How to make mutton trapped in jiaozi?

Mutton is a very delicious and tender meat. I think the word "fresh" in Chinese characters is really appropriate now because of the combination of "fish" and "sheep". However, mutton itself has its own shortcomings, such as its unique fishy smell different from that of pigs and cows, which is why products such as beef jerky and dried pork are very common, but mutton jerky is rare, and it seems that it is the same for jiaozi to make stuffing bags.

In jiaozi's world, although all parties are "independent", pork stuffing is the most common in jiaozi. In my impression, beef stuffing jiaozi is more steamed dumplings, while mutton jiaozi seems to be relatively less.

According to our analysis, there are probably the following reasons: now that people can eat mutton, the first "imprisonment" will naturally be lifted. The second one is actually not difficult to solve, as long as the mutton stuffing is eaten while jiaozi is hot. Therefore, the key point of making mutton stuffing jiaozi is how to solve the third problem, that is, how to obtain the fresh and tender taste of mutton, and how to remove and cover up the unique fishy smell of mutton.

Then this question is much simpler and clearer. We can start with ① the mutton itself, ② the choice of side dishes and ③ the collocation of seasonings:

① The ratio of fat to thin of mutton should be about 2:8 ~ 3:7. Meat is too thin to smell good. More importantly, mutton must be fresh. Personally, the meat is poor and not delicious. I prefer the neck meat or the fat and thin parts with no tendons in my hind legs.

2 The choice of side dishes I prefer the combination of mutton scallion, mutton celery, mutton scallion and mutton radish. These side dishes with distinctive flavors can neutralize and disintegrate the smell and greasy taste of mutton, which is a good match with mutton.

(3) The collocation of seasonings is actually conventional, that is, general soy sauce, cooking wine, salt, sugar, monosodium glutamate and the like, but there is one thing that is almost certain to be used in our family to make mutton stuffing, and that is pepper water. Rinse dried Zanthoxylum bungeanum with clear water first, then soak it in hot water for a while or boil it. Cooling to obtain prickly ash water with strong prickly ash fragrance. It can be used to further remove the odor of mutton stuffing and add some water to make the mutton stuffing taste more tender and juicy.

This topic is basically solved. Let's briefly talk about the production process.

-jiaozi stuffed with mutton and green onions-Preparation materials: 65,438kg of mutton, 3 green onions, 30g of ginger, soy sauce, salt, sugar, sesame oil, dried peppers, hot water and a little thirteen spices.

Production steps:

Jiaozi experts are also welcome to share their comments. What's your secret to making jiaozi with delicious mutton stuffing? What do you think goes best with mutton stuffing?

Friends who are interested in food, healthy diet and food anecdotes can pay attention to it and share interesting and useful related content together in the future! Jiaozi is a unique food in China. It is said that it originated in the Eastern Han Dynasty and has a history of 1800 years. Its dough is wrapped with stuffing, which is half-moon or ingot-shaped, and can be boiled, steamed, fried and branded. Because its stuffing is very elastic, basically everything can be put, so it is widely loved by people. Dipping vinegar is very delicious and is one of the essential staple foods for the Chinese New Year.

Jiaozi with mutton stuffing is a typical northern flavor. There is a saying here: The more you eat, the more wine you have in jiaozi, which shows the generous character of northerners. Making delicious mutton and delicious jiaozi also requires some skills. I have a friend who runs a jiaozi store. He taught me himself many years ago. Now I'll share with you the production method.

Put 230 grams of cold water into a catty of flour to make the dough stronger. You can also add 1 egg white and a little starch, and stir the dough twice, with an interval of 15 minutes each time, and knead the dough thoroughly. Mutton is best cut into soybean grains and fats 2 and 8 by hand (unlike pork). Then prepare 250 grams of green onion and cut it into chopped green onion, 50 grams of coriander and 50 grams of onion oil.

