How to remove the fishy smell of dumpling filling?

How can lamb stuffed dumplings get rid of the fishy smell.

1. Put the mackerel flat on the cutting board, slice it in half, remove the fish bones, take out the fish slices, peel the skin, and use a meat mixer to crush the fish.

2. Put the fish meat in the basin, add an appropriate amount of cold water and stir vigorously, then add a little salt and continue to stir. Add more water and continue to stir, repeating.

Three or four times. 3. Beat two egg greens into the stirred meat filling, and stir well.

4. Put an appropriate amount of minced green onion and ginger into the fish filling, stir well, add peanut oil, sesame oil and monosodium glutamate.

5. Then put in an appropriate amount of minced leeks, and the fish filling is done!

Let's use a mackerel analogy!

Just use a knife to slowly scrape off the fish, and you can add some pepper, salt, monosodium glutamate, green onions, and ginger to remove the fishiness.

1. The first thing is to choose ingredients. It is best to choose high-quality pork belly for pork, which is especially suitable for dumpling filling. Wash it and drain the water and put it on the board to chop into minced meat, it is appropriate to do it, and it is easy to affect the taste if it is too broken.

2. Wash 5 grams of green peppercorns, soak them in 20 ml of warm water for 10 minutes, and soak 20 grams of minced ginger in warm water for 10 minutes. If allowed, it can be done for a longer period of time, as long as the water is cool. After soaking, remove the peppercorns and ginger and set aside.

3. Put the minced meat into a bowl, add a small amount of salt and minced green onion to marinate for 2 minutes, pour a small amount of soaked peppercorns and ginger water many times, stir in one direction, stir until the water is completely integrated into the minced meat, and the meat becomes viscous.

Adjust the dumpling filling for the New Year, if you want to be fragrant, juicy and fishy, pepper water and ginger water are indispensable, and green pepper is best to use green peppercorns, because green peppercorns are stronger than red peppercorns, and full mixing with the meat filling can enhance the umami of the dumpling filling, and can also remove the fishy smell of the meat itself. The same is true for ginger water.

Summary. Flavouring.

Seasoning first don't consider cooking wine, green onion and ginger is a must, we can also soak a little pepper water 3 times into the meat filling, so that the meat filling is full of water, that is, to remove the fishy and fresh and juicy, and then add salt to taste, you can also add oyster sauce, light soy sauce and pepper according to your preference to enhance the fragrance and remove the fish.

How to get rid of the fishy smell of dumplings and meat filling.

The selection of green onions, ginger, peppercorns, etc. only covers the fishy smell of the meat, and the key way to remove the fishy smell is to solve the problem from the source. If you want to take into account the taste of the meat filling, you should try to choose three fat and seven lean pork front leg meat or pork belly to make, and the meat filling should be chopped by hand as much as possible, so that the taste is better.

Seasoning and seasoning, first of all, don't consider cooking wine, green onion and ginger are a must, we can also soak a little pepper water 3 times into the meat filling, so that the meat filling is full of water, that is, to remove the fishy and fresh and the hole is tender and juicy, and then add salt to taste, you can also add oyster sauce, light soy sauce and pepper according to your own preferences to enhance the fragrance and remove the fish.

Add vegetables to the side dish meat stuffed dumplings to relieve greasy and increase flavor, and at the same time, envy can also remove the fishy smell, yes, yes! Like celery, leeks, sauerkraut, green onions, fennel and other vegetables and pork can be used with a special smell to cover up the fishy smell of meat, the key can also increase the flavor, so that the dumplings taste better, how much to add, according to your own preferences to add to the flush.

There are three ways to do this.

Summary. Green onion and ginger are a must, we can also soak a little pepper water 3 times into the meat filling, so that the meat filling is full of water, that is, to remove the fishy and fresh and juicy, and then add salt to taste, you can also add oyster sauce, light soy sauce and pepper according to your preference to enhance the fragrance and remove the fish.

The key way to remove the fishy smell is to solve the problem from the source, and to choose pork with no fishy smell and peculiar smell of answers, fresh and high-quality pork as raw materials; If you want to take into account the taste of the meat filling, you should try to choose three fat and seven lean pork front leg meat or pork belly to make, and the meat filling should be chopped by hand as much as possible, so that the taste is better.

