Composition:
Appropriate amount of leek
Appropriate amount of mutton
Proper amount of flour
Proper amount of cooked vegetable oil
Proper amount of salt
Appropriate amount of pepper
Appropriate amount of chicken essence
Ginger is a proper food.
Recipe practice:
1. Material: mutton pepper salt flour ginger chicken cooked vegetable oil leek
2. Knead the flour into a smooth dough, wrap it in a fresh-keeping bag and wake it for more than 30 minutes.
3. Wash and drain leeks and cut into small particles.
4. Mutton is chopped into minced meat, and ginger is washed and minced.
5. Put the mutton paste into a pot, add Jiang Mo pepper salt vegetable oil, mix the chicken essence evenly, and let it stand for a while.
6. Put the leek into the pot, first add the chicken essence and pepper and mix well, then add salt and mix well.
7. Add mutton stuffing and leek stuffing together.
Step 8 mix thoroughly
9. Put the proofed dough on the chopping board and cut it into equal parts with a knife. Take equal parts, knead into thin strips with uniform thickness, and cut into small doses with uniform size.
10. Sprinkle some dry flour and press it into a round cake with your palm.
1 1. Roll them into round dumpling wrappers.
12. Put the stuffing in the middle of the dumpling wrapper and wrap it into your favorite jiaozi shape.
13. Add a little salt to jiaozi under boiling water.
14. Cook until jiaozi floats and rises, and then you can go out.
How to watch this dish with a mobile phone?
Recipe tip:
Wash leeks and drain.
Adding oil first and then adding salt can keep the nutrient water of leek from losing, and the oil covers the water.
Mutton should be fat and thin, so that mutton is not firewood and delicious.
Xinjiang mutton has no smell, so there is no need to add too much seasoning.
When cooking jiaozi, add a little salt to the boiling water, so that the dumpling skin will not break and it will be strong.
When chopping dumpling stuffing, if mutton stuffing sticks to the knife, you can apply vegetable oil on both sides of the knife.
This will not stick to the knife, but also melt the oil into the mutton stuffing, which is more delicious.