Lamb and vegetables are good for dumplings

Detailed introduction to the practice of mutton water chestnut dumplings Cuisine and efficacy: boutique staple food Chinese New Year's Eve rice.

Process: Cooking mutton water chestnut dumplings Ingredients: Ingredients: 500 grams of mutton (fat and lean).

Excipients: 200 grams of water chestnuts, 200 grams of leeks, 20 grams of mushrooms (fresh mushrooms), 10 grams of dried shrimp.

Seasoning: 15 grams of soy sauce, 3 grams of sugar, 3 grams of pepper, 15 grams of sweet paste, 2 grams of monosodium glutamate, 20 grams of cooking wine, 2 grams of sesame oil, 4 grams of salt. Teach you how to make mutton water chestnut dumplings and how to make mutton water chestnut dumplings to be delicious 1

Wash and chop the dried shrimps; 2.Wash the water chestnuts and crush them; 3.Wash the lamb and cut into small cubes; 4.

Wash, drain and mince the mushrooms; 5.Wash the leeks, drain and mince them; 6.Mix dried shrimp, water chestnuts, lamb, mushrooms and leeks; 7.

Add soy sauce, sugar, pepper, sweet noodle sauce, monosodium glutamate, cooking wine, sesame oil, salt and mix well, and the dumpling filling is ready; 8.Wrap the filling into the dumpling wrapper and wrap it into dumplings; 9.Put the wrapped dumplings into a pot of boiling water and cook.

1.Mutton is warm, often eaten in winter, not only can increase human body heat, resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, play an anti-aging role; 2.Mutton is rich in nutrients, and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition, waist and knee soreness, impotence** and all deficiency and cold diseases; It has the effect of tonifying the kidney and strengthening yang, replenishing deficiency and warmth, and is suitable for men to eat regularly.

Tips for making mutton and water chestnut dumplings: Dumpling skin: Knead the flour with an appropriate amount of water, knead it into long strips, cut it into round balls, and roll it into a thin dough.

The practice of mutton horseshoe dumplings is detailed Cuisine and efficacy: boutique staple food Yang tonic recipe Waist and kidney strengthening recipe Limb cold and cold cold recipe.

Taste: salty and umami Process: Ingredients for boiling mutton horseshoe dumplings: Ingredients: 500 grams of mutton (fat and lean).

Excipients: 200 grams of water chestnuts, 200 grams of leeks, 20 grams of mushrooms (fresh mushrooms), 10 grams of dried shrimp.

Seasoning: 15 grams of soy sauce, 3 grams of white sugar, 3 grams of pepper, 15 grams of sweet noodle sauce, 2 grams of monosodium glutamate, 20 grams of cooking wine, 2 grams of sesame oil, 4 grams of salt Teach you how to make mutton horseshoe dumplings, how to make mutton horseshoe dumplings to be delicious 1Wash and chop the dried shrimps;

2.The horse's hooves are washed and crushed;

3.Wash the lamb and cut into small cubes;

4.Wash, drain and mince the mushrooms;

5.Wash the leeks, drain and mince them;

6.Mix dried shrimp, water chestnut, lamb, mushrooms and leeks;

7.Add soy sauce, sugar, pepper, sweet noodle sauce, monosodium glutamate, cooking wine, sesame oil, salt and mix well, and the dumpling filling is ready;

8.Wrap the filling into the dumpling wrapper and wrap it into dumplings;

9.Put the wrapped dumplings into a pot of boiling water and cook. Tips for making mutton water chestnut dumplings: Dumpling skin: Knead the flour with an appropriate amount of water, knead it into long strips, cut it into balls, and roll it out into a thin dough.

Green onions, leeks, celery, fennel.

Lamb and carrots are paired together to make dumplings delicious.

Raw materials for mutton dumpling filling: 500 grams of mutton, 500 grams of carrots, 50 grams of ginger juice, 5 grams of tender meat powder, 5 grams of pepper, 10 grams of cooking wine, 15 grams of soy sauce.

1. Wash the lamb first.

2. Then cut into small pieces.

3. Soak the peppercorns in hot water and let them cool for later use.

4. Chop the mutton into a puree and put it in a pepper bowl, then add ginger and shallots and stir well.

5. Pour in cooking wine and soy sauce and mix thoroughly.

6. Wash the carrots, cut them into slices and blanch them in hot water.

7. Chop the carrots into minced pieces.

8. Put the carrot and lamb filling together.

9. Mix well in one direction for later use.

10. Prepare the dumpling wrappers.

11. Just put in the minced meat and wrap it up.

It is delicious with onions, and the lamb and onion stuffing is as follows:

Ingredients: 700g of mutton, 500g of onion, 2 eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of ginger, appropriate amount of cumin, appropriate amount of white pepper, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of sesame oil, appropriate amount of tender meat powder.

