Cumin Lamb Bun
1.
I cut the cooked lamb chops into small pieces, add boiled meat and cook them.
2.
Take out the cooked lamb chops, remove the bones and refrigerate them. It can also be used directly. I cooked it the night before and ate it the next morning, so I kept it in the refrigerator.
3.
Chop the refrigerated lamb into cubes.
4.
Add chopped onion, salt, cumin powder and light soy sauce and mix well.
5.
The steamed buns are very soft. Break it horizontally, don't break it completely, connect it on one side. In order to hold more meat, cut off the middle core.
6.
The mixed cumin lamb is filled with the steamed bun.
7.
Preheat the light food machine for one minute.
8.
Brush the baking tray with a little oil and put in the steamed buns with the meat in it.
9.
Press vigorously for two to three minutes. The skin is crispy, the inside is soft and fragrant, and there is a Chinese-style pork bun filled with meat. The taste is not worse than a sandwich.
10.
The skin is crispy when fried in this way. If you like a softer skin, just fry it for more than a minute and turn it to the right. The skin is also softer. The specific taste is based on your preference.
11.
I usually blanch some vegetables. Today I used asparagus and okra.
12.
Add salt, vinegar, light soy sauce and so on to blanch the blanched vegetables, and then serve them with pork buns.
13.
When eating, because one side is connected, it can be eaten directly. I cut it up just to take a picture and look good. "Bruno makes love smell"
Tips:
I make this Roujiamo. They are usually fried for two to three minutes. The outer skin is crispy, and the inside is soft and fragrant. If you like a softer skin, just fry it for more than a minute. The skin is also softer. The specific taste is based on your preference.
