Are you still worried about not making fennel dumpling fillings?
Today's young people are tired of eating fish and meat, focusing on quality of life and focusing on health! Today there is a new fennel stuffed dumpling that tastes better and is more nutritious. Let's see how to do it. Don't miss if you are a foodie
Today's young people are tired of eating fish and meat, focusing on quality of life and health! Today, there is a new kind of dumpling with anise filling, which tastes better and has more nutrition. Let's see how. If you are a gourmet, don't miss [fennel zongzi]
Ingredient list: pork hind leg, eggs, fennel, soy sauce, cooking wine, salt, oyster sauce.
Ingredients: pork hind legs, egg, fennel, soy sauce, cooking wine, salt, oyster sauce.
Method 1: Take a large pot, use enough water, open some alkali noodles, and soak the fennel seedlings for 30 minutes.
Method 1: take a large basin, use enough water, open some alkaline noodles, and then soak fennel seedlings for 30 minutes.
2: chop pork into minced meat, add cooking wine, chicken essence, salt, soy sauce, oyster sauce, and then add water twice, stir until gelatinous, and put in the refrigerator.
2: cut the pork into minced meat, add cooking wine, chicken essence, salt, soy sauce, oyster sauce, then add water two times, stir to gel, and put it in the fridge.
3: Take out the fennel, cut into thin strips, add the minced meat and mix well, then add 1 egg, add a little onion oil and stir well.
3: Take out the fennel, cut it into thin strips, put in the minced meat, mix well, then add 1 egg, add a little onion oil, mix well.
Add 250 grams of water, 5 grams of salt, 1 egg, and 20 grams of starch and stir well.
Add 250g water, 5g salt, 1 egg, 20g starch, stir well.
5: Use your own skill to wrap it. Just remember to add some salt to the pot while cooking to prevent the skin from breaking.
5: Wrap it up with your own skillful skills. Remember to add some salt to the pot when cooking to prevent the skin from breaking.
Something to say:
There is a saying:
1: As long as the filling is fennel, remember not to add onions, ginger, garlic, thirteen, five spice powder and other spices, it will mask the aroma of fennel.
1: As long as the stuffing is fennel, remember not to add onion, ginger, garlic, thirteen, five spices and other heavy color and flavor spices, it will cover up the fragrance of fennel.
2: Fennel stuffing is generally not added with sesame oil or lard, but vegetable oil is used, otherwise its taste will be masked.
2: Fennel stuffing generally does not add sesame oil, lard, but with vegetable oil, or it will cover up its taste.
3: Fennel itself is salty. If you do not need to add salt when filling, the amount of meat filling should be less.
3: Fennel itself is salty, such as filling without salt, meat filling should be less.
For example, this person said: No matter how you make dumpling stuffing, making dumpling stuffing directly is a big mistake. Add 1 raw egg to the meat filling. Be sure to add this step, because it will lock the moisture in the meat filling and eat more juice.
No matter how you make dumpling stuffing, it's a big mistake to make dumpling stuffing directly. Add a raw egg to the meat filling, and be sure to add this step, because it will lock the water content of the meat filling and eat more juice .
Show you how to cut meat quickly. It only takes a minute.
Little Jenny will tell you how to cut the meat quickly. It only takes a minute.
1: Whole piece of meat, first cut obliquely to a depth of 4/5. Do not cut. After rotating the meat 90 degrees, cut it to a depth of 4/5 with a vertical knife.
1: For the whole piece of meat, cut it obliquely to 4/5 of the depth first. Do not cut it. After turning the meat 90 degrees, cut it 4/5 of the depth again with the vertical knife.
2: Turn over, continue to the first step, cut the end of the vertical knife after rotating, chop it a little, and chop to finish.
2: Turn over, continue to the first step above, after rotating the vertical knife cut to the bottom, apply a little and then chop, complete.
Final summary: When using fennel, one step must be added, that is, soaking with light saline or weak alkaline water, the purpose is to make fennel green, not yellow. Whether it's fillings or cold mixes, it works! Did you get today's article?
Finally, conclusion: when using fennel, one step must be added, that is, soak it in light salt water or weak alkali water, so that fennel is more green than yellow. Whether it's for filling or cold mixing, it's applicable! Have you got today's article?
The above is a detailed introduction to the filling of fennel dumplings by Jinan handmade dumplings wholesale.
For more information, please click on the official website http://minglankj.com
The above is the detailed introduction of Ji'nan handmade dumplings wholesale to the filling of fennel dumplings. If you want to know more, please click on official website http://minglankj.com.