Because of its special region and climate, the mutton in Xinjiang has formed the characteristics of high quality and no taste of mutton. The lamb pancake introduced to you today is one of the most representative practices of Xinjiang lamb! It uniquely combines mutton and pasta, reflecting the Xinjiang people's eating habit of "food in one". At the same time, it is simple, the entrance is crispy ~ is a common delicacy on the table of everyone's banquet, today I will introduce you to the method of this lamb pancake ~
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【Ingredients】 Lamb, onion, flour, cumin, paprika, vegetable oil, salt, coriander
1: Dice the onion, dice the lamb, add water to the flour and form a smooth dough, and let it sit for a while.
2: Heat the oil, add the diced onion and stir-fry until fragrant, add the diced lamb and stir-fry quickly.
3: Add cumin powder, paprika and salt, stir-fry well and remove from the pan.
4: Roll out the waking dough into thin slices of the same size.
5: Take a thin slice, spread the lamb filling evenly, and then put another sheet on it, and press the edges tightly by hand.
6: Brush the pan with oil, add the pressed pancakes and fry until both sides are golden brown!
7: Cut the pancakes into triangles, plate them and serve.
The pancakes after frying, golden butter shiny, make people's appetite increase when they look at it! Bring your family and friends to taste this delicacy that belongs to Xinjiang
Well, today's food sharing is here, friends, see you tomorrow~