The lamb sauerkraut
By VicentaLakin
It's good to have a little lamb to warm up and make dumplings with the most common cabbage. It's a good smell! It's a bit of garlic! It's the most common dumpling in old Beijing winter. I've been eating it for decades and I'm not tired of it. When you mention the dumplings of the lamb, you have to salivate under conditions that reflect。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for The lamb sauerkraut
1
The lamb was washed clean, and the large band was removed
2
Cut into small pieces
3
In the cup
4
It's a delicate lamb pie
5
The meat is in the pot, and the sauce, the raw, the platinum, the salt, the onion flowers
6
Smash it in one direction, and some fresh water meat will stick
7
Sliced cabbage
8
With a little bit of salin, five minutes of pickles, pickles of cabbage coming out of the soup, hand-picking some of the beets, making extra juice
9
Put the cabbage that's taken away from the juice into the best lamb pie. Medium
10
Full mixing even
11
Flour with fresh water and a little salt
12
Noodles are on the case. Growing strips are cut into small, even-sized agents
13
It's a little bit thick in the middle of the edge
14
Take the right amount of lamb and put it in the middle of the skin
15
Let's squeeze it
16
Put your right and right mouth on both sides, squeeze it hard
17
All the material is wrapped in dumplings
18
The proper amount of dumplings go into the boiler, and the spoons keep pushing the water along the side of the pot to prevent the bottom, the sticky pot, the midway water, the cold water twice, and the dumpling drums
19
Load up and eat
20
It's more deliciousThe lamb sauerkraut Make Tips
Make the dough first, then the filling; use the time while the dough is resting to prepare the filling. If you don't know how to squeeze the dumplings into shape, just wrap them using your own method. The dumpling dough must be relatively soft, not too hard. A flour-to-water ratio of 100:60–70 is appropriate. Add some salt when kneading the dough so the dumpling skins won't break easily. The dumplings must be put into boiling water; use a spoon to continuously push the water along the edge of the pot to prevent the dumplings from sinking to the bottom and sticking.