When making cabbage filling, don't add salt and sand water, share the tips for making cabbage filling, Layue loves to eat it

Today I will share with you a tip that the cabbage filling does not come out of the water, although it does not come out of the water, but the dumplings wrapped out are tender and tender, and the juice bursts when you bite it, let's take a look.

【Pork and cabbage stuffed dumplings】

Ingredients:

Chinese cabbage, pork, green onion, ginger, light soy sauce, dark soy sauce, thirteen spices, salt, five spice oil, water.

Directions:

1. Break off the cabbage leaves one by one, clean them, and put them all on the drying net to control the moisture on the surface, which is the first point of the cabbage filling without water.

2. Taking advantage of the cabbage to control the water, let's adjust a meat filling: add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 1 tablespoon of thirteen spices to 1 kg of meat filling and stir well; Then add 3 tablespoons of salt, and the second point to emphasize here is that the cabbage filling does not produce water: the salt should be added to the meat filling, which can reduce the contact between the cabbage and the salt and prevent the salt from sand the cabbage from water.

After all the stirring is even, use a food processor to beat a ginger juice, try to whip it as delicately, and then put it into the meat filling in a small amount many times, each time stirring with chopsticks in one direction until the ginger juice is fully absorbed, and then add the next time, until the meat filling is full of water and can no longer beat the water.

3. Finally, after all the stirring is even, add 1 tablespoon of sesame oil to help lock in the water. The meat filling made by this method is very smooth and tender, and the meat is slowly separated by a chopstick, and you can see that the meat filling is in a state of drawing, so that the meat filling can be made in a group, and a bite of the juice, we put the meat filling in the refrigerator for half an hour for later use.

4. The following is the third point of the cabbage filling without water: cut the cabbage into grainy cabbage grains, don't chop it, it is difficult to think of water after chopping the cabbage filling.

5. This step is the last point of the cabbage filling without water: the five spice oil should not be added to the meat filling, but added to the cut cabbage filling, and after all the stirring is even, it can be added to the meat filling. The function of this step is to wrap the surface of the cabbage filling with oil, and then put it into the meat filling to avoid direct contact with salt, which can protect the cabbage moisture from being sanded out.

6. After chopping the green onions, put them into the meat filling together with the cabbage and stir well, it should be noted here that the green onions and cabbage must be put into the filling when wrapping! A juicy pork and cabbage filling is ready! Take a look at it with chopsticks, the meat filling is very watery, and the viscosity is also very high.

7. Look at the bottom of the meat filling, there is no water seeping out, and the dumplings will not be overflowing.

The pork cabbage stuffing made by this method does not need to use salt to sand water, nor does it need to spend time and effort to dry the water in the cabbage, and it will not cause the loss of nutrients due to the loss of water from the cabbage.

Take a bite and you can see a group of pork and cabbage filling, and the soup flows out along the dumpling skin, the filling has both the fat of the meat, and the crispness of the cabbage, the feeling of bursting juice in a bite, it is simply too fragrant, friends who have not tried this method, hurry up and do it, you will fall in love with it once you eat it!