The lamb
By VicentaLakin
Take a piece of meat out of the fridge and then find out it's lamb
Recipe Recommendations
- mutton appropriate amount
- flour 120 grams
- water 60 grams
- onion a
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- ginger powder appropriate amount
- dumpling flour appropriate amount
- chili oil appropriate amount
- starch appropriate amount
- salty and sweet
- fried
- an hour
- ordinary
Steps for The lamb
1
Material maps. Fresh meat, onions, water, flour。
2
Put the water in the flour and stir it with snow。
3
With your hands and your hands, you'll be able to protect your skin。
4
No starch and no wine, always less, huh。
5
A little way to cut off the onions without tears: onions to two heads, to old hides。
6
It's not going down for a minute。
7
Cut it in half and run for another minute. Then quickly cut to pieces. You don't usually cry. If you cut slowly, it'll be a little slow
8
Fresh meat cut to pieces with onions。
9
Add a spoonful of ginger powder, proper wine。
10
Plus dumplings for the sauce。
11
Scrambled or steamed fish oil。
12
Salt。
13
Because the onions come out of water, the meat's open and unwatered, the pie is not so strong, a spoonful of powder。
14
One direction mixes, so the pate takes the water out。
15
Nice and smooth。
16
Growing up strips。17
It's made of skin。
18
It's a dumpling。
19
The dumplings are over, trying to wrap them up, but today's beverages aren't suitable for pots, too much water. I'm used to it directly。
20
The pan is hot, the oil is hot。
21
Put the dumplings on, put the caps on, and the little fire will fry slowly。
22
A small bowl of starch
23
Water to thin starch。
24
When the bottom of the dumpling turns yellow (according to my own pot, it took me eight minutes. I'm not sure
25
Put it in starch
26
Guy's gonna fry it for a few more minutes。
27
When the starch water's all juiced up, it's ready。