Lamb for soup and dumplings
By VicentaLakin
Bite the dumplings and eat the soup. In fact, so-called dumplings or buns, in addition to being simply packed into the freezer, are relatively technical papings — i.e., a proper amount of soup or water in the meat pap. The amount of water to be drawn depends on the quality of the body itself and the technology to operate it. There are no standards for doing it at home, there is no need for mud, and the taste is much higher if it's appropriate。
Recipe Recommendations
- lamb shank 500G
- pepper water
- sesame oil 2 tablespoons
- soy sauce 2 tablespoons
- green onions 2 trees
- ginger 1 small piece
- salad oil 1 teaspoon
- salt appropriate amount
- chicken essence a little
- flour 400g
- qingshui 200g
- salty and fresh
- cook
- several hours
- ordinary
Steps for Lamb for soup and dumplings
1
(b) The peppers are rinsed and washed away with water and immersed into room temperature
2
Early and nicer face, with wet cloth covering for at least an hour, with more rubbing in the middle, to a smooth stretch; and a little salt on the face, which would be much more stretchy, and cooked dumplings would not be attached。
3
(a) The leg of the sheep is kicked out of his neck and the flesh is cut to pieces
4
(a) Join raw and perfumed oils and stir them in the same direction and absorb them in full
5
A small number of times adding pepper water, each in the same direction as step 4, with a strong mix
6
It's gonna be hard to mix up until the puddle's up。
7
Slash the onions and cut the waist a few more (not too broken)
8
Ginger-scratches
9
(a) Add onions and ginger mollusks to the meat pie, add a little salad on the onions, and then mix the onions and salads first, followed by the same direction of steps 4, 5 and 6 to placate the onions and onions
10
Add a proper amount of salt, chicken concentrate
11
And still in the same direction, and it's even
12
Good dumplings sticky, but no water
13
Pack dumplings as you like and as you like, it's better not to wrap them into squeezing dumplings, which are closely bound together to the detriment of the soup formation。
14
You can cook and eatLamb for soup and dumplings Make Tips
1. The amount of water incorporated into the meat filling depends on its consistency; do not add too much water, otherwise the filling will be too soft and difficult to shape.
2. The shape of the dumplings is entirely up to your preference and habit; however, for these soup-filled dumplings, it is best not to make the pinched style, as the tight seal between the wrapper and filling is not conducive to the formation of the soup filling.