What dish is better with lamb stuffed dumplings?

First, when you eat mutton dumplings, you can eat cold salad bitter chrysanthemum at the same time. Bitter chrysanthemum can play a role in clearing heat and reducing fire. Second, you can also eat vegetables such as purslane at the same time.

I think mutton and green onions are a perfect match, because the taste of mutton is relatively strong, and green onions can just mask its taste. And the taste of green onions is also very good.

Lamb stuffing is better with celery. Because the mutton itself has some smell, celery can cover some of the smell, and it is delicious with mutton.

In the northwest, the traditional mutton dumpling filling is mainly matched with mutton, carrots, and green radish, and some cabbage or lotus white can be added. One thing you need to pay attention to is that the mutton dumpling filling is in the northwest, and the mutton fat must be very sufficient.

In the usual stew and stir-fry, the remaining parts of the sheep fat such as sheep's tail can be stirred into the filling to your heart's content. Because the carotene in carrots is animal fat-soluble, the content of animal fats is relatively high, and the solubility of carotene will be higher and the absorption will be better during use.

1. Radish and mutton dumplings:

Ingredients: white radish, carrot, mutton, thirteen spices, five-spice powder, salt, sesame oil, dark soy sauce.

a. How to make it:

a. Enjoy the fresh lamb meat and cut it into cubes, then chop it into dumpling fillings and chop it into a puree.

b. Clean the green radish after peeling, then rub it into shreds, add a little salt to the shredded radish to kill the bitter water of the radish.

Remove the stems of the carrots and clean them and cut them into small cubes.

c. Grab the radish juice out of the bitter green radish with your hands, and then cut the shredded radish into small cubes.

d. Put the lamb stuffed green radish and carrot into the basin together, add thirteen spices and five-spice powder, then add sesame oil and dark soy sauce, and stir well.

Let the finished lamb filling sit for about 10 minutes so that its seasoning can fully absorb the flavor.

e. After ten minutes, add some salt to the mutton filling, stir vigorously in one direction, and make the dumpling filling stronger, and then you can directly wrap the mutton dumplings after stirring evenly.

Leeks, celery, shiitake mushrooms, carrots, fungus, etc. are fine. Mutton is mainly to remove the fishy smell, when adding to the dish, it is best to give the dumplings a certain taste, different people's taste requirements are different, the above can make the dumplings have a special taste, so the specific depends on the personal taste preference, you can choose from it. Lamb needs to be marinated in advance before making dumplings to make it more flavorful.

I think mutton-stuffed dumplings with cabbage are better, and this way of eating is not nutritious, and it is good.

Dumplings are commonly known as dumplings, flat food, buns and other pies in the north, which is one of the important staple foods and a must-have food for important festivals. Whether dumplings are good or not is the taste of the dumpling skin, and the taste of the dumpling filling. There are many types of dumpling fillings, and each person has their own preferences.

Mutton is rich in nutritional value, unique in taste, and popular among the people, so how to adjust the filling of mutton dumplings and what dishes are the best to match? Today, let's take a look at the mutton dumpling filling method!

Mutton-stuffed dumplings are commonly paired

1. Lamb and carrot filling.

2. Stuffing with mutton and cabbage.

3. Lamb and green onion filling.

4. Lamb and onion filling.

5. Lamb and tomato filling.

6. Mutton zucchini dusty stuffing.

7. Lamb coriander filling.

8. Lamb and radish filling.

9. Lamb and celery filling.

10. Lamb and garlic filling.

How to adjust the mutton stuffing dumpling filling to make it delicious? Here are a few precautions for you, the stuffing is definitely delicious.

1. The choice of mutton is very important, it is best to choose goat meat is better than sheep meat, and the quality of lamb rib meat is the best, and it will taste more tender.

2. Soak the pepper water in warm water, mince the green onion and ginger, put the green onion and ginger pepper water into the meat filling when the mutton is chopped and chopped, and put the pepper water on one side.

3. No matter what vegetables you put together, you must cut them into cubes, and adjust the meat filling according to the proportion of vegetables you like. Then mix the vegetables and lamb filling well.

4. The prepared dumpling filling is made into a paste, so that the soup will not be too dry, if you are afraid that it is too thin and not easy to wrap, you can put it in the refrigerator to cool it down properly.

5. The seasoning with dumpling filling is generally ordinary salt, soy sauce, monosodium glutamate, oil and other fillings.

Today's precautions for the deployment and practice of mutton dumpling filling will be introduced to you here, if you have a good method of adjusting the filling and dumpling filling matching method, please leave a comment to share with you.

