Stewed rice with mutton(yang rou bao zai fan )

Stewed rice with mutton

Introduction:

"It seems to me that the best season for eating mutton is autumn and winter. But recently I read the domestic news report that mutton is also popular in summer! According to the records: mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and fear of cold, malnutrition, waist and knee soreness, impotence and premature ejaculation, and all deficiency and cold diseases; it has the functions of tonifying kidney and strengthening yang, tonifying deficiency and warming, and is suitable for men to eat frequently. Warming and tonifying spleen and stomach is used to treat nausea, emaciation and chills caused by deficiency cold of spleen and stomach. Note: it is not suitable for people with fever, toothache, sore mouth and tongue, cough, spitting and yellow phlegm; it is not suitable for people with liver disease, hypertension, acute enteritis or other infectious diseases and fever. I'm here in winter, so I choose mutton shoulder as one of the raw materials of casserole rice, and it's also matched with potatoes and onions, so that the taste of mutton can be better developed, and casserole rice tastes more delicious. "

Production steps:

Materials required:

Shoulder meat: 300g

Kistan rice: 2 Measuring Cups

Onion: 1

Potatoes: 1

Olive oil: right amount

Cumin: moderate

Soy sauce: moderate

Sugar: right amount

Raw powder: appropriate amount

matters needing attention:

Production difficulty: Advanced

Technology: pot

Production time: one hour

Taste: cumin

Chinese PinYin : Yang Rou Bao Zai Fan