The dumpling filling is not fresh and greasy, is it because you have misplaced something?

China's food culture has a long history, not only a variety of delicious food, but also rich in nutrition. In addition, staple foods in China are also very popular. In addition to traditional rice and pasta, dumplings have the highest status.

They have a place in many important festivals. There are also many ways to make dumplings, which can be eaten steamed, boiled, and fried, and each of them tastes very good. If you want to make a different taste, you first have to change the filling.

Many dishes and meat can be combined to make delicious fillings, which is also a key step in whether the dumplings are delicious or not.

When making dumplings, only when the dumpling filling is delicious, the dumplings made can be considered successful. It is also the soul of the whole dumpling, so it must not be sloppy. Some people may say, isn't the dumpling filling still easy to make?

Isn't it just pouring the ingredients together, adding some oil and ingredients, and stirring it. But it's these few simple steps that can make the difference between your final product and your success. For example, the step of releasing oil is very important, some people will release raw oil, some people will put cooked oil, and some people will ignore these and simply do not put it.

In this way, it is not surprising that the dumplings made are not tasty.

In fact, when we make dumpling filling, we have to put cooked oil in it. Raw soybean oil.

Doesn't do anything other than make the filling more oily. If you put it out, it is better not to put it at all, which will also reduce the fat intake. Therefore, when mixing the dumpling filling, it is necessary to put cooked oil in it.

Some people will add chili pepper or green onion, ginger and garlic to make the filling more flavorful, which will have a better effect. The following is to share with you the correct method of frying oil.

First of all, pour the right amount of oil into the pan, not too much, less than when you usually stir-fry. After heating, add some green onions, ginger, garlic, star anise and Sichuan peppercorns and stir-fry until fragrant. If you like something spicy, you can also put some chili peppers in it.

Remember to stir-fry slowly over low heat until the aroma comes out. At this time, pour the hot oil into the dumpling filling and mix it with chopsticks to get a delicious filling. When stirring, stir in one direction.

There are many types of dumpling fillings, so you can mix and match them according to the taste you and your family like. I prefer to eat a combination of meat and vegetables, which not only tastes delicious, but also has a more balanced nutrition. Some people like vegan fillings, which also taste good.

If it is a vegetarian filling, the amount of oil should be appropriately reduced, otherwise the taste will be very greasy.

Answer: When mixing dumpling filling, more oil may not be delicious, and sometimes it will be more greasy. Once the ingredients are ready, heat the oil. Raw oil should not be added, it only plays a role in moisturizing the meat filling, and I don't want it to be greasy. So heat the oil.

The dumpling filling is generally soy sauce light soy sauce, thirteen spices, green onion and ginger, salt, oil, and an egg. It's going to be greasy.

The dumpling filling is not fresh because of the ingredients, first of all, the meat can choose fresh meat can not be too greasy, if it is too fat, it will be more greasy, and you can put some fresh things when you put it, such as soy sauce and chicken powder.

It should be put in raw oil, and normally it should be cooked oil, so that the dumpling filling will be very delicious, and it will not be too greasy, and the taste will be relatively delicious and juicy.

Dumplings are our Chinese nation.

Traditional delicacies have always been very popular with everyone, and dumplings are indispensable during the New Year's holidays, especially in the northern region.

Dumplings are present on almost all major festivals.

Although dumplings are delicious, they are not so easy to make. The contrast between their own dumplings and the dumplings in the restaurant is even more obviousThe dumplings in the restaurant are delicious, the dumpling skin is white and bright and will not be broken for a long time, while the dumplings in their own house will have a broken skin if they are not carefulSo what are the differences between the restaurant's dumpling skin and its own dumpling skin, let's answer it in detail.

The flour used is not the same <>

The dumpling skin in the restaurant is white and bright, and there are two possibilities for strengthOne is to useGluten flourTo make noodles, one is to use dumpling flour to make noodles, the dumpling flour will be a little whiter than ordinary flour, and the gluten will be greater, and the dumplings will be stronger and brighter.

Add a whitening agent <>

Another reason is to add a little brightener to plain flour. These whitening agents are edible and can be added, and there is no harm to the body when eaten in moderation, and the dumplings will be more translucent.

Add the eggs, salt, <>

The dumpling wrappers want to be strong, tasty, and chewyWhen making dough, add an appropriate amount of eggs and saltIn this way, the dough is more resilient. Chewy.

Low temperature water and dough <>

We should pay attention to the temperature of the water when mixing the dough, and the temperature should not be too highIf the temperature is too high, the flour will turn yellow when it is hot, so that the dumpling skin will not turn white even if you make it.

Tips for making dumpling filling.

