Can I use the minced meat right away?

After the meat filling is adjusted, it can be used immediately, and I personally recommend that you add some cooking oil to the meat filling.

White sesame seeds, when cooked like this, will taste better and more fragrant.

You can use the meat filling immediately after it is adjusted, but I personally think that after the meat filling is adjusted, it is best to marinate it for a while, so that it will be more flavorful and the taste will be better.

Put the mixed meat filling in the refrigerator for a few days and keep it fresh in the refrigerator, generally only can be stored for 48 hours, more than 48 hours are likely to deteriorate, change the taste, and even can't be eaten: because the meat filling is also the most likely to grow bacteria and bacteria to multiply, and the meat filling contains more water, which is the most likely to spoil. Therefore, if you are not in a hurry to eat the minced meat, it is best to put it in the refrigerator freezer, not in the refrigerator.

Because it can be stored for a long time in the freezer. A month, several, or even a year or more. How long does fridge frozen pork last?

The refrigerator has a freezer compartment, and the temperature in the freezer is constant at -18, and the meat placed on this layer will also be frozen, but it does not mean that the frozen meat will not spoil, and the frozen meat in the refrigerator can only be stored for 3 months, and it will be rancid and spoiled if it is too long. As the storage time is extended, the nutrients of the pork are lost, the taste deteriorates, and during storage, a species called Listeria monocytogenes is produced"Psychrophiles"If it is frozen for too long, it is not suitable for consumption. And opening the refrigerator frequently during the freezing process has an impact on the shelf life of the meat.

If you don't have a good line, you can use it immediately, but if you don't have a leek filling, you can put it for a while to taste better.

When adjusting the meat filling, don't just add seasonings, but also add green onion ginger, green onion ginger water, and oil, all of which are indispensable. Green onion and ginger can add flavor to the meat filling.

When preparing the meat filling, you can add a hole in an egg and half a bowl of water, and then use chopsticks to whip it in one direction, so that the meat filling is very delicious, and it is also particularly tender; When concocting, you can only put seasonings and no other side dishes.

In addition to adding some seasonings before, you can add some green onion and ginger water, or pepper water; When mixing, not only put seasonings, but also put some green onion and ginger water, or flower watering.

500 grams of minced meat.

500 grams of green onions.

1 piece of ginger. 2 teaspoons of refined salt.

2 teaspoons sugar.

4 tablespoons light soy sauce.

Ground black pepper. 1 teaspoon MSG.

1 teaspoon of water (2).

200 ml special.

Vegetable oils. 4 tablespoons sesame oil.

The umami of 2 tablespoons of meat comes from the gravy. When chopping meat with a knife, the mechanical squeezing of the meat pieces is uneven, the muscle cells are less destroyed, and some of the meat juices are still mixed or scattered in the meat, so the taste is stronger. The minced meat that is ground by the machine is forcefully torn and squeezed in the meat grinder, resulting in a large number of ruptured muscle cells, and a large amount of protein and amino acids contained in the cells are lost with the blood juice, and the taste is inferior.

When adjusting the meat filling, add some salt first and then stir, which can make the meat filling more and more sticky, and make the water in the filling not seep out, and the filling will not disperse, and it will be soft and tender to eat. Add minced ginger, refined salt, sugar, light soy sauce, monosodium glutamate and water to the minced meat and mix well.

When preparing the minced meat, slowly add water to the minced meat and stir in one direction. If there is more lean meat in the filling, you can put more water, and if there is more fatty meat, you should put less water. Stir until the mincing is elastic, 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.

Cut the green onions into cubes, add vegetable oil and sesame oil and mix well, and then mix well with the mixed meat filling.

Chopped vegetables are mixed with vegetable oil before seasoning, and the filling is not easy to flood. The chopped vegetables are mixed with oil first, and they are wrapped in a layer of oil film, so it is not easy to get out of the water when they encounter salt.

The meat filling can be mixed with some dry noodles, or put it in the refrigerator to refrigerate, and wait until the fat condenses, and the meat filling will thicken.

The stuffed meat is minced with a knife to make it fluffy. When there is a lot of lean meat, you can add vegetable juice or water in an appropriate amount; When there is a lot of fatty meat, add less vegetable juice or water, and stir vigorously in one direction. After the meat is sticky, add an appropriate amount of peppercorn powder, five-spice oil, salt, minced fresh ginger, monosodium glutamate, sesame oil, and continue to stir.