1. Mutton thawing.

2. Cut into small particles, do not chop them into pieces, which will affect the taste.

3. Add two eggs to the mutton filling, minced ginger, white pepper, light soy sauce, cooking wine, cumin powder, and tender meat powder and stir well.

4. At this time, an important step, soaking peppercorns in warm water for an hour. Beat a small amount of water from the peppercorns into the mutton filling, and beat them in one direction until the meat is exhausted. Put the finished lamb filling in the freezer and freeze it quickly.

5. Cut the onion and green onion into small pieces and set aside.

6. Before wrapping, take out the mutton filling, add onions and green onions and mix well, and finally add salt and sesame oil to taste.

Wrapping mutton dumplings, what dishes taste very fresh? Teach you 3 kinds of lamb pairing tips!

Hello, mutton and radish are delicious dumplings together, as the saying goes: "eat radish in winter and ginger in summer, and don't work for doctors to prescribe medicine"! The vitamin A of radish and the fresh aroma of mutton are really a perfect match, hehe Or make some Chinese cabbage, add some ginger, green onions, peppercorns, refined salt, pepper, cooking wine, soy sauce, sesame oil, peanut oil is also very good.

The lamb itself has a strong flavor, which can be offset by a little pepper, and the sweetness of the carrot can enhance the flavor.

Yes: lamb horseshoe dumplings.

Lamb gourd stuffed dumplings.

Lamb corn dumplings.

Onion lamb dumplings.

Lamb radish dumplings.

Coriander mutton dumplings.

Water chestnut mutton dumplings.

Lamb and carrot dumplings.

Lamb parsley dumplings on the winter solstice.

Steamed dumplings with mutton enoki mushrooms.

Steamed dumplings with lamb and pumpkin.

Dumplings wrapped with cucumber are absolutely delicious!

Lamb radish dumplings. With sheep sheep and carrots.

Lamb with onion dumplings is the best.

Mutton-stuffed dumplings can be paired with cabbage, and I personally prefer this flavor to Qiaorang Tangerine, and it is very moist and nutritious.

Ingredients: 500 grams of fresh filial piety mutton, 500 grams of flour, 400 grams of cabbage.

Excipients: vegetable seed oil.

Oil, salt, 2 grams of Sichuan pepper powder, 250 grams of flour water, 20 grams of light soy sauce, chicken essence.

2 grams, 20 grams of ginger, 50 grams of green onions or chives.

Method: 1. Add water to the flour and form a smooth dough, cover and let rise for 30 minutes, wash and mince the green onions, and mince the ginger.

2. Wash and drain the cabbage and cut it into minced water, because the meat is beef and the filling is relatively dry, so you don't need to draw water, you can directly mix the beef filling with cabbage juice, so the cabbage doesn't need to kill the water.

3. Chop the mutton into a puree, add some mutton fat and chop it together, or you can choose the front leg of the mutton to make the filling, which is fragrant and delicious.

4. Pour out the meat puree and add pepper to smooth it.

Mix well with light soy sauce, minced ginger, minced chives and chicken essence.

5. Marinate for a while to absorb the flavor, so that it is easy to taste.

6. Add cabbage and mix well, add cooked rapeseed oil and mix evenly.

7. Add salt and mix evenly when wrapping, so that the cabbage absorbs the taste of mutton and condiments, and wraps it again, and it is not easy to get out of the water, and the taste is super good.

8. Knead the awakened dough again, knead it into long strips, divide it into small agents and flatten it.

9. Roll out into a small dumpling wrapper that is thick in the middle and thin on the edges.

10. Add meat filling, you can't add too much, 8 points can be full, so it's a good package, the filling is delicious, and it's not easy to cook and break the skin.

11. Wrap into a dumpling shape.

12. Add cold water to the soup pot and bring to a boil, add a little salt (so that the dumpling skin is strong and not easy to boil) to put the dumplings, then gently stir along the edge of the pot with a colander to prevent sticking to the bottom, start to cook over high heat, cover the pot and boil, add half a bowl of water to the water after boiling.

13. Cover the pot and boil, repeat it two or three times, and then take it out when the belly of the dumplings is round and shiny.

Lamb stuffed dumplings with carrots.

Ingredients: 1 and a half pounds of mutton, 4 carrots, 5 green onions, 3 pieces of ginger; 2 spoons of Sichuan pepper, 5 grams of angelica, 10 grams of five-spice powder, 10 grams of chicken essence, 3 tablespoons of oyster sauce, 6 tablespoons of sesame oil, appropriate amount of salt.

1. Prepare the ingredients, cut the lamb into small pieces, cut 5 green onions into sections, slice 4 carrots, soak a spoonful of Sichuan pepper and about 5 grams of angelica into water for later use.

