Pot Sticker Lamb

Name: Pot Sticker Lamb
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Lamb stuffing; Some Flour; 30g Winter bamboo shoots; 2 pieces Soy bean curd; Some Cooking oil; 1g pepper powder; 15g Chopped green onions; 10g ginger; 1g salt; 15g Rice wine; 2g Maggi Fresh Soy Sauce; 10g sesame oil

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cooking techniques such as frying, frying, braising, braising and braising, steaming and mixing, etc., have been brought into full play in Shandong cuisine! It involves and uses a wide range of raw materials, and various dishes are very particular about cooking techniques. In cooking, it seems to be disorderly, but the rules and techniques actually used are very rigorous, and this technique has been passed down from generation to generation meticulously.
"Lu Cuisine" is not only everyone but also the pioneer of Chinese cuisine. "Never get tired of eating fine, never get tired of fine food" This is the master Confucius, the originator of education in our country. Two thousand years ago, he had made the highest summary of the state of Chinese food culture, how to develop in the future, The best conclusion that can lead future generations to work hard throughout their lives.
"Kong Shengren" is named Qiu, whose word is Zhongni, and is also from Qufu, Shandong. In the long river of history, there will not be a "sage" for thousands of years. If you reach the standard of "sage", you need to be "learned from all over the world and full of virtues in the world"! Shandong is the hometown of sages and sages. Under the influence of the past dynasties, how can Jiaodong not have famous teachers and famous dishes? Ha ha!
Today I made a fried side dish in Shandong cuisine, called "Guo Tie Lamb", the main method is as follows;"

Pot Sticker Lamb

1. Pour the minced winter bamboo shoots into the lamb stuffing first.

2. Add chopped green onion, ginger and pepper powder.

3. Sprinkle salt, chicken powder, pepper, Maggi fresh soy sauce and appropriate amount of rice wine in it.

4. Finally, add sesame oil and beat evenly.

5. Take a piece of oily bean curd and flatten it.

6. Spread the roux on the oily bean curd.

7. Put the flavored lamb stuffing on the oily bean curd, first fold the bottom edge, then fold left and right, and then fold the top edge down and smooth it with your hands.

8. Put it in the dish for later use.

9. Heat a frying pan and put a little oil in it.

10. Put the wrapped potsticker lamb and fry it.

11. Fry until the bottom is golden and set, then turn over and continue frying.

12. In the process of frying, poke the skin with a toothpick to prevent bulging.

13. After frying, use a sharp knife to chop the pieces into barcodes and put them on the plate.

14. With a little embellishment, it can be served on the table, and the operation is now complete.

Tips:
The characteristics of this dish: golden skin, pleasant meat, tender skin and crisp filling, fresh and delicious.

Tips;

1. Only then can you post a variety of dishes. For example, using beef, it is called "Guo Tie Beef", with pork loin stuffing, it is called "Guo Tie Tie", you can paste it at home, ha ha! You can pour garlic juice or dip it in salt and pepper. It tastes unique.

2. Choose the soft one for the "oiled bean curd". If you use a dry one, soak it in hot water and wait until it is soft before using it. Dip dry the water on it before using it.

3. When frying, don't forget to poke with a toothpick!

The fried dish of Shandong cuisine "pot-stick lamb" with a large frying spoon is ready. It tastes delicious, I like to eat it with garlic juice, it tastes more refreshing, ha ha! For your reference!