Bejeweled

Name: Bejeweled
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Raw Naked Flour; 100g boiling water; 150g Cooked lamb; 100g Mustard; 1 piece green pepper; 2-4 Little Red Pepper; 1 piece Little Purple Sweet Potato; 1/2 root carrot; 1/2 potato; 50g Lamb bone soup; a little salt; a little Pepper noodles; a little Corn oil; 2 pieces Chives; A few drops sesame oil

by Jiu Jiayi

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

There is mustard in the south, mutton and noodles in the north, with green pepper, mutton bone soup and other auxiliary materials, the taste is delicious and charming. Steamed with noodles into a pearl mussel shape, served with lamb and mustard and stir-fried, topped with bone broth, decorated with gems squeezed out of potatoes, purple potatoes and carrots, a dowry dish with all colors and flavors is out, pearly and precious, giving dowry, rich Chengxiang.

When mutton meets mustard, the fragrance between the teeth meets mustard, the wheat lingers when I meet you, bring this dowry and become a beautiful bride..."

Bejeweled

1. Steam potatoes, purple sweet potatoes, and carrots in a pot.

2. Mash it into puree.

3. Boiling water and noodles.

4. Use chopsticks to stir into lumps.

5. Live it into dough by hand.

6. Roll into long strips, cut into equal parts, press flat, and roll into a round dough with a thickness of 0.3mm.

7. Spread cooked oil on the back of the mold, hold the Madeleine mold with the dough in the left hand, and hold it firmly with the right hand.

8. Remove the remaining surface of the corner.

9. Steam in a pan under boiling water for 3 minutes.

10. Demould after cooling.

11. Making the shells above: Put the dough inside the oiling mold, press it firmly, and remove the edges.

12. Steam in a pan under boiling water for 3 minutes.

13. Demould after cooling.

14. Prepare the ingredients for the filling, and the mustard must be desalted and drained.

15. Cut the lamb and green pepper into small pieces, dice the mustard, cut the small red pepper into circles, and chop the chives.

16. Heat oil into the pot, stir fry, add salt and pepper noodles, and add a few drops of sesame oil.

17. After stir-frying, take it out of the pan and serve on a plate for later use.

18. Put the fried mutton and mustard tuber stuffing into the shell below, use a piping bag or a fresh-keeping bag, respectively, into the three kinds of mud in the first step, and squeeze out small balls on the side of the vegetables.

19. Pour hot lamb bone broth and cover the shells to keep warm.

20. The jewellery is finished and the set is photographed.

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Bejeweled

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Bejeweled

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