How do you make the lamb stuffing delicious? How to adjust the mutton filling to make it delicious

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.

The delicious recipe for the lamb filling is as follows:

Ingredients: 500 grams of mutton filling, half a green onion, 1 small piece of ginger, 150 grams of water, appropriate amount of salt, 1 teaspoon of pepper, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1/2 tablespoon of sugar, appropriate amount of sesame oil, 1 teaspoon of chicken essence.

1. First of all, let's make the cooking water for the mutton filling, put the peppercorns, ingredients, cumin, bay leaves, and cinnamon into the pot, and add 1 large bowl of water. Bring to a boil over high heat, then reduce the heat to low and cook for 5 minutes, then 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, and add a small amount of Qi-shaped segments into the mutton filling. Each time you add it, stir it well in one direction and then add 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 along the side of the high reputation.

5. The adjusted mutton stuffing is very viscous, very gelatinous, and a little laborious to stir, so the mutton stuffing 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.

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. Slow beams.

Lamb carrot dumplings preparation.

Ingredients. 800 grams of mutton, 800 grams of flour, 400 grams of carrots; 10 grams of oil, 8 grams of soy sauce, 15 grams of cooking wine

salt 5 g; Green onions, ginger to taste.

Steps. Mix the flour into a clean basin and stir the flour with chopsticks while pouring water into it until all the dry flour is stirred into soft flour.

Knead the dough into a dough, and then dip your hands in water to knead the dough evenly, so that: face light, hand light, basin light. Then cover with plastic wrap or a clean towel and set aside to soften. Dumplings and noodles are made in a ratio of 2:1 flour to water;

Use the time to chop the lamb into the filling. finely chopped ginger and green onions; Cut the lamb into small pieces and chop it into minced meat, add green onion and ginger to continue chopping. Compared with pork, mutton has less water and more fascia, so when chopping mutton, pour some cooking wine or water on it, which can be more convenient to chop the filling;

Pinch a little minced mutton by hand, and the meat filling is uniform and coarse without meat grains. The dumplings wrapped in such meat fillings are easy to form a ball if the meat filling does not fall apart;

Put the lamb filling into a clean vegetable bowl and add oil, salt and cooking wine. When mixing the mutton filling, add some cooking wine and ginger to reduce the smell of mutton;

Pour in the soy sauce and stir the lamb filling in one direction with chopsticks until the lamb is thick and firm;

When the mutton filling is stirred until it is thick, slowly pour in the water, stirring in one direction with chopsticks. Lamb to water ratio 3:1 ;

Stir the mutton filling into a sticky paste, and use chopsticks to pick some meat filling, and the meat filling can be hung on the chopsticks. The mutton filling is filled with an appropriate amount of water, and after the dumplings are cooked, the meat is filled into a ball, and the taste is soft and juicy;

Wash and chop the carrots, pour them into the mutton filling, mix well with chopsticks, and then make dumplings after the flavor is even. Take out the dough softly, knead it on the board and cut it into small pieces, and shape it into a thin dumpling wrapper with a slight thickness in the middle;

Take a dumpling wrapper, dig an appropriate amount of mutton and carrot filling, stack it in the middle of the dumpling wrapper, and squeeze it into dumplings. Wrap the remaining dumpling wrappers and meat fillings in turn. Pour the wrapped dumplings into a pot of boiling water, light the cold water twice after boiling, and see the dumplings floating on the water surface and bulging and cooked;

Carrots are fat-dissolving vegetables that can absorb fat and reduce the smell of mutton.

Ingredients: 200 grams of mutton puree, 2 carrots, chopped green onions, a little minced ginger, a little salt, two vertical drops of soy sauce, a little chicken essence, a little sesame oil, skin, 100 grams of all-purpose flour, 100 grams of all-purpose flour, 55 grams of carrot juice, 55 grams of water.

Steps: 1. Chop the mutton.

2. Squeeze the juice of the celery carrots with a juicer, and put the residue in the meat filling.

3. Add other seasonings to adjust the taste.

4. Take 55 grams of carrot juice and a yellow dough. And then a white dough.

5. Use yellow packets of white noodles.

6. Wrap cylindrical.

7. Rub the strips.

8. Cutting agents.

9. Roll out the skin. <>

10, Bao Hui Xianbi filling.

11. Kneading.

12. This is done.

13. Bring the water to a boil and boil 3 boils.

14. Eat.

Xinjiang's mutton skewers are delicious and are derived from: 1. Materials. Local lamb. Xinjiang mutton is delicate, has no smell, and has a mutton flavor;

2. Traditional operation methods. The skewers are exquisite, the cut pieces of meat are large, and there are usually five pieces on a skewer of meat, which are lean and fat in turn, which is called three lean and two fat.

Before roasting to medium-coarse, the meat is soaked in a large bucket filled with onion water, and it is grilled and taken out. This makes the meat more tender, less likely to be baked, and does not stick to the trough or skewers.

Iron chisels must be used to pierce the meat, and when grilled over charcoal, the heat transfer can be even. Finally, the chef sells the barbecue meat to each other to suppress and rub it, so that the seasoning can be evenly distributed on the meat skewers.

3. There are only three kinds of seasonings: authentic Xinjiang cumin powder, refined salt, and chili powder.

This ensures the authentic taste of Xinjiang lamb skewers.

Ingredients: 300 grams of mutton, 300 grams of fennel, 300 grams of flour, 150 grams of water, 10 grams of corn oil, 2 teaspoons of refined salt, 1 porcelain spoon of light soy sauce, 2 grams of pepper, 1 spoon of chicken essence, 1 porcelain spoon of oyster sauce, 1 egg.

Cooking steps:1Put the flour into the dough mixer, and put the water three times until the flour is flocculent. Mix for 15 minutes and let the dough rest for 30 minutes.

2.Chop the lamb, add an egg, 1 tablespoon of salt, light soy sauce, pepper, oyster sauce and chicken essence, stir well, whip until strong, and marinate for 30 minutes.

3.Marinate the lamb at the time to roll out the dumpling wrappers. Remove the dough and knead it until the surface is smooth.

Roll into long strips, cut into several pieces, and roll out into a round dumpling wrapper that is slightly thinner on all sides and thicker in the middle. To roll out the dumpling wrapper, press the dough until it is smooth and non-sticky. When rolling the dough, squeeze from the edge to the middle.

4.Finely chop the fennel and add to the lamb, add the corn oil and 1 tablespoon of salt and stir well. If you use mutton fat, you don't need to add corn oil, fennel is cut first before it is fresh and not dehydrated, and fennel will come out of the water after adding salt, so it should be wrapped as soon as possible and not placed.

5.Boil a pot of water, and wrap the dumplings with the filling when the water is boiling. The water is open and the dumplings float up.