How to adjust the leek meat filling, and how to adjust the leek filling

How to adjust the leek pork filling.

In daily life, dumplings are a more common food, and it is also our Chinese special food, every New Year or winter solstice, dumplings will be made at home, and there are many kinds of dumplings filling, such as leek egg filling, mushroom egg filling, lotus vegetable meat filling, celery meat filling, etc., for people who have not wrapped dumplings, the first thing to do is to mix the dumpling filling, so, how to adjust the leek pork filling?

Generally, the ingredients needed for mixing leek and pork stuffed dumplings are: leeks, pork, sesame oil, chicken essence, salt, light soy sauce, green onions, ginger, edible oil, oyster sauce, thirteen spices, and white pepper.

The practice of leek pork filling: first clean the pork and chop it into meat filling, then cut the green onion ginger and leeks for later use, and then add an appropriate amount of cooking oil, salt, light soy sauce, chicken essence, green onion, ginger, oyster sauce, sesame oil, thirteen spices and a little white pepper powder to the meat filling and stir well, and then pour the leeks into the meat filling and stir evenly, so that the leek pork filling is ready.

Ingredients: leeks, pork, garlic, green onions, thirteen spices.

Method: 1. After cleaning the leeks, control the moisture, and then cut them into minced leeks for later use.

2. Cut the meat into minced meat, add an appropriate amount of oil to the pot, add Sichuan pepper and minced garlic and stir-fry until fragrant, add minced meat and continue to stir-fry until all the minced meat is completely cooked.

3. Add an appropriate amount of minced garlic, soy sauce and minced green onion and continue to stir-fry.

4. Add an appropriate amount of thirteen spices, salt and vinegar and stir-fry and take it out for later use.

5. Put the chopped leeks into a pot, add an appropriate amount of thirteen spices and stir well.

6. Add the dried minced meat to the leeks and continue to stir, so that a delicious leek pork filling is ready.

Recipe and tricks for leek pork filling.

1. Choose leeks with confidence: Many leeks sold on the market now contain pesticides, so you must choose leeks when choosing leeks. At the same time, the cleaned leeks must be drained, otherwise there will be a lot of water in the prepared trap.

2. It is best to cut the meat filling by yourself: the pork should be fat and thin, and the lean meat will affect the taste, and at the same time, before making the filling, it is best to marinate the pork with sesame oil and soy sauce first, so that the overall taste will be better. At the same time, the pork needs to be cut by itself, and the machine outside is not completely hygienic.

3. Stir in one direction when mixing: When stirring trapping, no matter what kind of material you add, you need to stir in one direction, so that it will not cause the finished trap to fall apart.

4. Cold water and dough: cold water needs to be used when mixing dough, and dough and water are mixed with a 2:1 ratio, after kneading the dough, it needs to wake up for a long time, and the dough can be kneaded many times in the middle, which can make the dough more strong.

5. Try to use less seasonings: most of the seasonings will cover the fragrance of leeks, and the fragrance of the leeks themselves can completely remove the fishy smell of the meat, so it is not recommended to add too many seasonings, such as shrimp and the like, which can increase the taste. Generally, things like five-spice powder, Sichuan pepper powder, etc. can be omitted.

6. Do you want to beat water in the meat filling: Generally, when you make the filling, you will add some water to the filling, which can increase the taste of the meat filling, but it is not needed in the leek filling, because the leeks themselves contain a lot of water, so there is no need to beat the water again.

There are many ways to mix leek filling, such as: leek egg filling, leek shrimp filling, leek pork filling.

1. Mixing method of leek egg filling:

Pick an appropriate amount of leeks and wash them, then cut them into fine pieces. The eggs are scrambled in advance and rotated until they have cooled, then the vermicelli and fungus are soaked separately and finely chopped as well. Then mix the above pre-treated ingredients together, add an appropriate amount of oyster sauce, salt and cooked oil, and mix well.

