Ingredients and recipe for hand-held rice

Lamb chops, carrots, onions, rice.

Cumin, salt, soy sauce, ginger, pepper, dried hawthorn slices

1, carrots washed and peeled, cut into thicker julienne strips; onion julienne strips; ginger slices; peppercorns and dried hawthorn slices into a disposable seasoning packet to be used;

2, rice washed, soaked in water for 30 minutes;

3, mutton chops cleaned and chopped into small pieces, the pot with a moderate amount of cold water into the lamb chops and ginger. and ginger, large fire boil after the foam skimming clean, seasoned soy sauce, salt, cumin powder, into the pepper and hawthorn packet, cover the pot lid to medium-low heat cooking 15-20 minutes. When the lamb is cooked until you can poke a small hole with chopsticks, then turn off the heat;

4. Heat the oil in a frying pan, add the onions and sauté for about 2 minutes, then add the carrots and stir-fry for about 2 minutes;

5. Put the lamb into the rice cooker, then add the sautéed onions and carrots, and then drain the rice and lay it flat on the top layer. Pour the broth from the lamb chops into the rice cooker, just enough to cover all the ingredients. Cover the cooker with a lid and carry out the normal cooking program. When the rice is cooked, stir it well with a spoon.

Special Note:

1, when cooking lamb chops, the water should be immediately skimmed as soon as the water boils, the foam should be skimmed clean, because after that, we want to use this soup instead of water to simmer the rice.

2, cook lamb chops when put a few pieces of hawthorn can effectively remove the stink of lamb.

3, carrots can not be cut too fine, otherwise and rice with the cooking process will melt away.