The lamb dumplings
By VicentaLakin
In winter, lamb dumplings are one of the northerners' favorite dumplings. And cabbage is both soft and soft, and it's important to treat cabbage. This recipe shares the way the chef treats cabbage, and if you like it, you don't use it。
Recipe Recommendations
- mutton 350g
- pork belly 150g
- Chinese cabbage 600g
- green onions 350g
- Ginger powder appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- Mushroom powder appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- salty and fresh
- cook
- an hour
- ordinary
Steps for The lamb dumplings
1
The lamb and broccoli are put in the basin with salt, five fragrances, mushroom powder, butter, raw and yellow wine and ginger paste. It's not good enough to buy lamb meat today, because it's leg meat, and it's thinner, so there's no need for it。
2
Make the meat even。
3
The cabbage is broken with the meat pate function of the cuisine。
4
Then wrap it up and squeeze the cabbage out. The cabbage so treated will not die, and the taste remains soft and soft。
5
First, 100-150 grams of cabbage juice were added in several pieces to the meat pie, evenly mixed。
6
Squeeze the juice and put it in the pot, and then evenly mix it with perfume, so that the water can be locked into the cabbage and the soup can not come out。
7
We'll mix the pie with the cabbage。
8
The onions were cut and then evened with perfume。
9
And even the onions。
10
Pack the dumplings。
11
It's boiled。
12
You can also eat with a sauce like jade pepper。
13
Skinny and big lamb dumplings。