The method of mutton stuffing jiaozi is basically the same as that of pork stuffing, but the stuffing mixing technology is a little different from it, which is also determined by the attributes of mutton itself. Generally speaking, no matter what kind of meat stuffing you eat, the best is pork stuffing, because pork itself is oily, which has also been verified. Except Muslims, of course, because of their eating habits. Tired of eating, of course, you can change ingredients to make stuffing. Generally, mutton stuffing in jiaozi is common in the north, but rarely in the south. You can only see it in Muslim restaurants and ramen restaurants.

Generally speaking, there are three ways to make mutton stuffing in jiaozi: mutton radish stuffing, mutton scallion stuffing and mutton pork mixed stuffing. Of course, it depends on what kind of stuffing you like. Lao Wang, let's do it this time. Let's make it with mutton and green onions. Jiaozi practice:

First, choose mutton: It is best to choose mutton ribs for mutton stuffing in jiaozi, and it is best to buy them on the spot. If you buy lean mutton, you have to make up for it with some pork belly, which is called mixed meat stuffing, otherwise your jiaozi will taste even worse. Why is goat meat more delicious than mutton? The key point is that the mutton smell is heavy and the ribs are tender. For stuffing, be sure to choose fat and thin ones, chop them into small pieces, and then chop them into mutton sauce. There is an important point here.

Second, the main points of mixing stuffing: Before chopping into meat stuffing, a small handful of dried red peppers should be soaked in hot water and colored. Generally, jiaozi needs this step to make mutton stuffing. The soaked peppers are soaked in the meat stuffing to enhance the taste and fragrance. This step is different from pork. When chopping or mixing stuffing, you can add pepper water several times.

Third, the stuffing seasoning: the ratio of chopped green onion to mutton stuffing can be 1 2, of course, depending on your taste. According to the weight, add a little Jiang Mo, chopped green onion, light soy sauce, cooking wine, salt, eggs, monosodium glutamate, sugar, sesame oil and edible oil. If it is dry, add appropriate amount of pepper water until the filling is sticky and resistant. Wait a moment for the filling to taste fully.

Four, jiaozi, the process of cooking jiaozi, Lao Wang will not say much, not jiaozi, "dumpling skin" that is not a northerner. Mutton stuffing focuses on mixing stuffing, and everything else is easy to say.

Take a bite and the onion will splash. Dip in a little balsamic vinegar and Chili oil and take a bite of garlic. Not too cool. Let's be happy today. Let's eat jiaozi today.

Because we specialize in mutton here, mutton is one of the main meats on our table. It is also very common for jiaozi to use mutton as stuffing. Mutton is soft and tender, and it is also suitable for stuffing.

Although mutton has a certain smell, when jiaozi is wrapped with mutton, its smell is very small. Therefore, we don't have to bother to find various ways to remove the smell of mutton. That's really a bit redundant, just add normal seasoning. The made croissants will never smell.

Mutton jiaozi is delicious, but it must be accompanied by vegetables. If you want to use radish, cabbage or celery as mutton stuffing jiaozi, it's ok, but it tastes worse. In fact, coriander and carrot should be the first choice for mutton bread in soup. These two vegetables are delicious as mutton stuffing in jiaozi. Below I will share with you how to make these two kinds of fillings.

Method for making mutton and coriander stuffing: Take 500g of mutton as an example, it needs 200g of clean water, 20g of refined salt15g, 20g of soy sauce, 5g of pepper, 0g of sugar10g and 50g of seasoning oil (star anise and pepper). MSG can be put or not put according to personal taste. Onion100g, ginger 20g, coriander 200mg.

First of all, we need to draw water from the mutton stuffing, which can make the meat stuffing taste softer and tender. First, we need to add 15g refined salt to the stuffing, then add 200g clean water and stir in one direction until the meat stuffing becomes sticky. By this time, 200g of water has been absorbed by mutton stuffing, so we don't have to worry about water seepage in the meat when we wrap jiaozi. After the minced meat is boiled, we add chopped green onion, Jiang Mo, soy sauce, a little sugar and pepper in turn, and then stir again. After mixing well, we can add 100g oil.

