Catch rice
By VicentaLakin
Cooking is a common food in Xinjiang, with unique practices and tastes. Such dishes are not common in the eastern region, however, and I have developed home-based streamlining practices using electric cookers for reference purposes。
Recipe Recommendations
- mutton 100g
- rice 120g
- cooking wine a dispensable
- purple Onion 50g
- carrots 50g
- salt appropriate amount
- MSG appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Catch rice
1
Prepare rice, lamb, carrots (replaced with carrots because there are no carrots) and onions。
2
Carrots, onions cut in reserve, lamb cut into 0.5 centimetres and even more shredded meat, and be careful to remove the fragrance。
3
The frying pans were oiled, and the heat fell on the lamb。
4
Falling into carrots, onions, turning into carrots。
5
the water was about 100 g, and the fire broke. if it tastes like lamb, it's a good drink. it's a little heavier to add salt and flavor than normal fried vegetables。
6
The rice has been ploughed and spread evenly to the bottom of the rice。
7
The food from the frying pan will be poured over the rice table, the rice will be prepared for drying, and the soup will be poured into the rice table, and the food will be on the surface。
8
The meal is fertilized with an electric cooker, and until the boiler is finished, do not take out the inside gall and continue with the thermostat for 15 to half an hour。
9
The most important step is to mix rice with wooden spoons or chopsticks, after taking out the inside urchins, at which point the previously large onions will gradually melt away, the rice will become purified and the surface bright。
10
As the north-east rice is more sticky than the Xinjiang rice, the catch is much more sticky, without affecting the overall flavor. A proper inflow of cuisine can be increased when boiled, and rice will be softer. If the soup is made, it's more delicious if it's immersed in a few hours of rice。