How to remove the mutton smell from mutton dumpling filling?

Lamb is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, carotene and vitamins, which are very beneficial to the human body. Lamb itself has a unique aroma, which makes dumplings more delicious. It can enrich the taste of dumplings, while ensuring the freshness of lamb, and will not cover the aroma of other side dishes. What dishes are delicious with lamb dumplings? Let's open the Encyclopedia Knowledge Network to check it out!

Contents of this article

1. How to remove the mutton smell from mutton dumpling fillings

2. What dishes go best with mutton dumplings?

3. How to make mutton dumpling filling

How to remove the mutton smell from mutton dumpling filling

To remove the mutton smell from mutton dumplings, you can boil the mutton and white radish in water. You can also wash the mutton and cut it into strips, then mix the mutton with cooking wine, baking soda, salt, sugar, MSG and water. After standing for a while, the mutton smell will disappear.

To remove the mutton smell from the mutton dumpling filling, you can use radish. The specific method is to poke a few holes on the white radish, then put the white radish and mutton into cold water and cook them together. After boiling, take out the mutton and cook it separately to remove the mutton smell.

Cooking wine can also be used to remove the mutton smell. You need to wash the raw mutton several times with cold water, then cut the mutton into shreds. Then mix the shredded mutton with cooking wine, baking soda, salt, sugar, MSG and water. After standing for a while, the mutton smell will disappear.

To remove the mutton smell, you can also soak the mutton in cold water for 2-3 days, changing the water twice a day, which can also effectively reduce the mutton smell. Or you can put the mutton in a pot, add water and vinegar to boil, then take out the mutton and continue cooking.

What dishes go well with mutton dumplings

Mutton dumplings are delicious with radish, celery, mushrooms, fungus and other side dishes. The filling of mutton dumplings is mainly mutton, and with other side dishes, it can enrich the taste of dumplings, while ensuring the freshness of mutton, it will not cover the fragrance of other side dishes.

Lamb itself has a unique aroma and is more tender than other meats, so it will be more delicious when used to make dumplings.

When making mutton dumpling fillings, you can add pepper water to remove the fishy smell of mutton and enhance the freshness and flavor of mutton.

Lamb is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, carotene and vitamins, which is very beneficial to the human body.

How to make mutton dumplings

Ingredients: 500g of black fungus, 200g of mutton, chopped green onion, chopped ginger, pepper powder, soy sauce, salt, oil

Method: Chop the mutton into stuffing, add 2 spoons of pepper powder, a little soy sauce, salt, chopped green onion and ginger, and finally pour in appropriate amount of cooked oil (you can add the above according to your taste) and mix well. Chop the expanded fungus into fine pieces, add it to the meat stuffing and mix well.

Ingredients: 400g mutton, 500g leeks, oil and salt to taste, 5g chicken essence, 20g ginger, 10g pepper

Method: Wash and drain the chives, and cut into small pieces. Chop the mutton into minced meat, and wash and mince the ginger. Put the minced mutton in a bowl, add minced ginger, pepper, salt, vegetable oil, and chicken powder, mix well, and let it stand for a while. Put the chives in a bowl, first add oil, chicken powder, pepper, and mix well, then add salt and mix well. Add the mutton filling and leek filling together and mix well.

Ingredients: 300g white radish, 800g mutton, 3 tablespoons oil, 1 tablespoon salt, 1 tablespoon soy sauce, 50g green onion, 0.5 tablespoon cooking wine, 0.5 tablespoon pepper powder

Method: Grate the white radish into thin strips. Put it into a hot water pot and blanch it. Stir the mutton into minced meat. Add cooking oil, soy sauce, chopped green onion, cooking wine, pepper powder, and salt to the minced meat and mix well. Take out the blanched white radish strips and squeeze out the water. Mix the white radish and mutton together and stir thoroughly.

Ingredients: celery, ginger, soy sauce, five-spice powder, oyster sauce, mutton, green onion, pepper powder

Method: First, mix the stuffing and chop the mutton into stuffing. Put it in a bowl, chop the scallion and ginger and add it to the mutton stuffing. Add three spoons of soy sauce, one spoon of Maggi, one spoon of oyster sauce, one teaspoon of pepper powder, one teaspoon of five-spice powder, two spoons of salt, and two spoons of peanut oil. Stir well. Wash and chop the celery, put it in gauze and squeeze out the water. Add it to the mutton stuffing and mix well.

Ingredients: 300g mutton, 200g dried mushrooms, some oil, some salt, 50g green onions, 10g ginger, 10g sesame oil, 5g pepper, 3g chicken stock

Method: Soak dried shiitake mushrooms in hot water until soft, wash and mince. Wash and mince scallions and ginger. Chop the mutton into mutton paste. Add salt, pepper, scallions, ginger, and super fresh to the mutton paste and mix well to marinate. Add shiitake mushrooms, scallions, ginger, salt, chicken essence, and mix well. Add super fresh and sesame oil and mix well.

Ingredients: 500g shrimp, 150g mutton, a little salt, minced ginger

Method: First squeeze out the blood from the mutton, peel it, add minced ginger, and make meat glue. If you have a blender at home, you can directly put it into the blender and blend it. It is better to add ice cubes at the same time, so that the mutton is tender and chewy. Remove the shrimp thread, press it directly with the blade of a knife, and grind it. Shrimp paste will come out, and add appropriate amount of minced ginger. Put the shrimp and fish glue in a bowl in a ratio of 3:1, add a teaspoon of salt, and stir well.