Preparation of main ingredients: appropriate amount of mutton and one onion.
Exercise:
1. Add 250g of water and stir with chopsticks. Put the invisible dry powder into the bread machine to neutralize the dough, mix the dough and wake it up.
2. Wash the mutton and onion for later use.
3. Soak the onion in a bowl 10 minutes before cutting to avoid the pain of tears.
4. Chop the mutton stuffing into minced meat. When chopping, you can add a little cooking wine to chop together, which can remove the fishy smell and make the meat more moist.
5. Add pepper, spiced powder, thirteen spices, oyster sauce, soy sauce, soft sugar, Jiang Mo and a little water to the meat stuffing, and stir in one direction with chopsticks. Then pour in corn oil and sesame oil and stir well.
6. Mix the chopped onions thoroughly
7. Stir the filler
8. Take out the dough, knead it evenly, and relax for 8~ 10 minutes.
9. Wrap jiaozi and cook in a pot.
10 Boil in a boiling water pot. After the pot was boiled, it was boiled three times, and jiaozi floated on it and it was cooked.
Nutritional value of mutton;
1. Mutton is rich in protein, higher than pork and beef.
Mutton contains more calcium, iron and vitamin C than pork and beef.
Mutton has a unique smell, mainly because the fat contains carbolic acid. After the fat is removed, mutton no longer has a taste.
Onions are nutritious. It not only contains potassium, vitamin C, folic acid, zinc and selenium, but also some cellulose. And it also contains two very special substances, namely quercetin and prostaglandin A. These two special nutrients make this onion have some irreplaceable health care functions. Onions have the functions of sterilization and anti-cold. Onions contain phytoalexins and allicin. As we all know, allicin has a strong bactericidal effect, so it is very effective in resisting this cold virus and preventing colds and some diseases and infections in the gastrointestinal tract.