Mutton and cabbage dumplings(yao yi kou man kou yang rou xiang yang rou bai cai shui jiao )

Mutton and cabbage dumplings

Introduction:

"The last time I bought mutton, I made a fried mutton with scallion, and then made dumplings for the rest. The mutton dumplings were so fresh that they were sent to my son, and 20 families were wiped out! This dumpling I made has soup in it. It's really delicious. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Compared with pork, mutton contains more protein and less fat. The contents of vitamin B1, B2, B6, iron, zinc and selenium are quite rich. In addition, mutton is tender and easy to digest and absorb. Eating more mutton can help improve the body's immunity. Mutton has a higher calorie than beef, and has always been regarded as one of the important foods for cold protection and tonic in autumn and winter. It's a pity that you can't eat mutton every day for so many benefits. It's 36 yuan a Jin, which is still cheap. The sheep just killed in the morning market at the gate are sold there for 38 yuan! My child is under great pressure to study in grade three of senior high school. He always thinks of ways to make delicious food. No one says that he wants to drink mutton soup, so I bought mutton. As a result, all the mutton has been eaten, but he still hasn't drunk mutton soup

Production steps:

Materials required:

Mutton: about one jin

Dumpling powder: right amount

Onion and ginger powder: appropriate amount

Chinese cabbage head: right amount

Moderate amount: carrot

Peanut oil: right amount

Sesame oil: a little

Thirteen spices: appropriate amount

Soy sauce: a little

Cooking wine: a little

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spiced

Chinese PinYin : Yao Yi Kou Man Kou Yang Rou Xiang Yang Rou Bai Cai Shui Jiao