Cilantro lamb dumplings
Recipe Description Thin skin stuffed with large, soft surface meat, savory, but also permeated with lamb, coriander, the aroma of the dumplings, biting open the soup, the soup overflowing.
Materials
Main Ingredients
Principal Ingredients: 250 grams of wheat flour, 250 grams of lamb loin, 100 grams of cilantro, 100 grams of fat pork,
Supplementary Ingredients: 150 grams of eggs,
Seasonings: 20 grams of green onions, 10 grams of ginger, 20 grams of vegetable oil, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 5 grams of soy sauce, 2 grams of pepper, 5 grams of sesame oil, 10 grams of garlic in white skin. Vinegar 5 grams
Practice
1. Onion and ginger washed and mashed with cooking wine with the right amount of water to take the juice, that is, into the onion and ginger water; pork minced; cilantro choose clean and chopped into pieces; fine mutton chopped into a fine mud plus onion and ginger water in one direction stirring on the strength, and then add the end of the fat meat, salt, monosodium glutamate, pepper, cilantro, egg stirred into the stuffing.
2. Dumpling powder with a little salt, water and well, wake up for 1 hour, make 60 doses, rolled into a large thin skin, respectively, wrapped with lamb filling, let go of the water to cook, eat with garlic juice (garlic juice that is, garlic puree, soy sauce, vinegar, sesame oil mix well) to accompany the meal.
Tips
Food Compatibility:
Cilantro: taking tonic and Chinese medicine atractylodes macrocephala, danpi, should not take cilantro, so as not to reduce the efficacy of tonic.
Eggs: eating with goose damages the spleen and stomach; eating with rabbit and persimmons leads to diarrhea; it is also not recommended to eat with turtle, carp, soy milk and tea.