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肉就是肉馅的灵魂,选择三分肥七分瘦的猪肉比较好,饺子馅的肉一定要剁成末,吃起来口感才细腻。剁饺子馅不用十分钟,也不要五分钟,这样做一分钟就够了。
The meat is meat stuffing soul, choose three points to seven points of lean pork is good, the dumplings meat must be finely chop, taste just fine. Don't cut the stuffing for ten minutes or five minutes. It will be enough for a minute.
把猪肉放到案板上,刀斜45度切肉,注意不要把肉切断,然后原地翻面,再斜着切。正反切过45度后,再直直90度下刀,切两面,这种蓑衣刀的切法让你不费力剁猪肉,直接切成末。像萝卜,白菜,芹菜这些蔬菜的水分比较多,剁成饺子馅后,一定要将水分挤干,否则会影响饺子的味道。郑州水饺连锁加盟指出,蔬菜汁含有丰富的维生素,可以代替水和调料一起调入肉馅中,这样就能提高馅的营养价值了。
The meat on the chopping board, knife 45 degrees oblique cutting, be careful not to cut the meat, and then back over, with cut. The pros and cons of cutting through 45 degrees, 90 degrees and then straight under the knife, cut the sides, cut the bark knife let you not laborious chopped pork, directly cut at the end. Like radish, Chinese cabbage, celery, these vegetables have more water, and the water is squeezed dry after chopping into the stuffing of dumplings. Otherwise, it will affect the taste of the dumplings. Zhengzhou dumpling chain said that vegetable juice is rich in vitamins, and can be added to the meat filling instead of water and seasoning, so that the nutritional value of fillings can be increased.
做饺子馅的时候调料可不能乱放,你需要记住这样一个顺序:一放盐,二加姜葱水,三加调味粉,四加酱,五放油。把打好的肉末摊开,加入适量的盐。此时加入盐,能够起到改变肉的蛋白质,提高它的吸水性,让肉末更加饱满。然后倒入提前泡好的葱姜水。如果是1斤肉,那只要加入小半碗水就够了。倒葱姜水的时候量少次多,每一次搅拌均匀后再继续放。等肉充分吸收了葱姜水后,加加入适量的五香粉和胡椒粉提味,拌匀。
When the dumplings sauce can't escape, you need to remember such a sequence: salt, two plus ginger water, add seasoning powder three, four plus five oil sauce. To lay out the minced meat, add some salt. Then add salt, to change the meat protein, improve its absorption, make more full of minced meat. Then pour into the early soaked ginger water. If it is 1 pounds of meat, just add a small bowl of water is enough. The amount of shallot ginger is less than the amount of water. The meat fully absorbed the onion ginger water, and adding five spice and pepper flavor, mix well.
油对饺子馅也是极其重要的。饺子馅有熟油比用生油吃起来更香。并且用油的量一定要多,这样做出来的饺子才会香。
Oil is also very important for the stuffing of dumplings. Cooked dumplings are more fragrant than raw oil. And the amount of oil must be more, so that the dumplings will be made to fragrance.
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