Lamb and white radish are an excellent match and have good therapeutic effects.

With lamb and carrots with dumplings, you can effectively remove the stink of lamb, and from the Chinese medicine point of view, both taste sweet, put together to enhance the flavor, so that the finished product tastes more outside the fresh and delicious.

In addition to lamb and white radish with, the two protein complementary, cold with match. Mutton is warm and hot, radish is cold and cool, can moisturize dryness and clear fire. These two eat together, cold and heat balance. People who are on fire will not eat a sore throat, and people who are cold will not eat diarrhea.

There is another advantage, white radish water enough, chopping the filling process added white radish, there is no need to add water to stir the filling, boiled dumplings, moist and juicy, fresh don't want!

Raw materials: 500 grams of flour, about 250 grams of water

500 grams of mutton and pork*** (mutton and pork ratio of 2:1), half of the white radish, ginger, green onion, cilantro

Methods:

1, add water to the flour in small batches, adding it while stirring with chopsticks to make a wet wadding;

2, kneaded into a smooth dough, covered with a sheet of water. The carrots are chopped directly into the meat;

7, chopped to their own satisfaction of the degree of fineness;

8, chopped meat into the pot, add white pepper, oil, salt, monosodium glutamate, cooking wine and soy sauce;

9, stirred well;

10, cilantro and green onions are finely chopped;

11, and the good meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat, and the meat and the meat. When the water boils, put in the dumplings, cover and cook, boil and point into the cool water, continue to cover and cook, so repeat, a *** point three times the cool water, the last time to boil, directly turn off the fire, the dumplings fished into the dish.

Warm tips:

1, you can also use all the lamb, add a small portion of pork, the nastiness will be reduced, taste better;

2, the appropriate addition of fat meat in the meat filling, to make the dumplings texture moist;

3, the addition of the white radish, the meat filling without the need to hit the water;

4, with the white radish and mutton with the nutritious and good flavor, and the filling is juicy;

5, cilantro and green onions should be finely chopped, rather than messy knife chopping, chopping out the flavor changes; do not like cilantro can be omitted.