#trust之美#exotic Delicacy Simmered in A Rice Cooker--hand Grabbing Mutton Rice
1.
Wash the lamb and soak it in water for 1 hour to remove the blood. Add a little pepper, ginger and cooking wine to the water to help remove fishy and enhance fragrance.
2.
The soaked lamb is boneless and cut into small cubes.
3.
Add a little water to the mutton bones, add a few slices of onions and tomatoes, and boil it into mutton soup. Don’t use too much water. It’s OK if you need more water to cook more rice.
4.
In the process of boiling the mutton soup, put the mutton into the marinade.
5.
Mix well and marinate for 30 minutes.
6.
Prepare the side dishes and dice them.
7.
To prevent discoloration, the diced potatoes are soaked in clean water.
8.
Prepare the rice, soak the rice in the cooked mutton soup for 15-30 minutes.
9.
Prepare the raisins.
10.
If there is a fat part in the mutton, cut it and fry to get the mutton fat.
11.
A lot of oil came out.
12.
Stir-fry the mutton with mutton oil directly until the mutton is discolored, then pick up.
13.
Put butter in the pan to melt.
14.
Add onion first, fry the aroma, then add tomatoes, potatoes and carrots and stir fry.
15.
Pour in the lamb, stir fry, add some salt to taste.
16.
Pour the fried vegetables into the rice cooker, sprinkle with raisins, and cook the rice as usual. After the rice is cooked, stir well, and then add the right amount of salt and coriander according to your own taste. The deliciousness is ready.
17.
When cooking, I feel that the amount of meat, meat, vegetables and vegetables is a bit too much, but after the rice is cooked, it is okay. You can reduce it by about 1/3 according to your preference.
18.
There is also a moving legend about pilaf. According to legend, more than a thousand years ago, there was a doctor named Abu Airi Ibizina. In his later years, he was very weak and took a lot of medicine to no avail. Later, he studied a kind of meal and performed diet therapy. He used beef and mutton, carrots, onions, clear oil, mutton oil and rice, added water and salt, and simmered them over a low fire.
19.
This kind of rice has the characteristics of complete color, taste and fragrance, which can arouse people's appetite. So he ate a small bowl each morning and evening. After half a month, his body gradually recovered his health, and everyone around him was very surprised, thinking he had taken some panacea. Later, he passed on this "prescription" to everyone, and it has become a popular pilaf among Uyghurs. (From the network)
Tips:
Ingredients: 135 grams of lamb chops, 235 grams of lamb spine, 160 grams of rice, side dishes: 120 grams of onions, 120 grams of tomatoes, 80 grams of carrots, 100 grams of potatoes, 120 grams of marinade: 3 grams of salt, 4 grams of cumin seeds, 4 grams of black pepper, 1 gram of egg white 1 Ingredients: 30 grams of butter, raisins, 10 grams of salt, 3 grams of coriander
1. When cooking, I feel that the amount of meat, meat, vegetables, and vegetables is a bit too much, but after the rice is cooked, it is fine. You can reduce it by about 1/3 according to your preference. You can use lamb chops or lamb tenderloin.
2. In the ingredient list above, the amount of salt may not be enough. Finally, after the rice is simmered, stir well, taste and add the appropriate amount of salt according to your preference. I finally added about 3 grams of salt.
3. When cooking rice, I added 150 grams of mutton soup.
4. The amount of tomatoes and onions added in the boiled lamb bone soup is not written on it, just add a few slices.
5. Because we don't usually like raisins, we add less.
6. Although I have cooked mutton pilaf before, the method of using mutton bones for soup and then cooking rice with mutton soup is based on a Xinjiang netizen, and it feels more authentic.
