Doing mutton dumplings, mastering the "one put two do not put" mixing skills, dumplings fresh and fragrant not stink.

Prepare the right amount of mutton, and then prepare a bowl of special water, the materials needed are ginger, green onions, pepper, which is the key to make the mutton filling delicious, you can't do without one.

Shredded onion and ginger, dry red pepper cleaning and onion and ginger together, add boiling water to soak a soak, to become a strong flavor of the water can be used, the back to be used directly when the material water, use it instead of wine, there will be no strange taste, but instead can be de-odorized to increase the aroma, which is to adjust the lamb stuffing skills to keep in mind.

Lamb cut into larger pieces into a large bowl, add water soak for ten minutes, do so in order to drain the blood, time to pour out the water, and then re-add water to scratch a few times, so that repeated several times to clean the lamb.

After the step of removing the blood and water, the mutton becomes a lot less stinky, and then chopped into fine minced meat.

Minced mutton into a bowl, add minced ginger, minced green onion, salt, soy sauce, oyster sauce, white pepper, chicken essence, mix well, not just stir a few times, pay attention to the method, to a direction of constant stirring, and stir until the viscosity appears.

Strain the water, to the mutton stuffing in the water, add a little bit of water, always stirring in the same direction, the mutton stuffing to fully absorb the water, it looks moist and full, but also smells fragrant on it, generally a catty of mutton stuffing with about 150 grams of water can be added, add a little less to play a role in the effect of the effect is not obvious, add more than not good package.

Added to the material water and then add cooked cold oil and mix well, lock the water, put into the refrigerator for a while, so that the mutton stuffing is ready.

Dumplings origin

Dumplings have a history of more than 2,600 years in China, one of the Confucian classics, compiled by Dai Sheng of the Western Han Dynasty, "The Book of Rites," a treatise devoted to the study of a variety of rites before the Qin and Han dynasties, contained: "rice two, meat one, combined with a bait, fried."

But the dumplings actually originated in what dynasty and who's hand, there are many different opinions, not one, both the lack of more accurate and informative historical records, but also the lack of justified scientific interpretation, but there are two sayings are very reasonable.