Red-oiled sour rice line
By VicentaLakin
In the cold winter mornings, you can always feel warm and soft when it's warm and soft. In the traditional rice-cooking practices, a bit of sour, a little bit of sour, and a little bit of ablaze, you can't stop eating. When you're done, you're warm, you're shaking, you start a new day. “The lamb warms up, regenerates the gas, gasses the stomach, renal gas, and has the courage to cure the cold and the cold and seven wounds”。
Recipe Recommendations
- mutton appropriate amount
- rice noodles appropriate amount
- sauerkraut appropriate amount
- leek appropriate amount
- mung bean sprouts appropriate amount
- pea sprouts appropriate amount
- shallots appropriate amount
- coriander appropriate amount
- laojiang appropriate amount
- salt appropriate amount
- dried orange peel appropriate amount
- chicken essence appropriate amount
- white pepper noodles appropriate amount
- red oil chili appropriate amount
- hot and sour
- cook
- several hours
- simple
Steps for Red-oiled sour rice line
1
The rice line was pre-empted with cold water for three hours。
2
Lamb wash。
3
When you fly, you put water in the pot and you put it in the broken old ginger and dry oranges. When the water turns on, it floats。
4
The lamb should not be boiled for too long, and the water should be boiled for an hour and sliced. Bones continue to boil for three hours。
5
When the soup is ready, the meat, salt, chickens, white peppers will be in the bowl。
6
Wash the yogurt and cut it ready。
7
Clean up the onions, fragrances, cut them up
8
The green bean sprouts, cabbage, peas seedlings are washed, cut and cooked。
9
Make the rice line boil。
10
Cook the rice line, pull it out, dry it, put it in lamb soup。
11
Add yoghurts, accompaniments, onions, acne。
12
You can eat with hot pepper oil。