How to remove the sour taste of meat filling

Every household has eaten dumplings. Dumplings are made during many festivals, such as the winter solstice in the north and the Spring Festival in my country. When making dumplings, you can smell the fishy smell of the meat filling. Some people add some vinegar to the meat filling to remove the fishy smell, which makes the dumpling filling a bit sour. If you want to remove the sour taste at this time, you can add some baking soda to the filling. The following introduces several methods of preparing dumpling fillings. Let’s take a look.

What should I do if the dumpling filling is a bit sour?

When making dumplings, we will definitely need vinegar. Let’s think carefully about what kind of solution vinegar is.

Vinegar is an acidic ingredient. What should be used to neutralize acidic ingredients? Of course, it is alkaline ingredients.

So we should use alkaline ingredients to neutralize acidic vinegar. Don’t you think it makes sense?

The most common alkaline ingredient is baking soda, which is the white, flour-like ingredient used to make meat buns. You can add a small amount to the minced meat and stir it. This is a good way to deal with the sour meat.

I am talking about the method I have developed for when the meat filling becomes sour due to the ingredients. If the meat filling becomes acidic due to spoilage, it is best to throw it away. Eating something that has a strong taste will definitely be harmful to your body. ,

How to make dumpling fillings

Before cooking the minced meat, you should first add a small amount of water to mix it, then add chopped green onion, minced ginger, pepper powder or five-spice powder, MSG, salt, a small amount of soy sauce, cooking wine, etc. You can also add some vegetable oil if you don’t mind it being greasy, but if the minced meat is fatty enough, you can save it. Then stir it evenly in one direction, do this about 3-4 times, until the minced meat is sticky and elastic. Remember to add a little water each time and add it in several times.

Then adjust the saltiness. You can also add sesame oil if you like, it depends on your personal taste. After the mixed meat filling is left for a while, it can be used to make dumplings. This method can also be used to make beef, mutton, etc.

How to make dumpling filling

Chicken and winter bamboo shoots stuffing

Ingredients: 750 grams of chicken breast, 100 grams of clean winter bamboo shoots, 50 grams of chopped green onion, and appropriate amounts of sesame oil, minced ginger, salt, MSG, and broth.

Method: Wash the chicken breast and chop it into fine paste. Cut the winter bamboo shoots into small cubes and stir-fry in a pan for a while. Put the chicken paste into a bowl, add onion, minced ginger, cooking wine, broth, salt and MSG, mix well, then add chopped winter bamboo shoots and stir a few more times.

Fish and chive stuffing

Ingredients: 700 grams of skinless fish, 50 grams of fat meat, 200 grams of leek, 50 grams of chopped green onion, and appropriate amounts of cooking wine, minced ginger, salt, MSG, and broth.

Preparation: Rinse the fish in clean water, remove the coarse bones, and chop it into fine paste on a chopping board. Chop the fat into small pieces and finely chop the chives. Take a deep pot, put in the fish paste and broth, open it, add cooking wine, green onion, minced ginger, MSG, and salt, stir clockwise with your hands, and finally add fat meat and leek.