The lamb bun

The baked buns, also known as salmosa, belong to Xinjiang, and the baked buns are usually baked in the pits, before they are baked, with salt sprayed in the pits, usually with dead faces for bun skins, with fresh lamb with onions, then with salt and so forth. Baking buns is more resistant to hunger. The locals in Xinjiang are said to have prepared a bowl of cold water and a dagger, scraping with a dagger the parts of the bottom of the bun that are corroded and the slag that is glued on the wall of the pit, and immersing the bottom of the bun in the cold water in the bowl, so that it can be softened and it can be eaten with less strength. In order to solve the problem that buns are hard and hard to bite, I put grease on the make-up, which makes the skin a little bit hot, and some salt, which increases the resilience of the skin without revealing it. We can cook buns at home with ovens or pans, and if made properly, we can make delicious buns. Now, lamb is more expensive, and I went to collect fresh lamb, which can be seen in the hair on the tail of the lamb as a Montenegrin goat at $33 per pound. The lamb looks fresh, dry and flexible, much better than the supermarket。