After the beginning of winter, I love mutton and dumplings, cook dumplings, and cook them in a pot under cold water or hot water without breaking the skin

Today is the beginning of winter, that is to say, winter has really begun, the weather will become colder, so eating some high-calorie food is the first choice, and mutton is the best ingredient in winter, it not only replenishes calories, but also is warm and not easy to get hot.

【Braised dumplings with mutton soup】

Ingredients: frozen dumplings, mutton soup, Chinese cabbage, fungus, daylily

Make:

1. Soak the fungus and daylily in advance, and the daylily should be removed from the roots, and torn from the middle, so that it is easier to taste, the taste is better, don't be lazy.

2. The cabbage and leaves should be cut separately, so that when cooking, the seeds should be boiled first, and then the leaves should be boiled to get the best taste; Also cut some green onions and set aside.

3. I prepared some pickled red peppers, which I pickled myself, and the garlic seedlings were hydroponics by myself.

4. Heat the pot and pour a little oil, heat the oil, first add the green onions and stir-fry until fragrant, then put in the cabbage gang, fry to change color, scoop a few spoons of mutton soup, and mutton.

5. Then put the processed fungus and goldenrod into the pot, cover the pot, bring to a boil over high heat, turn to medium heat and cook for about 5 minutes.

6. Finally, add the cabbage leaves, and after boiling again, the cabbage mutton soup is ready.

7. In another pot, bring the water to a boil and add the dumplings.

Quick-frozen dumplings do not need to be thawed, and are directly put into a slightly boiling pot. Add a little salt to the pot before placing the dumplings to effectively prevent the dumplings from breaking the skin.

Cover the pot with a lid and cook it over high heat first, so that the flour on the outer skin will quickly coagulate and it will not be easy to paste the pan; Bring the water to a boil again, light the water once, and keep it to a boil over medium heat.

Wait until it boils again, light the water again, boil the pot, cook over medium heat, the fire is too big, the inside is still cold or cold, and the outside may have been boiled.

Put water twice in the middle of boiling frozen dumplings, so that the filling is cooked, and the skin will not be boiled all the time and break, and the dumplings will be cooked when they float up.

8. Take a big bowl or a small casserole, scoop some mutton and cabbage soup, and then a few dumplings, some mutton, the lamb I cooked is a large piece, you can tear it into shreds, or cut it into slices.

Put some pickled red peppers, sprinkle some small garlic sprouts and serve.

Highlights:

1. Chinese cabbage must be cooked separately from the leaves.

2. The daylily should be torn apart and added to the flavor.

3. Cook frozen dumplings directly in the pot, do not thaw.