Then, wash the coriander, drain the water, then cut the celery into pieces, and then put the cut coriander into the mutton stuffing and stir it evenly, and the mutton coriander stuffing is ready.

The stuffing of mutton and carrot stuffing is the same as that of mutton and coriander stuffing. Take 500 grams of mutton as an example, it needs 200 grams of clean water, 20 grams of refined salt 15, 20 grams of soy sauce, 5 grams of pepper, 0/0 grams of sugar 10, and 50 grams of seasoning oil (star anise and pepper). Monosodium glutamate can be put or not according to personal taste, onion 100g, ginger 20g, carrot 200g.

The practice of meat stuffing is the same as that of mutton and coriander stuffing, so I won't go into details. It's just that when we make mutton and carrot stuffing, we have to shred the carrots, and then roughly chop the shredded carrots with a knife. Never beat carrots into carrot paste. If you mash them into carrot paste, the wrapped jiaozi won't be so delicious.

Personally, I think the above two methods of making jiaozi with mutton stuffing are more delicious.

Finally, to make a conclusion, because coriander has a strong flavor, it can absorb the flavor of mutton and make it more delicious when making stuffing with mutton. The two complement each other, which can also make the fishy smell of mutton disappear, leaving only a rich meat flavor. Although the coriander will be a little bitter when cooked, it will definitely not affect the delicacy of mutton in jiaozi.

Mutton carrot jiaozi, carrot itself has sweetness, which can remove fishy smell and stink, and it can also be fresh. Adding carrots to mutton can make mutton a little sweet, and carrots can also remove the fishy smell of mutton itself, so making dumplings together is definitely the best choice.

In fact, mutton can also be mixed with many seasonal vegetables to make jiaozi. Mutton itself is delicious, so it goes with many ingredients. As long as it is suitable for your taste, you should respect it.

In the traditional culture of China, jiaozi symbolizes good luck and beauty, so many families invite jiaozi to celebrate every festival, and our family is no exception. As an out-and-out northern family, jiaozi is the most common food we cook. As the saying goes, "delicious but not as good as jiaozi" and "there are more and more wines in jiaozi", jiaozi has also become the finale of the New Year's Eve dinner.

There are many kinds of fillings in jiaozi, such as meat, vegetarian food and seafood. And there are many dark dishes, only you can't think of it, and no one can't do it. The most popular dumpling stuffing in our family is mutton and radish stuffing.

Let me share the practice below:

Materials required:

1. Appropriate amount of mutton

2. A white radish

3.500g of flour

4.225 grams of clean water

5. Appropriate amount of green onions

6. Appropriate amount of ginger

7. Appropriate amount of coriander

Seasoning: salt, thirteen spices, chicken essence, soy sauce, soy sauce.

Wash the white radish, control the moisture of mutton after washing, put it in a fresh-keeping bag and put it in the refrigerator for freezing.

Slice the white radish, cook until soft, take it out and let it cool.

After cooling the radish, soak it in water for 10 minute, wrap it in gauze, dry it, and chop it.

Pull out some coriander planted on the balcony, wash and chop it, and chop the onion and ginger into powder.

Mutton Chop

Chop all the ingredients together.

Add a proper amount of salt, chicken essence, thirteen spices, soy sauce, soy sauce and sesame oil to the stuffing and mix well.

Let the prepared stuffing stand for half an hour for seasoning.

Knead 500 grams of flour and 225 grams of water into a smooth dough, cover it and let it stand for 20 minutes.

Jiaozi, it's wrapped.

Delicious mutton and white radish are eaten in jiaozi.

The above process is made according to the traditional method of our family. Every 30 nights, my mother will make this kind of jiaozi, including one meal every 30 nights, one meal in the morning of the first day, and one meal on the first day. I used to feel very tired of eating jiaozi, but now I'm away from home, and I often miss jiaozi with mutton and radish stuffing made by my mother. I think it's the best jiaozi in the world, and it smells like my mother.

