Lamb ramen
By VicentaLakin
It is welcome to note that all false forms, such as cold, cold, cold, cold, cold, cold, abdominal, hypothermia, yellow-skinned, haematological, post-mortem or post-natal, which are most suitable for winter feeding, are treated and compensated. Because of the odious smell of sheep's lamb, it was left in the hands of some. In fact, if a kilo of lamb were to be cooked with 10 grams of licorice and a proper amount of wine and ginger, it would be able to get rid of its aroma and maintain its lamb flavor。
Recipe Recommendations
- medium spice
- cook
- an hour
- ordinary
Steps for Lamb ramen
1
One bowl of lamb in advance, soaked with cold water. Three or four times in the middle, and clean up, so there's hardly any blood in the lamb
2
The lamb after a night is clean enough to start cooking
3
It's time to cook lamb, and we start making ramen. Salinize in warm water
4
With flour. My ratio is a bowl of flour and a spoonful of salt and water. More salt, less water. That's how you get out. Province
5
And a noodle. Remember the "three light" principle of peace and good face
6
Half an hour later, take the amount and choke it to smooth noodles
7
Pick up the panel and turn it into a thick finger
8
Once you've put a layer of oil on both sides, you cut it into a wide finger
9
Take a clean container, put a little oil on the bottom, tear the noodles into pieces of chopsticks, set them in full code and put oil on each layer. Stay awake for about 10 minutes。
10
You can cook noodles when you're done. You can cook them if you like. It's easier to make a nicer face
11
Boiled lamb slices, lamb soup, a little salt, spicy, paprika oil, vinegar, with cooked ramen, with lamb and fragranceLamb ramen Make Tips
The salt of ramen and noodles is not less, and if the taste of alkalin is acceptable, a little more alkalin, but with an appropriate reduction in the amount of salt and saline. I don't like alkaline, so it doesn't affect the taste of the face, because salt is two more lamb soups less salt