Xinjiang mutton pilaf(xin jiang yang rou zhua fan )

Xinjiang mutton pilaf

Introduction:

"Xinjiang pilaf is a staple food with characteristics in Xinjiang. When I was a child, my mother used the iron pot to cook on the stove, fried meat, stewed vegetables, put rice after maturity, stewed, and cooked a meal in one pot. In this way, the heat is very important, otherwise it will paste the pot. In order to save trouble and avoid pasting the pot, the electric rice cooker will be used instead. After putting it in the electric rice cooker, you can rest assured to do your own business. And the taste is not worse than that on the iron pot. "

Production steps:

Step 1: prepare the ingredients.

Step 2: prepare the ingredients.

Step 3: cut mutton into small pieces; shred carrot (not too thin); cut onion into small pieces.

Step 4: cut mutton into small pieces; shred carrot (not too thin); cut onion into small pieces.

Step 5: put mutton into casserole, add water, bring to a boil over high heat, skim the blood foam; add a little salt; simmer slowly over low heat for 30 minutes to 40 minutes.

Step 6: put mutton into casserole, add water, bring to a boil over high heat, skim the blood foam; add a little salt; simmer slowly over low heat for 30 minutes to 40 minutes.

Step 7: pick up the mutton and set it aside.

Step 8: pick up the mutton and set it aside.

Step 9: put the mutton soup in a large bowl, and then filter it with gauze.

Step 10: put the mutton soup in a large bowl, and then filter it with gauze.

Step 11: put the oil in the hot pot, add the stewed mutton and stir fry.

Step 12: put the oil in the hot pot, add the stewed mutton and stir fry.

Step 13: put in the onion.

Step 14: put in the onion.

Step 15: stir fry the flavor, add carrot sticks and salt.

Step 16: stir fry the flavor, add carrot sticks and salt.

Step 17: soften carrots; add mutton soup; stir fry evenly, taste the salt taste of the soup, if a little light, add some salt, stew for 3-5 minutes.

Step 18: soften carrots; add mutton soup; stir fry evenly, taste the salt taste of the soup, if a little light, add some salt, stew for 3-5 minutes.

Step 19: pick up the solid food material and put it into the electric rice cooker for compaction.

Step 20: pick up the solid food material and put it into the electric rice cooker for compaction.

Step 21: then put in the washed rice and smooth it.

Step 22: then put in the washed rice and smooth it.

Step 23: put the soup in the pot into the electric rice cooker slowly, and the water level only needs to be a little higher than meters.

Step 24: put the soup in the pot into the electric rice cooker slowly, and the water level only needs to be a little higher than meters.

Step 25: after the rice is cooked, stir fry and mix the rice and vegetables.

Step 26: after the rice is cooked, mix the rice and vegetables.

Step 27: put in the raisins, cover the electric cooker, turn on the switch and continue to cook.

Step 28: wash the raisins with warm water, put them on the rice, cover the electric rice cooker, turn on the switch to continue cooking; after the switch is turned off, the rice grabbing is ready.

Step 29: after the switch is turned off, the pilaf is ready.

Step 30: stir well and eat.

Materials required:

Mutton leg: about 1 jin

Rice: 3 Measuring Cups

Carrots: 5

Onion: 1-2

Edible oil: right amount

Salt: right amount

Raisins: moderate

Note: mutton can use lamb chops, leg meat, or beef chicken, or not meat can also be rice, the best choice to eat more refined, taste will be better, raisins can not be put

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xin Jiang Yang Rou Zhua Fan