Carrot and mutton dumplings(hu luo bo yang rou shui jiao )

Carrot and mutton dumplings

Introduction:

"Radish contains protein, sugar, vitamin A, vitamin C, nicotinic acid, calcium, phosphorus and iron. Radish contains glucoamylase and mustard oil, which is beneficial to human digestive function. The reason is that saccharifying enzyme can decompose starch, fat and other components in food, making it fully absorbed and utilized by human body; mustard oil has pungent starch, fat and other components, making it confiscated, absorbed and utilized by human body; mustard oil has pungent taste, which can promote gastrointestinal peristalsis, enhance appetite, and help digestion. This function of radish makes it win the reputation of "little ginseng". It's the best season to eat mutton in the cold winter. In winter, the body's Yang hidden in the body, so the body is prone to cold hands and feet, poor blood circulation. According to traditional Chinese medicine, mutton tastes sweet but not greasy, and its nature is warm but not dry. It has the functions of Tonifying the kidney and strengthening yang, removing cold in warmth, warming Qi and blood, and appetizing and invigorating the spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also nourish the body. It's really a good thing to kill two birds with one stone. "

Production steps:

Materials required:

Mutton: half a catty

Carrot: one jin

Flour: 800g

Egg: one

Water: moderate

Onion and ginger: 15g each

Soy sauce: 6 g

Salt: 5g

Peanut oil: 25g

Chinese prickly ash: 5g

Five spice powder: 5g

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spiced

Chinese PinYin : Hu Luo Bo Yang Rou Shui Jiao