Dumplings stuffed with lamb with carrots, scallions and fennel.

1, carrots and mutton dumplings

The weather is getting colder and colder, folk have "stick to the autumn fat", mutton is the autumn and winter nourishing good, in this season appeared in high frequency, mutton is delicious, but most people will be Care about its stink, in addition to seasoning, should also pay attention to the filling with the local materials, carrots are the best choice, carrots of fresh flavor, just neutralize the stink of lamb.

After the mutton is minced, there will be some mutton oil, although stirred in the filling, but eat all the greasy, carrots inside the carotene is animal fat-soluble, it can play a huge role in the absorption of grease better.

2, mutton and scallion stuffed dumplings

Scallion white is very large, slightly less spicy, slightly dew sweet, crisp and delicious, with a ratio of one to one with a bit of peanut oil, scallions can also be removed from the muck, fragrant and not greasy, the combination of these two materials together, don't have a taste. Mutton is best to choose 7 points of lean 3 points of fat, onions try to choose the white part of the onion.

3, lamb and fennel dumplings

A common vegetable fennel seedling, because it has a special smell, with mutton dumplings is appropriate, and mutton can be a good combination of freshness, and can be effective in solving the stink of mutton, to enhance the freshness of the mutton, to get rid of greasy and increase the aroma.

Mutton identification skills

1, smell the meat flavor: normal a very strong smell of mutton, there are additives mutton mutton mutton is very light, and with a clear odor.

2, look at the color of the meat: generally additive-free lamb color was bright red, there are problems with the meat was dark red.

3, look at the thickness of the meat wall: good lamb meat wall thickness is generally in the 4-5 centimeters, there are additives to the meat wall is generally only about 2 centimeters.

4, look at the meat of the fat dart: there is lean meat generally not with fat or with very little fat, fat is dark yellow.