How to tenderize beef filling?

Generally speaking, there are mainly the following types of meat fillings, namely mutton filling, beef filling and pork filling. Relatively speaking, pork filling is the most widely used. Of course, beef filling is also very good. Of course, although the mutton filling is delicious, many friends in the south cannot stand the mutton smell. So the question is, how can the beef filling be made more tender?

Steps/Methods

Preparation of pepper water: rinse 10 grams of pepper and soak it in 100 grams of hot water, then cover it. It is best to soak it for more than 2 hours. If you find it troublesome, you can stir-fry the pepper in an oil-free pan on low heat, then grind it into powder and use it directly. You can make more pancakes and flower rolls, which are all delicious. The ready-made pepper powder is ground raw, and the taste is not as good as the cooked one.

Choice of meat: It is best to choose pork belly or pork belly with both fat and lean meat. The general ratio of fat to lean meat is 3:7 or 4:6. I think if it is simply meat filling with chopped green onions, it is best to choose 2:8 or 3:7. If you are going to put a lot of vegetables, then 4:6 is best, which will be more fragrant. Of course, you still have to adjust according to your own preferences.

Use of seasoning: The type and amount of seasoning are very important. We usually choose soy sauce, salt, sesame oil, onion, ginger, etc. Because we need to add water to the meat filling, the order of putting the seasonings is also very important. Put soy sauce, salt and ginger before adding water. Generally, 500 grams of minced meat should be put with 70-80 grams of soy sauce and 10 grams of salt (the salt and soy sauce should be adjusted according to your taste). If you like to add chicken essence and MSG, you should also put them in this step. Add water first after seasoning, otherwise the seasoning cannot penetrate into the flavor, and it will not stick when stirring, and the meat filling will not be flavored. It is best to use a mixture of soybean soy sauce and extremely fresh soy sauce. Add minced meat into salt and soy sauce and mix well.

How to process ginger: chop 20 grams of ginger into fine powder. If you are going to wrap the stuffing right away, you can also add a small spoonful of water to the ginger and green onion and stir them into green onion and ginger paste. However, if you are not going to wrap it right away, it is best to add chopped green onion when wrapping, otherwise the meat stuffing will taste bad~~~~ I am wrapping pork and cabbage stuffing. I am used to putting some chopped dried shrimp or shrimp skin (be sure to wash it clean) in the cabbage stuffing. You must decide whether to put it in or not according to your own taste. My family likes to eat something with a bit of dried shrimp flavor, but my sister strongly asked me not to put it in. You can put 5 grams of white sugar in this step to enhance the flavor~~~

Tips for adding water: The previously soaked pepper water or pepper powder can now be added. For 100 grams of pepper water, scoop out the peppercorns, pour into the minced meat, and stir in one direction until all the pepper water is absorbed into the minced meat. The minced meat becomes firm (that is, there is resistance when stirring). If you don't wrap it now, skip the next step. The minced meat can be put aside at this step to preserve the flavor.

: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :

Scallion and oil: Add 50 grams of chopped scallion and 50 grams of oil when using. The meat filling will not taste good if you put it in first and then leave it alone. Most people add vegetable oil or sesame oil. I like to mix seasoning oil and sesame oil (40 grams of seasoning oil + 10 grams of sesame oil), which tastes better:

How to make seasoning oil: Put oil in a pot, add star anise, cinnamon, and 1 cardamom (smashed) when the oil is cold, wait for the oil to heat up and the seasoning to change color and emit fragrance, then turn off the heat. It can be used when it cools down. You can make more at a time, and it tastes great for stir-frying and mixing vegetables.

Okay, now the meat filling is ready, and you can add any vegetables you like. I wrapped cabbage this time. I saw many people like to chop the cabbage, it is actually very simple, just cut the thick slices of cabbage into large pieces, then cut into thin strips, and then cut into fine pieces. The sauerkraut can also be cut in this way. The amount of vegetables is generally one or two times the amount of meat.