2. Adjustment method of leek and shrimp filling:

Pick an appropriate amount of leeks and wash them, then cut them into fine pieces. Cut the shrimp into small cubes, and finely chop the fungus and Lashihe vermicelli separately. Then mix the above ingredients together, add an appropriate amount of salt, cooked oil, raw eggs and oyster sauce, and mix well.

3. Adjustment method of leek pork filling:

Cut the leeks into fine pieces, cut the pork belly into small cubes, and soak the vermicelli until soft for later use. Then heat an appropriate amount of base oil in a wok, add the pork belly and stir-fry, then add an appropriate amount of light soy sauce, dark soy sauce and oyster sauce, and stir-fry until it cools through. Then mix the processed ingredients together, add an appropriate amount of salt, sugar and pepper to taste, and mix well.

Precautions for adjusting leek filling

Leeks themselves are easy to get out of the water, so after cutting, remember to control the moisture before proceeding to the next step. In addition, the cut leeks need to be stirred with oil before adding other seasonings to lock in the moisture in the leeks.

If you add salt and other seasonings first, a lot of water will emerge from the leeks, which will not only turn yellow easily, but also affect the taste. The purpose of refueling can be understood as covering with a layer of grease protective film.

In the process of preparing the leek filling, it is recommended not to put five-spice powder, thirteen spices, dark soy sauce and cooking wine. Five-spice powder and thirteen spices are both spices with a strong taste, and their purpose is mainly to remove the smell and improve the freshness. The umami of the fresh leeks themselves is sufficient, and if these two spices are added, it will cover the taste of the leeks themselves and affect the final taste.

How to make dumplings with leek meat filling:Ingredients: 350 grams of pork, 350 grams of leeks, 500 grams of dumpling skin.

Excipients: 10 grams of salt, appropriate amount of five-spice powder, appropriate amount of sesame oil, appropriate amount of chicken essence, appropriate amount of light soy sauce.

Steps: 1. Remove the rotten leaves and yellow leaves of the leeks, wash them and dry them in water.

2. Peel the pork and remove the fascia. The fat-to-lean ratio is about 3:7.

3. Mince the pork.

4. Finely chop the leeks and put the pork in a large bowl.

5. Add an appropriate amount of salt, a little five-spice powder and chicken essence, 2 tablespoons of sesame oil, and 1 tablespoon of light soy sauce.

6. Stir the filling in one direction. If it's very dry, you can add a little water. Note that the water should be added little by little, not too much at once, stir the filling in one direction, and do not stir east and west.

After the filling is mixed, you can refrigerate it for a period of time before wrapping it, which is better to wrap a little.

7. When preparing to make dumplings, things are ready. Use a bowl for half a bowl of water.

8. Take a dumpling wrapper and put in an appropriate amount of filling, not too much filling, otherwise it will not be easy to wrap. Use your fingers to dip a little water and coat the edges of the dumpling wrappers in a circular motion.

9. Glue the middle of the dumpling wrapper first.

10. Then the two ends are glued to the middle to form 4 corners.

11. The two corners of the outer edge are also coated with a little water, and then glued to the middle. Such a dumpling is wrapped, this is the easiest way to wrap dumplings, and the dumplings can sit still, and they will not fall and not easy to stick.

12. Wrap all the dumpling wrappers in turn.

Method steps.

Step 1. Clean up the leeks, wash them and chop them, and put them in a small pot.

Step 2. Wash the meat, chop it into minced pieces, chop the meat a little (cut it several times on a cutting board) and put it in a freshly cut leek bowl.

Step 3. First, put the prepared soybean oil into a basin, stir the leeks, meat and oil well, and stop stirring when you see that the meat filling in the basin has a bright feeling.

Step 4. Put the prepared salt, peppercorns, and monosodium glutamate into a basin one by one and stir well.

Finely chop the shallots, place them in a pot and continue to stir well.

If there are dumplings, add 2 spoons of dumplings directly, then add chopped green onions and stir well.

