Why can't you add thirteen spices and cooking wine to the dumpling filling? Many people don't understand, no wonder dumplings are not delicious

After the weather cooled down, I found that the frequency of eating dumplings at home has increased a lot recently, and I will eat dumplings almost every three or five days, and a plate of steaming dumplings will be served on the table, warming up the body and heart.

1. Why can't you put cooking wine in dumpling filling?

As we all know, cooking wine has a good effect of removing the fish, but under the action of high temperature can achieve the effect of removing the fish, when stir-frying, cooking wine is cooked along the edge of the pot, and the cooking wine can take away the fishy smell of the ingredients in the process of volatilization at high temperature. But dumplings are different, if cooking wine is added to the dumpling filling, the cooking wine will not volatilize at high temperature in the process of cooking dumplings, but will leave the fishy smell in the dumplings, which is why many people's dumplings have a strange smell.

Second, why can't the dumpling filling be filled with thirteen spices?

Thirteen spices can be said to be a must-have seasoning in the kitchen of every household, especially the older generation of cooking, no matter what dishes they do, they like to put some thirteen spices, indeed, adding some thirteen spices can add a lot of flavor to the dishes, but it will also cover up the original taste of the ingredients. The same is true when making dumpling filling, dumplings with thirteen spices do taste very fragrant, but you basically can't taste the taste of pork and the ingredients themselves, and the taste of spices is more in the mouth. The fragrance of thirteen spices is too strong, so try not to put it when adjusting the dumpling filling.

【Preparation method of dumpling filling】

1. Seasoning

Peel the three fat and seven lean pork and chop it into minced meat, if there is a fascia, it is best to remove it, which affects the taste. Put the minced meat in a bowl, add salt, chicken essence, white pepper, light soy sauce and oyster sauce, stir in one direction, and stir the seasoning well.

2. Fetch water

After the meat filling is seasoned, you can add water to it, which can be green onion and ginger water, pepper water, chicken soup, bone broth, and the role of water is to remove the fish, the second is to enhance the taste, and the third is to tender the meat, so this step is very important. Generally speaking, half a catty of water can be injected into a pound of pork, but now there are more water-injected meat on the market, and a pound of pork can be beaten with 3-4 taels of water.

The minced meat should be beaten in small amounts and many times, and each time the water is added, stir in one direction to make the minced meat completely absorb the water before the second time.

3. Oil sealing

If the dumpling filling wants to be delicious, you must add oil at the end, this step is also called sealing oil, after adding oil, continue to stir in one direction, not only can lock the fresh flavor of the meat filling, but also lock the moisture of the meat filling, so that the dumplings taste delicious and juicy. The last oil to add can be scallion oil, cooking oil, sesame oil, and pepper oil, which can be added according to your preferences.

Finally, add your favorite side dish and mix well.