The lamb bubbly
By VicentaLakin
THE LAMB IS ONE OF THE MAIN MEATS CONSUMED BY THE CHINESE, WITH LESS FAT AND CHOLESTEROL THAN PORK AND BEEF. ALSO, VITAMINS B1, B2, B6 AND IRON, ZINC AND SELENIUM IN LAMB ARE ABUNDANT. MOREOVER, THE FLESH OF THE LAMB IS SO DELICATE THAT IT IS EASILY DIGESTIVE AND ABSORBS, AND EATING IT MORE HELPS TO IMPROVE BODY IMMUNITY. IN ADDITION, THE HIGH HEAT OF THE LAMB IS TRADITIONALLY CONSIDERED ONE OF THE MOST IMPORTANT FOODS FOR WINTER AND WINTER, WHICH CAN BE USED TO MAKE UP FOR THE GOOD, PROMOTE THE BLOOD CYCLE AND INCREASE THE RESILIENCE TO THE COLD。
Recipe Recommendations
- mutton 500G
- fans 50g
- flour 200g
- Jiang 5g
- coriander 3g
- pepper 3g
- octagonal 3g
- doukou 2g
- Angelica dahurica 2g
- tangerine peel 2g
- geranyl 2 tablets
- nutmeg 2g
- salt 2 spoons
- MSG
- pepper appropriate amount
- salty and fresh
- stewed
- an hour
- ordinary
Steps for The lamb bubbly
1
Fresh lamb meat is bought and immersed in water for an hour to remove blood。
2
The immersed lamb is purified to form a flat mass。
3
Boiling water in the pots is put into the lamb and the wine is put in to remove the excess oil and impurities。
4
The well-watered lamb immediately lets people wash in cold water several times。
5
The lamb is treated to clean up the dry water spare。
6
All the spices are prepared to be taped in a gauze bag, with ginger chips and lamb in the pot and a proper amount of fresh water for the fire。
7
The lamb stew is so mature that it's wonderful to watch the thick soup。
8
A proper amount of flour, salt, yeast powder is prepared to be poured into the hot water to mix it into a swirl, and to be covered with flour and fermentation。
9
Double the size of a noodle and a few little noodles and a five-minute waffle
10
Wake up and put the waffle in the pancake box for five minutes。
11
The little tortilla takes out small pieces of a flat size when they're cool enough not to burn their hands。
12
Fans are washed in open water and boiled to the end of life without a hard heart so that they can immediately pass through cold water。
13
And the roasted lamb and the raw juice pour into the pot and then boil it into the well-boiled fire。
14
They put both salt and pepper powder in their fans and evenly tasted the taste。
15
Food and soup can be eaten in a pot when it's completely tasted。
16
It's done when the lamb poacher is loaded in the container。
17
It's great to eat with the monkey and sausage。
18
The entrance to the lamb is fresh and fragrance。
19
It's too happy to have a bowl of hot lamb bubbles in the cold winter。
20
The fragrance of the fragrance and the fragrance of the lamb soup is truly reminiscent。
21
Well-nourished breakfast is the driving force of the day。The lamb bubbly Make Tips
THE LAMB IS ONE OF THE MAIN MEATS CONSUMED BY THE CHINESE, WITH LESS FAT AND CHOLESTEROL THAN PORK AND BEEF. ALSO, VITAMINS B1, B2, B6 AND IRON, ZINC AND SELENIUM IN LAMB ARE ABUNDANT. MOREOVER, THE FLESH OF THE LAMB IS SO DELICATE THAT IT IS EASILY DIGESTIVE AND ABSORBS, AND EATING IT MORE HELPS TO IMPROVE BODY IMMUNITY. IN ADDITION, THE HIGH HEAT OF THE LAMB IS TRADITIONALLY CONSIDERED ONE OF THE MOST IMPORTANT FOODS FOR WINTER AND WINTER, WHICH CAN BE USED TO MAKE UP FOR THE GOOD, PROMOTE THE BLOOD CYCLE AND INCREASE THE RESILIENCE TO THE COLD。