Unorthodox Xinjiang grab rice

rice:500g mutton or lamb chops:500g carrot:1 onion:1 ginger:5 pieces pepper:10 dried Hawthorn:3 cumin powder:moderate amount salt:5g https://cp1.douguo.com/upload/caiku/2/7/8/yuan_27f2690caa8f9451a61c21726f8ec8b8.jpg

Unorthodox Xinjiang grab rice

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Unorthodox Xinjiang grab rice

I want to grab rice by hand. I searched online for half a day. I found a way to get as close as possible. Combined with the materials I can buy, I also made one by myself. The taste is very good. The person in charge has eaten a pot.

Cooking Steps

  1. Step1:It's better to use lamb chops. But I didn't buy them. So I bought a rib steak. 500g. It's the closest. It's good to have bone and meat. But it's not cheap without bone? Bone is also the price of meat... Cut the lamb into small pieces. Wash 500g rice, soak in water for half an hour, drain; cut 1 carrot into thick silk, 1 onion into strips, cut ginger into slices; 3 Hawthorn slices and 10 Chinese prickly ash into material net for standby; grind cumin powder properly now.

  2. Step2:And... This is not an empty bowl, but salt water. Salt 5g. Add a small amount of water to boil. This is how the authentic Xinjiang grab rice uses salt water. After that, salt will not be added in the process. This salt is my family's taste. Please add some salt. Why? I think it's for fear of oil smell. It's just like Sichuan chef's green gas principle of adding water to rapeseed oil to remove oil. Guess.

  3. Step3:Find a frying pan with a thick base. In the past, when you were a hand-held rice maker in Xijiang, there was no electric rice cooker. Just stew in an iron pot. Put in the oil. Heat it up to 60%. First pour in the salt water. Then put in half of the onion. Stir fry it to make it fragrant. Then put it out.

  4. Step4:Stir fry ginger slices in the original pot. Add mutton. Stir fry until it turns yellow and fragrant. Add another half raw onion shreds. Stir fry until the mutton is golden.

  5. Step5:Put in the shredded carrots. Stir fry them. Then put the material box with dried hawthorn and pepper into the pot. Add water to submerge the material. After boiling, skim the foam. Turn off the heat and cook for 15 minutes.

  6. Step6:Take out the material box. Put in the half of the fried onion. Put the rice that has been drained into the pot. Spread it on the meat and vegetables. The quantity of the broth should be the rice that has just been submerged. It is as high as one centimeter. If you especially like to eat soft and rotten rice, you can have more soup. That's the way for ordinary rice. Then light the fire. Cover it. Start stewing. The time is half an hour. In the middle, you can use chopsticks to make holes in the rice every ten minutes. Or you can turn over the rice a little to make it soft and hard.

  7. Step7:Half an hour later, sprinkle the ground cumin powder on the rice and stir evenly. If you still have soup, simmer for a while and collect the dry soup.

  8. Step8:The meal is ready. It's open.

  9. Step9:Xinjiang people go in with raisins and padanmu. This one can't be accepted. It's salty and sweet. It can't be eaten. Later, I heard that there was an enhanced version. There were thin skin meat buns in the rice. And one to ea

Cooking tips:There are skills in making delicious dishes.

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