Cold season, many people like to eat mutton to nourish, especially in the winter cold hands and feet of me is no exception, usually mutton in addition to stew, I also like to use mutton wrapped into dumplings to eat. Mutton is so delicious that every time you eat it, you always feel a warm current rising up, and the whole person is warmed up.

To make a good lamb filling, it is important that it is not too fatty and not too stinky, so the filling is the key. As the main stuffing of mutton stink is relatively heavy, mutton dumplings how to adjust the filling, in fact, is not difficult at all, the secret lies in the treatment of mutton stink, in the preparation of mutton before the filling and filling need to add the ingredients up to the solution can be very good to remove the stink of mutton. So here are a few ways on how to make mutton dumplings for your reference and learning.

Lamb dumplings how to adjust the filling to remove the stink of a few methods:

The first

beer to remove the stink of the method:

1, to remove the stink of the first step [marinade]: fresh lamb cleaned, put into the plate, pour into the beer, and then add the sugar (here sugar to play a role in deodorization of the freshness of the role of the sugar), to the wine and sugar massaged into the meat, marinade for 10 minutes to let the wine and sugar quickly! dissolve into the meat.

2, the second step of the stink: chop the lamb, add white pepper, salt, soy sauce, mix well, in order to make the lamb taste more tender, add an egg, the use of egg viscosity, to wear a thin layer of lamb coat, lock its moisture. The nastiness is removed, the freshness comes out, the moisture is locked, and it is fresh, tender and fragrant.

The second

Pepper dashi water method:

1, the first will be cleaned lamb, and then immersed in water for 20 minutes, followed by washing away the blood in the lamb, so that you can take away some of the nastiness in the lamb.

2, their own home baking dried pepper it crushed and seasonings (star anise) together in a bowl with water soak soak, pepper water instead of water, do not one-time all into the filling while adding pepper water, pay attention not to add too much or too little, 1 pound of lamb into about 5 two pepper water.

The third

Double onion method:

1, prepare chopped onion plus chopped green onion, onion has a lot of water, so do not need to add water, with the moisture inside the onion to soak through the mutton, double deodorization. Both are refreshing material, onion and ocean ratio is 2:1, onion + onion: lamb ratio is 1:1. onion flavor and water all dissolved together.

2, add 1 tablespoon of salt, ? tablespoon of pepper, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, roasted peppercorns and mix well.

--Lamb dumplings stuffing questions and answers--

1, why the choice of beer rather than white wine or cooking wine to remove the stink of lamb?

Answer: Because the effect of beer is better, beer in the barley malt and hops, it can activate the protein in the meat, and at the same time has the volatility of alcohol, can be part of the meat to take away the stink,

2, why do not you put on the green onion ginger?

A: In order to eat the tenderness of lamb, so do not put onions and ginger, plus later instead of destroying its flavor.