Green onions:When making dumplings or buns, when to put the green onions is very important. It is best to cut the green onion freshly and use it, sometimes the green onion cut on the first day will stink on the second day, so it will not taste good.

Sichuan pepper water:After adding seasonings to the dumpling filling, add a small amount of pepper water many times, and stir in one direction while adding it, so that the filling can absorb the water, and the dumplings will taste more delicious.

Cooking oilAfter the filling is beaten with pepper water, an appropriate amount of cooking oil should be added, the purpose of which is to lock the moisture in the filling and prevent the water from being lost.

If you want to make a dumpling skin that is thin and not easy to break, then you need to prepare two things, namely eggs and cornstarch, both of which are indispensable, because the protein rich in eggs will immediately solidify and harden when exposed to high temperatures, and it can also increase the toughness of the flour.

Because cornstarch is added to the dough, the cornstarch is not easy to break. The dumpling filling in the restaurant must have added a lot of seasoning, so it will feel more fragrant when you eat it.

Because the stove in the restaurant is on a large fire, the boiled dumplings are cooked quickly, and the skin is not easy to break, and the key depends on the heat. When the heat is ready, it will be cooked.

Personally, I think the reason why this is the case is because their dumpling wrappers are really hand-rolled and more chewy, which is why they are like this.

In fact, if you want to have a thin skin and not be rotten, you can completely solve this problem by adding two things when mixing the dough, these two things are eggs and cornstarch.

In fact, the main reason is that the dumpling wrappers in the restaurant are relatively fresh and full of toughness.

I think it may be that some kind of substance is added to make the dumpling skin not break, or maybe they have their own secret recipe.

Dough is the key, and it takes skill. Normally, it is difficult to control the amount of flour and water and noodles, so the soft and hard noodles depend on luck, so that the final taste will be affected.

We only need to prepare two more things when mixing the noodles, and that is eggs and cornstarch. Adding eggs to the dough can make the dumpling skin more tough, because the protein in the egg can solidify and harden immediately when exposed to high temperatures, so even if the dumpling skin is rolled out thinly, it will not be easy to boil.

If you talk about dumplings, I think everyone knows it very well, in fact, dumplings are sold in China is a very distinctive food, although dumplings look particularly ordinary, but the meaning of dumplings is different, the meaning of dumplings is to represent the family reunion, so now when it comes to the New Year or festival, every family will eat dumplings.

But we all know, dumplings are not delicious or not the most important thing is actually the dumpling filling, in fact, the dumpling filling in the case of making it is also a special skill, now there are many people at home to mix dumplings in the case of the state of the teaser filling will use oil to mix the dumpling filling, but what we are talking about today is to mix the dumpling filling, don't just add a little oil, keep in mind this little skill, the dumplings are tender and juicy and flavorful.

I firmly believe that there are many families who make dumpling stuffing at home, they will not pour some onion and garlic into the dumpling filling, in fact, onion and garlic are very important food in the meat filling, and they must not be missing in the process of making dumpling filling.

There are also a lot of people in the case of mixing dumpling filling, all will mix meat and vegetables and fruits together, and then add some condiments, in fact, the dumpling filling after that adjustment is absolutely not flavorful, the best way should be to mix meat and condiments together, until mixed well, people add some vegetables, and the dumpling filling will taste special after eating.

The last point is that in the case of mixing the dumpling filling, it is necessary to add a little cold water to the dumpling filling, so that it will not be particularly dry, and the taste will become more and more delicious, I think everyone in the dumpling filling when putting water, it is necessary not to pour water into the dumpling filling at one time, it is best to pour it slowly along the surrounding sides of the bowl, and we also have to use chopsticks to mix continuously in the whole process of refilling, and the mixing process is to follow the counterclockwise direction.

You can put two eggs in the dumplings when you stir the lees, you can also put in some oyster sauce, add some water and stir the evens and mix well, you can also put some pepper and put in some chili peppers.

In the process of adjusting the dumpling filling, you should add water to the meat filling in small amounts and many times, and stir it in the same direction, so that the meat filling is juicy and delicious.

The dumpling filling is sticky, and it doesn't add anything else. It's because the restaurant uses a relatively powerful meat grinder, which can grind lean meat, fatty meat, and meat skin to be particularly viscous, which is the kind of paste.

Meat grinder for restaurants.

Meat grinder for restaurants.

If the household meat grinder does not grind the meat skin, the effect of grinding fat is not very good, and the effect is not good if the blade is aging, so it is usually not as viscous as a restaurant grinder.

Household meat grinder.

In addition, if you want to be sticky, you can add egg whites to the dumpling filling, and then stir in one direction until the stirring is sticky.

