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

Carrot and mutton dumplings

Introduction:

"Carrot and mutton dumplings are very common in Xinjiang. Especially in winter, mutton is needed for tonic, and carrot and mutton are a perfect match. Xinjiang people also like to eat mutton, mutton stew favorite carrot. The habit of putting carrots into dumplings is formed. Xinjiang people usually make mutton dumplings, and seldom put too much condiment, at most put some green onion or onion ginger, some even do not put ginger, for fear of the mutton flavor make string flavor, affect the Xinjiang mutton taste. 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 kidney, dispelling cold in warmth, warming Qi and blood, and appetizing and invigorating 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. Carrot and mutton made into a dish, can give full play to carrot cool, can play the role of xiaojizhi, phlegm heat

Production steps:

Step 1: Ingredients: carrot, mutton, onion, ginger, pepper, sesame oil, chicken essence

Step 2: mix the flour into a smooth dough

Step 3: cover with plastic wrap and wake up for more than 30 minutes

Step 4: wash the carrots and cut them into small pieces

Step 5: wash shallots and cut ginger

Step 6: Chop mutton into minced meat

Step 7: put mutton puree in the basin, add ginger, onion, carrot, pepper, salt, sesame oil and chicken essence

Step 8: mix well, rest for a while

Step 9: put the dough on the chopping board, then knead it into thin strips with uniform thickness, and cut it into small dosage pieces with uniform size

Step 10: sprinkle some dry flour, press it into a round cake shape with palm, and then roll it into a round dumpling skin

Step 11: put stuffing in the middle of the dumpling skin,

Step 12: make dumplings

Step 13: add cold water to the pot, add a little salt to the dumplings under the boiling water

Step 14: cook until the dumplings float and swell, then you can get out of the pot

Materials required:

Mutton: moderate

Carrot: right amount

Flour: right amount

Sesame oil: appropriate amount

Salt: right amount

Pepper: right amount

Chives: right amount

Ginger: right amount

Chicken essence: appropriate amount

Note: mutton had better have some fat meat, so it tastes delicious. Xinjiang mutton has no smell of mutton, so you don't need to add too many condiments. On the contrary, it makes the mutton taste not delicious

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Yang Rou Jiao Zi