1.1 A pound of meat is not meant to buy a pound of meat, but a pound after processing the cuttin. There's a lot of fat on the lamb leg, like today's lamb is eight pounds and weighs three pounds after cleaning the slices. You can fire two. 2. The spices are cut off for use in their own homes and are not set up. If it's a treat, it's four or five, three of them are laid straight under the plate, two cutters, one in the pan, and one cut and then made a dish on the meat. But it's a waste of platters, and the whole croquette is almost empty. 3. This dish is used mainly to waste on the fat of the meat, and buys a piece of lamb leg, which is heavy and does not coincide with a plate. The first time I bought it home, the whole fat was taken care of, the extra meat was put in the fridge, and next time it'll be all right。
Today's the day for old Beijing to eat dumplings! My family is particularly fond of dumplings, and almost everything that enters is turned into dumplings. Like today's lamb radish dumplings, not many people think about it. Lamb and radish, mostly fresh soup or red burning. The combination of lamb hot meat, radish cold, and each of them reinforce each other, highlighting their respective tastes, but also addressing each other ' s shortcomings, and even eating lamb in the spring and summer, with radish, does not burn. Eating meat dumplings, and in pursuit of a lot of fresh juice, many people will pour water into meat dumplings, which is not desirable. In retrospect, did you put a lot of water in the meat when you were making dumplings and then rubbing it with salt and then mixing it with meat? If you do, it's a waste of nutrition. Is white water of high nutritional value or vegetables of high nutritional value? When you figure that out, you're not gonna throw away any more vegetable juice。
