Xinjiang pilaf made for the first time
Yesterday afternoon it was rainy and cold, after work home are after 6:30, the husband went to the hairy children, I hurriedly went to the kitchen to prepare dinner, the previous day prepared Gansu Dongxiang lamb out, change the knife to cut small pieces, this lamb quality is very good, do not add onions and ginger and there is no smell, hot pot oil, put in the onion fried until browned, put in the lamb sautéed, fried until the lamb is browned, put in the carrot strips and onion shreds and sautéed until soft, add cumin, peppercorns, add salt and soup, boil, put into the rice cooker, add the soaked rice, add the soaked rice, 15 minutes to make a pot of fresh and tender Xinjiang pilaf, this is my first time to make very successful, my husband's evaluation said it was delicious, and finally on a plate of greasy vegetarian fried celery, and a bowl of clear soup, Qi Huo. Eat Xinjiang pilaf when it is cold, very nutritious and caloric, and eat very nourishing in winter. The key to this Xinjiang pilaf dish is to use the best grassland lamb, but also fresh, so that there will be no smell. When I was a child, I grew up in a pastoral area and had a soft spot for good quality prairie lamb. I have always believed that for us who have a busy day in life, my best reward is a meal, to dissolve the day's hard work and food, and then start tomorrow's confident work and life. Although life is ordinary, food adds rich taste and temperature to ordinary life, becoming rich and happy.
