Dried Cuttlefish and Lamb Rice
1.
Main ingredients: rice, mutton, dried cuttlefish. Accessories: vegetable oil, salt, light soy sauce, pepper, onion, chickpeas, carrots, sugar
2.
Soak the chickpeas in cold water for more than 6 hours
3.
Soak the dried cuttlefish in warm water for 3 hours
4.
Remove and rinse, then soak in clean water for 5 minutes to remove cartilage and impurities and cut into small pieces. Cut the mutton into small cubes.
5.
Dice the onion, wash the carrot, peel and dice
6.
Wash the rice, add water to the rice cooker, add chickpeas
7.
Turn on the power to adjust the stove fire rice function, long-grain rice, and taste good, just press start
8.
Heat the pan with cool oil, stir-fry the lamb to give out the moisture and flavor when the oil is 70% hot, add onions and stir-fry evenly to give the flavor, add dried cuttlefish, light soy sauce and stir-fry evenly
9.
Carrot
10.
Add salt and stir fry evenly
11.
Add pepper, sugar and stir fry evenly
12.
After the stewed rice has the function of increasing aroma, open the lid of the rice cooker and add the fried ingredients to cover again
13.
Wait until the sound of the heat preservation rice is simmered, open the lid of the rice cooker and mix evenly.
Tips:
The dried cuttlefish must be soaked, even some washed chickpeas must be soaked for at least 6 hours, so that the carrots should not be cooked for a long time when the ingredients are stir-fried.