The authentic practice of mutton pilaf, how to make mutton pilaf

The authentic preparation of lamb pilaf is as follows:Ingredients: 2 bowls of rice, 1 leg of lamb, 2 yellow radish, 1 carrot, 1 onion.

Excipients: 2 tablespoons of oil, appropriate amount of salt, appropriate amount of cumin powder, Sichuan pepper, cumin powder and one dried hawthorn bag.

1. Wash the rice, soak it in water for 30 minutes, peel the carrot and cut it into small dices of about 1 cm, cut the onion into dices of the same size, and wrap the peppercorns, cumin powder and dried hawthorn into the seasoning package.

2. Add enough water to the pot, add lamb chops and ginger slices, and skim off the foam after boiling over high heat (to skim clean, the soup for cooking mutton will be retained).

3. Continue to cook for 2 minutes, remove the lamb and drain the water.

4. Heat a wok, add a little vegetable oil, add half of the diced onion and stir-fry until fragrant.

5. Add the mutton and fry for 2 minutes until the surface of the mutton turns golden brown.

6. Add the soup where the lamb chops are cooked, and the soup amount is not over the lamb chops.

7. Mix in an appropriate amount of salt according to personal taste.

8. Add an appropriate amount of soy sauce.

9. Put in the seasoning packet, cover and turn to medium-low heat and cook for about 15 minutes.

10. Open the lid, take out the seasoning packet, and pour the diced carrots and remaining diced onions into the pot.

11. Add a small handful of raisins, continue to cook for 1 minute, pour the soup into the rice cooker, drain the soaked rice, spread it on the ingredients, add water to the water consumption of two cups of rice, press the rice cooking button, and stir the rice from the bottom up with a spoon after the program is over.

The authentic preparation of pilaf is as follows:

To make authentic Xinjiang pilaf, first cut the bone-in mutton, cut the onion and carrot into shreds, first fry the bone-in mutton until golden on both sides, pour cooking wine to remove the smell, then pour in the onion and carrot and stir-fry, add light soy sauce, oyster sauce, salt, chicken essence, monosodium glutamate, seasoning and coloring, and pour the prepared rice and water into the pot. Finally, just simmer and pour the rice.

Rice.

Appropriate amount of excipients. Lamb chops to taste.

Carrots to taste.

Raisins to taste, salt.

Stew to taste the original flavor.

One hour of process.

It's time-consuming. Difficulty lamb pilaf preparation steps.

Steps to prepare lamb pilaf: 1 1 fresh lamb chops, carrots, a small amount of raisins.

Lamb pilaf preparation steps: 2 2 hot pans with hot oil.

Steps to prepare the lamb pilaf: 3 3 Pour the lamb chops into the pan and stir-fry.

Steps for mutton pilaf: 4 4 Stir-fry for about ten minutes, add water to boil, then simmer over low heat until the lamb chops are slightly cooked, and add an appropriate amount of salt.

Steps for making mutton pilaf: 5 5 Put the washed rice into the pot.

Steps for lamb pilaf: 6 6 Add the chopped carrot strips.

Steps to prepare lamb pilaf: 7 7 Then sprinkle in the washed raisins.

Steps for mutton pilaf: 8 8 Put in an appropriate amount of water and see that the soup is slightly dull, and use a spatula to shovel a few times from the bottom to prevent the pot from sticking.

Steps of mutton pilaf: 9 9 In the process of simmering on a slight fire, cover the pot and constantly tilt the pot at all angles to heat evenly, so as to prevent the rice from getting caught up.

The steps of the mutton pilaf: 10 10 After about forty or fifty minutes, the mutton soup is sucked dry by the rice, and the rice is almost cooked. Stir back and forth with a spatula constantly, up and down, left and right.

Steps to make mutton pilaf: 11 11 You can start eating pilaf, fragrant

Ingredients: a few lamb shanks; some rice; 1 carrot; 1 purple onion; a small amount of soy sauce; Salt in small amounts.

Method Cut the lamb leg into small pieces, wash the rice and soak it for half an hourThe shallots and carrots are also cut into small pieces, and the soy sauce and cumin are prepared, 3Pour water into the pot and boil the mutton, blanch it, take out the mutton and wash it with cold water to remove the foam, 4

Heat a little oil in a pan, add the onion and carrot cubes and lamb and fry until fragrant, 5Add water to a pot, add a small amount of soy sauce and salt and bring to a boil.