I have a knack for making jiaozi mutton stuffing, that is, no matter what dishes I mix, I soak some peppers in warm water, and then pour them into the meat stuffing bit by bit with pepper water. One of the key points is that I must let the mutton stuffing eat all the Chili water before pouring it. You don't need to use too much pepper water, just use a small bowl at home. Then add a little yellow sauce, add minced onion and ginger, add a little soy sauce, adjust the color with the old sauce, and finally pour a little sesame oil. The mutton stuffing made in this way is basically omnipotent. That is, the salt changes with the ingredients. Add a little more salt to carrots and salt to others as appropriate.

Autumn has come, and the people are known as "putting autumn fertilizer", and mutton is a good tonic in autumn and winter. However, many people will care about the smell of mutton. Look at the way people in northern Shaanxi eat it: To be an authentic jiaozi of mutton and radish in northern Shaanxi today, you will never think how the ancestors here cultivated such impeccable food wisdom in the depths of the mountains! They use carrots and onions with the highest carotene content to neutralize the greasy and fishy smell in mutton. In addition, if there is a special smell of coriander in the dried coriander, it tastes really delicious and wonderful. Anyway, I swallowed it in one gulp and bowed deeply inside.

Ingredients: mutton, radish, red onion, onion, dried coriander, ginger, pepper powder, salt.

Exercise:

1. First, rub the radish into filaments, boil water in the pot, pour the shredded radish into the pot after the water boils, cook until it is half cooked, turn off the fire, take it out, let it cool, and squeeze out water for later use;

2. Cut the mutton into pieces, chop the ginger and onion, chop the dried coriander into fine powder, then put it together with the mutton, add a proper amount of salt and pepper powder, and chop it into stuffing with carrion. In the process of chopping, add cold boiled water while chopping meat to prevent the stuffing from being too dry;

3. Then chop the onion and shred the yellow radish;

4. Mix it with mutton stuffing, then chop it with a knife and mix the stuffing evenly. If the salt is weak, you can add a proper amount of salt. After stirring evenly, the mutton dumpling stuffing is ready.

5. Start kneading dough, prepare half a catty of flour, stir it into a flocculent state while adding water, and knead the flocculent state into dough. When the dough is gently pressed by hand with a small nest, it will be both soft and hard, and the kneaded dough will wake up for more than 10 minutes;

6. Continue to knead the dough after waking up to make the dough smoother and more elastic. First, knead the fist-sized dough into long strips, cut into small doses, sprinkle a layer of powder to prevent sticking, press the small dose into a flat shape by hand, and roll it into a thin and even jiaozi. The skin should be slightly thicker in the middle and thinner at the edge, so that the packaged jiaozi looks good and tastes better;

7. jiaozi is a technical job. When pinching the edge, it must be strict, and the stuffing should not be too full, so it is not easy to cook and break the skin;

8. Boil water in the pot. After the water is boiled, add twenty or thirty jiaozi. In the process of cooking jiaozi, generally add cold water to the pot after three minutes, and add cold water for about three times. Jiaozi floats, swells, softens, and it's almost ready.

Jiaozi with delicious mutton and radish stuffing can be dried in soup, and Shui Piao with spicy sour soup ate a bowl of sweat, which was very refreshing; Some people just like the pure taste of jiaozi. Add a small dish of roasted garlic with oil, a little vinegar and soy sauce, and a little Chili oil. Put a jiaozi on it and dip it in a little seasoning juice like a dragonfly. It's delicious only on holidays!

If you like to eat croissants, you might as well try this stuffing, which is especially delicious with croissants.

Mutton, onion ginger, pepper noodles, soy sauce, carrots, salt, flour.

1; First, wash the mutton and chop it into meat.

2; Chop onion and ginger, put them into the meat stuffing, sprinkle with pepper noodles and soy sauce for pickling.

3; Wash carrots, cut them into powder and put them in the meat stuffing.

4; Pour in the right amount of oil, add salt and stir well.

5; Add water to the flour and knead it into dough. Wake up for a while.

6; Spread out the dough, roll it into small portions, and put it into the prepared stuffing to make jiaozi.

