The lamb's hand grabs rice
By VicentaLakin
Xinjiang has heard and heard nothing but never taste. Now that there's plenty of lamb in the fridge, let's model one. Some of the meat-cooking practices were found to be very different, some of them gravy and some of them non-existent, some of them raisins and some of them both and none of them. Some of them were different and others were different. A combination of both was found and started to work on its own matching. It's not easy to control the fire, but it's easier to eat with electricity. And when it's done, it pours into the food, and then it comes out in the middle of it, and the smell of lamb comes out. I don't know why you put raisins in the rice trap, because it's where the raisins are made. Eating in the mouth is a sobering reminder that raisin sweets not only add a unique taste to the food, but also relieve the fatty of meat. That's a good version。
Recipe Recommendations
- salty fragrance
- braised
- an hour
- simple
Steps for The lamb's hand grabs rice
1
Material: Half an onion, two carrots, 100 grams of lamb, two small spoons of raisins, 50 grams of raisins, 80 grams of fragrance, salt and oil。
2
The lamb is washed, cut into small pieces。
3
Carrot wash, cut to Ding。
4
Onions get rid of the leather, cut into strips。
5
Rice is rinsed with water, dry moisture, spare。
6
The boiler is on fire, heated, fed with appropriate amounts of cooking oil, and burned to 80%。
7
Fall into lamb and fall in fire。
8
When the meat changes, it's full of powder, salt, and it's cooked。
9
Putting onions on them continues to get soft。
10
And then the carrots are full, and the carrots are soft. Turn off the fire。
11
It's a lot of work。
12
And spread the raisins on the dishes。
13
Finally, the rice is spread evenly on the raisins, adding water to the water level。
14
Cover the lid and start cooking。
15
Cooking's over。
16
Discover。
17
Spoken evenly with a spoon。
18
Spill out, eat while it's hot。The lamb's hand grabs rice Make Tips
Don't make rice as much water as usual, otherwise making rice will be too soft to be grained. Skinned lambs are more resilient and can be chewed with no skin. The ratio can be adjusted according to its preferences and diet。