What kind of meat should I buy for pork stuffing and chop it back?

How to make tender and smooth meat stuffing?

Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times. The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.

How to chop the tender and smooth meat stuffing quickly?

Small coup of cutting meat quickly

Be sure to prepare a sharp knife before chopping meat, or grind it before using it.

Method 1:

1. Wash and drain the meat. It is best to freeze the meat for several hours. )

2. First cut the meat into pieces. 3. Cut into shredded pork.

4. Finally, cut the shredded pork into small diced meat. 5. Just cut it a few times with a knife.

Method 2:

1. Freeze the meat and stuff it in the refrigerator.

2. When the meat is completely frozen, take it out and clean it with a chopped chopping board. It is easy to rub the meat into thin strips.

3. at this time, just cut it with a knife a few times.

How to chop the tender and smooth meat stuffing quickly?

Dumpling stuffing:

Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.

Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.

Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.

There are too many kinds of fillings, so it is enough to mix vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain when mixing meat stuffing, because Chinese cabbage has a lot of water and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.

note:

1, making dumpling stuffing, you can't put oil in advance. After putting oil, water and oil are incompatible, so once the meat is added with oil, the compatibility will be much worse when adding vegetables, and jiaozi's package is not successful. Divergence Therefore, oil, whether sesame oil or crude oil, should be added last. Once the addition time of meat and vegetables+water and oil is coordinated, it is best.

2. If you don't kill water with salt in advance, you will lose a lot of water-soluble nutrients. Even if someone is used to it, or some vegetables with too much water content kill water, don't throw them away, but use them when mixing flour. Don't waste nutrition.

When adding vegetables without sand and water to the meat stuffing, put them in one by one, don't put them in at a time, put them in one, and live several times until all of them are added. The meat is soft and tender, and the meat and vegetables are well matched.

When making meatballs with meat stuffing, the meat is chopped and the water is added bit by bit. The more water you add, the more tender the meat is. (Goubuli's meat stuffing is notoriously tender, that is, people add water. Strong kung fu. ) At about the same time, add minced onion and ginger, salt and iron to strengthen the soy sauce. Don't add minced onion and ginger in advance. If it is added early, it will break the onion and ginger when mixed with the meat, and the taste will be gone. It's "cooked" and tastes much worse.

Adding iron to strengthen soy sauce is to better supplement iron. Heme iron contained in red meat is the best absorbed by human body, and the iron with the highest absorption rate is better. Especially for women, iron supplementation is a lifelong lesson.

You may have seen a lot of propaganda about adding salt, so don't add it earlier. One is that iodized salt will volatilize a lot when it encounters a high fever, and the sodium of sodium chloride will stay, which will raise blood pressure and increase the burden on the kidneys, which is not a good thing; When another dish is almost done, adding salt will be melted by the heat of the dish, which is heavy but not much, which is good for people's taste and health.