Lamb Pilaf
1.
Ingredients: mutton 170 g rice 260 g carrot 100 g onion 40 g salt 5 g shredded ginger
2.
Wash the lamb and cut into dices, scrape the carrots and cut them into dices, remove the skin on the onions and cut them into dices
3.
Use authentic Northeast Wuchang fragrant rice to wash and soak for 10 minutes
4.
Put the right amount of vegetable oil in the hot pot
5.
Stir-fry the lamb first
6.
To change color
7.
Then put the onion and ginger into the stir-fry for a fragrance
8.
Add carrots, dried chilies and pepper and stir fry
9.
Put in a pinch of salt
10.
Put a little umami soy sauce on it for freshness and color
11.
Finally put a measuring cup of water
12.
Turn off the heat by boiling the pot.
13.
Put the rice in the iron pan
14.
Put the fried ingredients into the mix
15.
If the amount of water is insufficient, add the right amount of water
16.
The amount of water used to cook rice is the same as usual
17.
Wipe off the water drops on the outside of the inner tank and the base, put it into the inner lid of the pot, turn on the power, and press the start button when you are ready.
18.
When it's time to keep warm, you can eat it right away or simmer it for a while.
19.
Go to the bottom and stir, every grain of rice is crystal clear
Tips:
1. The mutton pieces can be cut into 1 cm size. They are too small to taste like meat, and they are too big to match with rice.
2. Don't cut the carrots so that they are as big as the mutton. The cooked pilaf looks neat and tidy.
3. The rice cooker is equipped with a scale mark. I usually don’t use it. I add water based on my cooking experience. The cooked rice is just hard and soft. The Western-style mutton pilaf is just a few steps away!
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