Lamb's Pond
By VicentaLakin
A pot paste, a small meal, similar to a roasted meal, is more common with pork pellets, usually in the same shape as dumplings, but with a slight change in cooking techniques. Don't underestimate the pot stickers. They're very sophisticated, in terms of both the material and the branding process. The Queen of Mercy was very fond of dumplings, but once they were cold, they refused to eat them, so the kitchen had to make hot dumplings and throw them away. One day the Queen came to the garden and smelled a scent from outside the palace wall, and then, curiously, came out of the palace and saw someone cooking food that looked like dumplings and yellow skins, and tasted it, and it felt so juicy and delicious. It was later known that this was a dumpling that had been thrown out of the kitchen, and that it was hot and hot because it was cold and it was not easy to cook. The bottom of the pan is golden, the surroundings and upper parts are soft and the heat is hot and the best. When you eat, your skin will be thin, your skin will be rotten, your scent will be sweet, your scent will be full。
Recipe Recommendations
- mutton appropriate amount
- winter melon appropriate amount
- dumpling skin appropriate amount
- egg white appropriate amount
- diced green onion appropriate amount
- ginger appropriate amount
- pepper water appropriate amount
- refined salt appropriate amount
- water starch appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Lamb's Pond
1
A little bit of salt from the winter melon is swirled and dried up for use。
2
After the lamb was washed clean, the pieces were cut to pieces。
3
Take a bowl of meat, onions of ginger and an egg and mix it in the same direction。
4
I'm going to add the peppers to it.
5
I'm going to mix it into winter melons, two spoons of salt and a little bit of edible oil。
6
Put some pie in the middle of the dumpling。
7
Squeeze the top and bottom of the skin and make it into an unsealed dumpling。
8
The pan is hot, a layer of oil is painted on the bottom of the pan, the pot is put in and covered with a little fire for two to three minutes。
9
When the skin is ripe and some yellow on the bottom, a little water starch is poured。
10
Cover the lid and make it for five minutes。
11
The bottom of the pan is yellow, and the water in the pan is gone。