At the same time, the soy sauce should be added slowly and drop by drop. If you have broth, it is best to add broth, add drips and stir until it is fuzzy, and then pour in the vegetable filling and stir well. Dumplings wrapped in such dumpling fillings are full of soup and tender when eaten.

When mixing dumplings, add a small amount of sugar, and the dumplings will have a delicious seafood flavor. The minced meat is fragrant from the knife, and the machine-processed one is not as delicious as the chopping due to the too much squeezing force.

When adjusting the meat filling, do you put oil or water first? Keep this in mind (1).

1.Choose good meat ingredients.

To make a good minced meat, you must first choose good meat ingredients. Pork is generally used because the ratio of lean meat to fatty meat is more suitable for meat filling. When choosing meat, choose parts with a more delicate texture, such as lean and fatty meat on the front leg of pork.

Meat should be fresh and odorless, and food hygiene and safety are guaranteed.

2.Cut the meat and set it out.

Once the meat has been chosen, it's time to cut the meat. The order of cutting meat should be to cut the meat into minced meat or pieces of meat first, and then chop the filling. Cut minced meat or pieces of meat need to be evenly shaped so that the stir-fried meat filling does not break the meat.

Place the minced meat or pieces of meat in a large bowl and stir well to facilitate the next step of chopping the filling.

3.Tips for chopping the stuffing.

Chopping is one of the key steps in making minced meat, and it is also the guarantee of making good minced meat. When chopping the stuffing, you need to be skillful and patient. First, hit the minced meat with the back of a knife to make it sticky, and then pinch the minced meat with the palm of your hand in one direction so that it quickly forms a mash.

The technique of chopping the filling also includes mastering the strength, too much force will loosen the meat filling, and too little force will cause the meat filling to not be sticky. During the process of chopping the filling, you should keep kneading until you feel that the meat filling has a certain stickiness.

4.Add condiments.

Chopped meat fillings need to be added with the right amount of condiments to increase the variety of tastes. The first condiment should be green onion, ginger and garlic, and the role of these three seasonings is very important in assisting meat to remove smell and freshness. Then according to the taste, you can add salt, pepper and other seasonings, preferably in moderation, and repeatedly stir well, so that the seasoning can evenly penetrate into the meat filling.

Then add soy sauce, cooking wine, light soy sauce and other condiments, and choose the appropriate amount according to the taste.

5.Stir again to combine.

After adding the condiment, it needs to be stirred again to make the spice evenly dissolve in the meat filling. In this process, you can add some water appropriately to make the meat filling more moist, and you can also put a small amount of soybean flour when adding water to make the meat filling more lubricated.

6.Pay attention to the temperature at which the minced meat is used.

The minced meat needs to continue to be cooked, generally speaking, it needs to be left for about half an hour to allow the meat filling to fully absorb the flavor of the condiment. When using minced meat, pay attention to the temperature of the minced meat, because if you use it directly in the refrigerator, the temperature is too low and will affect the taste of the minced meat.

7.Making a good minced meat requires patience and care.

In the process of making minced meat, you should pay attention to the quality of the meat, insist on using fresh lean meat and fatty meat, and pay attention to the texture and taste of the minced meat. At the same time, for different dishes, different kinds of seasonings and dosages can be added according to the taste needs, and pay attention to the temperature of the meat filling.

8.Epilogue.

The above is the correct way to make minced meat, and I hope you can master this skill to make delicious minced meat dishes for yourself, your family, and your friends.

Minced pork, salt, green onion and ginger water, white pepper, light soy sauce, oyster sauce, sesame oil.

01 First, beat the minced pork.

02 Add salt and stir in the same direction until thick.

03 After that, add the green onion, ginger and water in batches and stir thoroughly. (Add a small amount and stir until fully absorbed before continuing.) ）

04 Stir to the gluten, chopsticks are not the best.

05 Add white pepper, oyster sauce and light soy sauce and stir well.

06 Add a small amount of sesame oil and mix well.

07 It can be used as basic filling such as dumplings and chaos.

To prepare the minced meat, we follow the order of salt first, then green onion and ginger water, then powder and sauce, and finally oil. Each step is fully absorbed in the previous step before continuing, adding salt first to allow the protein of the meat to change so that water can be added later. And the amount of water added is also more, adding green onion and ginger juice is to better remove the fish, but also to avoid the green onion and ginger particles in the meat filling to affect the taste, and finally the meat filling can also be more juicy and smooth.