Xinjiang's meat and rice
By VicentaLakin
Those who have been to Xinjiang will not forget the golden autumn, when the guacamole is fragrance, and those who have been to Xinjiang will not forget that the big chickens in the Bay of Sand, the roasted lamb string in the north and south of the mountain, and the lamb-cooked rice, are the scent of the fragrances. Today, we share with our families the rice of lamb in Xinjiang。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Xinjiang's meat and rice
1
Food collections: lamb meat is unfrozen from the fridge, rice 600 grams ready, carrots one root into one centimetre thick and two centimetre wide long strips, round onions one quarter petal, two large spoons and peppers 10 grams。
2
Pick up the boiler。
3
I'll cut into a bar of onions。
4
Go down to carrot bars and add a proper amount of salt to make carrots taste。
5
Add a small amount of fresh water for 10 minutes。
6
When the carrots are cooked, 600 grams of rice are poured into the inside of the electric cooking pan, and the water is poured in to wash the rice。
7
With chopsticks, the soft carrots are caught in the guts。
8
Boiled onions are not used in the plate and soup is poured into the electric pressure pan。
9
It's a big deal。
10
The lamb is poured into the high-pressure pan, with an appropriate amount of water and peppers。
11
The lamb is boiled in the pressure valves in the high-pressure pan for 30 minutes, and when the air is down, the peppers are extracted, the softly cooked lamb is taken into the electric rice pan and the lamb soup is poured into it。
12
Smuggle the inside with a big spoon so that the dust is fully absorbed into the lamb soup。
13
Start the electric cooker and cook the lamb。
14
Tastes good with greasy lamb-cooked rice。