Lamb Pilaf (yang rou zhua fan )

Lamb Pilaf

Introduction:

"Mutton tastes sweet but not greasy. It's warm but not dry. It can warm and dispel cold, warm and replenish qi and blood, stimulate appetite and strengthen spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also nourish the body. It can kill two birds with one stone! I haven't cooked mutton pilaf for a long time. I got up early today and went to the market to buy some lamb chops. Let alone, they are really delicious

Production steps:

Step 1: fresh lamb chop, carrot, a little raisin

Step 2: hot oil in hot pot

Step 3: pour lamb chops into the pan and stir fry

Step 4: stir fry for about 10 minutes, add water and bring to a boil, then simmer slowly over low heat until the lamb chops are slightly cooked, add appropriate amount of salt

Step 5: put the washed rice into the pot

Step 6: put in the cut carrot again

Step 7: sprinkle in the washed raisins

Step 8: put in the right amount of water, see the soup gudu, change the low fire slow stuffy, with a spatula from the bottom shovel a few times to prevent paste pot

Step 9: in the process of low heat stuffy, cover the pot and tilt the pot at all angles to keep it stuffy, so as to heat evenly and prevent the rice from being mixed

Step 10: about 40 or 50 minutes, the mutton soup is dried by the rice, and the rice is almost cooked. Stir up and down with a spatula

Step 11: ready to eat pilaf, delicious~~

Materials required:

Rice: right amount

Lamb chops: moderate

Carrot: right amount

Raisins: moderate

Salt: right amount

Note: because it is fresh lamb chops, so I did not put any seasoning, only put salt seasoning, the original mutton pilaf is my favorite, some people like to put cumin, the taste is OK, but as far as my personal taste, I still like the original mutton pilaf. Originally, I should have mixed a spicy red (pitaya, green pepper, tomato) cold dish, with mutton pilaf better, I'm too lazy to do it! Note: piyazi is the name of Xinjiang people, which is actually onion o (∩)_ ∩)O~）

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Yang Rou Zhua Fan