What kind of stuffing should not be put in dumplings? Dumpling fillings are the most taboo to put th

Dumplings this delicacy is how many people love to eat in winter, eat dumplings in the cold winter, the more you eat, the warmer it is, I don't know the last time the beginning of winter, you can have dumplings at home to eat, although it is indeed a very troublesome thing to make dumplings by yourself, but how to buy dumplings outside has their own delicious bags, although the time is a little bigger, but it is rare to pack such a time for a long time, only on holidays can be enjoyed.

Let me ask you a question first, what kind of dumplings do you like to eat? But to tell you, no matter what kind of dumplings you like to eat, adjusting the dumpling filling is "the most taboo" to put this thing, most people put it, no wonder the dumplings are not fresh and unpalatable!

Usually favorite to eat is the meat stuffed dumplings, although the current pork is still very expensive, but used to wrap dumplings, I will be desperate to buy some, no matter how expensive can not be disadvantaged by their own stomach, cabbage pork dumplings are considered the most delicious, I believe there are some people very much The idea is the same, the combination of meat and vegetables, meat and vegetarian matching, it tastes really fragrant, so the question is, what seasoning should be put in the dumpling filling, what should not be put in it?

In fact, the most taboo when adjusting the dumpling filling is the five-spice powder, don't think that this seasoning is suitable for all kinds of ingredients, many people are easy to misplace, no wonder the dumplings are always unsatisfactory, even they are disgusted, but they can't find the reason, let me answer for you, in fact, the five-spice powder is the least worthy of dumplings.

In fact, when we make dumplings, the accurate way is to add ingredients according to the different dishes and fillings, take the dumplings with cabbage and pork, as long as you add some minced garlic, salt, oyster sauce and chicken essence, plus a little flavor and very fresh mix it is over, and the three fresh dumplings are not to mention, the seasoning is the same, but more eggs will be added to increase freshness, but those who add five-spice powder to the dumpling filling to mix, will only make the dumplings have a big fishy smell, and the taste is not good, This is the key ingredient that destroys dumplings, so you have to remember in the future, don't add five-spice powder to the dumpling filling.

There are many types of dumpling fillings, both meat and vegetarian, and they can be mixed according to personal tastes and preferences. It is not suitable to put peppercorns or large ingredients in the ingredients, which will affect the taste of the dumplings.

If the dumplings with corn and shrimp filling are stored for too long, the fishy smell is very strong and the taste is not good, so it is not recommended to wrap them, or do not wrap too much at a time.

Dumplings are not suitable for items that release more oil, and are also not suitable for vegetables with more moisture and items that will swell when exposed to water, because the dumplings themselves need to be boiled in hot water for a long time, if the moisture is large, the dumpling skin will be broken, and if it is easy to expand, it will also squeeze the dumpling skin, resulting in the loss of the flavor of the dumpling filling.

Dumplings are not suitable for chicken filling, because the dumpling filling made of chicken is very firewood and not delicious.

The following three things should not be placed in the dumpling filling:

1. Do not put five-spice powder and thirteen spices.

Mixing dumpling filling is the most taboo to put them, thirteen spices are a common seasoning, but the flavor of this seasoning itself is very strong, added to the dumpling filling, not only will cover up the meat fragrance, and the taste will be very strange, so it is generally recommended not to put thirteen spices when adjusting the dumpling filling.

The five-spice powder is also made of a combination of seasonings of 5 raw materials, including Sichuan pepper and star anise, which is used to stir-fry vegetables or stew meat, and it will stew with a good effect, but when it is used to adjust the dumpling filling, it will destroy the original flavor of the dumplings. If we really want to put in allspice, we can put in pepper.

2. Less soy sauce.

Many people will release soy sauce when mixing dumpling filling, but in fact, this practice is incorrect. Although the flavor of the soy sauce is very fresh, it is salty, and if you put too much soy sauce, the water in the dumpling filling will be lost, and the boiled dumplings will taste no juice.

3. Do not put cooking wine.

I believe that many friends like to put cooking wine when adjusting the meat filling, thinking that it can play a role in removing the fish, in fact, this is not right, because the dumplings are sealed and packaged, and the smell of the cooking wine is not easy to volatilize after heating, not only can not play the effect of removing the fish, but also will leave a smell of alcohol in the dumpling filling, and it will produce a strange taste when eating.

