In August, eat less pork and beef, and eat more of it. It helps in dispelling dampness and detoxification, warms the stomach and disperses cold. Used for making dumplings, fresh and juicy without being greasy. One after another, it’s so delicious that you can’t stop! We have now entered the hottest period of the year, the “San Fu Tian” (three periods of hot weather) with temperatures reaching 40 degrees in these days. It’s hot whether it’s day or night, with no breeze at all. Just a short time outside will make you sweat profusely. “San Fu Tian” lasts for 40 days, during which everyone must pay attention to preventing heatstroke, eat more vegetables, drink water, and consume fewer cooling and chilled foods. These days, many people in my social circle are sunbathing, lying under the sun during the high noon to expose their backs, claiming that it helps dispel dampness and detoxify. I tried it for two days, and indeed, I felt much better all over.
“San Fu Tian” is the best period for the body to dispel dampness and detoxify. Do not miss this time. In addition to heatstroke prevention, diet is also crucial. We often eat lamb, which is the meat that should be consumed the most during “San Fu Tian.” Lamb is rich in nutrients, has delicate texture, and is a popular meat. It contains a large amount of protein, vitamins, fatty acids, and various nutrients. Eating an appropriate amount of lamb during “San Fu Tian” can help warm the spleen and stomach, dispel dampness and detoxify, and tonify kidneys and invigorate yang. Lamb can be used for making dumplings, hotpot, stir-fry, and my family’s favorite is lamb dumplings. Below, I will share the recipe for lamb dumplings with you.
【Lamb and Green Onion Dumplings】 Ingredients: one pound of lamb, a handful of peppercorns, half a bunch of green onions, light soy sauce, dark soy sauce, peanut oil, salt, sesame oil.
Method: 1. Lamb has a strong smell, and many people are sensitive to this smell. To remove the smell, some people will add cooking wine when preparing the lamb filling, but the most effective way to remove the smell is by using some peppercorn water, which makes the lamb tasty and juicy. Prepare a handful of peppercorns and half bunch of green onion segments, put them in a small bowl, pour in 100-degree hot water, let the peppercorns and onion segments steep for 10 minutes, then squeeze with clean hands, and finally strain the peppercorn water.
2. Fresh lamb costs 38 yuan per pound, I bought 40 yuan worth of lamb, washed the lamb pieces, chopped them, and minced the lamb to make the filling. Pour the filtered peppercorn water into the lamb several times and mix well with chopsticks until the lamb absorbs it. Once the lamb filling is ready, add 2 tablespoons of peanut oil, salt, 2 tablespoons of light soy sauce, and some dark soy sauce, mix thoroughly. The lamb filling smells fragrant. Take out the prepared dough, knead it to soften, roll it out, and then place the prepared lamb filling on the wrapper, tightly seal the edges to form dumplings.
Finally, place the wrapped lamb dumplings in boiling water, stir with a wooden spoon to prevent sticking, cook over high heat until the water boils twice, and the dumplings float to the surface, indicating they are ready. Drain the dumplings, serve on a plate. Enjoy the delicious, juicy, non-greasy dumplings, eat them with garlic to savor the irresistible taste!
Do you like lamb dumplings? Feel free to share your cooking experience in the comments to help more friends learn. If this post has been helpful, remember to like, bookmark, and follow. That’s all for today’s sharing. Thank you for reading and your support. See you tomorrow, bye-bye!
