What is the effect of adding ginger and onion oil to the stuffing?

Noodles, jiaozi, jiaozi and steamed bread are popular with many people in China. Why pasta is popular may be because it is convenient and delicious to cook, so it can save a lot. In fact, the production of some pasta is very "huge", so, like jiaozi and jiaozi, they have to knead the dough and adjust the cows in advance, which is very convenient, and it can be cooked and steamed. However, I think the most difficult part of this kind of preparation work is herding cattle. Why is it the hardest to herd cattle?

Because you have to master many skills when controlling cattle, you can't put a lot of spices, you have to deal with a lot of food first, and it is also important to control the taste during the production process. If it is not done well, the taste of the whole food will be destroyed. It is really difficult to put spoiled food in your mouth by adjusting the cows to determine the taste of the food. Many people have gained experience from constant failures, and so have I. In constant failure, I learned the method of herding cattle. According to my experience, the use of seasoning is the most important when adjusting cattle. I don't think the stuffing tastes good if you use the seasoning carelessly. So when you are mixing cattle, you don't know the seasoning. Don't put it casually! Next, I will take the meat stuffing that everyone eats the most as an example to teach everyone the universal formula. The meat is salty and juicy!

[Pork Cattle]

Materials we need to prepare: pork, onion, ginger and pepper.

The first stage: prepare the right amount of pork. Pork is best to choose fat and thin pork belly. If the lean meat is medium-cooked, the pork belly is better if it is medium-cooked. This kind of meat can be used as stuffing and tastes delicious. Wash the prepared pork, then cut it into small pieces with a knife and chop it into meat stuffing. You can mince it with a meat grinder, but it tastes better when chopped with a knife. Might as well burn it with a knife. You'd better cut the meat and put it in a bowl.

The second stage: add a proper amount of water to the bowl, pour a pepper into the water, soak the pepper in the water for a period of time, and soak the pepper. Then, wash the prepared onion and ginger, cut the onion into sections, cut the ginger into small pieces, put a proper amount of oil in the pan, pour the chopped onion and ginger into the oil pan after the oil is hot, turn off the lights when the onion and ginger are lightly pressed in the pan, take out the onion and ginger, and prepare the hot oil inside after cooling.

The third stage: then chop the onion and ginger, put them into the minced meat and stir them evenly with chopsticks. Then put the pepper water into the No.3 ~ No.4 meat stuffing, and stir in the same direction every time you add the pepper water, and fully stir every time. After the meat stuffing absorbs enough water, add water next time, and finally absorb enough water, and the stirring force can stop. Mix the meat, don't put it casually if you don't know the seasoning! I'll teach you the universal formula. The meat is salty and juicy.

The fourth stage: after the pepper is cooked, add a proper amount of salt, grass, chicken essence, oyster sauce and sesame oil to the meat stuffing for seasoning, then add a little sugar and fresh mix, and then add a proper amount of cold onion oil to lock the moisture in the meat. Add onion oil and stir well in one direction.

Tips:

There are not many seasonings to be used when mixing meat stuffing, so you must use green pepper water to draw water. This will allow the meat to absorb enough water, become softer and reduce the fishy smell, so be sure to add it. Do not put flavoring wine, thirteen spices, spiced powder and other Chinese spices in the seasonings used. Seasoning wine can't remove the fishy smell of meat. It will make the taste strange. Spiced powder and thirteen spices can mask the taste of meat, and the taste will become strange. After adding seasoning, add or not add matching vegetables, and add onion and ginger oil. Because onion oil can lock the moisture in the filling, keep the soft and waxy taste and add flavor to the filling, you can't miss it.

Mix the meat, don't put it casually if you don't know the seasoning! I'll teach you the universal formula. The meat is salty, juicy and delicious! Have you all learned to mix meat like this? If you study, remember to do this when you make meat stuffing in the future. Can make fresh and juicy fresh meat jiaozi.