[問題] 餛飩的內餡要怎麼處理才不會乾澀?
請問一下
餛飩的內餡要怎麼處理才不會乾澀?
我媽包餛飩感覺像硬硬的小肉丸
內餡裡面有豬絞肉.蔥.香油.胡椒.鹽
香是夠香....
但是我爸爸牙齒不好，所以想請教看看有特別的處理方式嗎?
是要請肉攤把豬肉攪細一點嗎?
肥瘦比例大約是多少?
要打水嗎?
或是調內餡的時候 要再加軟化肉質的輔助品?(例如小蘇打)
外面賣的餛飩內餡 肉質不澀又綿密是怎麼處理的??
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