Hand grabbed lamb rice

2024-12-05 14:59:16 1775

Jufan, also known as "Ten Complete Nourishing Rice", is rich in nutrients and has a unique flavor that remains unchanged in color, aroma, and shape for several hours. Xinjiang's rice noodles have appeared on the tip of the tongue page 2. In addition to pork, which is taboo for Muslims, commonly used meats include lamb, beef, poultry, and eggs. Vegetarian rice is made with dried fruits such as apricots and raisins.

Details of ingredients

mutton200 grams
rice200 grams
carrot1 unit
onion1 unit
salt1 teaspoon
Old smoking1 spoonful
peanut oil1 spoonful

Technique

difficultybeginner
workmanshipcook
tasteOriginal flavor
timeTwenty minutes

Steps to make Hand grabbed lamb rice

1. Put lamb into a pot, add water, ginger slices, cooking wine, and simmer over low heat. Immediately turn off the heat. This step is usually not necessary, it's a habit for me.
2. Cut the meat into small pieces.
3. Cut carrots and onions into small pieces.
Soak the rice thoroughly for half an hour.
5. Heat up the oil in the pan and stir fry the lamb until it changes color.
6. Add potatoes and onions and stir fry.
7. Add dark draw coloring. There is no Xinjiang method for this step, don't take my method too seriously.
8. Add a large bowl of hot water over the ingredients.
9. Add salt and pepper powder.
10. Heat the ingredients for a few minutes and transfer them to the rice cooker without adding soup.
11. Drain the soaked rice and put it into the rice cooker.
12. Pour the remaining soup into the wok, paying attention to the amount of water used, which should be consistent with the water used for steaming rice.
13. Start the rice program and stir before serving.