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Tips on how to make meat stuffing delicious and tender

1. Practice: get all the ingredients ready. After washing the green onions, cut them into chopped onion foams and set aside. After washing the fresh lean pork, cut it into small pieces and then cut it into minced meat. Put the prepared meat stuffing and chopped onion foam into the bowl. After stirring well, add the right amount of minced ginger and stir again.

2, put pepper water: when it comes to pepper water, as the name implies, pepper grains are generally soaked in hot water for 2 hours in advance, and the meat stuffing is prepared with pepper water, which can not only remove the meat, remove the fishy smell, and increase the fragrance, but also make the meat taste smooth and tender, delicious and juicy.

3. The key trick is a bowl of pepper water, which is the secret that a chef told me, using pepper water to prepare beef and mutton stuffing to remove the flavor, add flavor, and have a smooth and tender taste. The minced pepper should be soaked in hot water for 2 hours in advance. I use the minced beef I bought. If you are not afraid of trouble, it is better to chop the stuffing with beef by yourself. It is necessary to make beef stuffing with green onions and ginger.

4. 500g pork stuffing, 3G salt, 1g pepper powder, 2g pepper powder, 40g minced ginger, 30g light soy sauce, 10g sesame oil, 1 egg, 40g water. Step: pork stuffing, selected from pig front leg meat or hindleg meat, front leg meat tender, hind leg meat chewy, according to your preference, meat stuffing can be chopped by yourself or you can use a meat grinder, after preparing the meat stuffing, add salt, pepper, pepper powder, minced ginger, light soy sauce, sesame oil.

5. The delicious and tender way to mix the meat stuffing is as follows: first make a large material of water, add the right amount of water to the pot, put two star anise, a little pepper, bring to the boil, boil for 5 minutes after boiling, turn off the heat. Remove the pork skin, cut the pork into pieces, cut some onions, cut a few slices of ginger, put the meat and onion and ginger in the meat grinder, so that the meat is more delicious.

6. Wash the green onions first, cut them into pieces with a knife, and chop them up as much as possible. Put the ginger and pepper into the meat stuffing three times, stir in the 10-needle direction to make the meat stuffing sticky, then add chicken essence, light soy sauce, pepper, oyster sauce and mix well. finally, add sesame oil and mix well (it is important that the meat is not tender). Put the cabbage in the pot and water for 1 minute, then remove and cut into pieces.

The way to make meat stuffing delicious and tender

Add green onion and ginger juice: soak shredded ginger and green onions in clean water for 5 minutes, knead them into spring onion and ginger juice, then add to the meat stuffing. Spring onion and ginger juice can not only remove the fishy smell from the meat stuffing, but also increase the flavor of the meat stuffing. Compared with cooking wine, spring onion and ginger juice is the most suitable to deodorize the meat stuffing. Put egg whites: when mixing meat stuffing with egg whites, control the proportion of egg whites, usually only one or half, adding too much will make the meat stuffing fishy.

Meat stuffing delicious and tender method: materials: 2 jin meat stuffing, spring onions, garlic, eggs, light soy sauce, white pepper, salt, vegetable oil, sesame oil, sweet potato powder. The production step is to prepare 2 jin of meat stuffing, more steamed meat and less fat, it is better to choose pig hind leg meat, where the skin is thicker, the proportion of pork meat is high, and contains a lot of gelatinous substance, which is more suitable for making meatballs.

Stir the meat in one direction with a spoon and slowly add pepper water. Until the effort, stirring a lot of time. You can take a break, play for three minutes, and take a five-minute break. Like this, three or four rounds.

Choose fat and lean pork, and it is recommended that the ratio of lean meat to fat meat is 3:7, so that the filling is fresh and juicy. Add an appropriate amount of water to ensure the wettability of the filling, and then improve the final taste and make it more tender and smooth. Adding minced ginger, chopped onions, cooking wine and soy sauce during seasoning not only increases the flavor of the stuffing, but also enhances the overall aroma.

Wash the bought pork with clean water first and then chop it into mud with a kitchen knife. The finer the better, so that it tastes good. Wash the ginger and smash it. Wash the chives and cut them into chopped onions. Prepare a larger bowl, pour in the pork stuffing, then beat an egg and stir well. Then add light soy sauce, chopped onions, minced ginger, starch, sesame oil and pepper to mix well.

How to mix meat stuffing is delicious and tender

1. Stir the meat stuffing in one direction with a spoon and slowly add pepper water. Until the effort, stirring a lot of time. You can take a break, play for three minutes, and take a five-minute break. Like this, three or four rounds.

