Lamb for rice
By VicentaLakin
A lamb-cooking meal is a specialty of Xinjiang, nutritionally well-fed, balanced diets, carrots and lambs paired together to make each other's nutrition better absorbed by the human body, and rice absorbs the finer and more delicious soup. Xinjiang local practices do not contain too many spices, which taste like raw juice of food, but if you do not get used to the smell of lamb, then you can put on some fragrances or powdered wine。
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Lamb for rice
1
15 minutes after the rice is cleaned
2
One centimeter of lamb cut
3
Onion cut
4
Carrot chops
5
There's a little oil in the pot, a little oil out of the lamb。
6
Use the rest of the oil in the pot, fried onions。
7
The onions are soft, and the carrots are fried
8
Joined the lamb to fry。
9
Add five fragrances, and the wine continues to boil
10
Add about 300 ml of water (water without lamb surface) for 15-20 minutes。
11
Scorched rice, then added to the asphalted rice, spread the rice evenly into the soup so that the soup is flat with the rice surface, which should not be too much, if the rice is too soft to chew. There's more soup to fill up, and if there's not enough water。
12
Cover the pan, open the lid in 10 minutes, quickly flip the rice, continue cooking for 15 minutes, and five minutes。
13
Finish the pot。