お正月にも 羊の大根おろしアート*デコ锅转自:http://cookpad.com/recipe/2944946 Step translation has a slight change to understand
White radish peeled and peeled the mud, squeezed out excess water, afraid of spicy and white sugar, divided into large, medium and small, the smallest one plus a little soy sauce dyeing
Make the largest part of the radish purely into a ball and make the body of the sheep. When you are licking, don’t pinch it too tightly, and you will feel the fluffy wool.
The dark radish loach is made into a small ball to make the face of the sheep, which can be pinched tightly.
Put the remaining radish puree on top of the face as shown in the picture, pay attention to the fluffy feeling
The cooked Pleurotus eryngii is cut into small strips and inserted over the top of the head.
Seaweed cuts out the nose of the eyes, sticks to the face, finishes~