The lamb chestnuts
By VicentaLakin
Turning around the market, three varieties of chestnuts were found to be selling, one of them oily, which had been bought before, but which was very large, but which was very difficult to clean up, and a little oily, smaller, which was abandoned because it was difficult to clean up, and eventually chose to buy the cone, which, although expensive, was a good taste, pink and sweet, and the key was that the one inside was pretty well treated, and it was a good deal. The abundance of unsaturated fatty acids and vitamins and minerals contained in chestnuts, which combat diseases such as hypertension, coronary heart disease, artery sclerosis and osteoporosis, are good supplements to old age and longevity; the odour of chestnuts, their sexual temperature, their spleen, stomach and kidneys; and the strength of their stomach spleen, their kidney strength and their ability to stop bleeding. Chestnuts can make a lot of dishes, with stewed meat, chicken stewed chickens, such as chestnut red meat, scalloped ribs, etc., which are delicious. The chestnuts are matched with lamb, which is the function of warmer, condensed, healthy stomachs, active veins, strong bones, and is replaced by winter。
Recipe Recommendations
- mutton 1000 grams
- chestnuts 400 grams
- red pepper 25 grams
- parsley 25 grams
- onion 20 grams
- octagonal of 2
- cinnamon a little
- doukou 5 capsules
- geranyl 3 grams
- dried chili of 5
- Jiang appropriate amount
- oil appropriate amount
- salt 1 teaspoon
- sugar 2 teaspoons
- chili bean sauce 1 tablespoon
- soy sauce 1 teaspoon
- soy sauce 1 tablespoon
- cooking wine a little
- slightly spicy
- braised
- an hour
- ordinary
Steps for The lamb chestnuts
1
The lamb is big, washed, put in a cold pot, put onions of ginger, wine, and burned with blood。
2
Pull out the backup。
3
Fire, oil, onions, fragrance, dry peppers, eight horns, cinnamon, and so on。
4
We'll go to the lamb and we'll go to the yellow。
5
Bring in the right amount of chili sauce, raw, old, salt, sugar。
6
Joining the open water without lamb, rolls and turns to the fire for 40 minutes。
7
Put the chestnut in another 20 minutes。
8
When you put red pepper and celery before you come out of the pot, you can pop it up, you can put it in the casserole, and you can eat it even harder。