How to make delicious meat dragon stuffing
Meatloaf is a popular traditional noodle dish, and the texture and taste of its fillings directly determine the success or failure of the entire dish. In the past 10 days, the discussion about meat dragon fillings has been very hot on the Internet, especially how to prepare delicious and juicy fillings has become the focus. This article will combine hot topics and practical tips to give you a detailed analysis of how to make meat dragon fillings.
1. Ranking list of popular meat dragon filling recipes
According to search data in the past 10 days, the following are the TOP5 most popular meat dragon filling recipes on the Internet:
| Ranking | Filling type | main ingredients | heat index |
|---|---|---|---|
| 1 | Classic Pork and Green Onions | Pork shank, green onions, minced ginger | ★★★★★ |
| 2 | beef onions | Beef brisket, purple onions | ★★★★☆ |
| 3 | Three fresh stuffing | Shrimp, pork, leeks | ★★★★ |
| 4 | Lamb and carrots | Lamb shank, carrots | ★★★☆ |
| 5 | Mushroom Chicken | Chicken breast, dried mushrooms | ★★★ |
2. Key skills for making fillings
1.Key points in material selection: For pork, it is recommended to choose front leg meat that is 30% fat and 70% lean. For beef, brisket is recommended, and for mutton, leg meat is recommended. The vegetables should be fresh, and it is recommended to use Shandong Zhangqiu green onions.
2.Golden ratio of seasoning(Take 500g minced meat as an example):
| seasoning | Dosage | Remark |
|---|---|---|
| light soy sauce | 15ml | Freshen up |
| Old soy sauce | 5ml | Color |
| cooking wine | 10ml | Remove the fishy smell |
| sesame oil | 10ml | Add flavor |
| Salt | 3g | basic seasoning |
| white sugar | 2g | Blend the flavor |
3.Stirring Tips: The meat filling should be stirred clockwise for at least 5 minutes until it becomes gelatinous. Add 50ml of onion and ginger water (onion and ginger soaked in water) in batches, wait until the water is completely absorbed before adding the next time.
4.Water locking skills: The mixed filling can be refrigerated for 30 minutes to allow the flavors to fully blend. Stir in 1 egg white or appropriate amount of starch before packaging, which can effectively lock in moisture.
3. Internet celebrities’ innovative filling recipes
Innovative filling recipes that have recently become popular on Douyin, Xiaohongshu and other platforms:
| Innovation type | Special ingredients | Number of likes |
|---|---|---|
| Cheese popsicles | Mozzarella cheese + bacon | 25.6w |
| Spicy Crayfish | Crayfish meat + hot pot base | 18.3w |
| Thai style | Chicken Breast + Lemongrass + Lemon Leaves | 12.7w |
4. Frequently Asked Questions
1.Q: Why is my meat dragon stuffing dry?
A: The meat filling may be too lean or not stirred enough. It is recommended to increase the fat ratio (not exceeding 30%) and ensure sufficient stirring.
2.Q: What should I do if vegetables become watery?
A: Chop the vegetables and marinate them with salt for 10 minutes, squeeze out the water and then mix in. Or mix the vegetables into the meat filling just before wrapping.
3.Q: How to judge whether the filling is salty?
A: You can microwave a small amount of the stuffing for 20 seconds or fry it to taste, which is more accurate than tasting it raw.
5. Secrets of the Master’s Private Room
1. An experienced pastry chef recommends: Add 1 teaspoon of fish sauce (about 3ml) to the meat filling. The umami flavor will be significantly improved but the fishy smell will not be noticeable.
2. Food blogger’s tip: Stir in 1/4 apple puree (about 50g), which can tenderize the meat and bring natural sweetness.
3. Hotel chef tips: Sprinkle a little white pepper (about 0.5g) and five-spice powder (about 0.3g) at the end to make the flavor more layered.
Through the above analysis and techniques, I believe you will be able to make tender, juicy, and delicious meat dragon fillings. Remember the criteria for a good filling are: sticky but not loose, moist but not sticky, fragrant but not greasy. Go try these popular recipes and tips!
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