Mutton dumplings(dong ji yang sheng cai yang rou shui jiao )

Mutton dumplings

Introduction:

"Mutton can be divided into goat meat, sheep meat and wild mutton. In ancient times, it was called mutton as meat, meat and meat. It can not only resist wind and cold, but also nourish the body. It has therapeutic and tonic effects on general wind and cold cough, chronic tracheitis, deficiency cold asthma, kidney deficiency impotence, abdominal cold pain, body deficiency and fear of cold, waist and knee soreness, sallow complexion and thin muscle, deficiency of both Qi and blood, body deficiency after illness or postpartum. It is most suitable for winter consumption, so it is called winter tonic, and is very popular. Because mutton has a disgusting smell of mutton, it is ignored by some people. In fact, if one kilogram of mutton can be cooked with 10 grams of licorice, cooking wine and ginger, the smell of mutton can be removed and the flavor of mutton can be maintained. Mutton is rich in nutrition, which is of great benefit to postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and chills, malnutrition, waist and knee soreness, impotence, premature ejaculation and all deficiency and cold diseases. It has the functions of tonifying kidney and Yang, tonifying deficiency and warming, and is suitable for men to eat frequently. "

Production steps:

Step 1: wash the mutton first.

Step 2: cut into small pieces.

Step 3: soak pepper in hot water and let it cool.

Step 4: chop the mutton into mud, and slowly add pepper water in the middle.

Step 5: chop the scallion and ginger and put them into the meat.

Step 6: pour in cooking wine and soy sauce and mix well.

Step 7: wash the carrots, slice them and blanch them in hot water.

Step 8: chop into small pieces.

Step 9: carrot and mutton stuffing together.

Step 10: add peanut oil, salt, pepper and MSG.

Step 11: mix well in one direction.

Step 12: add water to the flour and form a dough. Let stand for 20 minutes.

Step 13: cut into long strips and cut into evenly sized tablets.

Step 14: press flat with your hand.

Step 15: roll into dough.

Step 16: put in the stuffing and wrap it.

Step 17: put water in the pot, boil the water, put the dumplings in the pot, boil the pot and pour in a little cold water, then boil the pot and pour in the cold water again. Repeat three times. Wait for the dumplings to float.

Step 18: serve to plate and enjoy. Use sesame oil, vinegar and seasoning soy sauce to make a sauce. Dip in the sauce to taste delicious~

Materials required:

Mutton: 300g

Flour: 500g

Carrot: 200g

Scallion: 20g

Ginger: 10g

Zanthoxylum: 3 G

Cooking wine: 15g

Soy sauce: 15g

Salt: right amount

MSG: right amount

Pepper: right amount

Peanut oil: 40g

Sesame oil: 5g

Seasoning soy sauce: 10g

Vinegar: 15g

Note: 1, cut mutton must add pepper water, avoid too much smell. 2. When you put dumplings in the wok, use a spoon to push them slowly from the side of the wok to avoid the dumplings getting under the bottom of the wok. 3. After boiling, order cold water three times, and then boil the dumplings. The dumplings cooked in this way are delicious.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dong Ji Yang Sheng Cai Yang Rou Shui Jiao