Xinjiang hand pulled rice

2025-02-26 15:01:20 163

In Afghanistan, besides busy work, a home cooked meal can reduce a lot of homesickness. So I learned how to grab rice from a Uyghur elder brother in Xinjiang, which not only allows me to take a break from busy work, but also allows me to taste the taste of home.

Details of ingredients

rice250 grams
mutton250 grams
onion1 unit
carrot6
salt5 grams

Technique

difficultySimple
workmanshipBraised
tasteSalty and sweet
timeThree hours

Steps to make Xinjiang hand pulled rice

1. Cut carrots and onions into shreds in moderation. This is for five people
2. Remove the foam from the lamb and simmer slowly over low heat.
3. After the lamb is stewed until it rots, take it out
4. Lamb soup must not be poured out, keep it.
5. Moderate amount of oil
6. First stir fry the lamb, turn it golden, then add shredded onions and stir fry
7. Put the shredded carrots in the pan and continue stir frying them together
8. Pour the previous lamb soup into the pot, but this time the soup is a bit insufficient. Add water to make the soup minced over lamb and carrots, then simmer over high heat. Add salt when it boils
9. When the soup in the pot is boiling, add rice. The key is to sprinkle it in circles from the outside to the inside along the edge of the pot until the rice covers the surface of the pot. Then cover the pot and simmer over medium heat
10. After simmering for 5 minutes, use a spoon to level the rice and cover it with a lid to stew.
11. It's hard to say how long it will take to stew, usually it takes a while to check. Finally, stir until the shredded carrots and rice are fully blended.
The final step is to start eating