Sheep melon corn varnish
By VicentaLakin
Lamb, delicious, nutritious. It's good for the body to eat lamb in three-volted days. It can keep the sun warm, wet and detox. Wintermelon, heat relief, kidney urine, fatting. Today, I've put a third of the corn paste on my face, in addition to lamb and winter melon nutrients. It should be more nutritious。
Recipe Recommendations
- mutton 400 grams
- winter melon one
- ordinary flour 400 grams
- cornmeal 200 grams
- oil appropriate amount
- sesame oil 1 scoop
- salt appropriate amount
- steamed stuffed bun ingredients appropriate amount
- oyster sauce appropriate amount
- yeast 5 grams
- white sugar 1 scoop
Steps for Sheep melon corn varnish
1
The local little melon, about two pounds。
2
Go to the skin。
3
Go to Zoo。
4
Scratch, saline, dry, cut, spare。
5
The supermarket's big estate is fresh lamb。
6
Clean up the interior. One minute。
7
We'll see if there's a meat tatter。
8
The lamb is in the tub, with some onions, oil, oil, salt, evaporation。
9
One direction, no water. Because the winter melon is big。
10
Join melon。
11
Smash it to the ground。
12
400 grams of ordinary flour, plus 200 grams of corn paste, 5 grams of yeast, 1 spoon of sugar, 300 grams of regular temperature, smooth and white, and fermenting for about an hour。
13
Scratch the face, cut the agent。
14
Packing dumplings。
15
It's like a steamer, in the pot. The hair is good, just a little bit less, just a little more. Twenty minutes after the boiler starts steaming and a few minutes after the fire closes。
16
Steam well fat ho. It's good。
17
You can use this dumpling, you can use better flour, or you can use dumpling powder, cold water and face, salt in your face, eggs, a little bit hard, a little bit harder。
18
And you can also make hot noodles, and you can make half of them hot, and then you can put them in white or clean water and the rest of them together, and you can put a little oil on it, or you can't just wipe your hands. This dumpling will be packed and steamed in 10 minutes. I do it all the time. And you can cook with a pan on the bottom, with a noodle on the side, with a bun on the side, with a pan on the side, with a little oil, with a little fire, with a spot on the side, with the noodle on the side, with half a bowl of water on the bottom, with a lid on it for three or five minutes。