First, look at the color
To see the color is to see the color of the lean meat particles on the front legs. The purpose of the stir is to let the lean meat out of the water. How can we know whether the water is absorbed by the meat? Look at the color of the lean meat. When the color of the lean meat particles becomes lighter, even a little white, it means that the meat has absorbed the water. At this time, you can stop mixing. If you continue to stir, the lean meat will continue to turn white until it becomes mushy. If you stir like this, it means that the lean meat particles have been destroyed. When steamed, the stuffing will be moldy and chewy.
2、 Look at the state
To look at the state of being fat is to look at the state of being fat. The fat ones are not used to make up water, which Li Ji has said many times in different articles. But how to make up the cost of water and how to flavor mainly depends on how to treat the fat meat. When filling, the best state is to emulsify the fat, and there is no obvious fat on the surface. Emulsification is similar to yoghurt and thinner than yoghurt.
3、 The filling should be sticky after beating
What is sticky is what we often call "up". Visually, when the filling is completed, the filling is a whole. You can pick up a big piece of filling by hand. The stuffing is glued together. The filling surface should be glossy, but there is no obvious water or fat on the surface. If the mixture is sticky and soft, it's too long. The viscosity of meat is very important. The viscosity of meat is good. Steamed meat is into balls and fat meat into soup. If the viscosity is not good, the meat will be loose after steaming, and the taste is poor.
The above is a detailed introduction to the selection of soup and meat filling in Jinan. For more information, please click