Put the root carrots in a saucepan, add 1 tablespoon of salt and cook for 10 minutes until the carrots are tender. Carrots, lamb, and green onions are respectively broken into minced meat with a food processor, or chopped, and the water in the carrots is pinched out with gauze for later use.

3. Boil pepper water, this step is the key to the smell of mutton, if there is Angelica Angelica at home, the effect of removing the smell is better, put Sichuan pepper and Angelica Angelica together in a small cooking pot, add about 500ml of water and boil for 5 minutes, remove the soup for later use.

4. Chop the mutton filling, stir it in one direction with chopsticks until the filling sticks together and is not loose, then add the boiled water in batches, continue to stir, 1 kg of mutton needs to add about 150 ml of water, stir until the water is completely absorbed by the mutton.

5. Put the minced mutton, carrot filling, and chopped green onions in a pot with a ratio of 2:2:1, and then add about 2 tablespoons of minced ginger.

To season the lamb filling, add about 2 tablespoons of five-spice powder, 2 tablespoons of chicken essence, 3 tablespoons of oyster sauce, add salt according to personal taste, and stir the meat filling well.

6. Finally, pour about 6 spoons of sesame oil into the mixed meat filling, lock in the moisture, and stir in one direction until the meat filling is thick and lumpy, so that the dumpling filling is ready, and you can make dumplings by yourself according to the preferences of each family.

1.Lamb and carrots are paired with the filling, which has the best taste and high nutrition. Mutton is rich in protein, especially iron and calcium, which exceeds that of beef and pork, and is low in cholesterol, making it a good food to nourish the body in winter.

Carrots are rich in carotene, which can be converted into vitamin A after people eat them, which is particularly good for protecting eyesight. The mutton carrot is nutritionally balanced and not fishy.

2.Lamb and black fungus are paired with the filling. Black fungus is crispy, tender and delicious, delicious and is a favorite food of urban and rural people.

Black fungus contains a lot of carbohydrates, about 10% protein, fat, fiber, iron, calcium, phosphorus, carotene, vitamins B1, B2 and C and other effective nutrients. According to laboratory analysis, every 100 grams of black fungus contains 375 mg of calcium, which is equivalent to 7 times that of crucian carp; Contains 185 mg of iron, which is 70 times that of crucian carp. The colloidal body of black fungus is very attractive, it can collect dust and impurities remaining in people's digestive system and excrete them from the body.

Pair it with lamb for extra nutrition.

3.Lamb and leeks are paired for filling. Leeks are highly nutritious, they mainly contain vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates and minerals.

In addition, leeks also contain a lot of fiber, every 100 grams of leeks contain grams of fiber, which is higher than the fiber content of green onions and celery, and regular consumption can promote intestinal peristalsis. The combination of lamb and leeks is both meat and vegetarian, and the nutritional content is very high, which could not be more perfect.

Dumplings with lamb and radish, celery, leeks, cabbage, cumin, etc. are delicious. To make mutton radish dumplings, you need to prepare green onions, ginger, pepper, oil, salt and other seasonings, radish and celery can remove the fishy smell of mutton, and radish needs to be shredded to bring out some water. Cumin can be used as a filling for foods such as buns, dumplings, etc.

In ancient times, mutton was called lamb meat, lamb meat, and lamb meat, and there were goat meat, sheep meat, and wild mutton meat, and there would be a strange smell of mutton.

The meat of mutton is bright red in color, and rice vinegar, radish, mung beans, curry, cooking wine, cloves, orange peel, walnuts, hawthorn, etc. can remove the smell.

In addition to dumplings, mutton can also be made into carrot roast mutton, toothpick mutton, mutton butterfly chops, black pepper lamb chops, red grilled mutton and other dishes.

Lamb and cabbage are better to make dumplings together. Ingredients: 350 grams of dumpling powder, 350 grams of mutton, 200 grams of cabbage.

Excipients: appropriate amount of green onion leaves, appropriate amount of Sichuan pepper powder, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of edible oil, appropriate amount of edible salt, appropriate amount of oil consumption, and a little Sichuan pepper powder.

Steps: 1. Stir the mutton, or chop it, add Sichuan pepper powder, edible salt light soy sauce, cooking wine, and edible oil.

2. Stir in one direction until the color of the minced meat becomes lighter.

3. Add the chopped green onion leaves and stir well.

4. Wash and chop the cabbage, mix it with salt and squeeze out the excess water.

5. Add the mutton filling and stir well.

6. Mix the dumpling flour into a dough, cover it with a plastic bag, and let the dough for 20 minutes.

7. Make agent rolling.

8. Wrapped into dumplings, there is a little less time today, and the dumplings look a little unsightly.

9. Put the pot to boil the water, put in the dumplings, push it up, the dumplings can float up and cover the pot for a while, and immediately open the lid when you hear the water.

10. Add cold water when the dumplings are bulging, and repeat this 3 times.

11. Remove from the pot and serve on a plate.