Lamb is a particularly nutritious and nourishing meat, but many people do not like the "smell" of lamb, so how to "go to the stomach" for lamb has become the primary task of making lamb.
Lamb and carrots together are particularly surprisingly delicious, can be a good removal of the smell of lamb, although for those who firmly do not love carrots or lamb, it is difficult to appreciate the wonderful combination of the two, but for the good of this mouth, when tasting the beautiful combination of carrots and lamb, it is almost like to sing a hymn for them.
We make lamb carrot porridge from lamb and carrots.
Ingredients: 150 g carrots, 50 g lamb cut, 150 g rice, 20 g minced ginger, 1 teaspoon cooking wine (5 ml), 1 tablespoon oil (15 ml), salt, pepper
method:
1. Soak the rice in water for 30 minutes after washing in advance, peel and cut the carrots into pieces or rub them into thin wires with a mold.
2, put enough water in the pot, after boiling, put in the soaked rice, boil, stir with a spoon to avoid rice sticking to the pan, turn the heat down and cover the porridge to keep it slightly open, stir with a spoon, simmer for about 30 minutes, until the porridge becomes viscous.
3: Heat the wok, add oil, then add lamb stuffing and stir-fry, stir-fry after changing color, add ginger and cooking wine and stir-fry well.
4: Add shredded carrots and stir-fry well, when the carrots are soft, add a small amount of salt and stir-fry well.
5: Put the sautéed lamb carrots into the boiled white porridge, stir well, simmer for another 10 minutes over low heat, and finally season with salt and pepper.
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