羊肉泡馍#羊肉#
1.
Buy fresh lamb and soak it in clean water for an hour to remove blood.
2.
Wash the soaked lamb and cut into even-sized chunks.
3.
Boil the water in the pot, add the mutton pieces and then add the cooking wine to blanch water to remove excess oil and impurities.
4.
The blanched lamb is immediately placed in cold water and rinsed several times.
5.
Wash the lamb well and drain the water for later use.
6.
Prepare all seasonings and put them in a gauze bag and tie them tightly. Put the ginger slices and mutton into a pot, add an appropriate amount of water, and simmer over high heat.
7.
The mutton was stewed until eight mature, and the thick soup was great.
8.
Prepare appropriate amount of flour, salt, and yeast powder, pour it into warm water and stir to form a flocculent shape, and then form a dough, cover with lotus and start to ferment.
9.
The noodles that are twice as large are kneaded and divided into small noodles and then kneaded and rolled into small round cakes. Wake up for five minutes
10.
Put the wake-up round cake into the electric cake stand and heat it up and down for five minutes.
11.
Take out the small round cakes and break them into evenly-sized pieces when they are not hot.
12.
The vermicelli is washed and boiled in boiling water on high heat until it is broken and there is no hard core, then immediately put it in cold water to cool.
13.
The stewed mutton and the original soup are poured into the pot, and then put in the steamed bun and boiled over high heat.
14.
Add the vermicelli, add salt, pepper, and MSG to taste evenly.
15.
The ingredients and soup are fully flavored and finally sprinkled with coriander to make them fresh and ready to be served.
16.
Put the lamb bun into the container and you're done.
17.
It is great to eat with kiwifruit and sausages👏.
18.
The taste of mutton is tender and fragrant, making your lips and teeth fragrant.
19.
It is so happy to serve a bowl of steaming lamb bun in the cold winter.
20.
The unique noodle fragrance of Pao Mo is mixed with the rich umami flavour of lamb soup, which is really memorable.
21.
A nutritious breakfast is the driving force to start a good day.
Tips:
Mutton is one of the main meats eaten by Chinese people. It has less fat and cholesterol content than pork and beef. And the content of vitamins B1, B2, B6, iron, zinc, and selenium in mutton are quite rich. In addition, the meat quality of lamb is very tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity. In addition, lamb has high calories and has always been regarded as one of the important foods for keeping warm and tonic in autumn and winter. Often eating lamb in cold winter can replenish qi and tonify deficiency, promote blood circulation, and enhance the ability to keep out the cold.
