A lamb radish dumpling
By VicentaLakin
Today's the day for old Beijing to eat dumplings! My family is particularly fond of dumplings, and almost everything that enters is turned into dumplings. Like today's lamb radish dumplings, not many people think about it. Lamb and radish, mostly fresh soup or red burning. The combination of lamb hot meat, radish cold, and each of them reinforce each other, highlighting their respective tastes, but also addressing each other ' s shortcomings, and even eating lamb in the spring and summer, with radish, does not burn. Eating meat dumplings, and in pursuit of a lot of fresh juice, many people will pour water into meat dumplings, which is not desirable. In retrospect, did you put a lot of water in the meat when you were making dumplings and then rubbing it with salt and then mixing it with meat? If you do, it's a waste of nutrition. Is white water of high nutritional value or vegetables of high nutritional value? When you figure that out, you're not gonna throw away any more vegetable juice。
Recipe Recommendations
- soft dough 1 block
- lamb shank 600 grams
- white radish 1 tree
- green onions 2 trees
- soy sauce 30 grams
- soy sauce 20 grams
- salt appropriate amount
- salty and fresh
- other
- an hour
- ordinary
Steps for A lamb radish dumpling
1
Flour with cold water is covered with a softer face, covered with a lid and used again for at least 30 minutes; the face of a dumpling is not soft, and the amount of water is generally 55-60 per cent of the flour and must be used later。
2
Leg meat, large white carrots, onions ready。
3
There's a bit of a stretch on the leg of the lamb, which needs to be removed from the stew with a sharp knife。
4
Skinned meat and a few fat slices。
5
Scrambled with a meat-crowding machine, which can also be cut in hand。
6
Onion cut。
7
I put an extra spoon of condensed chicken juice to add fresh spices, either not or not。
8
The materials are evenly mixed in one direction with chopsticks。
9
The white radish is laced into silk with a silk scrubber, then the blade is cut, and it is not stung with a cuisine, which is not easy to control the size of the radish; the radish is poured into the meat。
10
The white radish contains a great amount of water, but the radish juice is fully absorbed without a drop of water in the meat pie, which is abundant and sweet。
11
And then you're going to make a good noodle, cut it into a balanced formulation, and you're going to make it into a slightly thick, slightly thin pelt。
12
Take the appropriate amount of material on the skin。
13
Do as you like, or wrap or squeeze。
14
When the dumplings are packed, they are placed on the curtains, and a circle is a symbol of the reunion, and the dumplings are delicious and sympathizing. No wonder we Chinese, especially those from the North, particularly like it; when the dumplings are wrapped up, they can be boiled in batches and boiled without delay。
15
The lamb radish dumplings, they're so goodA lamb radish dumpling Make Tips
1. If radish juice is not lost, the ratio of meat to vegetables is also important; if there are more meat, it is not easy to absorb all the water; it can be ascertained whether the meat is watered, the amount of the water contained in the radish; and 2. soupable vegetables such as radish, cabbage and cabbage are better mixed before the pack to prevent premature mixing from producing too much soup。