How to make the meat stuffing in jiaozi? How to make the meat stuffing in jiaozi?

1, dumpling stuffing is mainly divided into meat stuffing, vegetarian stuffing and vegetarian stuffing. Before buying meat stuffing, add a little water and mix well, then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce and cooking wine. If it's not too greasy, you can add some vegetable oil, but if the meat is fat enough, you can save it and go in the same direction. You can also add sesame oil if you like, depending on your personal taste. After a while, minced meat can be wrapped in jiaozi. You can also use this method to make beef and mutton stuffing.

2. It's best to cut with a knife. Why isn't minced meat of meat grinder better chopped with a knife? Because the flavor substances of meat remain in the cells, the meat is not evenly squeezed by hand, and the muscle cells are less damaged. Some of the gravy is still mixed or dispersed in the meat stuffing, while the meat stuffing is denatured due to the high temperature caused by strength and high temperature, and the flavor substances such as amino acids and inosinic acid in cells are lost with blood.

3, dumpling stuffing generally uses raw meat, which is more nutritious and hygienic and beneficial to the body and mind. Raw meat stuffing needs broth (or water), commonly known as pulling water, to make the meat stuffing fresh and tender, and the packaged jiaozi full. Some people beat meat stuffing without adding water, and the cooked jiaozi tastes "dry wood". Part of the meat is broken, adding 3 to half a catty of water, slightly less fat stuffing and slightly more lean meat stuffing. Add water after the seasoning is added, otherwise the seasoning will not penetrate into the taste and the water will not be absorbed. When adding water, add it gradually, stir in one direction, put it in the refrigerator for one hour, and add chopped green onion when using.