Four methods of mutton finger food rice

material

Ingredients: 200 grams of mutton, 200 grams of rice, onion 1 root, carrot 1 root.

Accessories: peanut oil 1 tbsp, soy sauce 1 tbsp, cumin powder, 3g of salt and a small amount of chopped green onion.

working methods

1. Wash the grassland mutton and cut it into pieces for later use.

2. Taomi, soak for five minutes, and then pour into the rice cooker.

3. Cut carrots and onions into thin strips for later use.

4. After the oil in the pot is hot, add the mutton and stir fry, and then add the right amount of cumin powder.

5. When the mutton turns gray, stir-fry the onion and pour in a spoonful of soy sauce.

6. Add carrots and stir well, then pour them into the rice cooker.

7. Add salt, add appropriate amount of water (submerged ingredients), cover and press to the cooking stall.

8. Cook for about 20 minutes, take out the pan and sprinkle with chopped green onion.

Mutton finger food rice

material

1.5LB mutton cut into small pieces.

Two cups of Indian fragrant rice.

1 white onion

Three carrots

? Cup fried onion

1/2 cups of white raisins

A spoonful of cumin powder

A teaspoon of turmeric powder

Half a teaspoon of pepper

A teaspoon and a half salt.

working methods

Soak Indian fragrant rice for 1 hour, drain water, and shred carrots and onions.

2. Stir-fry mutton in oil, add cumin powder, turmeric powder and pepper to stir fry, add shredded onion and shredded carrot, stir fry until dry, add fried shredded onion and raisins, add rice and salt, and pour chicken soup to cover rice. Simmer for 10 minute and then simmer for 5 minutes.

3. Stir-fry the pine nuts and add them to the rice and mix well. It is delicious.

Uzbekistan mutton finger food rice

material

Ingredients: scorpion, fragrant rice, carrot and onion.

Seasoning: cotton oil, cumin, salt.

working methods

1. shred carrots, soak fragrant rice in hot water and salt, wash scorpions and blanch, and shred onions for later use.

2. Heat the casserole, add cotton oil and cook thoroughly, stir-fry the scorpion until it changes color, add shredded carrots and stir-fry until it changes color, and then add cumin grains and stir-fry for a while.

3. Inject a little purified water, simmer the scorpion until it is half cooked, and add the fragrant rice soaked in hot water.

Continue to simmer with low fire until the rice is almost completely cooked. Turn the rice once with a shovel to make it evenly mature. You can also use utensils to open a few holes in the middle of the rice, which is convenient for venting and prevents the pot from burning (also called pores). It takes about forty minutes to get out of the pot and fill the bowl.

Authentic Xinjiang mutton finger food rice

material

200g fresh lamb chops, 2 measuring cups of rice, carrots 1, onions 1, Xinjiang almonds, Xinjiang raisins, 2 teaspoons of salt, cumin powder and edible oil.

working methods

1. Put 2 measuring cups of rice into a bowl and add appropriate amount of cold water.

2. Put the rice on the water and soak it for 20 minutes.

3. Drain the soaked rice for later use.

4. Put two teaspoons of salt in a small bowl.

5. Add 1 cold water and mix well to make brine.

6. put a little more cooking oil in the pot than cooking, and heat it over high fire.

7. Quickly pour the prepared salt solution into the oil pan.

8. 1/2 onion cut into strips

9. Put the onion strips into the oil pan and stir fry with a shovel.

10. Stir-fry the onion until it turns yellow and fragrant, and take it out with a spoon.

1 1. Add ginger slices into the remaining oil and stir-fry until fragrant.

12. Wash the lamb chops, put them in the pot and stir-fry with a shovel.

13. Stir-fry the lamb chop until it changes color, cut the remaining half of the onion into strips and put it in the pot, stir-fry with a shovel until the mutton is fragrant and the surface is golden yellow.

14. Wash and peel carrots and cut them into thick strips with a knife.

15. Put carrot sticks into the pot and stir-fry with a shovel until soft.

16. Add enough cold water to the pot, which will not reach the surface of the ingredients.

17. Cover the pot and cook over high heat.

18. Boil until the water boils, and a large amount of floating foam appears on the surface. Skim off the froth with a spoon.

19. Put the rice with dry water into the pot and smooth it with the back of a shovel.

20. Cover and simmer.

2 1. When stewing, open the pot cover every once in a while and poke holes in the rice flour with chopsticks.

22. Then smooth the rice with the back of a shovel, cover it and simmer it.

23. Until the soup is basically dry, the rice fully absorbs the soup and oil and turns golden yellow, and sprinkles a proper amount of cumin powder.

24. Add the right amount of almonds.

Step 25 add raisins

26. Cover the pot, simmer until the soup is dry, and then take out the pot.