xiaohan
VicentaLakin
lamb, another thing that lingers in memory. When they were young, they followed their uncles next door to the lamb shop. Sit down on the chair and wait for the bowl of hot and milky lamb soup and the bowl of lamb covered with thick garlic leaves. I like to put lamb in lamb soup, drink soup and eat meat. After a little red-faced puddle, the little sweatballs run straight, warm as a hot bath. As the age grew, it began to grow with a girl's control and shame. I never dared to follow my uncle to a lamb shop full of old men. The lamb was warm memories to me many years ago in cold winter. Father of the Monsters loves lamb, so as soon as we get to the supermarket, we'll have to make spicy lamb soup and relive the warmth of his heart. The spicy lamb soup is also said to be the beauty of his memories. For this amazing similarity, he took the lamb and went home to make spicy lamb soup. Let Daddy talk about the character of spicy lamb soup, but his memories, apart from "spicy" "good", do not really help cooking. So I decided to leave my memories behind and do what I wanted to do. I didn't know that reality was much better than expected and that the dish had been told by the Beast's father that it would be another brand-new dish for me. Today's mother had a nice taste of the soup: "The soup is delicious." It seemed to be calm, but I saw her flashing through her eyes. It was an accident for a mother who had been eating tin for decades. She's been missing for over a year. Ha ha. I love this accident. Hopefully this soup will be another warmth in the heart of Father and Mother。
VicentaLakin
The lamb string, the love of the people, the love of the grown-up children, is easy to make, the lamb chops small pieces, picks a pickle, wears a bamboo stick, has an oven, you bake a roast, and without the oven you fry it with a pan, and don't forget the pepper paste and the powder, the radiant grain, whether it's spicy, hot or hot. Show me the fresh start. There's a clear-fire barbecue. For the good of the pot, for the good of the entrance, it was made into a "mini" type。
VicentaLakin
The simplest and most nutritious way to eat good lamb is to clean up the stew. Watching the casserole, slowly pouring the lamb to the entrance, the amount of the soup is rare, the ingredients, the spices are only to remove the flavour of the lamb, and the key is patience and love. It's always been a very important question how to get the lamb. We're talking here, and some people like to smell it, and if they don't, they don't think it's lamb. I sum up a few things, and I don't know if there's any reason, but look at them -- one, the lamb bubbles early and a few more times in the middle; one, I haven't tried, mostly without milk; two, the goats that have been buffled still need water to clean up the haze and impurities; three, the necessary fragrances, the peppers, the eight horns, the fragrances, the vanillas, the berries, etc., are all different, not much; if it's red and roasted, the peppers can be added. And it tasted better with pepper; and with a few mountains or dry mountains, it not only poached, but also made the meat easier to fertilize; and four, the culinary culinary, the carrots, the carrots, the carrots, and the onions, the fragrances, etc., were good. In particular, there is no shortage of radish, the best of which is radish, which, even if you don't like it, can add to the fresh taste of lamb soup. And today I am serving the lamb with the rest of the dumplings and roasted meat, but it is definitely the best lamb, half of my family's sheep brought by my husband's relatives. When I didn't have time to buy white carrots, I used my home's green radish, which was my home's specialty - tasted like a smoked apple, an apple, and a radish. What a connoisseur! The stew rots in the flesh, almost impregnated, and tastes so fresh。
