The lambballs
By VicentaLakin
A good bowl of soup, warm stomachs. The meatball soup, the fragrance of the meatballs, the fragrance of the meat, the taste of the soup
Recipe Recommendations
- mutton 150g
- winter melon 500G
- Green bean vermicelli a bundle
- Jiang a
- dried shrimp a little
- coriander second pill
- green onions a
- starch appropriate amount
- refined salt appropriate amount
- chicken essence appropriate amount
- peppercorns appropriate amount
- sesame oil appropriate amount
- salty fragrance
- quick-boiled
- ten minutes
- ordinary
Steps for The lambballs
1
The food is collected and the fans are immersed in water。
2
The dried shrimp is soaked with water for a while and the peppers are soaked with warm water。
3
The lamb is cut to pieces。
4
With a knife and a back, it increases the viscosity, making it easy to hold a entanglement。
5
Add ginger paste and onions to the meat pap, and then put in a proper amount of pepper, and spread it out first。
6
Add an egg purifier, add salt and chicken, mix it in one direction with chopsticks, and mix it up a little bit until it's sticky。
7
Add a proper amount of starch mixing。
8
The smudged pate has elasticity。
9
The pot shall be filled with water of appropriate quantity, and when the water begins, it shall be cut down into a fine piece of winter melon, with a little salt and a little bit of shrimp。
10
Squeeze a little pelt out of the meat with your hand and dig it out with a key and put it in the pot。
11
You have to lighten your fire when you lower your balls, and you have to lay your balls inside when the pot opens a little。
12
They're in the back burn, they're boiled to the balls and they're ripe, they're bubbled, onions, ginger。
13
Before you get out of the pot, put in a fragrance section and order a few drops of perfume。
14
The soup tastes good, the meatballs smell good。The lambballs Make Tips
Pour meat into a proper amount of starch in order to lock the water, eat it without wood, and be tender。