Because you are a Han nationality who grew up in Xinjiang, I have grown up in Xinjiang and have been wandering for many years. What I want to stop is the variety of Xinjiang rice. Stir-fried rice noodles, all kinds of fried noodles, noodles, cold skin cold noodles, barbecue, pilaf ..... can not say, the saliva is already flowing down. A friend came to Xi'an from Xinjiang for a business trip, and brought a leg of lamb to her husband. ! Today is steamed with a wok, more fragrant! Uighur compatriots are steaming rice in a wok. All the flavors, moisture, meat, and ingredients are all stuffed in the pot, retaining the original flavor, so it is very fragrant. Pilaf can also be steamed with a rice cooker. If you are in a hurry, use a rice cooker to save time. When I was young, when I was on the summer vacation, I would go back to my home. Several cousin cousins were staying at home, and the clams were always the best taste in memory! I have been away for many years, I hope I can inherit her taste.
Wash rice in advance and soak for half an hour
The boned lamb is cut into large pieces, the carrots are cut into small pieces, and the large pieces can be cut, the onions are cut, and the raisins are washed clean.
Iron pot, pay attention to the iron pot, hot pot cold oil, put more oil than usual, pour the mutton, stir fry for a while, pour the right amount of cooking wine (this step Uighur compatriots will not put, let the Han people put some Go to the smell), fry the meat to the zoom yellow, and the water is good.
Add onions and continue to stir fry until fry
Pour in the carrots and continue to stir fry, wait until the carrots are slightly soft, season with salt
Pour in rice, mix well with various ingredients, add water, because the rice has been soaked, so you must not add more water, look at the water in my picture, you can see the pot a little bit! This step is the most important thing, success or failure is at this step! Remember to remember!
Sprinkle with raisins, you can steam (like the scent of scent can be sprinkled in moderation, I did not add, because it is already very fragrant)
Minimum fire, minimum fire, minimum fire! The important thing is said three times! If you want to eat the casserole, you can fire it at the end. Remember, you must turn the pot, the meaning of the turn is to make the bottom of the pot evenly heated! The iron pan should be steamed for about 40 minutes. It is good to see the rice transparent from the lid. Of course, if the map saves trouble, you can pour this large pot into the rice cooker at this step, and complete it with one button!
Open the lid, the smell is tangy, life is so beautiful! Stir well and taste the taste. If you are short of salt, you can add one to lose it. Mix all the ingredients thoroughly, and the savory pilaf is finished!
Loading! In Xinjiang, if you go to a restaurant of a national compatriot to eat pilaf, you will use a plate. The bottom of the plate is covered with rice. A large piece of mutton with bones is placed on it. The mutton is simmered, tender and tender, and there is no smell at all. The meat with bones is more fragrant, the steamed pilaf has the sweetness of the raisins, the fresh meat, the rice is the taste of the strong and the grains are distinct, the carrots and onions neutralize the fat of the mutton, super fragrant. Hey, is there saliva? ????
With a plate of spicy red! Oh! Spicy red practice: onion (Xinjiang called skin bud), screw green pepper, tomato shredded, add salt, vinegar, a little bit of sugar, mix! carry out! It's that simple! Eat pilaf with spicy red, absolutely! (I added half of the cucumber left in the morning)