The University's food nutrition teacher said that zhufanis a good kidney tonic for Uighurs. This sentence triggered the pursuit of zhufanby all the boys in the hospital. Zhufan has always been a treat for Xinjiang ethnic minorities. In addition to rich nutrition, the ingredients are also pure natural. The seasoning is only salt. It can be made of chicken, horse meat and other meat. It can also be made of raisins instead of meat. This is called Zhufan, which is most popular with children
Step1:The measuring cup in the electric rice cooker is filled with two cups of rice. After washing, add water to soak for about half an hour. The amount of water should be 1cm over the ric
Step2:Cut the meat into small piece
Step3:Diced onion
Step4:Cut carrot into thick strip
Step5:The oil in the hot pot is one-half more than that in the ordinary cookin
Step6:Add mutton and stir fr
Step7:Stir fry the meat and put in the onio
Step8:Put carrot sticks after the onions are cu
Step9:Put the rice in the pot. Pour the water into the pot. Press the rice flat with a shovel. Press the shovel hard again. If the water is only half shovel, it will be just right. Otherwise, the rice will not be clear when it is stuffy. In the process of putting the rice, adjust the fire to the minimum. Then cover the lid of the pot and simmer with the minimum heat for about half an hour. In the process of stewing, always turn the pot. Otherwise, only one part of the pot will be heated and easy to past
Step10:Listen to the rumble of no water in the pot. Open the lid and turn it evenly. It's a bit urgent. My water is not dry
Step11:Serve in a bowl. Serve cold dishes with yourself. O
Cooking tips:1. The rice must be soaked, or it will be sandwiched. 2. Do not add more water. It is better to press the shovel hard and only press out half of the shovel. 3. When preparing to put rice, set the fire to the minimum, and then simmer it all the time. 4. You can use electric rice cooker or pressure cooker, but the most fragrant one is the iron pot. For example, you can use the iron pot to make dishes in the process of stewing.