling is matched with a little fat so that the filling will be more fragrant and tender, and the fat-to-lean ratio of 2:8 or 4:6 is OK, but it is best not to use pure lean meat as the filling Because it will make the taste of the filling firewood, the following will share with you some tips for making dumpling fillings.

Which part of pork is better for dumplings? 【Pork foreleg meat】

The foreleg meat is the meat on the front leg of the pig, this part of the foreleg meat is often moved, the meat is more tender, and the meat will be mixed with a little fat, these fats are fat but not greasy, and the fat and lean combination is used to make dumpling filling. The hind leg meat is mostly lean meat, and the meat quality is more chai, and the taste is not as good as the front leg meat, so it is generally used to marinate more.

Pork rump tip] This piece of meat is located on the buttocks of pigs, and the rump is also a part of the pig that often moves, and the meat is tender and has a little fat connection, which is the most delicious way to use it as a filling or stir-fried.

Pork tenderloin] Pork loin is a piece of meat between the connection between the pork vertebrae and the ribs, the meat quality of the tenderloin is the most tender and does not have fat, the surface will have a layer of fascia, the fascia should be removed before cutting, the tenderloin is used to fry shredded meat, and the meat filling is more commonly used.

Which part of the dumpling filling is the best? Then it can be divided into: front leg meat, "pork rump tip", pork loin, dumpling filling, in addition to choosing a good part of the pork, the marinating of the meat filling is the most important.

Marinating skills of minced meat, minced meat can be beaten with a meat grinder, or chopped, but the minced meat can not be whipped too broken, with a little graininess, so that the taste will be better.

Add the seasoning to marinate, then add the pepper water. First boil a little water with peppercorns, the main function of pepper water is to add to the meat filling, so that the meat filling absorbs enough water to make the meat filling more tender, and at the same time adding pepper water will also make the meat filling more delicious (or with ginger and scallion water are OK), pepper water should be added many times, so that the meat filling is better absorbed, and the ratio of meat filling and pepper water is 3:1.

When marinating and stirring, the meat filling should be stirred in one direction, so that the water will be better absorbed, and stir until it is sticky.

Edible oil should not be added to the meat filling when marinating, as the oil will make the meat filling loose, which will affect the taste of the filling.

Dumplings have become our daily routine, but do you know? Which part of the pork is used to make dumpling filling, which is the most fragrant and delicious? There are many friends who buy tenderloin and pork belly, but they are not right.

This piece of meat is delicious when made into dumpling filling** and cheaper than them, okay, don't talk nonsense, next, I will share this part of the pork and the method of adjusting the dumpling filling with everyone.

1. First of all, let me tell you that the correct answer is pork hind leg meat, because the meat quality of the hind rump meat is firm. There is less fatty meat and more lean meat, which is generally distributed in three or seven percent, and because its meat is firm, it is easier to absorb water. In this way, the marinated meat filling makes the dumplings more tender and juicy.

But there are so many advantages of hind leg meat, why is it sold for **, which is cheaper than tenderloin and pork belly? Let's read on.

2. The reason why the hind leg meat is sold cheaply is not as many friends imagine, the nutritional content is low, and the taste is unpalatable, in fact, the reason for the cheapness is that the use of hind leg meat is relatively single, and it can only be used as dumpling filling, bun filling or steamed balls. Therefore, it will naturally be cheaper, but to make dumpling filling, hind leg meat is definitely a high-quality raw material. Then let's share the meat filling of the hind legs and the preparation method with you.

3. First of all, let's chop a pound of hind leg meat into minced pieces, then add an appropriate amount of water and two eggs, then stir it in one direction, let it stand for 15 minutes, so that the meat filling can eat into the water, and then prepare a green onion, a piece of old ginger, mince each, add two spoons of refined salt, two spoons of peppercorn noodles, two spoons of 13 spices, a little chicken essence, monosodium glutamate, light soy sauce, dark soy sauce seasoning, then add a spoonful of old oil, and a spoonful of sesame oil, mix well, and then stir with the meat filling that eats into the water, and then prepare the side dishes you like to eat, For example, minced leeks and cabbage, and minced meat can be used to wrap dumplings.

Okay, I believe that after reading this article, you must know which part of the pork is the most suitable for making dumpling meat filling, right? That's right, it's the hind leg meat, which is cheaper than tenderloin and pork belly, but the taste of the dumpling filling is better than the taste of those two.