The chef's got rice

At noon, with lunch, a ray of sunshine comes in, brightening the fresh food, and lighting the heart of the caterer — beautiful colours, fragrances, absolute healing. This practice of catching food was taught during a study visit to Cambridge with a doctoral student from Xinjiang, when it was delicious to me who hadn't eaten Chinese food for a long time. When I came home to eat it, the taste was still good, and it entered my winter menu. This time, it was packed in glassware, with a little more euphemism and a little less coarse in the west. And every meal, and whoever changes it, and whoever eats it, has a new soul. Try it, make a unique cuddle

Recipe Recommendations

mutton appropriate amount
carrots appropriate amount
onion appropriate amount
rice a bowl
boiling water two bowls
cooking wine appropriate amount
sugar appropriate amount
salt appropriate amount
cumin appropriate amount

salty and fresh
braised
an hour
ordinary

Steps for The chef's got rice

- Selection of fresh lamb from a lean phase, cutting, cleaning, and removal of blood water for two hours or more with ginger onions and wine. Pick out some full fat lamb for backup。

The rice is cleaned up early。

Cut the onions and carrots。

raisins clean。

A small amount of vegetable oil is added to the pot, a proper amount of all fatty lamb is added, oil is made out and the meat is extracted。

Put it in the lamb, evenly, until the lamb is yellow。

Joining onions continues to fry for two minutes, adding carrots, making them transparent and soft. Add wine, sugar, zeal, two more bowls of water, and the fire will burn and boil for 15 minutes. Add salt。

The lamb soup and rice are mixed into the electric cooker to ensure that the soup overlays the rice, pressing the cooking key。

Spray the raisins。

The cooking stopped and continued for five minutes. Scramble with a spoon, and eat。

A mix of cucumbers, crystal-skin frost, Korean roots, and holy fruit. It's amazing

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