Xinjiang lamb chop hand pilaf is delicious, rich in nutrition, and has the effect of therapeutic food supplement. Today we use an electric rice cooker to make a lamb chop hand pilaf, almost zero mistakes, and the taste is very good, let's take a look at how to make it!
Ingredients: 1,000g lamb chops, 500g rice, carrots, onions
Seasoning: salt, oil
Preparation steps:
1. Let's soak the rice for about half an hour, today I used the rice of Xinjiang Ili, and the taste is very good. Using Tohoku rice to make pilaf is also very good.
2. Cut the lamb chops into small pieces, the amount of lamb chops prepared today is relatively large, because I especially like to eat the lamb in the pilaf, the taste is very special.
3. Carrot cut into small strips, not too fine, the onion we first cut it into two halves, half of it into strips, the other half into small pieces, cut into small pieces for the back for the sake of fried onion oil.
4. Heat the oil, we first fry the small pieces of onion that have just been cut, fry until the surface is slightly browned, and then you can fish it out.
5. Add the lamb chops you just cut, stir-fry until the water of the lamb chops is basically dry, add the onion shreds and stir-fry until the onion is soft.
6. Then add carrots and stir-fry evenly, add salt 8 to 10g, here you can be slightly salty, because the back is also accompanied by rice. Continue stir-frying until the radishes are tender.
7. Next, it is time for the rice cooker to appear, put the ingredients that have just been fried into the rice cooker, and then lay it evenly, laying the soaked rice flat in the pot, and trying to empty the edges.
8. Pour water along the edge, the level is basically flush with the rice grains, cover the rice cooker and start simmering.
9. After the rice cooker is finished, we wait for ten minutes more before opening the lid, using the spatula to stir the rice grains and meat thoroughly, it is really delicious, and when it is plated, we are already hungry and can't wait.
Before the formal meal, let's start with a cup of yogurt to appetize. Let's take a bite of rice first, the grains are clear, and this is the feeling. So when making pilaf, don't put too much water. This pilaf, meat I have always felt has a special flavor, it is different from the meat cooked separately from the taste. In fact, in Xinjiang, pilaf can also be subdivided into many kinds. For example, today's lamb chop pilaf, as well as leg of lamb pilaf, minced meat pilaf, the taste is very good. I only put salt in the seasoning here, and this texture can better restore the taste of the ingredients themselves. I like it very much. Of course, there are also some versions of pilaf that will put cumin or pepper powder, and the taste is another feeling, mainly depending on personal preferences.
Well, today's sharing is here, like friends remember to help like Oh!