The combination of the north and the South(nan bei jie he xin jiang shou zhua fan )

The combination of the north and the South

Introduction:

"I was born in Xinjiang and grew up in Hainan. The biggest hobby is fitness and cooking ~ this pilaf is unique to Hainan mountain orchid rice, it is unique to Hainan wild rice, red, has a unique flavor, very delicious. I've been a chef for almost three years, and I'm just a little boy in front of my uncles and aunts. This is the first time I have published a recipe. If there is any shortage, please forgive me. "

Production steps:

Step 1: in a cold underwater pot, skim the foam after boiling, add star anise, fragrant leaves and other ingredients, then simmer for about 20 minutes, add appropriate amount of salt to taste

Step 2: while the lamb chop is cooking, cut the carrot into thick strips and the onion into shreds

Step 3: wash the rice for use (see, it's red ~)

Step 4: carotene is fat soluble, hot pot cool oil, when the oil temperature 60% heat, add carrot fry soft

Step 5: stir the onion until fragrant

Step 6: take out the lamb chops, stir fry them for a while, and season with salt

Step 7: spread the rice evenly on the top (I also put some peas for the sake of good looks)

Step 8: pour in the stewed mutton soup, slightly over rice. The ratio of soup to rice is about 1.3:1

Step 9: cover the pot and simmer for about 20 minutes over low heat (you can lift the lid to check and the soup can be dried), then turn off the heat and simmer for 5 minutes

Step 10: mix the pilaf from bottom to top with a spoon

Step 11: the last step: loading plate to eat!!! (put two pieces of grapefruit to relieve the greasiness. The authentic Xinjiang pilaf goes with pickles)

Materials required:

Lamb chop: 1 jin

Shanlanmi: 300g

Carrot: 2

Onion: half

Peas: a handful

Star anise: 3

Cinnamon: 2 small pieces

Fragrant leaves: 6 pieces

Angelica dahurica: 2 tablets

Chinese prickly ash: 10

White pepper: 1 tsp

Salt: right amount

Edible oil: right amount

4 dried Hawthorn

Red dates: 4

Note: 1, lamb chops must be cold water pot, in order to fully boil out impurities. 2, carrots to cut a little bit thick, or will not be a boil. 3, the amount of soup to pay attention to, less rice will be raw, more will become porridge. 4, pilaf is relatively greasy, the best with some greasy things, one-time do not eat too much. 5, mutton can not be eaten with watermelon, traditional Chinese medicine said It will hurt the vitality

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original

Chinese PinYin : Nan Bei Jie He Xin Jiang Shou Zhua Fan