The lamb's hand grabs rice
By VicentaLakin
My favorite north-west flavoured meatstuff, with real north-west Ningsa salt pool lamb, with a few simple foods, in less than an hour, with a bowl of fragrance, and a fragrance of rice crystals, a fragrance of Western fragrance from the entrance
Recipe Recommendations
Steps for The lamb's hand grabs rice
1
Main: 170 grams of rice, 260 grams of carrots, 100 grams of onions, 40 grams of salt, 5 grams of ginger
2
Scratch of lamb, cut of carrots, cut of onions, cut of skin
3
Picking up a regular northeast five-shammy for 10 minutes
4
The hot pots put in the right amount of vegetable oil
5
Let's put it in the lamb
6
To Colour
7
Then put onion ginger in the onion
8
And put in carrots and dry peppers and peppers
9
Put a little salt in it10
It's putting on a little sauerkraut
11
I'll put a glass of water in the end
12
Cook the pot and turn off the fire。
13
Put rice in the iron pot
14
And put the good stuff in the mix
15
If there's not enough water, then there's enough water
16
The same amount of water that cooks in peacetime
17
Erase the water beads from the inside and the bottom, put them on the cap, connect the power, and be ready to press the start button。
18
It's time to keep warm, eat or drop it。
19
Scrambling. Every grain of rice is perfectThe lamb's hand grabs rice Make Tips
1. Cut the lamb into 1cm cubes. If they are too small, you won't get the satisfaction of the meat, and if they are too big, they won't match well with the rice.
2. Do not cut the carrots to be about the same size as the lamb pieces; this way, the finished pilaf looks neat and not messy.
3. Rice cookers are equipped with measurement lines, but generally I don't use them. I add water based on my cooking experience, making the rice just the right texture. This Western-style lamb pilaf is finished in just a few simple steps!