1, how to make mutton dumplings to remove the stink

White radish to remove the stink

White radish contains a large number of pores in the back, can adsorb the stink in the mutton, so when cooking mutton, you can put the whole body of the white radish are drilled on the fine holes, and the mutton with the pot, cook for about half an hour, and then take out the radish, so that the effective removal of the mutton. This can effectively remove the stink of mutton, whether it is braised or stewed mutton, the stink will be reduced.

Rice vinegar to remove the stink

Rice vinegar is a grain brewing, flavor mellow aroma, generally can be washed and cut into pieces of lamb, put into a pot of boiling water, pour a small amount of rice vinegar, generally a catty of mutton put half a two rice vinegar, to be the water boiled out of the mutton, and then a pot of water to cook mutton, but also effective in removing the stink.

Spices to remove the stink

Cooking lamb, first put a little cooking oil to dry the moisture of lamb, then add the right amount of rice vinegar to dry, and then put ginger, green onion, soy sauce, sugar, shaoxing wine, Yinxiangzi and other seasonings, to be lamb will be cooked, add a little chili pepper, and when the pot is added to a little green garlic or garlic paste. This made the lamb flavor mellow, the stink is greatly reduced.

2, lamb dumplings practice a

Main ingredients: lamb shank, fine pork, flour, green onions, ginger, scallions.

Practice:

Minute mutton and pork, minced almost minced meat, plus ginger and scallions mixed with chopping a few times.

Chopped green onions into the minced meat and chopped evenly.

Put into the container with all the seasonings and mix together vigorously.

Knead the flour and water into a ball, wrap in plastic wrap and let rise for 10 minutes. Divide the dough into portions and roll them out into thin and thick crusts.

Wrap the dough into your favorite shape and cook.

3, lamb dumplings practice two

Materials: lamb, white radish, green onion, ginger, pepper, peanut oil, sesame oil, salt, soy sauce, cooking wine, monosodium glutamate.

The filling:

White radish, rubbed into julienne strips, and then chopped. Soak the blood of mutton into minced meat. Mince the carrots and mutton together.

Soak the peppercorns in boiling water for 15 minutes, take the soaked peppercorn water, mince the ginger with skin, and chop the green onion.

Put the chopped stuffing with chopped onion and ginger, add peanut oil and sesame oil, add cooking wine, salt, monosodium glutamate and a small amount of time soy sauce, and then use chopsticks to stir in one direction, and slowly add the pepper water in small increments until all the pepper water has been absorbed by the meat filling,

Dumpling wrapping method:

Take the stuffing and spread it in the center of the dumpling skin.

With your left hand holding the filled skin, fold the skin in half with your right hand and pinch it in the center.

Squeeze the left side of the gyoza with your left thumb and forefinger.

The thumb and index finger of the right hand use the same technique to squeeze the other side of the gyoza, using the index and middle fingers of the left hand as a backing.

Lamb suitable and taboo crowd

Lamb is not only rich in nutrients, but also can be used to treat a variety of diseases, suitable for most people to eat, a very small number of people should not eat. Here we will learn about the appropriate and contraindicated groups of lamb, respectively.

Suitable for the crowd

1, healthy, calm body can be eaten.

2, kidney deficiency patients and patients with cold spleen and stomach can be appropriate to eat.

3, suitable for postpartum anemia, cataract, glaucoma and other symptoms of patients of the crowd to eat.

Contraindications

1, fever, toothache, mouth and tongue sores, coughing and spitting yellow phlegm and other symptoms of fire should be eaten sparingly.

2, people with high blood pressure, liver disease, acute enteritis or other infectious diseases should not eat lamb.

How to choose lamb

Lamb is mainly fresh, not fresh and spoiled distinction, but also the size of the age of the sheep.

When choosing, you should identify the color, elasticity, viscosity and smell of lamb.

Fresh lamb: meat color bright red and uniform, glossy, thin and dense meat, elastic, slightly dry appearance, not sticky hands, fresh smell, no other odor. Not fresh lamb: meat color dark, appearance of sticky hands, flaccid meat without elasticity, slightly ammonia or sour taste.

Deteriorated mutton: dark meat, appearance of luster and sticky hands, mucus, yellow-green fat, odor, or even a foul smell. Old lamb: meat color is dark red, slightly coarse meat, not easy to cook, fresh old lamb smell normal. Mutton: meat color light red, meat firm and fine, elastic.