Creamed lamb
By VicentaLakin
This is the day of February, when the wind will burn! The earth returns to spring, everything recovers, meaning hope, beauty, growth, warmness, anticipation ... Green vegetables – lively, today making a celery little fried lamb, celery with rich dietary fibres, trace elements such as calcium, lamb, warm and warm stomachs, high-quality proteins, a combination of both, nutritional balance, strong bones, and an appetite for food。
Recipe Recommendations
- lamb shank 150g
- parsley 200g
- millet spicy of 2
- garlic 4-merous
- salt 1g
- sugar 2g
- white pepper 1g
- corn starch 1 scoop
Steps for Creamed lamb
1
Preparation of the main food items: lamb leg slices, calcium, garlic, rice spicy, fresh 8 grams of light salt-grade sauce in June。
2
Celery slices, garlic slices, rice cutter。
3
The sliced lamb is immersed with water for 10 minutes and bleeding water, which can be poached。
4
One gram of salt, one gram of white pepper powder, two grams of sugar, one spoon of corn starch, one spoon of fresh water, to be drawn in one direction until the water disappears and the meat is sticky。
5
Add a spoonful of eight grams of light-salt-grade original sauce, evenly mixed。
6
Finally, a spoon of edible oil locks the lamb slices and makes them for about an hour。
7
Hot pots of cool oil, put in lamb chops and change color。
8
Save the bottom oil in the pot, the garlic peppers blow up the scent。
9
The celery is turned over and, depending on the situation, a little fresh water is added。
10
I'll pour in the fried lamb, plus an appropriate amount of fresh 8 grams of light salt-grade prime sauce, white pepper powder。
11
The fire broke out for half a minute, and the fire was put off。
12
A celery fried lamb is finished。
13
The lamb is fresh, the celery is celery, and the stomach is ready for dinner。Creamed lamb Make Tips
The tenderness of the lamb is the key to the food, and the choice of lamb meat should be lean, front-leg meat, suitable for fried food, a round-the-clock needle for pickling, a slurling of the meat, a full mix of corn starch and spices, and a more edible oil package, and more than an hour of pickle, which would be better for a longer period of time。