Dumpling stuffing dumpling stuffing.

When we mix the dumpling filling, we must put the seasoning first, and then add water, if the order is wrong, not only the seasoning is difficult to taste, the meat filling will also be tasteless, and the dumpling filling is not evenly stirred.

Put the thread. I found a lot of threads today, and I asked if it was normal, and they all said they wanted to be added. After adding a large amount of fine thread, the raw meat filling looks like shredded fatty meat, and it is not visible when cooked. Ensure that the guests can't eat, and the thread is relatively short.

It's really disgusting, I can't say countless dirty words in my heart, and I'm used to it. For the first time in more than a year, I saw that it was a thread. I can't find this kind of content on the Internet, and I don't know if it's normal, some people say that the meat filling at home is also added.

I think it should be, lard, which is what we usually call gray oil, so that the meat filling will be more fragrant and viscous.

The restaurant's dumpling filling is sticky and has a lot of oil.

The dumplings in the restaurant are old pork soup.

It is a very delicious food, we often eat dumplings in restaurants, and the dumplings in the restaurant are not only very delicious, but also the filling is very elaborate, so the dumplings made in this way are even more delicious.

At home, you can also make the dumpling filling sticky and not make soup. It's like making pork and cabbage stuffed dumplings, first wake up the noodles, shred the cabbage, kill the water with salt, chop the meat filling, chop it for later use, cut a little ginger separately, minced green onion for later use, squeeze out the cabbage killed with salt when you turn around, chop it separately and put it in a basin to reconcile the taste, prepare a larger basin, put the meat filling in, put in the seasoning you need, stir, stir in one direction, let the meat be strong, can not be stirred back, so that the strength will be scattered, stir until you feel hard, you can add stock or water, add a little at a time, add slowly, until the meat filling is strong and elastic, put in the adjusted cabbage, ginger and green onions, continue to stir, you will send a message that the dumpling filling you mix out is sticky and does not make soup, and it is delicious to eat.

As a traditional Chinese delicacy, dumplings are loved by many people. Especially during the Spring Festival, families sit around and enjoy delicious dumplings together. Dumplings have a special place in the hearts of the people.

Different dumpling fillings have different tastes. Common dumpling fillings include meat fillings, pork, cabbage, celery, pork, and home-cooked vegetarian fillings, such as leeks, eggs, cabbage, tofu, etc., and you can add your own ingredients according to your taste.

We all know that the key factor in determining whether dumplings are good or not is whether the filling is mixed well, the filling seems to be simple to make, but there are certain tricks in it. Most people use cooking oil to make fillings, but some people also add soy sauce first to ensure that the fillings don't look too greasy. Because the meat dish already has its own oil in it.

So when making dumpling filling, do you add soy sauce or cooking oil first? This step is all done wrong, no wonder the dumplings don't taste good.

【Pork cabbage dumpling filling】

Ingredients: pork belly, cabbage, salt, light soy sauce, green onion, ginger.

【Method】1. The production of pork filling has certain requirements for the quality of pork, and it is best to choose fat and thin pork belly, and the meat with two fat and three lean meat tastes the best. Then wash the pork belly quickly, cut it into small cubes with a knife after cleaning, and then chop it into a puree of meat. (For those who find it troublesome to chop the minced meat, you can buy the meat at the vegetable market, and the merchant can also help stir it into a puree for free.)

>2. The next thing is to cut cabbage, cabbage is a dish with more water, after the cabbage is cut into small dices, you need to kill the water with salt or blanch, squeeze out the water and then stir, otherwise in the process of making dumplings, it is easy to produce too much water in the filling, and it is not easy to make dumplings.

3. The next step is also a very critical step, that is, you need to put cooking oil first, cut both into a basin, put green onions, ginger to enhance the flavor, edible salt, pepper, monosodium glutamate, and stir these evenly. Finally, soy sauce is added, and the soy sauce meat filling is not so fragrant in advance, resulting in the filling not being flavorful.

In this way, the filling is completed, and you can make dumplings, such a delicious dumpling filling, and the dumplings must be delicious.

Tips: 1. When making fillings for vegetables, if the water is not good to kill, you can add a small amount of salt to help it get out of the water, but you need to remember that when stirring the filling, you should add less edible salt, otherwise it will cause the filling to be too salty.

2. Some people make meat dumplings, the meat filling is easy to be very hard, not fluffy, you can make the meat filling, put a certain amount of water in the meat, stir the water into the meat filling to make it fluffy, it will not appear to be very stiff in taste, even if you eat pure lean meat, it is easy to chew.

Have you learned?