The lamb's hand grabs rice
By VicentaLakin
It's just as delicious as the electric cooker, the fragrance of lamb, the greasy rice, the soft potato carrots and the radiant smell。
Recipe Recommendations
Steps for The lamb's hand grabs rice
1
Raw materials. Potato carrots and cherdins, onions。
2
The piping of lamb chops is prepared with half of the pepper and water for spares。
3
Plus eight cents, meat curds and the remaining peppers, ginger, and we'll cook together for 20 minutes。
4
Two tea spoons of oil in the pot, a little onions of onions, and potatoes and carrots in the pot, salted, raw, and powdered。
5
The raw materials of step four are laid in the electric cooker. Rice is on top of the food。
6
The soy filter filter filtered the soup that boiled the lamb into the pot, and the water was just soaked to rice, squeezed the boiler key, jumped over here for ten minutes, and then swiped it up。The lamb's hand grabs rice Make Tips
1. Making pilaf is just like making salted meat and vegetable rice; the amount of water is key. Too much water makes the rice sticky, while too little results in undercooked centers. The water should just cover the ingredients—neither drowning them nor falling short, but level with them.
2. You can swap out the ingredients as you please.
3. I used the triangular tips of the lamb chops, which contain bone, meat, and cartilage, with meat making up the majority. You can also use all meat or lamb ribs.
4. Cumin powder has a unique flavor, so add more if you like.