Lamb sticky rolls
By VicentaLakin
The lamb sticky roll is a very delicious staple food. It's both big lamb-eating, and the beauty of pasta. It's very generous to come up with a dish that's famous for its fragrance, meat, taste and nutrients. It's nicer and better-quality flour. The lamb and the face, softly。
Recipe Recommendations
- salty and fresh
- burn
- an hour
- ordinary
Steps for Lamb sticky rolls
1
Prepare lamb。
2
Cut off the lamb and spare it。
3
Put it in the frying pan and onions and make the water out of the lamb。
4
Put the water on. With peppers and fragrances, the fire boils and makes the fire。
5
Prepare flour, fermented flour and good flour, with a 20-minute bellow。
6
Thin, thin, round。
7
Put on pepper oil, some salt, some flowers。
8
We'll put the pepper oil on evenly。
9
It's going to cover the face up。
10
Cut in。
11
It's gonna be long, it's gonna be together。
12
Squeeze a couple of rolls together for 10 minutes。
13
The lamb stew is eight years old with soy sauce and salt continues to boil。
14
Finally put the roll at the top, and the guacail for a few minutes, and the soup is almost gone。Lamb sticky rolls Make Tips
See how much soup is in the pot, not too much. Two can't roll it in, so it won't be too late. The face of the three rolls must have had a face so the rolls could eat softer。