The lamb bubbly
By VicentaLakin
Breakfast for the weekend, lamb poaching: The smell of the northwest at home
Recipe Recommendations
- mutton leg with bone 1KG
- strive to appropriate amount
- medium-gluten flour 60g
- yeast 2g
- Eat baking soda 2g
- cumin appropriate amount
- pepper appropriate amount
- cinnamon appropriate amount
- Fructus amomi appropriate amount
- Angelica dahurica appropriate amount
- octagonal appropriate amount
- grass fruit appropriate amount
- galangal appropriate amount
- ginger appropriate amount
- tangerine peel appropriate amount
- geranyl appropriate amount
- dried chili appropriate amount
- slightly spicy
- stewed
- an hour
- senior
Steps for The lamb bubbly
1
around 1kg of skeletal leg meat is placed in a cold water pan, which is boiled with a spoonful of wine, leaving the foam behind and extracting spares from the water。
2
a soup pan is added to the fine leg of the sheep, boiled into a cold water fire that has no legs of sheep, and leaves the fumigation behind, three onions, four ginger and spice packs (two glycerine, two geysers, three beams, three glyphs, two oaks, two grassfruits, two gingers, two vanillas, one platinum, three dry peppers) are turned into a fire for 10 minutes and the spices are taken out for disposal. the fire continued to boil for about an hour, shut down the fire, cooled the legs of the sheep, cut the bones off and spare the lamb soup。
3
noodles: 60g barbed flour, 2g yeast, 2g diet soda and 30ml fresh water (temperature water at room temperature below 18°c and cold water over 18°c) mixed, smoothed and covered with a skin film that awakens for 40 minutes。
4
dead noodles: 540 g of barbed flour mixed with 270 ml of boiling water, with chopsticks that quickly mix it into a swirling form, and remove the shampoo from the cap for 40 minutes。
5
The waking pasta is wrapped directly into the dead noodles, so that it is evenly mixed, and it is covered with a shampoo for 10 minutes。
6
then the mixed noodles cut out the seven equals, then they were swung into two thin hammers in the middle, and with a scepter began from the rough part of the middle, until they were flat (but still in the thick shape of the two) and then started at one end. stand up and press your palms into a circle. it then opened with a cane, about 14 cm in diameter。
7
Fire from the bottom pan is pre-heated to 50% heat, placed in a well-rested platinum, and small fire is branded on the back for two to three minutes, so that the surface is slightly yellow to nine minutes。
8
It is divided into four pieces, one of which is torn from the middle (up and down two floors) and is torn into a platinum with a nail cover。
9
A pan pours into a large bowl of lamb soup above, a fire boils into the hairy black ear, yellow cuisine and platinum, then boils again, boils for two to three minutes, a soft green bean fan boils for one minute, with a proper amount of white pepper and a little salt sauce, and closes the fire。
10
Scratch and garlic. Scratches! Eat