Can you put green onions and ginger juice into minced meat?

The juice squeezed from green onions and ginger can be put into the meat filling, which is commonly known as green onion and ginger water.

It can remove the fishy smell of meat foam and has the effect of improving freshness.

Wonton is a delicacy that everyone loves to eat in life, especially in the morning when drinking a bowl of hot wontons feels very good, now when making wontons, the wonton soup can also add a variety of nutritious vegetables, but in the choice of wonton meat, you must choose the pork that has passed the quality inspection in the supermarket, so how to adjust the meat filling of wontons tastes good?

Wonton is a kind of food that people love in daily life, not only delicious and high nutritional value, its essence lies in the production of filling, people can add different seasonings according to their own taste preferences, among which chicken filling is the most popular, the cooking method of chicken stuffed wonton is very particular, including the selection of ingredients and the proportion of seasonings, there are strict requirements, only in this way can you make authentic chicken stuffed wontons.

1) How to make chicken wonton stuffing delicious?

1 7 Wash the green onion and ginger, cut the green onion into sections, and cut the ginger into slices for later use.

2 7 Pour the green onion and ginger slices of method 1 into the juicer together with cold boiled water, and beat for about 20 seconds to make green onion and ginger juice for later use.

3 7Chicken breasts minced with fatty pork and set aside.

4 7 Take a stirring basin, put the ground meat of method 2 into the basin, and beat and stir until the ground meat is sticky.

5 7 Add seasoning A [3 2 teaspoons salt, 1 teaspoon monosodium glutamate, 1 teaspoon fine sugar] to the ground meat in method 4 and stir together in the same direction until completely homogeneous.

6 7 Divide the green onion and ginger juice of method 2 into 3 equal parts, and add them to the ground meat filling of method 5 respectively, and pay attention to stirring constantly every time you add it, so that the ground meat can completely inhale the green onion and ginger juice.

One last step. After all the green onion and ginger juice in method 6 is added, add seasoning B [1 tablespoon of white powder, 1 teaspoon of white pepper, 1 tablespoon of sesame oil], and stir together until even.

b) Chicken ravioli do this.

Ingredients: 200g of chicken puree, 200g of flour

Excipients: 2g of refined salt, 2g of sugar, 10g of light soy sauce, 15g of rice wine, 1g of starch, a little pepper, 5g of shallots, 3g of ginger

1. Mix the dough, the dough is basically the same as the softness of the dumplings, don't be too hard, and the good noodles will be steamed for 15 minutes. Chop the chicken into a puree and add all the seasonings from the above trimmings. The dough is processed into dough with a dough sheeter, and at home it can be rolled into a thin sheet with a rolling pin.

2. Cut the dough into a four-centimeter-square chaotic skin, take the skin in your left hand, and take chopsticks in your right hand to smear the meat filling on the dough.

3. After adding water to the pot and boiling, add the wontons, add a bowl of water after boiling, and then boil the pot and add a bowl of cold water to turn off the heat. While the wontons are cooking, take two small bowls and add the egg skin, seaweed, shrimp skin, mustard, salt, pepper and light soy sauce. Then spoon the ravioli and soup into a bowl.

Of course, the juice of green onion and ginger can be put into the meat filling, which can remove the fishy smell of the meat and increase the freshness of the meat filling.

1.Onion ginger water.

Preparation of mixed dumpling filling:

Prepare the hot water, divide the onion into two sections, slice the ginger, put the onion and ginger in the hot water, soak for 10 minutes, and the onion ginger water is ready.

Second, the method of filling pork and green onion dumplings:

Ingredients: 200 grams of pork legs, 2 green onions, 1 ginger, 20 Sichuan peppercorns, 1 tablespoon of soy sauce, thirteen spices.

2 grams, 1 tablespoon oyster sauce, 1 gram of salt, chicken essence.

2 grams, 1 teaspoon oil, 1 teaspoon soy sauce.

1.Choose a piece of skinless leg or pork belly. It is best to be 7 points skinny and 3 points fat. It is best to use green leaves, not all green onions.

2.Soak the onion ginger water in advance with onion and ginger slices, then soak the pepper in hot water to cool.

3.Cut the leg into minced meat, chop it into mince, or put it directly in a meat grinder and mince it.

4.Place the minced meat in a larger pot and add 1 tablespoon light soy sauce, 1 tablespoon oyster sauce and 2g thirteen spices, clockwise.

Stir to combine. 5.Mix the soaked onion, ginger water and pepper water and pour a little into the minced meat.

6.with plastic wrap.

Cover the mixed meat and place it in the refrigerator. Refrigerate for 30 minutes.

7.Wash and chop the green onions and place them on top of the minced meat from the refrigerator.