Here's how to prepare the leek filling:

Ingredients: leeks, dried shrimp, eggs, oyster sauce, black fungus, thirteen spices, sugar, salt, oil, sesame oil.

1. Select the first stubble of leeks cut after the beginning of spring, the leeks of the first leeks are full of flavor, delicious and tender, and the nutritional value is higher than that of the later leeks.

2. Wash the leeks and cut them into fillings and squeeze out the water.

3. Pour in cooking oil and sesame oil, stir evenly and let the wax stand for 5 minutes to form an oil film, so that each filling is evenly coated with oil, so that the water will not come out easily.

4. Put in a handful of small dried shrimps, two eggs scrambled into broken eggs, put them in after cooling, put an appropriate amount of oyster sauce, three spices of Shiling Yu, sugar and edible salt.

How to mix pork and leek filling

Ingredients: 500g pork, 500g nine vegetables, 3 scrambled eggs, 30g soaked fungus, 1 egg (with filling), appropriate amount of shrimp, 40g light soy sauce, 4g dark soy sauce, a little white pepper, appropriate amount of salt, 2 tablespoons of cooking wine, a little chicken essence, 1 tablespoon of soybean paste, 1 tablespoon of oyster sauce, 2 tablespoons of sesame oil, 20g of green onion and ginger, 1000g of flour, 550g of water

Steps:1Select the nine vegetables, soak them in lightly salted water for 20 minutes, wash them several times, drain and set aside. Cut the nine vegetables into nine cubes.

2.After the fungus is soaked, boil it in boiling water for about 3 5 minutes, rinse it with cold water and chop it into minced pieces.

3.Scrambled eggs and finely chopped. Clean the prawns, remove the shells and threads, blot the water with kitchen paper, and cut the shrimp into granules, the size of the particles is arbitrary.

4.Prepare the minced pork. The pork filling is made of fat and lean ratio of 30 notoginseng, put in minced ginger, a little pepper, light soy sauce, cooking wine, chicken essence, 1 egg, soybean paste, oyster sauce, appropriate amount of salt, stir well in one direction, and then temporarily put 2g of dark soy sauce, stir and mix well in one direction, about 100 times, and then put in 2g of dark soy sauce, continue to mix well in one direction, adjust about 100 times, and then mix well after stirring evenly.

Finally, put in the chopped green onion, put about 10g of sesame oil on the chopped green onion, first mix the chopped green onion with sesame oil, and then fully mix the chopped green onion with the meat filling, that is, continue to stir evenly in one direction, about 100 times. The purpose of wrapping the chopped green onion in oil first is to prevent the shallot juice from overflowing, resulting in an excessive onion flavor of the meat filling.

5.Put all the ingredients together. First, sprinkle 1 tablespoon (about 15g) of sesame oil on top of the nine vegetables, mix the nine vegetables with sesame oil, and wrap the nine vegetables in the sesame oil to retain the moisture of the nine vegetables. Stir well and set aside. When stirring, add salt appropriately to taste.

My summary of making leek stuffing for many years: first wash the leeks and control the moisture and chop them, then chop the pork and chop some ginger. Put oil in the pot, wait for the oil to heat up, put the ginger in the pot and turn off the heat immediately, or it will not be paste, wait for the pot to cool and put the chopped meat, add water and stir in the same direction, see the minced meat is white and porridge-like, put leeks and add one or two eggs to continue stirring, and wait for the eggs to basically stir evenly, put salt and monosodium glutamate and stir evenly.

Don't put in extra spices, as the leeks themselves are fresh.

Note: Don't fry the meat, the freshness and taste of the fried meat can't keep up; Leeks can not be fried. If you have no experience in adding water to the meat, add it little by little, do not overdo it, stir in the same direction, and put the eggs in the order of waiting for the eggs to wrap the leeks before putting them, which not only increases the taste but also prevents the salt from killing the water in the leeks.

Have you learned?