How to prepare meat filling
Meat filling is the basic ingredient for many home-cooked dishes and pasta, and the quality of the preparation directly affects the taste and flavor of the final dish. Recently, discussions about the preparation of meat fillings have continued to be hot on major social platforms and food communities. In particular, how to make meat fillings more tender, juicy and seasoned more balanced has become a hot topic. This article will combine the hot discussions in the past 10 days to provide you with a detailed analysis of the key steps and techniques for preparing meat fillings.
1. Basic steps for preparing meat fillings
Preparing minced meat seems simple, but every step requires attention. The following are the core steps summarized after heated discussions across the Internet:
| steps | Operational points | Common misunderstandings |
|---|---|---|
| Choose meat | Recommended fat to lean ratio is 3:7 (such as pork belly), or adjust according to the dish | Purely lean meat will cause a tough taste |
| Chop the stuffing | It is better to chop the stuffing by hand, but be careful not to overdo it by machine. | Over-grinding the meat will destroy the fiber |
| seasoning | Add seasonings in portions, stirring clockwise. | It’s difficult to add all the seasonings at once to get the flavor evenly |
| fetch water | Add onion ginger water or water (about 20% of the weight of the meat) in small amounts and multiple times | Adding too much water will cause the filling to become loose |
| Seal oil | Finally, stir in sesame oil or cooked oil to lock in moisture | Ignoring this step may cause the filling to become dry. |
2. Comparison of recent popular seasoning solutions
According to actual measurements by food bloggers and votes from netizens, the following are the three most popular seasoning combinations in recent times:
| style | Seasoning recipe (per 500g of meat) | Applicable scenarios | heat index |
|---|---|---|---|
| Classic Chinese | 5g salt + 15ml light soy sauce + 5ml dark soy sauce + 10ml cooking wine + 1g white pepper + 10ml sesame oil | Steamed buns and dumpling fillings | ★★★★★ |
| New Juicy | 4g salt + 20g oyster sauce + 5ml fish sauce + 3g sugar + 10g starch + 100ml ice water | Soup products | ★★★★☆ |
| Western style | 3g black pepper + 50g minced onion + 50ml milk + 20g bread crumbs + 1 egg | burger patties | ★★★☆☆ |
3. The secret technique to make meat filling more tender and smooth
In the recent "Kitchen Tips" topic on Douyin, these three methods received over a million likes:
1.Carbonated meat tenderization method: Use sugar-free soda water instead of water to make the filling. Carbonic acid can soften the meat fiber (add 80ml for every 500g of meat)
2.reverse stirring method: First add all the liquid seasonings and stir until thick, then add the solid seasonings, and finally stir in the vegetables
3.low temperature treatment: Refrigerate the prepared meat filling for 2 hours before use to allow the moisture to fully penetrate.
4. Customized plans for different dishes
| Dishes | key adjustments | Netizens recommend matching |
|---|---|---|
| Dumpling filling | Increase the ratio of vegetables (1:1) and mix in dried shrimps to increase the freshness | The combination of cabbage + shiitake mushrooms + shrimp skin is the most popular recently |
| lion head | Add water chestnuts or lotus roots to increase the graininess and make the beating more intense. | #松无码#The topic has been read more than 10 million times |
| Yong Tau Foo | Reduce the amount of liquid added and increase the dry seasoning | The new recipe of bean paste + five-spice powder is popular |
5. Frequently Asked Questions
Q: Why does the meat filling easily become watery?
A: Recent experiments show that the main reasons include: 1) Adding salt too early leads to osmotic pressure imbalance 2) Vegetables are not squeezed out of water 3) Excessive stirring damages the cell structure. It is recommended to marinate the vegetables with salt for 10 minutes before squeezing out the water.
Q: How to judge whether the meat filling is ready?
A: The latest popular "chopstick test method": when the chopsticks are inserted vertically and can remain upright, and the surface of the meat filling is shiny, it is qualified.
Q: How can vegetarians substitute?
A: Hot searches show that the plant-based formula using mushrooms + tofu + oats (ratio 4:4:2) is the most popular. Adding nutritional yeast can increase the flavor of the meat.
Master these preparation methods that have been proven all over the Internet, and you will be able to make meat fillings that are comparable to professional chefs. Remember to flexibly adjust according to specific dishes and share your innovative recipes to participate in the discussion! #万能肉粉 Formula# currently has more than 200 million views on Weibo, and we look forward to your participation!
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