2. Add green onion and ginger juice: soak shredded ginger and green onions in clean water for 5 minutes, knead them into spring onion and ginger juice, then add them to the meat stuffing. Spring onion and ginger juice can not only remove the fishy smell from the meat stuffing, but also increase the flavor of the meat stuffing. Compared with cooking wine, spring onion and ginger juice is the most suitable to deodorize the meat stuffing. Put egg whites: when mixing meat stuffing with egg whites, control the proportion of egg whites, usually only one or half, adding too much will make the meat stuffing fishy.

3, the skill of mixing meat stuffing: choose fat and lean pork, the ratio of lean meat to fat meat is 3:7, which can ensure that the stuffing is fresh, tender and juicy. Adding the right amount of water can make the stuffing wetter and taste more tender and smooth. Add some seasonings, such as ginger, spring onions, cooking wine, soy sauce, etc., to improve the taste and aroma of the stuffing.

4. Prepare 2 jin of meat stuffing, more steamed meat and less fat, better choose pork hind leg meat, where the skin is thicker, the proportion of pork meat is high, and contains a lot of gelatinous substance, which is more suitable for making meatballs. Break in two eggs, it can mainly play a tender and slippery role, and then put chopped onions, some minced garlic, both fragrant ingredients, in the process of preparing meat stuffing, if there is no special description, it will be used generally.

5. Choose the belly pork that is fat and lean. If it is the meat stuffing with chopped onions, the fat-to-lean ratio is 2: 8. If you want to go with some vegetables, the meat's fat-to-lean ratio is 4:6. The meat stuffing should be seasoned before adding water, otherwise the meat stuffing is not sticky and tasteless when stirring. Seasoning generally choose soy sauce, salt, sesame oil, spring onions, ginger and so on, stir evenly.

6. choose fat and lean pork, and it is recommended that the ratio of lean meat to fat meat is 3:7, so that the filling is fresh and juicy. Add an appropriate amount of water to ensure the wettability of the filling, and then improve the final taste and make it more tender and smooth. Adding minced ginger, chopped onions, cooking wine and soy sauce during seasoning not only increases the flavor of the stuffing, but also enhances the overall aroma.

How to make the meat stuffing delicious and tender

Add green onion and ginger juice: soak shredded ginger and green onions in clean water for 5 minutes, knead them into spring onion and ginger juice, then add to the meat stuffing. Spring onion and ginger juice can not only remove the fishy smell from the meat stuffing, but also increase the flavor of the meat stuffing. Compared with cooking wine, spring onion and ginger juice is the most suitable to deodorize the meat stuffing. Put egg whites: when mixing meat stuffing with egg whites, control the proportion of egg whites, usually only one or half, adding too much will make the meat stuffing fishy.

Take a jin of meat stuffing as an example: the meat stuffing should be fat and thin. The famous brand GouBuLi is like this, fat and thin in winter, fat and thin in summer, spring and autumn days. The flavor in the north is to put more spring onions and ginger. Chopped spring onions and ginger, put into the stuffing, enhance the flavor. Without garlic, the smell of garlic stinks. Put an egg, the egg white, egg yolk will not be divided, all beat in. Make a stuffing in your own house, and how to fix the yolk.

Choose the belly pork that is fat and lean. If it is the meat stuffing with chopped onions, the fat-to-lean ratio is 2: 8. If you want to go with some vegetables, the meat's fat-to-lean ratio is 4:6. The meat stuffing should be seasoned before adding water, otherwise the meat stuffing is not sticky and tasteless when stirring. Seasoning generally choose soy sauce, salt, sesame oil, spring onions, ginger and so on, stir evenly.

Choose fat and lean pork, the ratio of lean meat to fat meat is 3:7, which can ensure that the filling is fresh, tender and juicy. Adding the right amount of water can make the stuffing wetter and taste more tender and smooth. Add some seasonings, such as ginger, spring onions, cooking wine, soy sauce, etc., to improve the taste and aroma of the stuffing.

Meat stuffing delicious and tender method: materials: 2 jin meat stuffing, spring onions, garlic, eggs, light soy sauce, white pepper, salt, vegetable oil, sesame oil, sweet potato powder. The production step is to prepare 2 jin of meat stuffing, more steamed meat and less fat, it is better to choose pig hind leg meat, where the skin is thicker, the proportion of pork meat is high, and contains a lot of gelatinous substance, which is more suitable for making meatballs.

General 1kg pork can be put into 10ml pepper oil, pepper oil into the meat, must be quickly stirred, so that the oil into the meat, so as to make the meat stuffing super fragrant.