Fragrant grains, Xinjiang hand-held rice, lamb chops hand-held rice, raising husband recipe-Chinese Food-best chinese food recipes-cooking food

Fragrant grains, Xinjiang hand-held rice, lamb chops hand-held rice, raising husband

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In the middle of the day, I had a pot of rice. My husband and I had two bowls of rice each. Forgive me for being pregnant and having a big appetite. Husband is more direct to grasp. Golden hand grab rice has appetite. It's more difficult to resist the smell of lamb chops mixed with cumin onion and pot. As long as you control the heat and time, use an iron pot to cook. When the pot is stuffy, grab the rice by hand. It has the most strong incense.

Cooking ingredients

Cooking Steps

Step1:Enough for two people - 1 jin lamb chops, 1 / 2 spoon cumin, 1 round onion, 2 small carrots, 6 mushrooms, 6 white ric

Step2:Handle the lamb chops - boil a pot of boiling water. Pour it on the lamb chops. Pour out the blood. Pour it again. After two times of hot water, the lamb chops will bleed. The surface will turn white. Pour out the water.

Step3:Wash rice. Soak in water for 30 minutes. (rice that is full of water is easy to steam.

Step4:Wash the onion, carrot and mushroom. Cut everything. (add some mushrooms. The stewed rice is not only fresher, but also natural golden

Step5:Heat the oil over high heat. Add cumin. Burn the fragrance.

Step6:Add in the onion and stir fry. Stir until fragrant. The onion is slightly transparent.

Step7:Add the grilled lamb chops. Stir well. Let the taste of onion and cumin seep into the lamb chops

Step8:Seasoning - 1 tablespoon salt, 2 tablespoons rice wine, 1 tablespoon chili oil from Laoganma. (without soy sauce or monosodium glutamate, rice wine, chili oil and mushroom can be fresh and make the rice golden; natural ingredients are the healthiest

Step9:Season and stir well. Add carrot and mushroom. Carrots absorb salt easily, so put them last, lest they become too salt

Step10:Stir fry over high heat for 2 minutes. Stir until the juice is collected.

Step11:Cover the rice with water. Pour half a bowl of water. The amount of water is half the amount of rice.

Step12:Cover the pot. Open the fire and boil the water. The pot is full of heat. Turn the heat down for another 20 minutes. Then turn off the fire and keep it stuffy for 10 minutes. (the water is almost dry after cooking for 20 minutes. The rice needs to be stuffy for a while before it tastes good. Make sure to turn down the fire. Control the fire. Don't scorch.