Pour all the ingredients into the rice cooker, add the rice, sprinkle cumin powder on the surface, press the cooking button and simmer for another 10 minutes, then open the lid and stir well.

Ingredients: lamb chops, rice, carrots (shredded slightly thicker), onion (shredded slightly thicker), there is no proper proportion, you can add more meat according to personal habits. , Excipients:

Raisins (there are no raisins at home, I didn't add them this time), salt to taste, chopped green onion and ginger to taste.

MethodAdd salad oil to the pot, heat it, add minced green onion and ginger and stir-fry until fragrant.

Add the mutton, stir-fry until ripe, add shredded onion and shredded carrots (thick tips), add salt, rice and water after frying.

Bring to a boil on high heat (do not turn the rice to cover the top of the mutton, you can use chopsticks to pierce a few holes in the rice to the bottom of the pot to make it evenly heated), see that the soup is almost dry, then simmer on low heat for 25 30 minutes, sprinkle in raisins and mix well.

When eating, you can turn it several times from the bottom to the rice spatula, which will make the rice more chewy, and the taste of the mutton will penetrate into the rice more evenly! ~

Summary. Step] 1. Wash the rice and soak it in water for 20 minutes. 2. Wash the mutton, separate the fat and the thin into small pieces; diced onions and carrots; Slice the ginger.

3. Wash the frying pan and heat it, add the diced mutton fat, and fry until the oil is spit out. 4. Add the lean lamb and continue to stir-fry for 3 minutes. 5. Add the onion and carrot and stir-fry until fragrant, add cooking wine, pepper, salt, soy sauce and monosodium glutamate and stir-fry well.

6. Put in the drained rice and spread it flat, then add 250ml of water and bring to a boil. 7. Cover and simmer over low heat for 30 minutes. 8. Put the cumin in a pot and stir-fry over low heat until fragrant.

9. After cooling, put it on the board and roll it with a rolling pin. 10. Finely chop the green onion. 11. Add minced green onion and minced cumin to the simmered rice and mix well.

Kiss. Hello, happy to answer for you, the answer to your question is: The process of making lamb pilaf is as follows:

Ingredients: 400 grams of rice, 250 grams of lamb ribs, 80 grams of carrots, 200 grams of onions Ingredients: 3 2 tsp salt, 1 tsp sugar, 1 2 tsp pepper, 2 tsp soy sauce, 1 tablespoon cooking wine, 1 2 tsp monosodium glutamate, 10 grams of ginger, 1 tablespoon cumin.

Step] 1. Wash the rice and soak it in water for 20 minutes. 2. Wash the mutton, separate the fat and the thin into small pieces; diced onions and carrots; Slice the ginger. 3. Wash the frying pan and heat it, add the diced mutton fat, and fry until the oil is spit out.

4. Add the lean lamb and continue to stir-fry for 3 minutes. 5. Add the onion and carrot and stir-fry until fragrant, add cooking wine, pepper, salt, soy sauce and monosodium glutamate and stir-fry well. 6. Put in the drained rice and spread it flat, then add 250ml of water and bring to a boil.

7. Cover and simmer over low heat for 30 minutes. 8. Put the cumin in a pot and stir-fry over low heat until fragrant. 9. After cooling, put it on the board and roll it with a rolling pin.

10. Finely chop the green onion. 11. Add minced green onion and minced cumin to the simmered rice and mix well.

Precautions] 1. Because the mutton is selected with some fat, there is no need to add oil. 2. Stir-fry the fatty meat for a while, and it won't taste too greasy. 3. When simmering, be sure to turn off the fire to a minimum.

4. You can't add too much water, otherwise there will be no clear appearance.

<> "Mutton Pilaf Ingredients:

Lamb chops, carrots, onions, raisins.

The step stove is rolling:

1. Wash and soak the rice for 30 minutes.

2. Wash and drain the lamb chops, pour in the mutton with hot oil, fry the fat, add the onion, sprinkle cumin powder, add water and simmer the mutton for 15 minutes.

3. Put a little oil in a hot pan and stir-fry the carrots until soft, pour them into the mutton and cook them together for another 5 minutes.

4. Pour all the ingredients into the rice cooker, then pour in the rice, keep the rice parallel to the soup, add salt, add cumin powder, sprinkle raisins, and cook the rice according to the rice mode!