Steamed lamb

By VicentaLakin

Steamed lamb
The more they eat, the more they eat. It's easy to eat, it's good enough to steam the meat chops of the lamb and chicken fish, and it's good enough to steam some pumpkin or something. I've been cleaning up my kitchen recently, and there's a lot of different kinds of sauce that have been opened, and there's a lot of groceries that have been bought home, and there's a lot of greasy rice that needs to be digested in a rational way, or wasted. That's what I've been through in the past. So there has been more cooking with sauce, more steam, more groceries, not buying, but digestion。

Recipe Recommendations

  • mutton appropriate amount
  • broken rice appropriate amount
  • Jiang appropriate amount
  • onion appropriate amount
  • salt appropriate amount
  • shisanxiang appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount
  • cooking wine appropriate amount

Steps for Steamed lamb

  • Make Steamed lamb step 0
    1
    Material maps。
  • Make Steamed lamb step 1
    2
    Sheep slices, raw salsin and onions of ginger chips。
  • Make Steamed lamb step 2
    3
    Scrambled rice and 13 fragrances。
  • Make Steamed lamb step 3
    4
    The little steam cages are covered with a sea belt. Onions。
  • Make Steamed lamb step 4
    5
    Powdered rice powdered into salted meat, evenly caught。
  • Make Steamed lamb step 5
    6
    In the cage, when the water's running, it's steamed for 70 to 80 minutes, and it's broken onions。

    • Steamed lamb Make Tips

    Steaming the meat directly in a small steamer works surprisingly well, with even heating. If water doesn't drip down from the upper layer, the meat comes out loose and crumbly, and the texture is also very good. For this type of steamed dish, if you steam it, let it cool, and then steam it again, it will taste more moist. I used broken rice; there are pre-seasoned steamed meat rice powders in the supermarket, which are also very convenient.

    Recipe Categories

    Recipe recommendation