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Because the smell of mutton is relatively strong, it is mostly served with some green onions, minced garlic, and minced ginger. Of course, it can also be accompanied by a wider horseshoe and a fragrant Zen mushroom, which can synthesize the smell of mutton and increase the fragrance and remove the fish.

Wash the lamb and chop it into fine pieces; Wash the chives and finely chop them; Szechuan pepper is soaked in boiling water to make pepper water. Mix the minced mutton with minced ginger, minced green onion, fine salt, pepper, cooking wine, sauce and oil, pepper water, chicken egg liquid, then add sesame oil, Lixiang peanut oil and mix well, and finally add minced leeks and mix evenly.

It is better with carrots. Lamb with carrots is very nutritious. And the taste is very good. My family loved it.

Recipe 1: Lamb white radish dumpling filling

Chop the mutton into a filling, chop the green onion and ginger, wash and shred the white radish and chop it into minced pieces; Pour the lamb stuffing into the pot and mix well, open the filling, and then pour in the minced green onion and ginger, five-spice powder, cooking wine, monosodium glutamate, and soy sauce and mix well; Pour the chopped white radish into the well-mixed mutton filling and mix well, then add an appropriate amount of salt and continue to stir in the same direction to make the meat filling stronger and taste better.

Recipe 2: Lamb and celery dumpling filling

Chop the mutton into a filling, put it in a bowl, mince the green onion and ginger and put it into the mutton filling; Add three tablespoons of soy sauce, one tablespoon of sauce, one tablespoon of oyster sauce, one teaspoon of Sichuan pepper powder, one teaspoon of five-spice powder, two tablespoons of salt, two tablespoons of peanut oil, and beat until strong; Wash and chop the celery, dry it and then put it in the mutton filling and stir well.

Recipe 3: Lamb and green onion dumpling filling

Soak the peppercorns in boiling water in advance (you can use them after cooling); Prepare mutton, pork (a small amount of slightly fatter pork in the mutton will be more fragrant), green onions, wring together and putting it in a pot, stirring in one direction, and adding cool pepper water while stirring (pepper water can effectively wake up, and can also be fragrant, add to the filling while stirring, and the cooked dumplings are more tender and juicy); Add the minced ginger, cooking wine, seasonings, dark soy sauce, sesame oil, olive oil and salt to the filling and stir well.

Recipe 4: Lamb and cabbage dumplings filling

Chop the mutton finely pureed, mince the fatty meat, chop the Chinese cabbage finely, and squeeze the water slightly; Put the minced meat in a pot and add minced green onion and ginger, soy sauce, salt and monosodium glutamate and stir well, then add cabbage, minced sea rice, peanut oil and sesame oil and mix well.

Recipe 5: Lamb and onion dumplings filling

Chop the mutton into minced meat, chop the onion, add an appropriate amount of peanut oil, sesame oil, light soy sauce and salt after putting it in a pot and mix well.

Recipe 6: Lamb and leek dumplings filling

Wash and drain the leeks and cut them into small particles, chop the mutton into a meat puree, wash and chop the ginger; Put the mutton puree in a pot, add minced ginger, pepper, salt, cooked vegetable oil, chicken essence, mix well, and let stand for a while; Put the leeks in a pot, add oil, chicken essence, pepper and mix well, then add salt and mix well; Finally, add the lamb filling and leek filling together and mix well.

Recipe 7: Lamb parsley dumpling filling

Wash and mash the green onion and ginger, and add an appropriate amount of water to extract the juice with cooking wine (that is, green onion and ginger water); Chop the pork into minced pieces, wash the coriander and cut it into minced pieces; Chop the refined mutton into a fine puree, add green onion and ginger water and whip it in one direction, then add the fatty minced meat, salt, monosodium glutamate, pepper, coriander, eggs, and stir well to form a filling.

First of all, we put the mutton filling into a basin, add an appropriate amount of oil and stir well, then put the cabbage into it, add light soy sauce, cooking wine, salt, green onion and ginger, stir well, and wrap it into the shape of dumplings.

If you eat mutton-stuffed dumplings, they will have a fishy smell, so the best way is to find some fishy smells, such as coriander and mint with mutton dumplings.

Lamb with bok choy is definitely the best pairing. We put an appropriate amount of cooking oil in the mutton filling, stir well, then add green onions, ginger and cabbage, add salt and light soy sauce cooking wine, stir well, wrap into the shape of dumplings, and steam for about 15 minutes.

Green onions, carrots, cabbage. Among all the meat fillings, green onions can be well matched; Carrot and mutton filling is very delicious, carrots can decompose the smell of mutton very well; Cabbage is easy to absorb oil, and it can be used with mutton to relieve the oiliness of mutton.

I think it's better with carrots, and the lamb filling with chopped carrots and then wrapping it into dumplings is quite delicious, you can try to make it.