Dumpling filling 3 put

1. Put the green onion and ginger water.

Green onion and ginger water is a very important kind of water for mixing dumpling filling, which can play a role in removing the smell and increasing the flavor. Soak the green onions and ginger in water to 70 degrees for 5 minutes, and then filter them into the dumpling filling after the water cools.

2. Put oyster sauce.

Whether it is a vegetarian filling or a meat filling, you must add some oyster sauce to it, there are 3 benefits, the first point is to improve the freshness of the dumpling filling, the second point is to color the dumpling filling, and the third point is to increase the saltiness of the dumpling filling.

3. Put cooked oil.

If you want to make the dumpling filling is very fragrant, of course, you can't lack the oil, the oil must not release raw oil, but put cooked oil, generally use fried pepper oil, which can enhance the fragrance, and at the same time can lock the moisture in the vegetables and avoid water, so it is indispensable in the dumpling filling.

Leeks, fungus, eggs, peppercorns, light soy sauce, salt, monosodium glutamate, vegetable oil, flour.

Cooking steps: Take a basin, put in an appropriate amount of flour, add purified water, stir well, knead into a smooth dough, put it in a warm place, let it rise for ten minutes, and prepare the filling of the dumplings during the process of rising.

Clean the leeks, control the moisture, cut them into small pieces for later use, and try to cut them a little finer, so that the stuffing is delicious.

The fungus should be soaked in hot water an hour in advance, and after soaking, remove its hard stem, cut it into minced pieces and put it in a bowl for later use.

Put the broken eggs in a bowl, stir well with a whisk, fry them in oil, and chop them into minced pieces for later use.

Take a handful of Sichuan peppercorns, put them in a pot and fry them dryly, take them out after the peppercorns change color, roll them into minced pieces, and filter out the pepper powder with a sieve for later use.

Stir in the cold cooked oil in the leek, then add the eggs, and finally add the fungus.

Add Sichuan pepper powder, chicken essence, light soy sauce, and finally add salt and stir well.

After the dough is awakened, add dry flour and knead it well, the dough is slightly harder, cut into an agent, rolled into a dough, and wrapped with filling.

Put pure water in the pot, put the dumplings in after boiling, cover the pot, cook until the dumplings float up, add cold water twice, and then remove after boiling the pot twice.

1. How to make pork dumpling filling.

Ingredients: 2 catties of fat and lean pork filling, a handful of chives, appropriate amount of sesame oil, appropriate amount of salad oil, appropriate amount of soy sauce.

Method: Wash the shallots first, and then prepare the minced meat.

Chop the shallots into small pieces, then chop for a while and chop them into small pieces.

Add the chopped green onions to the minced meat, then pour in the salad oil, sesame oil, soy sauce and salt, and stir.

We have to stir for a longer time, we just stir and feel tired three times, and that's it.

Then it's time to prepare the dumplings, wrap them, and knead them.

2. How to make mushroom dumpling filling.

Ingredients: 400 grams of pork meat, 100 grams of fresh shiitake 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.

Method: Chop the pork into minced meat, put in a small amount of starch to grasp evenly, then add an appropriate amount of salt, cooking wine, light soy sauce, chicken powder, pepper, sesame oil, and finally beat an egg, stir in one direction, then seal it with plastic wrap, and marinate for about 20 minutes.

Wash the shiitake mushrooms and chop them into minced pieces, chop the ginger into minced pieces, and cut the green onions into flowers.

We marinate the shiitake mushrooms, chopped green onions, and minced ginger into the meat and stir well.

3. How to make celery dumpling filling.

Ingredients: 1 kg of celery, 1 piece of tofu skin (dried tofu is also available), a carrot, and a piece of ginger.

Method: Remove the old stems and leaves of the celery, and then blanch them in a boiling pot for more than 20 seconds to take them out and chop them.

Chop the tofu skin, add 1 tablespoon of peanut oil to the pot, add some Sichuan peppercorns to stir-fry, take it out, that is, add the chopped tofu skin, stir-fry, and then drop a few drops of light soy sauce, out of the pot, and set aside.

