Xinjiang Mutton Hand Pilaf

Name: Xinjiang Mutton Hand Pilaf
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; 1/2 onion; Some carrot; Some salt; Some MSG

by Bao Ba Smile

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

The original shape of the pilaf is the shape of a small spoon between the index finger and the thumb of the middle finger of the hand. The name is called "pilaf". There are many kinds of pilaf, such as: dried meat pilaf, horse intestine pilaf, and grilled. Lamb pilaf. Today I teach you the most basic mutton pilaf. The steps are simple: 1. Soak rice. 2. Cut the meat 3. Cut the carrots 4. Stir in oil 5. Pour in rice and pour boiling water and wait for more than 20 minutes to get out of the pan (no seasoning is added during the process, after the pilaf is cooked, turn off the heat and add a little salt + MSG Ready to eat!"

Ingredients

Xinjiang Mutton Hand Pilaf

1. Soak the rice with boiling water 3 hours in advance. The longer the soaking time will make the rice more delicious, easier to ripen and have a good taste.

2. Cut the lamb into pieces. The amount of lamb depends on personal taste

3. Cut carrots into strips. The amount of carrots depends on personal taste

4. Half an onion sliced.

5. Boiling water in the pot on the left and the wok on the right.

6. After the wok is heated, pour oil into it. The oil should be more than usual for cooking.

7. Heat the oil and pour in the mutton pieces and stir fry.

8. Stir-fried to 7.8 and mature before serving in a bowl.

9. Pour the carrots into the wok and stir fry.

10. Stir-fry the carrots until softened, pour in the lamb before, then add the sliced onion and continue to fry a few times.

11. Pour in the soaked rice.

12. Flatten the rice with a shovel.

13. Pour boiling water.

14. The water is just below the rice. If you like to eat softer, you can add more water. Then cover and simmer for about 20 minutes, turn off the heat, add salt and MSG and mix well.

15. The fragrant and nutritious pilaf is ready. If the pilaf is greasy and served with side dishes (pickles or cold cucumber), it will be better. (In the last process, you can also add raisins or apple slices and simmer together. The pilaf will have a fruity aroma and a sweet taste.