How to prepare ground lamb? Preparation method of lamb filling

Updated on delicacies 2024-03-09
4 answers
  1. Anonymous users2024-02-06

    The preparation method of the lamb filling is as follows:

    1. Let's make the water for the mutton filling. Put Sichuan pepper, spices, cumin, bay leaves, and cinnamon into a pot, add 1 large bowl of water, bring to a boil over high heat, then turn to low heat, cook for 5 minutes, turn off the heat and simmer for 5 minutes. Strain out the residue of the ingredients, and all that remains is the water for the filling.

    2. The water should be used after it cools, otherwise the meat filling will be scalded, and you can use this time to prepare the vegetable filling. After the water is cooled, take out about 150 grams, add a small amount to the mutton filling many times, and stir evenly in one direction for each addition before adding the next water until it is all added.

    3. It is very laborious to use one pair of chopsticks to stir the meat filling, and it is easier to use two pairs of chopsticks. After all the ingredients are added, the lamb filling is very viscous, just like in the picture.

    4. After the water is adjusted, add salt, light soy sauce, dark soy sauce, pepper and sugar, and continue to stir in one direction.

    5. The adjusted mutton filling is very viscous, very gelatinous, and a little laborious to stir, so the mutton filling is very delicious no matter what dishes are added.

    6. Wash and chop the green onions and add them, wash the ginger and do not peel and chop it into minced pieces, and add it to the meat filling, pour sesame oil on top of the green onion and ginger to increase the fragrance of the meat filling, and then add 1 teaspoon of chicken essence and stir well.

  2. Anonymous users2024-02-05

    Ingredients: 1 carrot (about 150g), 250g of mutton filling, 1 green onion (about 50g), 1 ginger (about 20g), 20g Sichuan pepper, 5 tablespoons of boiling water, 2 teaspoons of light soy sauce (10ml), 1 teaspoon of cooking wine, 1 teaspoon of sesame oil, 1 2 teaspoons of salt, a few drops of Maggi umami sauce (optional).

    Method: 1. Clean the carrots and green onion and ginger for later use, rinse the peppercorns and soak them in boiling water for about 30 minutes;

    2. Wash the carrots and chop them after wiping them with a silk grater, and chop the green onion and ginger for later use;

    3. Add the soaked pepper water (used to remove the smell of mutton) to the mutton filling one by one, and beat until the mutton is strong;

    4. Add minced green onion and ginger and stir well;

    5. Add chopped carrots, add the above seasonings and stir well;

    6. Roll out the skin and make dumplings. Wrap it in your favorite shape, cook it in a pot and eat!

    Adding pepper water can effectively remove the smell of mutton. If you don't feel the lamb is thick, or if you love this unique taste, you can do without adding it;

    Mutton warms up for deficiency, nourishes qi, appetizes and fitness, treats deficiency and cold, and has five labors and seven injuries. So, in winter, eat more mutton.

    People with spleen and stomach deficiency eat less, and people with ** disease eczema eat less.

  3. Anonymous users2024-02-04

    As follows:

    Ingredients: 500g mutton, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of garlic.

    Method: 1. Mutton is not as easy to cut as pork, so it is best to freeze it in the refrigerator before use, and then thaw it slowly to make it more convenient.

    2. Cut the lamb into very small pieces.

    3. Cut the ginger and garlic into foam.

    4. Then put it on top of the meat and chop it together into a meat sauce.

    5. Then boil some pepper water for later use, and when the pepper water becomes cool, pour it into the meat filling.

    6. Finally, add an appropriate amount of salt and a small amount of soy sauce to the meat filling. Then stir well with chopsticks. So that the minced meat is ready.

  4. Anonymous users2024-02-03

    As a northerner, I like to eat dumplings very much, among the many dumpling fillings, the most endearing is the mutton filling, which has a tender and juicy taste and high nutritional value, which makes people want to stop. Today, Xiao Jane will share with you 6 kinds of mutton filling preparation methods, and then teach you 4 filling skills, which are definitely full of dry goods, don't miss ......

    First: three fresh fillings of mutton, minced mutton into filling, shrimp cut into dices, minced leeks. Add salt, light soy sauce, pepper, cooking wine, minced green onion to the mutton filling and stir well, then add pepper water in batches, stir until gelatinous, then mix with shrimp and leeks, add scallion oil and oyster sauce, and stir well.

    Second: mutton carrot filling, mutton chopped into a skillful filling, add minced green onion, pepper, cooking wine, oyster sauce, salt, light soy sauce and stir well, then add pepper water in batches, stir until gelatinous, marinate at low temperature for 30 minutes, after the carrot is blanched, then chop into fine powder and dry the water, mix with mutton, and finally add minced coriander, scallion oil and stir well.

    Third: onion and mutton filling, chop the onion into fine pieces, add cooking oil and mix well, chop the mutton into a filling, add oyster sauce, salt, light soy sauce, pepper, a little thirteen spices, then add pepper water in batches, marinate at low temperature. Mix the minced meat with the minced onion, then add cooking oil and chopped coriander and stir well.

    Fourth: mutton and celery filling, mutton chopped into filling, add minced green onion, light soy sauce, oyster sauce, pepper powder, pepper, salt, peanut oil, stir well, then add pepper water in batches, marinate at low temperature. After chopping the celery, sprinkle a little salt, then dry the water, mix with the mutton filling and stir well.

    Fifth: Mutton white radish filling, mutton chopped into filling, add minced green onion, five-spice powder, light soy sauce, cooking wine, pepper, scallion oil and stir well, white radish rubbed into fine shreds, add salt to marinate and dry the water, and then chop into fine powder, mix the mutton and radish, then add oyster sauce, scallion oil, chopped coriander, stir well.

    Sixth: mutton chili filling, cut the chili pepper into fine pieces, add scallion oil and mix well, chop the mutton into a filling, add salt, pepper, oyster sauce, cooking wine, light soy sauce, stir well, and then stir in the pepper water in stages, and marinate Xiaonian at low temperature for 30 minutes. Mix the minced meat with the chili peppers, add the scallion oil and stir well.

    4 Stuffing Tips:

    1: Lamb filling, use lamb leg meat or lamb rib meat, this part of the meat is the most tender.

    2: If you want the dumplings to be delicious and juicy, be sure to add water, 500 grams of meat filling and about 200 grams of water.

    3: It can be pepper water or water, so as to effectively remove the smell in the mutton.

    4: Be sure to season before water, don't get it back, you must remember.

    If you want mutton-stuffed dumplings to be delicious, but they don't taste good, don't adjust the filling directly! Soak it in the sauce (water + cooking wine) for 2 hours, and then chop it into a filling to prepare, which can remove the smell to a great extent, and you must add this 1 step, which is very important.

    The mutton dumplings wrapped in this method smell and eat more fragrantly, and the juice bursts when you bite into it, which is almost fragrant and toothy, and starvation.

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