Hand-picked rice is really not difficult, the materials used are very simple, the cooking time is not long, the hand-picked rice is not a bit savory, the mutton is tender, the raisins are sweet, the rice grains are distinct, and the mutton is fragrant. Not tired, too ecstasy. The cooking operation of the hand-picked rice should be precise, bold and careful, and you will surely make a delicious meal. The hand-picked rice is distinguished by the grain of rice. This requires precise control of the heat. Don't panic. Think of all the soup being drained. Just turn the pot on the side. If there is no soup, turn off the fire. Then you will fire again and hear it. With a squeaky voice, you can turn off the fire!
Cut the lamb leg meat into small pieces for use. Carrots and onions are shredded for use. (Carrots and onions should not be cut too thin, because the time required for cooking is too long)
Wash the rice and soak it in warm water for 10 minutes.
Put some oil in the pot and heat it. Add the mutton and stir-fry until it is discolored. Add ginger and stir well.
It’s too early to add ginger, because the smell of ginger is gone, and the smell of lamb has not been removed.
Add carrots and stir fry for a while
Add the onion, the key point is coming, the stir-fry time is longer, the carrots and onions are soft.
Yellow-yellow carrot oil, this is also good for mutton to taste
At this time, add the right amount of salt and pepper to stir fry
Pepper to 膻
Add rice and rice water again
The amount of water must be well mastered. Just mutton the lamb, don't overdo it, it will cause the rice to be thick and thick, just like the paste. Of course, it can't be too small.
Boil the fire, wait until the whole pot is bubbling, turn to medium heat, stew until the soup is finished, about fifteen to twenty minutes
Open the lid and add the raisins to the water control. Mix the rice with a shovel and cook for about 10 minutes with a lid.
Began to eat!