Curry lamb curry
By VicentaLakin
Family members like to eat curry-like dishes. They've all tried to get curry powder. Curry promotes appetite and the blood cycle for sweating purposes, so people particularly like curry dishes in hot areas. curry powder is transferred into the lamb to remove the smell of the lamb. It makes the smell of lamb more greasy. It's a wonderful taste of the fragrance of the mackerel that has been duly added to it。
Recipe Recommendations
- mutton 800 grams
- garlic cloves of 8
- Yuba 300 grams
- salt 3 grams
- oil appropriate amount
- bean paste 2 teaspoons
- Longhou sauce 2 teaspoons
- sand tea sauce 1 teaspoon
- soy sauce 1 teaspoon
- rock sugar 30 grams
- curry powder 10 grams
- chicken powder a little
- qingshui appropriate amount
Steps for Curry lamb curry
1
First, we'll break the mackerel and impregnate it with water for about 30 minutes
2
The lamb is washed, the asphalt is dried up
3
Take out the sauce you need. The garlic is flattened
4
Burn a pot of water and fly the lamb
5
Get some water to wash and dry
6
Hot pots, oil, garlic, soybean sauce, salsa sauce, silhouette sauce
7
Put it in the lamb for a minute
8
Bring in sauce, sugar, curry
9
I'll get a little bit of salt
10
Plus fresh water that doesn't have the surface of the lamb, it's pouring into the chicken powder, evenly mixing, covering the pot, and boiling
11
It's enough to fill the pressure pot, cover up the electricity, and turn it into a stew bone. It's too long to be roasted. 15 minutes
12
The pressure cooker automatically unpressures the lamb. Out
13
The boiler is hot, boiled into the lamb, dried up by the bubbling bamboo, boiled in the lamb for about 15 minutesCurry lamb curry Make Tips
Cheats: When lambs fly, they can put lemon or ginger chips in the water to help with the odor. The mackerel is immersed in soft and dry water, so that it is not boiled for long periods of time in the lamb, so that it is not too rotten. The sauce is salted and only a small amount of salt is added or tried before salt is added。