Mutton and carrot box(yang rou hu luo bo cai he zi )

Mutton and carrot box

Introduction:

"I haven't eaten mutton for a long time. The Han people say that they get angry when they eat mutton in summer. Maybe these words are causing trouble. In summer, they seldom eat mutton unless they cook fried barbecue or mutton pilaf. In fact, the people of those nationalities are not eating mutton every day, nor have they heard that they get angry every day. It is the different diet habits and constitution of each nationality that affect their constitution. I picked up a pack of mutton from the refrigerator. I didn't remember when I bought it. It was very fresh, with fat and meat. I was going to make dumplings. I think it was a bit troublesome. Now I'm getting more and more lazy. It's easy to make carrot and mutton box. It's lunch with some light soup. Even if it's a simple and nutritious lunch, it's also in line with my daughter's taste and nutritional needs. In autumn and winter, eating mutton for warm tonic is good for the body. Traditional Chinese medicine says that it is a good tonic and strong food for Yuan Yang, blood essence, lung deficiency and strain. Because mutton contains iron, calcium and iron, which is higher than that of pigs and beef, eating mutton is most beneficial to lung disease, tracheitis, asthma and anemia, postpartum deficiency of both qi and blood and all deficiency cold syndrome. "

Production steps:

Step 1: Ingredients: mutton carrot onion pepper oil salt flour egg ginger chicken cooked peanut oil

Step 2: add an egg to the flour and make a smooth dough. Wrap it in plastic wrap and wake up for more than 30 minutes

Step 3: wash the carrots, peel them and cut them into silk

Step 4: Chop mutton into minced meat

Step 5: peel the onion and cut it into small pieces. Wash the ginger and cut it into small pieces,

Step 6: put the dough on the chopping board and cut it into equal portions with a knife. Take one of the equal parts, spread and press the two palms on the dough, and knead to both sides to form a thin strip with uniform thickness. Holding noodles in the left hand and knife in the right hand, the noodles can be divided into small dosage forms with appropriate size and uniformity, which is larger than dumpling dosage forms.

Step 7: grab some flour with your hands and sprinkle it on the dough. Press the palm gently on the dough, roll it back and forth to make the surface of the dough stick a layer of dry flour evenly, and press the round dough into a round cake shape with the palm.

Step 8: roll the dough into a round shape, thicker than the dumpling skin.

Step 9: put stuffing in the middle of the dough

Step 10: fold the dough in half in the middle with your right hand, pinch the dough in turn along the edge of the dough, and shape the dough into a crescent shape.

Step 11: press the potstickers function key, brush a layer of oil, and put the box

Step 12: close the lid,

Step 13: when you hear the sound of Didi, turn it over and continue to fry it with the cover. When you hear the sound of Didi, you can fry until it is golden on both sides

Materials required:

Mutton: moderate

Carrot: right amount

Onion: right amount

Cooked peanut oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Ginger: right amount

Pepper: right amount

Note: mutton best fat and thin alternate, the best, the more thin the carrot, the better, do not put too much seasoning affect the taste of mutton, Xinjiang mutton no smell, put onion can go greasy, you can also put scallion, not too salty, because it is a staple food

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Yang Rou Hu Luo Bo Cai He Zi