Plum and lamb
By VicentaLakin
This course can be a derivative of my personal love for Beijing lamb. It certainly does not match Beijing's lamb, but sometimes in the middle of a table full of fried vegetables, it can be transmutated with a rhythm and a taste. On that day, a few friends had dinner, and the chef ended up with this dish because it tasted better. Who would have thought it would be stolen two minutes later. The chef had to go back to the kitchen and have another plate, so that the meatloaf was always prepared (or was it from Beijing) and the food was simply caught. It's easy to create, but it's a surprise. Hope your friends like it。
Recipe Recommendations
- mutton slices 200g
- leek paste 1.5 spoon
- onion 5g
- coriander 50g
- Jiang 5g
- thai pepper of 5
- olive oil appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Plum and lamb
1
Choosed lamb slices/sheep rolls. Now the supermarket is everywhere
2
Onions, ginger, chili
3
The fragrance is clean and cut
4
It's hot in the kettle
5
Put it in lamb chops for a couple of minutes
6
When the meat table is white, put the chili
7
I'll put a spoon and a half of herbal sauce
8
When you're even, put on the cuisine
9
I'll put the cuisine in and make it in five or six secondsPlum and lamb Make Tips
It doesn't have to be salted, because it's salty enough. It's important during the operation that the lamb slices are thin and ready to cook too much. A friend who doesn't eat spicy peppers, tastes just as good。