Carrot and mutton dumplings
Overview
The main nutritional value of carrot and mutton dumplings is the nutritional complementation of mutton and carrots. Mutton is rich in fat, vitamins, calcium, phosphorus, iron, etc. In particular, the calcium and iron content significantly exceed that of beef and pork, and it has low cholesterol content. It is an excellent food to nourish the body. Mutton meat is tender and easy to digest. At the same time, mutton can also increase digestive enzymes and protect the stomach wall and intestines. Mutton has the effect of tonifying the kidneys and strengthening yang, and is suitable for people who are weak and afraid of cold. Carrots are rich in vitamin A, which has the functions of promoting normal growth and reproduction of the body, maintaining epithelial tissue, preventing respiratory tract infections, maintaining normal vision, and treating night blindness and xerophthalmia.
Tags
Ingredients
Steps
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Chop the mutton finely, add soy sauce, cooking wine, salt, and cooked peanut oil, marinate and prepare.
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Roast Sichuan peppercorns until fragrant and grind into fine powder.
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Cut the carrots into thin strips, then chop them into fine pieces, add them to a frying pan and lightly fry them in oil.
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Cut the black fungus into mince.
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Mince the ginger.
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Add the mutton, fungus, and pepper noodles to the carrots and mix well.
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Add minced green onions.
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Add chopped coriander.
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Add sesame oil and mix well.
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Mix flour and water in a ratio of 2:1 to make dumplings.
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Roll out into dumpling wrappers.
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Wrap into Yuanbao dumplings.
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Put the pot into the pot, add cold water to the pot, pour it three times in a row, then open the pot and cook for five minutes.
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Remove from pan and plate.
