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Introduction: It is cold, this meat to eat more, more nutritious than pork, more fragrant than beef, winter dumplings to eat especially fragrant!
In winter, the weather is cold, the human metabolism is relatively slow, you need to accumulate calories, but also a good time to nourish. As the saying goes: "Winter to supplement, the next year to fight the tiger" . This shows the importance of winter supplementation. Among the many supplements, meat is definitely the first choice, and among the various meats, lamb is a good choice. When mixing the lamb filling, keep in mind the "2 put 2 do not put", the dumplings are tender and juicy, delicious and tasteless, really fragrant!
As the saying goes, "If you want to live a long life, eat lamb often." "Lamb is not only delicate in meat, but also rich in protein and multivitamins, and is particularly easily digested and absorbed. Eating lamb often in winter has the effect of resisting wind and cold, replenishing qi and blood, appetizing and strengthening the spleen, and nourishing the body. Green onions are a seasoned vegetable we often eat, rich in protein, carotene, malic acid, phosphate sugar, vitamin B1, vitamin B2, vitamin C, iron, calcium and other nutrients. Eating green onions in winter often has the effect of dispersing cold and strengthening the stomach, expectorant, sterilization, and increasing appetite. Lamb and scallions are a special match! Today, the chef will use lamb and scallions to share with you the method of lamb and scallion stuffed dumplings!
【Lamb and scallion stuffed dumplings】
Ingredients: lamb, green onion, flour, soy sauce, soy sauce, salt, peppercorns, peppercorns, cooking oil.
Specific steps:
Step 1: Add 300 grams of flour to the basin, add 2 grams of salt, increase the gluten of the flour, add 125 ml of cold water and noodles, stir with chopsticks while adding water, stir the flour into dough, stir until a small amount of dry flour remains, knead into a smooth dough, and wake up for 20 minutes.
Step 2: Take 2 green onions, separate the green onion leaves and the white onion, cut the green onion leaves into large pieces, and cut the green onion white into minced pieces for later.
Step 3: Heat the pot with oil and heat it, after the oil is hot, put in the green onion leaves, adjust to a low heat, fry the green onion leaves until fragrant, turn off the heat, fish out the green onion leaves, and let the green onion oil cool.
Step 4: Buy a pound of lamb hind leg meat, use a knife to cut into slices, then cut into strips, and finally cut into small cubes and chop into meat fillings. If you use a meat grinder, it is the same, after the meat is ground, you need to use a knife to chop it, the meat filling of the grinding is not easy to form a ball, and the minced meat filling is easy to stir into a ball, so you cannot be lazy when chopping the meat filling.
Step 5: After the minced meat filling, put it into the pot, add pepper water in a small amount of times, and stir until the pepper water is completely absorbed after adding pepper water, and then add an appropriate amount of pepper water. When stirring the minced meat, it is recommended that you wear disposable gloves and stir the minced meat with your hands in one direction. Stirring the meat filling by hand is more uniform than the chopsticks, and it can also make the meat filling stick into a ball.
Step 6: Add enough pepper water, stir well, add the appropriate amount of soy sauce and salt to enhance the taste, add the appropriate amount of soy sauce to color, add the appropriate amount of pepper to fishy, and then stir in one direction. Finally, add the chopped shallots, add the cool shallot oil and stir well.
Step 7: Take out the dough that has awakened, cut into small dough, roll out into a thick middle and thin edge of the dumpling skin, then add the appropriate amount of vegetable filling and wrap it into dumplings.
Step 8: Add water to the pot to boil, put the wrapped dumplings, gently push along the edge of the pot with a spatula to prevent sticking together, cover the pot, boil on high heat, add cold water twice in the middle, cook until the dumpling skin bulges, nutritious and delicious, fragrant lamb and scallion stuffed dumplings can be out of the pot.
Tips:
1. Wrapped lamb stuffed dumplings, lamb preferred goat meat, light taste, tender meat, the taste is more delicious.
2. As the saying goes: "Sheep do not ginger, cattle do not leeks" When adjusting the pork filling, you can add some ginger minced to fishy. However, when mixing the lamb filling, do not add ginger and cooking wine to fish, just add pepper water and pepper to fish. When you mix the lamb filling, you must remember "2 put 2 do not put"!
Do you like lamb dumplings? What's the trick to get rid of the fish? Welcome to leave a message in the comment area to share! Today's sharing is here, happy to share to make our lives colorful. If you like the sharing of the kitchen lady, just forward + favorite + like to support it! Every one of your likes is the motivation for the kitchen lady to continue to work hard, thanks for the support, grateful for the company!
This article was originally created by Xiu Kitchen Lady, and plagiarism must be investigated! Welcome to follow and take you along with long knowledge!