Mince the ginger and set aside.

We pour the prepared tofu skin, celery, and minced ginger into a container, then add salt, an appropriate amount of Sichuan pepper noodles, mushroom essence, sugar, and pepper and stir to taste.

Hello, dear, I will help you find out that the three most taboo things in dumpling filling are: 1Cooking wine:

Although cooking wine can be added to the meat filling to remove the smell, the taste of the cooking wine is not easy to volatilize when it is wrapped in dumplings for cooking, which affects the taste of the dumpling filling and leaves a taste of alcohol in the dumpling filling. 2.Allspice:

Five-spice powder is made up of a combination of seasonings of five raw materials, and the taste is relatively heavy, and the combination of this ingredient in the meat filling will completely cover up the umami of the meat filling itself, and it will taste like a mouthful of spices. 3.Thirteen incense:

Thirteen spices are also a common seasoning, but the flavor of this seasoning itself is very strong, and adding it to the dumpling filling will not only mask the aroma of the meat, but also the taste will be very strange, so it is generally recommended not to put thirteen spices when adjusting the dumpling filling. Xinqing socks excited** in the Little Red Book

The three most taboo things to put in dumpling fillings are: cooking wine, thirteen spice powder, and aged vinegar.

1. Cooking wine: Although cooking wine has a good effect of removing the smell and increasing the flavor, the seasoning that must not be put in the dumpling filling is the cooking wine, because when the cooking wine is volatilized by high temperature, it can take away the fishy smell in the meat, and when mixing the dumpling filling, the cooking wine is directly put into the meat filling, resulting in the cooking wine cannot volatilize at all, so the addition of cooking wine cannot play the role of removing the fish.

2. Thirteen spice powder: Thirteen spice powder itself is rich in fragrance, put thirteen spices, it will cover the fragrance of pork and the fragrance of vegetables, so that the finished dumpling filling, only spice flavor, no meat fragrance and vegetable fragrance, in fact, if you want to eat the fragrance of meat, when you buy pork, you must smell whether the pork is very fishy, normal breeding pork.

3. Brother Chen Chang ruined vinegar: When mixing the dumpling filling, it is best not to put the old vinegar, because the old vinegar itself has a sour taste, if the acidic substance is put when mixing the filling, it will not only make the dumplings sour, but also cause the vegetables in the dumpling filling to turn yellow, the dumplings that come out of this way not only taste very strange, but also look very poor, it is recommended that after the dumplings are cooked, it is most reasonable to eat them with aged vinegar.

Tips for adjusting dumpling filling:

First of all, when seasoning, salt and light soy sauce must be put in, if you want to increase the flavor, you can add a little white pepper, ginger, green onion, if you want to improve the freshness, you can put a little sugar, you can also put oyster sauce, chicken essence, choose according to your own preferences, dark soy sauce can be put or not, if you put it not too much, otherwise the soy sauce flavor is too strong and not delicious. Secondly, when fetching water, the meat filling wants to be dry and woodless.

The best way is to add green onions, ginger and pepper water to the meat filling, which can not only increase tenderness, but also increase the aroma, so that the meat filling is fragrant. Finally, when the dust is clear, do not release raw oil, but be patient to put cooked cold oil, and it is not recommended to put sesame oil, although it is very fragrant when you just put it in, but the dumplings do not taste fragrant after they come out of the pot.

Summary. Hello, the most avoid putting 13 incense, wine, and light soy sauce.

Hello, the most avoid putting 13 incense, wine, and light soy sauce.

Do not put 13 incense because of the ridge or because the flavor of this seasoning itself is very strong, added to the dumpling filling, not only will cover up the aroma of the meat, but also the taste will be very strange, so it is generally recommended not to put thirteen spices when adjusting the dumpling filling Sakura Chaiwu. Zhaozhi.

The reason for not putting wine is because the dumplings are sealed and wrapped, and the smell of cooking wine is not easy to volatilize after heating, and it can not only play a role in removing the fish, but also leave a smell of alcohol in the dumpling filling, and it will produce a strange taste when you eat it.

Releasing soy sauce will cause the water in the dumpling filling to lose, and the boiled dumplings will taste no juice.