“Rice” means to cover the lid and cook the food with a slight fire. I saw that I had already swallowed the water. The aromas of all the ingredients blend together, the rice is soaked in the broth, and it tastes soft and fresh. At the moment of uncovering, the aroma of the nose makes the index finger move, and you can eat two bowls in one breath, and the whole body is warm! Share this lamb food in advance, and everyone will be able to enjoy it tomorrow. For more gourmet recipes, please pay attention to the WeChat public account [Kong teacher teaches cooking], update the daily photo recipes~
Wash the onions, peel off the skin, and diced.
Wash the mushrooms, go to the pedicle, diced.
Peel the carrots and potatoes, diced.
Wash the lamb and cut into small pieces.
Pour in the cooking wine and 1 scoop of salt, grab it by hand and marinate for 20 minutes.
Pour the right amount of oil into the pan, add the marinated mutton, stir fry until discolored.
In turn, add onions, carrots, potatoes, and mushrooms.
Stir fry evenly.
Pour boiling water that has not been used.
Transfer into soy sauce and salt.
The fire is boiled and stewed until the soup is thick.
Wash the rice, drain it slightly, pour it into the rice cooker, pour the stewed lamb, and choose the “cooking function”.
When the program is over, open the lid and feel the full screen aroma!
Don't stop me, I have to eat two bowls!
How can a 'fragrance' word get it!
1. [Method of mutton to remove glutinous rice] 1. Cut the mutton into water and add white vinegar. Cook until the floating foam overflows and remove and wash. 2. If you use mutton for cooking, you can remove astringency by placing a little hawthorn or red dates. 2, like to eat a small partner of the casserole, "cooking function" after the end of the "insulation" state for a while can be.