7; Boil the pot with water, put it in jiaozi, cook it for 3 times, take it out and put it on a plate.

Mutton has the effects of warming the middle warmer, tonifying the middle warmer, stimulating appetite, strengthening the body, benefiting gallbladder and improving eyesight. Mutton is rich in protein, higher than pork and beef. Mutton contains more calcium, iron and vitamin C.

High-quality mutton is reddish in color, not sticky and solid in texture. If the color of mutton is dim and the fat lacks luster, the depression will recover slowly after being pressed by hand, which means that mutton is not fresh and should not be bought.

Method 1: Put the radish block and mutton together in the pot, take out the radish block after half an hour, and put a few pieces of orange peel to remove the fishy smell.

Method 2: Put 5g mung beans into 1 kg mutton, cook for 10 minute, and then pour out the water and mung beans together.

Method 3: Put two or three walnuts with shells and cook them with mutton.

Method 4: After the water is boiled, add a little mutton and vinegar, take it out after boiling, and then add water and seasoning.

There are several small ways to get rid of bad smell, which you can try.

At ordinary times, jiaozi stuffed with mutton and carrots is the most popular food at home.

The fresh mutton we bought was washed and chopped into meat. You need to prepare onion ginger, spiced powder or thirteen spices, cooking wine, soy sauce, sesame oil, salt and sesame oil for filling. Chop the onion and ginger as finely as possible, put them into the meat stuffing, and add the seasonings one by one. Stir in one direction. Adjusting the amount of water in the filling is the most important. Add water while stuffing, and add a small amount of water several times to make the meat paste sticky. Let the simmered meat have a rest. Wash and shred carrots, chop with a knife, and then add carrots. Mix well and add sesame oil to taste. Jiaozi of mutton stuffing is mainly in its stuffing, so the quality of stuffing preparation will directly affect the taste of jiaozi.

Mix the dough, wake up the dough, make the agent and wrap the jiaozi in one go.

Water is poured into jiaozi, dishes are served in jiaozi, and delicious mutton jiaozi is served.

Mai Doujun was born in Urumqi, Xinjiang, and grew up with a sheep bone stick. Hey, it's true. Xinjiang mutton is the pride of Xinjiang children. This is how we describe the mutton in our hometown: flocks of cotton-like lambs live at the foot of Tianshan Mountain, free and unrestrained, drinking glacier water and eating snow lotus. The air is fresh, warm in winter and cool in summer, and the mutton is sweet. Where is it?

Therefore, if you don't eat Xinjiang mutton, you won't know the delicious taste of Xinjiang mutton. Of course, the fake Xinjiang mutton under the banner of Xinjiang mutton is not the scope of discussion.

Where we are, the dishes from small to large are basically inseparable from mutton, including jiaozi, mainly mutton stuffing. As for the stuffing with mutton, it will be more abundant. Carrots, leeks, celery and mutton are mixed into stuffing, which is absolutely unique. Here, I want to talk about mutton with carrots or leeks, which are two classic ways to eat in jiaozi.

Jiaozi with mutton and leek has always been my favorite. You must eat this stuffing when you eat jiaozi. Unexpectedly, in other places, it is difficult to meet jiaozi with mutton and leeks. On the contrary, jiaozi with pork and leeks eats well. After the comparison, what should I do? Of course, it's not that jiaozi stuffed with pork is not delicious, but that the meat taste of pork is not so rich, and it seems to be milder, so it is difficult to compete with the fragrance of leeks.

Jiaozi with mutton and leek stuffing and jiaozi with mutton and carrot stuffing are also very popular. Although the unique aroma of carrots is not as strong as leeks, the smell is milder, and the sweet and refreshing taste penetrates into mutton, which relieves the manic taste of mutton, adds a little smoothness and is very comfortable to eat.

In addition to the above-mentioned ingredients suitable for mutton stuffing, there is also a very important seasoning in jiaozi. Chili mixed with mutton stuffing must be mixed with Chili water or Chili noodles, which is the real finishing touch and can add fragrance to mutton stuffing jiaozi.