How to make mutton stewed rice, how to make mutton stewed rice?

Material. Appropriate amount of rice, 300 grams of mutton, 2 potatoes, 1 carrot, half an onion, appropriate amount of ginger and shallots.

Method. Step 1: Prepare the ingredients. Appropriate amount of rice, 300 grams of mutton, 2 potatoes, 1 carrot, half an onion, appropriate amount of ginger and shallots.

Step 3: Remove the fascia from the lamb and cut it into centimeter-sized pieces. Next, put the lamb into a large bowl, add a little chopped green onion, shredded ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, grasp well and marinate for 20 minutes for later use.

Step 4: Cut the potatoes into cubes, the carrots into cubes, and the onions into shreds for later use.

Step 5: Pour a little base oil into the pan, and when the oil is hot, put the lamb in the pan and stir-fry until it changes color.

Step 6: Put the onion in the pan and stir-fry until fragrant.

Step 7: Put the potatoes and carrots in a pot and stir-fry evenly.

Step 8: Add 3 tablespoons of salt, 1 tablespoon of dark soy sauce and half a tablespoon of white pepper to the pot to taste, stir-fry evenly before turning off the heat.

Step 9: Wash the rice and add a small amount of water. (The amount of water is slightly less than the usual amount of steamed rice).

Step 10: Pour all the stir-fried vegetables into the rice cooker together, then cover the lid and select the braised rice function.

Step 11: After the rice is simmered, stir well and serve.

Prepare the ingredients for the sedan chair: 200 grams of lamb leg, 300 grams of rice, 1 carrot, 1 onion, 100 grams of mutton fat, 20 grams of raisins in the trousers, and 3 grams of salt (add or subtract according to your taste).

Production steps: 1. Wash and cut the mutton fat, mutton, carrots and onions into pieces for later use.

2. Heat the wok over low heat and pour in the mutton oil.

3. Boil over low heat, let the sheep plate oil slowly refine the oil, when the oil residue in the pot is shriveled yellow, it means that the oil has been exhausted, and you can turn off the heat at this time.

4. Filter out the oil residue.

5. Pour the lamb pieces into the oil pan.

6. When the lamb cubes turn golden brown, add the carrot cubes and stir-fry.

7. Then add the diced onion and stir-fry.

8. Add a pinch of salt and stir-fry to taste.

9. Wash the rice and add a little less water than usual for cooking.

10. Pour the fried lamb into the rice cooker and press the cook button.

11. After cooking, sprinkle with raisins and stir well to eat.

12. Chong Wang's finished product drawing.

Ingredients: 3 cups of rice, 2 carrots, 1 pound of mutton, 1 onion.

Method: 1. Soak the rice in water for 10 minutes;

2. Cut the mutton into pieces, add cold water to the pot and put the mutton in, blanch and remove the mutton;

3. Cut the carrots into strips and the onions into cracked and trembling shreds;

4. Add an appropriate amount of butter to the wok, heat it, add the mutton and stir-fry until golden brown, then add the shredded onion and fry until soft, add the carrot strips and stir-fry for three minutes, add boiling water, and increase heat;

5. Bring to a boil, simmer for 10 minutes and pour into the rice cooker;

6. Pour out the water of the soaked rice, put the rice in the rice cooker, cover the pot and simmer the rice, and the rice cooker can be eaten after tripping.

Ingredients: 3 cups of rice, 2 carrots, 1 kg of mutton, 1 onion.

Method: 1. Soak the rice in water for 10 minutes;

2. Cut the mutton into pieces, add cold water to the pot and put the mutton in, blanch and drain the mutton out of the shirt;

3. Cut the carrot into strips and shred the onion;

4. Add an appropriate amount of butter to the wok, heat it, add the mutton and stir-fry until golden brown, then add the shredded onion and fry until soft, add the carrot strips and stir-fry for three minutes, add boiling water, and increase heat;

5. Bring to a boil, simmer for 10 minutes and pour into the rice cooker;

6. Pour out the soaked rice, put the rice in the rice cooker, cover the pot and simmer the rice, and the rice cooker can be eaten after it trips.

The home-cooked recipe for lamb stew is as follows:

1. Dice onions, shiitake mushrooms, carrots, and potatoes.

2. Soak the mutton in clean water and change the water several times until the water is clear and there is no blood water. Cut the lamb into thumb-sized pieces. (Soaking the mutton many times can remove the blood and reduce the smell of the mutton.) ）

3. Add cooking wine and salt to the mutton, grasp it well with your hands, and marinate for about 30 minutes.

4. Pour an appropriate amount of oil into the pot, add the marinated mutton, stir-fry until it changes color, and stir-fry the onion first to bring out the fragrance.

5. Add carrots, potatoes and shiitake mushrooms and stir-fry evenly, pour in the boiling water that has not covered the ingredients, add light soy sauce and salt. Bring to a boil over high heat and simmer for about 40 minutes until the soup thickens.

6. Wash the rice, drain it slightly, pour it into the rice cooker, pour in the ingredients and soup, and select the "rice cooking function". Open the lid at the end of the procedure.

1. Ingredients: 300 grams of mutton, an appropriate amount of rice, two potatoes, 1 carrot, half an onion, an appropriate amount of ginger, and an appropriate amount of green onion.

2. Soak the mutton for 1 hour in advance, and change the water twice in the middle. This step removes the smell of the lamb.

3. Remove the fascia from the lamb and cut it into centimeter-sized pieces. Next, put the mutton into a large bowl, add a little chopped green onion, shredded ginger, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, and 1 tablespoon of dark soy sauce, grasp well and marinate for 20 minutes for later use.

4. Cut the potatoes into cubes, carrots and onions for later use.

5. Pour a little base oil into the pot, and after the oil is hot, put the mutton into the pot and stir-fry until it changes color. Put the onion in the wax or pan and stir-fry until fragrant. Put the potatoes and carrots in a pan and stir-fry well.

6. Add 3 tablespoons of salt, 1 tablespoon of dark soy sauce and half a tablespoon of white pepper to the pot to taste, stir-fry evenly before turning off the heat.

7. Wash the rice and put in a small amount of water. (The amount of water is slightly less than the usual amount of steamed rice) Pour all the fried vegetables in the pot into the rice pot, then cover the lid and select the braised rice function.

8. After the rice is simmered, stir evenly and serve.