Green onion and ginger is a must to have filial piety, we can also soak a little pepper water 3 times into the meat filling, so that the meat filling is full of water, that is, to go to the brother to move the fishy and fresh and juicy, and then add salt to taste, you can also add oyster sauce, light soy sauce and Hu Xian Zhuliang pepper powder according to your own preferences to enhance the fragrance and remove the fish.

The order refers to the order in which the meat filling and side dishes are mixed, if you want the meat filling dumplings to crack the banquet without fishy smell, and the flavor is better Mingyuan, you must do a good job of adjusting the taste of the meat filling first, and then mix it with vegetables, do not mix the meat filling and vegetables before seasoning, so that it is easy to make the meat filling full of vegetable soup and become fishy, so that the taste of the dumplings is not delicious.

Lamb stuffed dumplings with carrots.

Ingredients: 1 and a half pounds of mutton, 4 carrots, 5 green onions, 3 pieces of ginger; 2 spoons of Sichuan pepper, 5 grams of angelica, 10 grams of five-spice powder, 10 grams of chicken essence, 3 tablespoons of oyster sauce, 6 tablespoons of sesame oil, appropriate amount of salt.

1. Prepare the ingredients, cut the lamb into small pieces, cut 5 green onions into sections, slice 4 carrots, soak a spoonful of Sichuan pepper and about 5 grams of angelica into water for later use.

Put the root carrots in a saucepan, add 1 tablespoon of salt and cook for 10 minutes until the carrots are tender. Carrots, lamb, and green onions are respectively broken into minced meat with a food processor, or chopped, and the water in the carrots is pinched out with gauze for later use.

3. Boil pepper water, this step is the key to the smell of mutton, if there is Angelica Angelica at home, the effect of removing the smell is better, put Sichuan pepper and Angelica Angelica together in a small cooking pot, add about 500ml of water and boil for 5 minutes, remove the soup for later use.

4. Chop the mutton filling, stir it in one direction with chopsticks until the filling sticks together and is not loose, then add the boiled water in batches, continue to stir, 1 kg of mutton needs to add about 150 ml of water, stir until the water is completely absorbed by the mutton.

5. Put the minced mutton, carrot filling, and chopped green onions in a pot with a ratio of 2:2:1, and then add about 2 tablespoons of minced ginger.

To season the lamb filling, add about 2 tablespoons of five-spice powder, 2 tablespoons of chicken essence, 3 tablespoons of oyster sauce, add salt according to personal taste, and stir the meat filling well.

6. Finally, pour about 6 spoons of sesame oil into the mixed meat filling, lock in the moisture, and stir in one direction until the meat filling is thick and lumpy, so that the dumpling filling is ready, and you can make dumplings by yourself according to the preferences of each family.

1. Use clean water to soak the meat you buy, so that the blood and miscellaneous flavors in the meat are soaked clean, and a little salt is put in the soaking solution to increase the effect of soaking and deodorizing; Done.

2. The soaking of meat should be changed many times, and the color of the meat soaking solution should be clean and clear, and there will be no more turbidity and blood, and the socks can be fast, generally at least half an hour;

3. If the meat still smells, you can use some baking soda or powder to stir with the meat, so that the fibers of the meat are good and fluffy, so as to better remove the peculiar smell. Then chop the meat into a dumpling filling;

4. Finally, you can chop ginger, garlic, green onion and other ingredients and egg whites, stir well with the meat filling, wait for a while, and then you can go to the pot to fire, and the meat should have no peculiar smell at this time.

Hello, dear, I'm glad to answer for you If the minced meat is delicious, it means that the minced meat has begun to rot and deteriorate. In this case, it is usually best not to eat it. Because if the rubber liter is contaminated with some miscellaneous bacteria, it may produce some toxins, which may not be able to be removed after heating, which is an unsafe situation in food.

Of course, if it is not left for a long time, and under the current low temperature conditions in winter, he may not deteriorate seriously, then you can put more rice wine and ginger. These two kai-finger-like substances are often used as condiments to remove meat off-flavors. It's just that this trick is used to mask the taste and doesn't change the fact that the meat has gone bad, so as a better advice is to try not to use this batch of minced meat again.