Xinjiang's hands grab rice
By VicentaLakin
I was born in Xinjiang, raised in Hainan after 90. The biggest hobby is gymnastics and cooking – this time it's sea-south-specific sammy, it's sea-south-specific wild rice, it's red, it's a special scent, it's delicious. I've been cooking for almost three years, and I'm just a kid in front of your uncles and aunts. It's the first time I've published a recipe. If there's any problem, please forgive me
Recipe Recommendations
- lamb chops 1 kg
- Shannanmi 300g
- carrots 2 pieces
- onion half a
- pea a small handful
- octagonal of 3
- cinnamon 2 small pieces
- geranyl 6 tablets
- Angelica dahurica 2 small pieces
- pepper 10 capsules
- white pepper 1 teaspoon
- salt appropriate amount
- edible oil appropriate amount
- dried Hawthorn of 4
- red dates of 4
Steps for Xinjiang's hands grab rice
1
Sheep drains the pot, throws it away, boils it for about 20 minutes with eight horns and fragrances
2
Slice the carrots into rough strips while cooking lamb chops
3
Clean up the Sammy
4
Carrotin is soluble, hot pots cool, and when it's 60% hot, it's made soft
5
And the onion silk
6
Get the lamb chops out of the pot for a little while
7
I put some peas on it
8
It's pouring into lamb stew, slightly less rice. The ratio of soup to rice is approximately 1.3:1
9
Cover the pan and boil it for about 20 minutes
10
With a spoon, from bottom to top
11
Last step: Disco! I'm tired of two Western grapefruitsXinjiang's hands grab rice Make Tips
1. Lamb chops must be put into cold water to fully boil out impurities.
2. Carrots should be cut slightly thicker, otherwise they will disappear after cooking for a while.
3. Pay attention to the amount of soup; too little will leave the rice undercooked, while too much will turn it into porridge.
4. Pilaf is relatively greasy, so it is best to pair it with something to cut the grease and avoid eating too much at once.
5. Lamb should not be eaten together with watermelon, as Traditional Chinese Medicine says this harms vital energy.