Lamb cabbage dumplings
By VicentaLakin
It's winter, eating dumplings, lamb dumplings and making lambs without too much sauce, that's how to keep the smell of the lamb itself alive, and look at how it works
Recipe Recommendations
- salty fragrance
- cook
- an hour
- ordinary
Steps for Lamb cabbage dumplings
1
It's a very important part of the pot that comes under the water with peppers, a small boiler that will bring forth peppers, which will leave them in the cold。
2
Onion slices, ginger slices, cool oils in the pot, fried to ginger-haired yellow。
3
Take out the ginger and leave the ginger oil on the back。
4
The lambs are fed with a proper amount of fine salt, a piece of soy sauce, and then with pepper water, mixed in a single direction with their hands, mixed with water, full of water for the lambs, flexible with water, and fully absorbed with the lambs。
5
Add onions of ginger onions, evenly mixed, and well-mixed lamb oils flexible。
6
Cracked cabbage with a spoon of salt to kill water。
7
The cabbage drys the water and mixs it evenly with the meat。
8
Flour is made to add a little bit of salt to the muscles, a proper amount of fresh water and a little bit of hard pasta, which will be smoother once in a while。
9
The noodles are long, and the platinum is flattened。
10
Zips, punch in。
11
Packed into dumplings。
12
They're all wrapped up and waiting for the pot。
13
The water in the pot goes down into the dumplings, turns with a spoon, boils until the dumplings rise and float
14
Skin thin, delicious, finished maps。