Hands on lamb rice
By VicentaLakin
Rice is the most classic Chinese staple food, and since we remember it, it has followed us in the shadows and appears on our table every day. If we leave the rice, it will feel a little less, however delicious it may be. Xinjiang, where I've always had the same dream, my family has always wanted to drive to Xinjiang Tibet, and I'm still in the middle of it. The Xinjiang restaurant has been very hot lately, has opened a lot, and we've been to five or six different Xinjiang restaurants, but they order the same dishes, like lamb-cooked chicken, which tastes good, and is definitely a carnival paradise。
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Steps for Hands on lamb rice
1
The lamb is washed, the water is blistered for an hour, and a little peppers, ginger chips and wine are more conducive to the aroma。
2
Bones with well-boiled lambs, cut into small blocks。
3
SHEEP BONES WITH A LITTLE FRESH WATER, SOME ONIONS AND TOMATOES, AND A LITTLE SOUP, NOT MUCH WATER, AND IT'S OKAY TO FEEL THE NEED FOR MORE COOKING。
4
In the course of preparing the lamb soup, the pieces were put into the pickles。
5
Combination, pickle, 30 minutes。
6
Get ready for the veggies, cut it out。
7
Potatobuty is a non-variable color, soaked in water。
8
Get the rice ready, and we'll have 15-30 minutes of rice with a good lamb soup。
9
Ready raisins。
10
If there's a fat part of the lamb, cut it down and fry it out。
11
Out of a lot of oil。
12
Sheared the lamb with lamb oil, then turned it to the ground。
13
Put butter in the pot and melt。
14
Put it on the onion, then the scent, then the tomatoes, potatoes and carrots。
15
Pour it in the lamb with a proper amount of salt。
16
The cooked vegetables are fed into the electric table, and the raisins are drenched. They are cooked as usual, and when they are cooked, they are smoothed, then given the right amount of salt and cuisine, which is good。
17
When cooking, it feels like there's a lot of meat, but when cooking is done, it can be reduced by about a third。
18
There's also a moving legend about catching rice. More than a thousand years ago, there was a doctor named Abul Ari Ibisina, who, in his late years, was very weak and had taken a lot of medication, and then studied a meal and performed therapeutic feeding. He chose cattle and goats, carrots, onions, oil, goat oil and rice with salt, to be cooked。
19
Such meals are colourful, tasteful and fragrance and give rise to appetite. So he ate a small bowl one by one, and half a month later his body recovered, and the people around him were astonished that he had taken any magic medicine. Later, he passed on this “medicine” to you, passing on 10, 10, 10, and then becoming the most popular food for the Uighurs. (from the network)Hands on lamb rice Make Tips
Raw material: 135 grams of lamb chops, 235 grams of rice 160 grams of gravy: 120 grams of onions, 80 grams of carrots, 100 grams of potatoes, 120 grams of pickles: 4 grams of salt, 4 grams of black pepper, 1 gram of eggs, 1 gram of gravy, 30 grams of raisins, 1 gram of raisins, 1 gram of raisin, and cuisine, it feels a little more meat gravy, but when cooking is done, it can be reduced by about one third, depending on your preference. In the table above, the salt may not be enough, and when the last meal is ready, it's smoothed, and I'm going to add about three grams of salt to my preferences. I added 150 grams to the lamb soup when cooking. The tomato and onion quantities that are not written on it, which is about a few pieces. Five, we don't usually like raisins, so we add less. 6. Although he used to cook for lamb, he used his bones to make soup, and then cooked with his soup, a way to learn from a friend of Xinjiang ' s。