Lamb Braised Rice

Name: Lamb Braised Rice
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Lamb; 350g carrot; 1 can Arowana small fresh rice; 5g ginger; 10g Soy sauce; 3g salt; 3g Sugar; 2g Cumin powder; a little Green onion

by Love sweets

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

In cold weather, I love lamb and carrots. The combination of these two ingredients is not only delicious and tender, but also has great benefits for our body. Often eating this dish can not only nourish blood, nourish blood, nourish qi and blood, and invigorate the spleen and stomach. , Strengthen the body, increase the body's immunity.

Traditional Chinese medicine believes that mutton has the functions of nourishing essence and blood, replenishing fatigue, warming the middle and invigorating the spleen. Moreover, the meat of lamb is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity.

Carrots are high in carotene content. Carotene has hematopoietic function. Regular consumption of carrots can supplement the blood needed by the human body and can improve anemia. At the same time, carrots also contain lignin, which can increase the activity of phagocytes in the body and increase the body’s vitality. Immunity. Every year when lamb is on the market, I will stock up a lot of lamb, and I will cook it every three to five, and my family loves it. Because of eating like this for a long time, the child is in good health, not easy to catch a cold, and not easy to get sick. During this period of time because of the epidemic, I was always worried. Letting my family eat well and eat healthily became my top priority every day. I took out the lamb and carrots that I had stored in the refrigerator a year ago, served with rice, and cooked it. A pot of fragrant and delicious mutton braised rice, which saves trouble and strengthens your body.

Ingredients

500g Lamb
350g Carrot
1 can Arowana Small Fresh Rice
5g Ginger
10g Soy Sauce
3g Salt
3g Sugar
2g Cumin Powder
a little Green Onion

Lamb Braised Rice

1. Prepare the main ingredients for lamb stew.

2. Cut the lamb into chunks and soak in clean water for about an hour to remove blood. Choose lamb to see what you like. Lamb chops and leg of lamb are all okay. Today I chose leg of lamb, which is less fat, so don’t worry about being greasy.

3. Add some clean water to the pot, put the mutton soaked in blood into the pot, boil it on high heat, and cook for 5 minutes. Give the mutton bleeding water, remove the surface foam, remove the mutton, and clean it.

4. Pour an appropriate amount of cooking oil into the pot, pour the ginger into the pot, and fry the aroma.

5. Pour the lamb into the pot and stir fry on high heat until the surface is slightly yellow. Fry the mutton until it is slightly yellow, and then cook it, the finished product will be more crispy and fragrant.

6. Add light soy sauce, dark soy sauce, and sugar to the mutton, stir-fry evenly over high heat, and coat each piece of mutton with soy sauce.

7. Then pour warm water into the pot to cover the lamb. It is best to use warm water for cooking here. Warm water can make the lamb easier to ripen, and the soup of stewed lamb can be more delicious. Then use this kind of soup to braise the rice later, the rice will be more delicious. Bring to a boil on high heat, continue to cook for 3 minutes, turn to low heat and cook.

8. When cooking the lamb, you can prepare the carrots. Cut the carrots off the head, clean them, and cut the hob into pieces. The hob block is to slowly rotate the carrot and cut it into small pieces. When stewing meat, the carrot cutting hob block not only looks good, it is also very enjoyable when eating.

9. Pour the cut carrots into the pot, bring to a boil on high heat, stir fry, cover and continue to cook for 15 minutes.

10. Prepare a can of Arowana small fresh rice, pour the rice into a rice cooker, wash it, drain off the water, today we made mutton stew rice, do not need to add water, just use the mutton soup.

11. Cook the lamb until half-cooked and season with salt.

12. Adding a spoonful of cumin powder can not only remove a lot of mutton smell, but also increase the flavor of mutton.

13. Take out the mutton and carrots, strain the mutton soup, pour it into the rice cooker and the amount of water used for cooking is almost the same, then put the mutton and carrots in.

14. Press the rice cooker cooking button to start a normal cooking program. Time is up, open the lid, wow, the fragrance is tangy. The lamb is crispy and waxy, the carrots are sweet and soft, and melt in the mouth. The rice is full of the soup, the grains are distinct, and the oily flavor is sprinkled with onion froth. The mutton braised rice is so delicious that it is flying. In this home-stay day, I hope to bring you a good mood, eat more nutritious and easy-to-digest foods, and strengthen our physical fitness.

Tips:
When the mutton soup is poured into the rice, it must be filtered once, because there are bones in the mutton, a lot of broken bones will fall off during the cooking process. If it is not filtered, it will not only affect the user experience when eating, but also be more dangerous.