8.Pour in 1g of salt, 2g of chicken essence and cooking oil in turn.

1 teaspoon, 1 teaspoon of oil for cracked dates, stir clockwise.

9.The dumpling filling is done.

If the meat filling has been adjusted and you still feel that there is a lack of green onion and ginger, don't add green onion and ginger water, because adding green onion and water can make the meat filling thinner, so it is not easy to use, if you need to add the taste of green onion and ginger, you can directly add chopped green onion and ginger.

Cut some ginger slices and green onions in the beater and add a little water, beat into green onion and ginger water, after beating, put a part in the meat filling, add an appropriate amount of dark soy sauce and light soy sauce, 2 grams of salt, chicken powder, pepper, thirteen spices and stir quickly, use stirring friction to tear the protein, so that the meat filling can better absorb the green onion and ginger water and seasoning, this process should last about 3 to 5 minutes.

After the meat filling is stirred and viscous, add the green onion and ginger water again, continue to stir for about 2 minutes to let the meat filling fully absorb the green onion and ginger water, add a little scallion oil and continue to stir, if you want to make the taste more fragrant, then add a little sesame oil and stir to grasp it well, and the meat paste with good pulp is delicate and strong.

The reason why the minced meat in the restaurant is so tender is because of the green onion and ginger water added to it. Because, after the meat is salted, the moisture in the meat will be lost in large quantities, at this time, add green onion and ginger water, you can make the moisture in the meat replenish, and the meat filling can be juicy without the phenomenon of dry firewood. The preparation of green onion and ginger water is also very simple, a medium green onion, cut into sections, a small piece of ginger, shredded and then add a small handful of peppercorns to enhance the fragrance, add 50 grams of water, soak for 5 minutes, grab it with your hands, and try to squeeze out the green onion and ginger juice.

Beat the minced meat into three times, and the minced meat will not get firewood.

If the taste is weak, you can remedy it.

It is recommended to use warm water for the green onion and ginger water used in the meat parsley filling. Generally, the use of boiling water is easy to cause the green onion to be quickly scalded to ripe, easy to change the flavor or disperse the taste, the use of cold water to soak the time is more common, and it is not easy to soak the taste, warm water is more suitable, easy to soak the taste of the time is relatively shorter.

When making green onion and ginger water, it is recommended to add an appropriate amount of cooking wine, an appropriate amount of cooking wine will help increase the taste of green onion and ginger water, and the taste of soaked green onion and ginger water will be stronger.

Generally, when making green onion and ginger water, it is recommended to use fresher high-quality ginger and green onions, old ginger and early green onions can be used, but the fragrance may be weaker, and moldy rotten ginger is generally not recommended.

Summary. Good afternoon, dear

The function is: it is the key factor to keep the taste of the meat filling tender and juicy, and it can also remove the fishy smell of pork, improve the taste of the meat filling, and help improve people's appetite

What is the role of the meat filling with green onion and ginger water.

Good afternoon, the pro-effect is: it is the key factor to keep the dust leaking Huai holding the taste of the meat filling to be tender and juicy, and it can also remove the fishy smell of pork, improve the taste of the meat filling, and help improve people's appetite

It is recommended to soak green onion and ginger in warm water, the fragrance is stronger, oh [than the heart] The weather is cold, please Hengxin note Qi stop the code to prevent the cold and keep warm, oh pro [than the heart] [than the heart].

Can you give me a thumbs up? Thank you, dear

It is recommended to use warm water for the green onion and ginger water used in the meat filling. Generally, the use of boiling water can easily lead to the green onion and ginger being quickly scalded to the point that the dust is ripe, and it is easy to change the flavor or disperse the taste, and the use of cold water to soak the time is more common, and it is not easy to soak the taste, warm water is more suitable, and the time spent on soaking the flavor is relatively short.

When making green onion and ginger water, it is recommended to add an appropriate amount of cooking wine, which will help increase the taste of cracked and chopped green onion and ginger water, and the taste of soaked green onion and ginger water will be stronger.

Generally, when making green onion and ginger water, it is recommended to use fresher high-quality ginger and green onions, old ginger and green onions can be used, but the fragrance may be weaker, and moldy rotten ginger is generally not recommended to use.

1 piece of pork belly, 1 egg, 1 piece of ginger, appropriate amount of chives, 1 green onion, half star anise, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a little Sichuan pepper powder, an appropriate amount of pepper, an appropriate amount of salt, a little sesame oil, an appropriate amount of cooking oil.

In addition to green onion and ginger juice, you can also put some five-spice powder, fennel, leeks, cabbage, pumpkin and other ingredients, which is particularly fragrant!