I'll make lamb chops
By VicentaLakin
The success of the rice meal is due to the low moisture, the fine grains of rice, the fragrance of the pot base, and the cuisine of electric rice。
Recipe Recommendations
- lamb chops 400 grams
- Pearl rice 200 grams
- small potatoes one
- carrots half a
- onion half a
- shallots of 5
- Jiang 1 block
- dried mushrooms 4 flowers
- Very fresh. 2 tablespoons
- oyster sauce 1 tablespoon
- cooking wine 1 tablespoon
- soy sauce half a tablespoon
- salt 2 grams
- high-alcohol liquor 2 tablespoons
- oil appropriate amount
- salty fragrance
- braised
- an hour
- simple
Steps for I'll make lamb chops
1
Food packs。
2
Onions, potatoes and carrots cut the pellets, dry fragrance cleans up without bubble hair and spares。
3
Prepare a bowl of juice: A very fresh two spoons, a spoon of stork, a spoon of wine, a half of a spoon, evenly mixed。
4
The sheep' bones are tougher, they cut you up at the shop, come back 30 minutes of water and go to blood water, change water several times in the middle, clean up, cold water into the pot, add three onions to the water, five slices of ginger, two spoons of high white wine, boiled water for five minutes to get warm water to wash it and dry the water。
5
The onions are oiled, first made transparent, and the onions smell full。
6
I'll be back in five minutes with carrots and potatoes。
7
It's oily, it's watered out in lamb chopsticks, and it's moisto。
8
Put it in a bowl of juice。
9
Add 2 grams of salt and 20 minutes of boiled water on the top of the cap, with enough water up to the height of the ribs。
10
There's only one pot of bottom soup left, and it's all on fire。
11
The rice is washed and poured into the electric table, into the ribs, into the vegetables and into the soup, not too much of the soup, less water than the usual rice, and four dry rinds of rice are brought in, the wood is pressed, the light becomes warm, and 10 minutes more, and the bowl is filled with onions, so eat。
12
The finished chart。
13
The finished chart。
14
The finished chart。I'll make lamb chops Make Tips
THERE ARE A NUMBER OF ISSUES TO BE NOTED: A COLD WATER INTO LAMB CHOPS; B TO ADD TWO SPOONS OF WHITE WINE TO POACHING; C GINGER TO BE LARGER; D FIRE BOILED FOR FIVE MINUTES; AND E HOT WATER TO WASH THE FOAM. 2. THE ACCELERATOR TASTES BETTER WHEN IT COMES TO ONION ONIONS, AND WHEN IT COMES TO TRANSPARENCY AND FULL AROMA, THEN TWO OTHER INGREDIENTS. 3. COOKING RICE REQUIRES ATTENTION TO THE FACT THAT THE AMOUNT OF WATER IS LESS THAN THE USUAL AMOUNT OF RICE, SO THAT THE RICE IS DRY, PREFERABLY WITH A BOILER ON THE BOTTOM, AND THE WATER IS TOO ADHESIVE TO TASTE WELL. 4. THE SMELL OF DRY RINSE IS EVEN MORE ROSY WHEN IT COMES TO CLEANING AND FINALLY ADDING IT TO THE ELECTRIC TABLE. FIVE, THE LAMB CHOPS BOIL IN THE FRYING PAN, THEN FEED INTO THE LARVAE, SO THAT IT ROTS, IT'LL BE HARD AND BAD AND TASTELESS。