hand-picked rice
By DianaLakin
Ingredients: soy sauce,salt,rice,Hawthorn,onion,carrots,lamb chops,Jiang,pepper,cumin powder
Recipe Recommendations
Steps for hand-picked rice
1
1)Wash the rice and soak in clear water for 30 minutes. Peel the carrot and cut it into 1cm dices. Cut the onions into the same size diced.2
2)Pour water into the pot and put in the lamb chops and ginger slices. After boiling over high heat, skim off the floating foam (be sure to skim off completely, because this soup will be used later), and then continue to cook for 2 minutes, remove and drain the water.3
3)Heat the wok and pour in the oil. When the oil is 70% hot, add half of the diced onions and stir-fry until fragrant (the other half of the diced onions are left for a while), add the mutton chops and stir-fry for 2 minutes, see that the surface turns golden, add the soup from the mutton chops just now, just before the amount of the soup exceeds the mutton chops, add soy sauce and salt, add the ingredients (cumin powder + pepper + hawthorn slices), cover and turn to medium and low heat and cook for 20 minutes.4
4) Open the lid, remove the dough bag, pour the diced carrots and the remaining diced onions into the pan and cook for 1 minute, then pour the soup into the electric rice cooker. Don't use too much soup, subject to all the ingredients that have just been eaten. Drain the soaked rice and spread it on the lamb chops (the soup will not exceed the rice at this time. If there is too much, use a spoon to scoop out some). Cover the lid of the electric rice cooker and press the rice button. When it pops up automatically, it will be ready. Open the lid and use a spoon to stir the rice from the bottom up a few times.