Chapter 139 Making Stuffing
Everyone was very dissatisfied with the small amount. Jiang Qiuqiu put the kneaded dough aside and said, "Once the dough is almost smooth, we will cover it with film and let it rest for 20 minutes."
"Because it takes a long time and will affect the live broadcast effect, I prepared the dough in advance."
The camera turned and it was the familiar big basin again.
Everyone suddenly felt relieved.
#Ah, it's bigger than my head!#
#It's bigger than all my heads combined! #
#I used to love small, delicate containers, but now in Jiujiu’s livestream, I can’t wait to see the giant barrels! #
"If you knead the dough for a while after it has risen for 20 minutes, the surface will become smoother. It's about right."
"Let's leave it for a while, so that the dough will be more obedient when we make dumpling wrappers later." After saying that, Jiang Qiuqiu covered the smooth dough.
"While we're waiting, we'll start preparing the filling."
Since we have to make dumplings everywhere, it would be boring to make only one kind.
#Filling? What kind of filling is it?! #
#Our good companion, Gourd Pork? #
#I don't want to eat Gugu pork, can I have some Bibi meat? #
Everyone wanted different flavors. Jiang Qiuqiu glanced at the comments and replied with a hum, "Sure. To meet the needs of different people, I'll make dumplings with five different fillings today. I'll also make an assorted platter, and you can choose your own."
Without saying much, Jiang Qiuqiu started making the filling.
The first filling to be served is everyone's old friend, sweet and sour pork. "First, we use fresh meat filling. The meat can be 70% lean and 30% fat. If you really don't like fat, you can choose 20% fat. After choosing the meat, we will directly mince it into minced meat."
Chop into minced meat, but not completely minced.
When Jiang Qiuqiu makes her own fresh meat dumplings, she likes to keep the meat slightly firm, which gives it a richer texture. The knife moves back and forth on the chopping board, slowly blending the lean meat and fat. "Once it's done, we put the filling into a bowl."
The key to making good dumpling fillings is not only cutting the meat but also adding the ingredients, including the usual salt and soy sauce, as well as some ingredients to remove the fishy smell. The ginger of this era does not taste very good, so Jiang Qiuqiu made ginger into ginger paste and added it to the fillings. It has the effect of removing the fishy smell, but it does not have much presence.
"After removing the fishy smell, we pour out some purified water and add it to the meat filling in batches while stirring. This will give it a smoother taste."
"The only thing left is the last step." Jiang Qiuqiu said, then walked to the big pot and turned on the fire. The orange-yellow flames scorched the black pot, and the oil poured into it gradually began to bubble. She casually grabbed some relatively fine dark green particles from the seasoning box beside the pot.
After a burst of sizzling sounds, a spicy and slightly numbing aroma instantly burst out, causing the people surrounding the terminal to sneeze. Fans who have experienced spicy blood sausage reacted immediately!
#This is spicy oil! #
"That's right. Put the peppercorns in the pan and fry until fragrant. Then pour the oil into the minced meat and mix thoroughly."
As he spoke, Jiang Qiuqiu had already put the oil into the small bowl with a spoon. When the meat came into contact with the high-temperature oil, the aroma burst out instantly. Jiang Qiuqiu mixed the pepper oil and stuffing evenly and sprinkled a handful of chopped green onions on it.
The originally simple meat filling suddenly became tempting.
Then there is Bibirou, whose voice is as loud as that of sweet and sour pork.
In simple terms, it is beef.
(End of this chapter)
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