Health effects
Mutton: Replenishing qi
Ginger: reducing qi and stopping vomiting, resolving phlegm and relieving cough, dispersing cold and relieving symptoms
Ingredients
Mutton (appropriate amount) | Ginger (appropriate amount) | |
Clean water ( appropriate amount ) | Vegetable oil ( appropriate amount ) | div> |
Carrot ( appropriate amount ) | ||
Green onions and white onions ( 1 section ) | Light soy sauce ( 1 spoon ) | |
Thirteen Incense ( 1 teaspoon ) | Salt ( appropriate amount ) |
How to make mutton pie
1. Freeze the mutton slightly, first slice it, then shred it, then cut it into small cubes, and at the same time Slice and shred the ginger, add it to the meat, and mince it into fine minced meat.Add water little by little while mincing, and finally it becomes minced meat.Place it in a fresh-keeping bowl.Pour some vegetable oil to cover the surface to avoid mince.Discoloration and drying.Place in the refrigerator to chill.
2. Chop carrots, onions, and green onions respectively, place them on a plate, and cover Plastic wrap, refrigerated;
3. Mix the dough with warm water.The dough should be soft.If If the room temperature is high, wrap it in plastic wrap and put it in the refrigerator.Now that the temperature in the Northeast is no longer necessary, you can just cover it with plastic wrap and leave it overnight;
4.In the morning, pour the meat filling into a large bowl and the three chopped vegetables;
5. Stir properly, add 1 spoon of light soy sauce, 1 teaspoon of thirteen spices, appropriate amount of salt, stir vigorously in one direction;
6.You can add an appropriate amount of water during this period to make the meat filling sticky and not spread;
7. Knead the dough that has been rested overnight into a relatively thick strip, and grab a few pieces of suitable size.Knead into a flat ball;
8.Sprinkle a little dry powder on the chopping board and take a piece of agent , roll it out thinly;
9.Put meat filling inside, wrap it into a bun shape, and seal it tightly , otherwise the soup inside will easily flow into the pot during the baking process, and small oil spots will splash, which will also cause "spots" on the crust, affecting the appearance of the finished product;
10. After the pan is heated, pour an appropriate amount of vegetable oil, gently flatten the wrapped buns, and put them into the pan with the seams facing down.If it is too big, it needs to be slightly smaller and baked slowly so that the meat filling inside will be cooked thoroughly and the crust will not be burnt;
11.After the dough around the cake changes color, bake it for a few minutes before flipping it over;
12.Fold the other side and you can take it out of the pot and plate it;
13.Eat it while it is hot.The crust will be very crispy.If you leave it for a while, the crust will become soft and pliable.
Tips
If you have plenty of time, it is better not to do this in stages.The longer the meat fillings and vegetables are left, the more the quality will be affected.When making meat fillings, you should try to avoid having too much fascia inside.My piece of meat has a shortcoming, and it is very difficult to chop the fillings.* During the process of mixing the stuffing, be sure to add an appropriate amount of water in stages to make the meat filling delicate and sticky.The key is that the finished product does not taste like a dry lump of meat.
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