Xinjiang's hands grab rice
By VicentaLakin
Recipe Recommendations
- salty and fresh
- braised
- several hours
- senior
Steps for Xinjiang's hands grab rice
1
The lamb and the lamb drain are washed and sliced
2
Washed rice and blistered with fresh water; onions and carrots
3
Put a little oil in the pot and burn it in the lamb
4
Get the water out of the meat
5
The wine in the pot, a little bit more than 13 fragrances and soy sauce, evenly cooked
6
It's got no meat in it. It's a fire. It's a fire
7
The lamb stewed with chicken powder and salt
8
With carrots and onions, the fire makes the vegetables soft
9
Put in good rice and cook rice with stew soup. When you cook rice, you have to flip it off and make sure you don't make a pot
10
The rice is cooked without a hard core and the fire is turned offXinjiang's hands grab rice Make Tips
1. Before putting rice, the moisture in the pan should be grasped well, which is about 3/4 of the meat. If there is less water, it will easily burn the pan, and the rice will not be easy to cook. Too much water will turn pilaf into "porridge".
2. The raisins must not be put early, otherwise the raisins will turn sour and affect the taste.
3. Add lamb chops in addition to mutton, because the juice in the bones will taste more fragrant after stewing.
2. The raisins must not be put early, otherwise the raisins will turn sour and affect the taste.
3. Add lamb chops in addition to mutton, because the juice in the bones will taste more fragrant after stewing.