Cai Xiang Mutton jiaozi
Recipe introduction: the skin is thin and the stuffing is big, the surface is soft and the meat is fresh, and the aroma of mutton and coriander remains in the salty and fresh. After biting jiaozi, the soup overflowed.
material
Ingredients: 250g wheat flour, 250g tenderloin, 0/00g coriander/kloc, 0/00g fat pork/kloc.
Accessories: egg 150g,
Seasoning: 20g green onion, 20g ginger 10g vegetable oil, 3g salt, 2g monosodium glutamate, 5g soy sauce, 2g pepper, 5g sesame oil, 5g white garlic 10g vinegar.
working methods
1. Wash and mash onion and ginger, add appropriate amount of water and use cooking wine to get juice to get onion Jiang Shui; Chop pork into powder; Wash coriander and cut into powder; Chop mutton into fine mud, add onion and Jiang Shui, stir in one direction, then add fat powder, salt, monosodium glutamate, pepper, coriander powder and eggs, and stir evenly to make stuffing.
2. Add less salt to jiaozi powder, add water and mix well, sober up 1 hour, make 60 pills, roll them into thin skin, wrap them with mutton stuffing, and cook them in water. Take garlic juice (garlic juice is mashed garlic, soy sauce, vinegar and sesame oil) with you when you eat.
skill
Grams of food:
Coriander: When taking tonic and traditional Chinese medicine Atractylodes macrocephala and Cortex Moutan, it is not advisable to take coriander, so as not to reduce the curative effect of tonic.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.