Xinjiang specialty hands-on rice
By VicentaLakin
The food is a specialty of Xinjiang, of course it will not be missed, remember, when Dad was on a business trip and I took the kids to play, and I took us to taste it that day. In the following years, he made the food himself from time to time, but he never studied the practice. He only told me that he needed the food, that his family would cook on the basis of the food available, and did not deliberately pursue it. In my food, the most important thing is for the family to taste。
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Xinjiang specialty hands-on rice
1
Get the ingredients ready
2
the rice is washed with fresh water and immersed for about 15 minutes, the carrots go to the skin and rinse, the onions are washed and sliced at will, and the lamb chops are cut to a length of 3-5 cm
3
Put a little oil in the pot and put onion fire into it
4
When the onion smells, it's in the lamb chops
5
When the lamb chops are made golden on both sides, add carrots
6
Turn it up, boil it up to the boiler, salt it up and smoke it off. Fire
7
Pour radish soup into the pressure table. Medium
8
Join the immersed rice
9
Switch to pressure power, choose cooking function
10
We'll turn the pressure table into a wet state, turn off the power, open the pressure table in about 10 minutes, drop a few drops of perfume, and get rice and vegetables out of the pot