How to mix the dumpling filling is the most delicious?

To make a good dumpling filling, regardless of the meat or vegetarian filling, one thing must be satisfied: there must be a little bit of juice in order to be fragrant. If the filling is dry, it will lose its freshness if you put in more seasonings. My kids love dumplings, and my family makes them at least once or twice a week. I've learned a few tips and tricks for making dumplings. 1. Don't mince the meat or veggie dumplings too finely. If it is too fine, it will lose its texture and flavor. Especially the old generation of people chopping filling, meat must be chopped called minced meat, only to be chopped fine fine. 2, vegetables do not squeeze the water too dry. That not only lost nutrients, but also lost the taste, become dry, but also lost the freshness of vegetables. I remember when I was a child, my mother every time I wrapped dumplings, I have to take a cloth pocket and squeeze hard, must be squeezed clean water before. 3, meat dumplings, only fully flavored meat will be fragrant. I usually have to marinate it for a while before preparing the bok choy and so on. (1) Onion, ginger is best to chop a little into the meat filling, so that the kind of flavor of onion and ginger seeped in. (2) Pour some soy sauce into the meat while chopping. (3) chopped meat, into the appropriate amount of soy sauce, five-spice powder, minced green onions, minced ginger, sesame oil, pepper water and mix well, marinate for a while.

Scented oil must we put a little, very flavorful. 4, appropriate more soy sauce, pepper water, poured into the mix several times, so that the meat mixture is fully eaten in. The oil should also be appropriate a little more. This boiled out of the dumplings full of juice full of flavor. 5, unless the package of pure meat, the proportion of vegetables should be at least half or more. This texture is fluffy, and fresh. 6, the best meat with fat and thin taste dry. Look at my breakfast dumplings, pork round pepper filling, filling fresh, bite a mouth full of fresh flavor.

We always eat dumplings in our daily life, in many festivals more to eat dumplings, remember before a joke is to say: "Why a lot of moon cakes are not good, but the Mid-Autumn Festival or to eat moon cakes?" The answer was: "Just a few festivals do not need to eat dumplings, as a change of flavor. Dumplings is the type of dumplings in general is to distinguish between the filling, we first talk about the common pork dumplings. Generally speaking, the best fat and lean pork is 2 to 3 points of fat, 7 to 8 points of lean meat, so that the taste of the rich can eat meat flavor, but not too greasy. Then supplemented with more fiber green vegetables to blend nutrition, such as cabbage, sauerkraut (actually still cabbage), celery, etc., each family has its own taste. I personally mix the meat filling is quite simple, basically soy sauce, cooking wine, oyster sauce, plus a little peppercorns, green onions, ginger soaked in water (I do not like the taste of ginger in the filling, purely personal habits), and then put in the refrigerator for more than 2 hours to marinate to taste. I think this process of letting the meat "eat flavor" is quite important, and and the filling must be taste-tested, take chopsticks to dip, a little taste is good.

There are also some seafood dumplings such as shrimp and yellow croaker, and these dumplings are usually not made at home except for shrimp ones. With the general package of dumplings is not much difference, but there is no need to marinate the filling, I think the freshness of the ingredients, the freshness of the seafood is the highlight of this dumplings, if the seasoning is too heavy on the seafood to steal the flavor, as long as the cooking wine, green onions, ginger and so on, and pay attention to the deodorization and attention to a little bit of oil into the filling to make the "wet" a little bit. There are some people do not eat meat, seafood. You can add some dried beans, eggs, tofu, fungus, chives and so on can be blended into a good dumpling filling. I can't really tell you the "trick" or "secret recipe" for making dumpling filling, but if you want to make the filling more rich, you can also add some stock, or if it's too much trouble, you can chop up some chicken stock and mix it in. Dumplings are much more than just food for us Chinese, it's more about emotions, such as reunion and nostalgia. Anyway, I think no matter what time of the year, it is my mom's dumplings are the best, some places in the north have "dumplings on the car, off the noodle" saying, every time you leave home mom will hand-packed dumplings to send off, really delicious, very warm stomach and heart. Excellent food is not only delicious, but the culture and emotions behind it are even more precious. If there is a key recipe, it is the love of parents for their children.

If it is a vegetable filling or keep the original flavor is better, seasoning simple to put a little monosodium glutamate (MSG), salted salt, thirteen spices on the good, too much seasoning will be the original fragrance of the vegetables cover, especially leeks, eggs, shrimp, usually only salt and MSG on the good, the taste is particularly fresh. Some vegetables need to be blanched before the package, but also to grasp the time, not too long, long time vegetables color is not good, the nutrients will be lost a lot of meat filling is the same, especially beef filling must be added to the water to beat the meat tender, or wrapped out of the dumplings texture is particularly hard and tasty, the meat filling seasoning can be added to the appropriate wine and oyster sauce, and in order to wrapped out of the dumplings filled with boiled stuffing into a ball, can be appropriate to the dumpling filling, the dumpling filling, the dumpling filling can be added to the dumpling filling, the dumpling filling can be added to the dumpling filling, the dumpling filling can be added to the dumpling filling. You can play two eggs in the dumpling filling, and then use chopsticks to stir evenly clockwise, all the meat should be stirred in one direction with chopsticks, so that the dumpling filling is more chewy, where we are called to the dumpling filling "on the strength of", and if you are a northeasterner, the meat inside the onion is essential, or use round onion! If you are from the Northeast, chopped green onions are essential in the meat filling, or round onions are used instead. It is worth mentioning that the Buryat nation of Russia has a kind of buns called irr yat buns, in our place is very popular with the Chinese people, this kind of buns are filled with lard and mutton, round onion together, very simple, but the flavor is particularly fragrant, can be smelled far away from the aroma, bite on the bite is more aftertaste All in all, and dumplings stuffed with different from place to place, according to the different people