Do you use chives and meat filling to consume fuel

Scallion meat filling can be mixed with oyster sauce, but it is not necessary. Oyster sauce can enhance freshness and fragrance, suitable for filling needs with a preference for fresh and salty flavors. If you pursue the original flavor of the ingredients or are allergic to seafood, there is no need to add it. Oyster sauce is concentrated by boiling oysters, containing nutrients such as amino acids and zinc. When combined with sulfides from chives and fat from pork, it can produce a rich and layered flavor. It is recommended to add half a spoonful to one spoonful after stirring the meat filling vigorously, while reducing the amount of salt used to avoid excessive saltiness. With ginger powder and white pepper, it can further remove fishy smell and enhance fragrance, especially suitable for making dumplings, Potsticker and other pasta fillings.

Some people or situations may require caution when using oyster sauce. People with seafood allergies should avoid adding it; hypertensive patients need to control their sodium intake and can use shiitake mushroom powder as a substitute; Fermented oyster sauce may cause bloating in individuals with gastrointestinal sensitivity, and a small amount of fish sauce can be used for seasoning. If seafood ingredients such as shrimp and dried scallops have been added to the filling, the freshness enhancing effect of oyster sauce will be greatly reduced. When preparing chive meat filling, freshness of the ingredients is more important than seasoning. It is recommended to choose pork that is three parts fat and seven parts lean for manual chopping filling. After washing the chives, drain them thoroughly before chopping them. Before mixing the filling, seal the cut of the chives with sesame oil to prevent water from coming out. Refrigerate and let stand for half an hour to allow the filling to fully blend, then add a small amount of salt for seasoning before packaging. If you want to highlight the fragrance of chives, you can use eggs instead of oyster sauce to increase the viscosity of the filling, resulting in a fresher and more juicy texture.