Li Qiu Grabs Autumn Fat Oil and Spicy Lamb Wanton Noodles

Name: Li Qiu Grabs Autumn Fat Oil and Spicy Lamb Wanton Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lamb; 50g noodles; 300g Wonton Pi; 1 piece ginger; 1 branch Shallots; 1 tablespoon Chicken powder seasoning; 1 tablespoon sesame oil; 1 tablespoon Oily pepper; 1 tablespoon pepper; 1 tablespoon salt; 1 tablespoon Very delicious; 1 Seaweed

by GODOFMERCY

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

August 8, 2015 [Lunar Calendar June 24th, 2015] The beginning of autumn, which is the 13th solar term in the twenty-four solar terms. After the beginning of autumn, the sycamore trees begin to fall. The image of "falling one leaf and knowing autumn" depicts autumn The sight. "Autumn" refers to the summer going to cool, which means the beginning of autumn. Futian is prone to lose appetite, and the food is light and simple. After two to three months, the body weight will decrease a little. So many people are thinner. When the day comes to Liqiu, my parents will warn me. Don't eat cucumbers, you will lose weight. Dad often said: "It's better to lie down while sitting, and it's better to eat dumplings." Liqiu's family usually eat dumplings, wonton (won blunt) or steamed buns, and they are used to "grabbing autumn fat". "August 8 posted autumn fat" Liqiu this year is really easy to say. As soon as Liqiu arrives, autumn delicacies arrive one after another. It's impossible to justify not sticking to the fat. Every year on the day of Liqiu, you see, the best seller on the market is Rouroujun. This is definitely a good day for various "foodies" to compete. Add a little nutrition, make up for the loss of summer, and be prepared for winter. Since it is to provide autumn fat, it is natural to pay attention to what to eat to replenish what, if it is to provide autumn fat, you have to eat meat! To nourish yin in autumn, you can eat more warm foods. Lamb is a suitable food for autumn and winter. While making lamb, adding more ginger can improve the condition of deficiency and cold~"

Li Qiu Grabs Autumn Fat Oil and Spicy Lamb Wanton Noodles

1. Prepare fresh lamb; not too lean.

Li Qiu Grabs Autumn Fat Oil and Spicy Lamb Wanton Noodles recipe

2. Clean the ginger and shallots, chop the lamb into puree; peel the ginger and chop it into pureed ginger.

3. The meat marinated in chicken powder seasoning is smooth and refreshing.

4. Stir the lamb, ginger, starch, very fresh, egg white, sesame oil, and salt together.

5. Add the shallots to the lamb and stir well.

6. Start making wonton; when the filling is ready, start to wrap the wonton, put the wonton skin in your hand; pick an appropriate amount of lamb stuffing in the middle of the wonton skin; smear the egg white on one side, fold the wonton skin in half, and cover Live minced meat. Squeeze and compact it with your hands, and fold the wonton wrapper in half again. The two opposite corners of the wonton wrapper are overlapped; each wrapper is packed with a little stuffing; if it is too much, the wrapper will break.

7. Before cooking the wonton; prepare the bowl. Mix the ingredients in the bowl. Add in the very fresh flavor, salt, pepper, oily pepper, and sesame oil, and set aside.

8. Wonton has been wrapped.

9. Add water to the pot and bring to a boil, add Yangchun noodles (ramen), stir and boil with chopsticks until they are broken.

10. Pour in cold water three times and boil. The point of water is to lower the temperature of the water, and there will be no phenomenon of boiling over the noodles. Let the noodles shrink properly when they are boiled, and then expand when heated, so that the noodles will have a strong taste.

11. Bring the water to the boil and add the wonton until the water boils.

12. The pot I prepared is relatively small, in order to prevent boiling over the noodles; and the wonton is not cooked yet; adding cold water will not overflow; this is repeated for three rounds until the wonton floats and can be picked up.

13. Prepare a large bowl and pour the broth and add the prepared seasonings. Add seaweed and chopped green onion.

Tips:
1. Boil the wonton and noodles in order to prevent the boiling of the wonton from overflowing the noodles; but it is not cooked yet; adding cold water will not overflow; this is repeated for three rounds until the wonton floats and can be picked up.
2. Pack a little stuffing in each piece of wonton wrapper; if it is too much, it will easily break the wonton wrapper.
3. The meat marinated in chicken powder seasoning is smooth and refreshing.