Mix pork stuffed dumplings for the New Year, teach you the stuffing skills, follow it, no matter what stuffing you mix, it is delicious

Reading guide in this issue: Mix pork stuffed dumplings for the New Year, teach you how to mix the stuffing, do it, no matter what stuffing you mix, it's delicious

Eating dumplings for the New Year is a custom in the northern region, dumplings are generally wrapped before 12 o'clock in the evening of the Chinese New Year's Eve, and eaten until midnight, which is the beginning of the first day of the first lunar month. Eating dumplings during the Spring Festival is considered auspicious. In addition, dumplings are shaped like ingots, making dumplings means wrapping good luck, and eating dumplings symbolizes a rich life.

There is a folk saying that "delicious but dumplings", dumpling filling is rich in varieties and variety, and can be matched with many vegetables to make a filling, how to adjust the dumpling filling delicious? Is the dumpling filling you make always dry, the dumpling filling is hard and hard, there is no juice at all, and some people wrap the dumpling filling, not into a group, a bite is scattered, today teach you how to make meat dumplings, mix dumpling stuffing for the New Year, teach you how to mix stuffing skills, put the seasoning order and water method to tell you, do it, tender and juicy, better than the dumplings wrapped in the dumpling restaurant, share the following method:

【Mixing method of pork filling】Required ingredients: pork front trough meat, soybean oil, salt, oyster sauce, green onion, ginger, light soy sauce, dark soy sauce, thirteen spices, sugar, monosodium glutamate, Sichuan pepper, seasoning, water,

1. Mix the meat stuffed with dumplings, it is best to choose the pork front leg meat, also called: front groove meat, because the front leg meat is the more tender meat on the pig, the meat is delicate, very suitable for filling, dumplings and buns, secondly, the front leg meat is fat, it will not be greasy to eat, it will not be old and hard, and the hind leg meat is slightly worse. Lean to fat ratio: 8:2 is fine.

2. Prepare the seasoning, put the pepper and ingredients in a bowl, add warm water and soak for 20 minutes, and when the time is up, take out the peppercorns and ingredients. Finely chop the green onion and ginger, add soybean oil to the pot, heat the soybean oil until it smokes, turn off the heat, and let the oil cool for later use. Soybean oil is raw oil, and it has the smell of raw oil when mixed with the filling directly, so you need to refine the oil, and you don't need to refine it with salad oil.

3. Peel the pork, cut it into slices first, and then chop the pork into a meat puree, which should be chopped delicately, and the meat filling is better than that of a meat grinder.

4. Then put the minced ginger into the meat filling, chop the ginger into the meat filling together, so that you can remove the fishy smell of the meat, when mixing the filling, you don't need to put cooking wine to remove the fishy smell, the cooking wine can generally remove the fishy smell of pork after evaporation, wrapped in dumplings, evaporation can not go out, and it will not work.

5. Put the meat filling in a basin, knock in an egg, then add salt, light soy sauce, dark soy sauce, oyster sauce, sugar, thirteen spices, monosodium glutamate.

6. Stir well with chopsticks in one direction until the meat filling is sticky.

7. While stirring the meat filling in one direction with chopsticks, pour in the pepper water, keep stirring, do not pour the pepper water at one time, pour the pepper water into the pepper water 3 times, after the first time the water is stirred into the meat filling, add the second time until the water is all stirred into the meat filling. Stir in one direction, don't stir around, as stirring will easily slack the water out.

8. Finally, add chopped green onions and soybean oil, put green onions and oil later, the oil can wrap and lock the salt and water in the meat filling, and it is not easy to marinate the vegetables when mixing vegetables.

9. Stir well in one direction, stir the oil into the meat filling, the meat filling is mixed, put it in the refrigerator and refrigerate for 20-30 minutes, so that the meat filling and all the seasonings have a full integration and marinating process. The meat filling made in this way is full of flavor and not fishy. When the time is up, take out the meat filling, mix it with the vegetables or mushrooms you like to eat, and you can make dumplings, which is also suitable for mixing bun filling.

Tips:

1. When mixing the dumpling filling, you must first put the seasoning, then add water, and finally put the oil, if the order is wrong, not only the seasoning is difficult to taste, the meat filling has no taste, and the dumpling filling is not evenly stirred.

2. Stirring water in the meat filling can make the dumpling filling tender and juicy, and adding eggs can make the dumpling filling dough.

3. The ratio of lean meat to fatty meat in the meat filling: 8:2; Ratio of minced meat to water: 3:1 or 4:1; The ratio of minced meat to vegetables is 1:1.

3. The vegetables used for mixing the stuffing generally need to be blanched or salted, and the fungi need to be blanched to remove part of the moisture of the ingredients, so that it is not easy to get out of the water when making dumplings.