Do you need to add water to beef filling? Why do you add water to beef filling?

We all know that beef is a common meat food. It is tender and delicious, has high nutritional value, tastes good, and can be eaten in a variety of ways. Many people use beef as stuffing for dumplings or buns. There are certain requirements for making beef stuffing. So, do you need to add water when making beef stuffing? Let's take a closer look!

Do you add water to beef filling?

Usually, an appropriate amount of water is added to the beef filling.

In our daily life, beef stuffing is generally used to make beef balls, beef buns, beef dumplings, beef pies, etc. No matter what kind of food you make, you need to add some onion and ginger water or water or pepper water when preparing the beef stuffing. On the one hand, it can remove the fishy smell of the beef and make the beef more fragrant. On the other hand, after adding water, the beef stuffing will taste more tender and smooth, and it will not feel too dry or woody.

If there is too much water in the beef filling, you can add a little flour or starch to stir it to thicken it. If there is too much water, you can pour out some of the water first, and then add starch or flour.

When making the filling, be sure to control the amount of salt, and do not leave it for a long time after it is made. Use it quickly or put it in the refrigerator for a while to avoid excessive water release.

Beef filling recipe

Ingredients:

500g beef, 20 peppercorns, 200g hot water, 1 scallion, 13-spice powder, salt, soy sauce, oyster sauce (add as needed), 1 tablespoon cooking oil

practice:

(1) Put the peppercorns in a bowl and add 200 grams of boiling water to soak the peppercorns for about 15 minutes. (--Try to cover the lid while soaking to prevent the water from cooling down quickly.)

(2) Chop the beef tenderloin into a paste. Pour the cooled peppercorns’ water into the beef filling 4 to 5 times. Each time you pour it in, use chopsticks to stir the meat filling in one direction continuously so that the meat filling can absorb the water and become firm.

(3) You can add an egg to make the meat filling more tender and smooth, then add chopped green onions, thirteen-spice powder, soy sauce, oyster sauce, salt and other seasonings. Don’t add too much of these seasonings, otherwise the taste will be too strong and the beef filling will taste bad. After adding the seasonings, add 1 spoon of cooking oil to lock in the moisture of the beef, and then stir them evenly. (--After adding the egg, you don’t need to add starch, which has a better tenderizing effect than starch.)

(4) If you feel that pure meat filling is too monotonous, you can add some chopped carrots at the end.

How to adjust beef filling to retain the flavor of beef

If you want to retain the original flavor of beef to the greatest extent, there are a few things to note:

1. Do not add complex seasonings such as thirteen spices, five-spice powder, dumpling ingredients, and bun ingredients.

2. Heat a little oil in the pan, put ginger and peppercorns in to fry some oil, then add them to the fillings.

3. Don’t add eggs into the filling, as the egg smell will cover part of the beef aroma.

4. Add two teaspoons of cooking wine to remove the fishy smell.

5. Add salt and MSG according to the amount of meat. MSG will not become toxic unless heated at a high temperature above 120 degrees.

6. Stir continuously in one direction to make the beef firm.