♪ Rush the lamb ♪
By VicentaLakin
It is often said, “To live long, to eat lamb.” The lamb is fine and contains high proteins and abundant vitamins. Increased consumption of lamb improves physical quality and improves resistance to disease. It is good for the body to eat lamb in the fall and use it for warming. Since lambs contain iron calcium, iron, higher than pigs, beef, their consumption is most beneficial for pulmonary disease, bronchitis, asthma and anaemia, post-partum haemorrhage, and all evidence of coldness. It's easy to bake a lamb string. It's delicious at home
Recipe Recommendations
- lamb shank 400 grams
- cumin powder 10 grams
- onion 20 grams
- soy sauce 5 grams
- cooking wine 10 grams
- cooked sesame appropriate amount
- salt 4 grams
- chili powder 5 grams
- Jiang 5 grams
- egg white a
- spiced powder 2 grams
- salty and fresh
- roast
- half an hour
- simple
Steps for ♪ Rush the lamb ♪
1
The lamb's leg is cut in small pieces and put in five perfumes. (A man doesn't like fat meat. He uses all skinny meat. He smells better if he's skinny.)
2
Onions cut thin, ginger cut in。
3
Hit an egg clean. No yolk
4
Pumping in。
5
Infusion。
6
Smash a few, put it in salt。
7
When you mix it evenly, you put it in the freezer for a night's taste。
8
The stickers were immersed in the water early and completely humid, and the meat was bundled together。
9
Under the grill there is tin paper on the side (so as to save the dishes) with a lamb string, with a gap between them, so that they can be cooked。
10
The oven is preheated in advance, 220 degrees up and down, in the middle, and is baked 15 minutes later. Don't turn the oven off. We'll have to keep the oven in a minute
11
Once removed, a layer of edible oil is evenly painted and powdered。
12
You like hot pepper powder, you put it in the oven again, you can bake for five minutes。
13
When it's done, it's ready to sesame。
14
The finished chart。
15
It's delicious
16
Warm patches。
17
Appetizers for kidney gas。
18
It's an easy to make♪ Rush the lamb ♪ Make Tips
The oven used in this recipe is an ACA brand with a capacity of 38L. As temperatures may vary between ovens, please adjust accordingly based on your own appliance. The lamb used is from the hind leg. Do not cut the pieces too large, otherwise they will not cook through easily. Marinating overnight will allow the flavors to penetrate better. Since I personally dislike fatty meat, I used pure lean meat. Consequently, no oil is rendered during roasting. To prevent the skewers from drying out, I brushed them with a thin layer of cooking oil, and they turned out delicious. If you use a mix of fat and lean meat for the skewers, there is no need to brush them with oil, and they will be even more fragrant!