What are the tips for lamb pilaf?

Tips for lamb hand pilaf.

If you want to make delicious lamb pilaf, then you need to master the right method, first of all, the lamb is cleaned with water, and when it is washed, we can cut the lamb into pieces, and then we can cut the prepared carrots into strips, and at the same time the onions should be cut into strips, and the rice needs to be washed with water, and then we choose to steam some rice for later use.

Add enough water to the pot, then put all the cut mutton into the pot, wait until the water is completely boiling, you can skim off the foam in the pot, and you can take out the mutton when it is cooked. Then we put the right amount of cooking oil in the wok, wait until the oil is hot, then put all the lamb into the wok, wait until the lamb is completely discolored, we choose to put the onion in it, and then continue to stir-fry for two minutes. Add the carrots and salt and wait until the stir-fry is even.

Continue to boil the water, and when the water boils, you can put all the boiling water into the wok, and at the same time, we need to change the heat to low heat, and then choose to cover the wok and simmer for 20 minutes on low heat. After that, we take out all the onions, carrots and mutton in the wok and put them in the pot, and then spread all the steamed rice on the mutton, and then we also need to add the soup of the boiled mutton to the rice, add an appropriate amount of soup, and wait until the soup in the pot is completely absorbed, so that we can eat it out of the pot.

Is Xinjiang mutton pilaf eaten with your hands?

Xinjiang mutton pilaf can be eaten with your hands, and in fact, this is the real authentic way to eat Xinjiang mutton pilaf.

The nutritional value of lamb pilaf.

The nutritional value in mutton pilaf is still very rich, first of all, mutton pilaf is a very delicious tonic food, and mutton pilaf tastes very good, it is tender, delicious, and rich in nutrients in mutton pilaf. And when eating mutton pilaf, you can also find that in fact, all kinds of trace elements in mutton pilaf are very rich, which are very suitable for the human body to eat, and in mutton pilaf contains vitamin B group, vitamin A, niacin and other nutrients.

Because mutton pilaf is a kind of hot and sweet food, mutton pilaf is a delicious food that is very suitable for us to nourish and replenish yang in winter. At the same time, we eat mutton pilaf can also play a nourishing effect, which is meaningful to our internal organ health, and is a good choice for everyone to nourish, and it is a good choice for people with poor physical fitness to eat mutton pilaf, and mutton pilaf is meaningful for us to promote gastrointestinal health and appetizing.

Can pregnant women eat lamb pilaf.

For pregnant women, mutton pilaf can be eaten, especially in winter, it is a good choice to eat mutton pilaf, which can play a nourishing effect, and at the same time eating mutton pilaf can play a role in health nourishment, and at the same time, when eating mutton pilaf, it can also play a role in increasing calories, which is good for nourishing qi and blood, warming the kidneys and strengthening the spleen, preventing diseases and strengthening the body, etc., and is good for enhancing physical fitness. And in fact, lamb pilaf can also help us keep warm, which is good for the health of pregnant women.

The preparation of lamb hand pilaf.

Wash the rice and soak it in water. Cut the lamb into small pieces. Lamb cut into 1 cm cubes. Lamb bones are boiled in water to make a soup. Finely chop the onion. Peel the hoop and cut it into thick strips.

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Put 1 tablespoon of oil, ginger slices, add mutton fat in the pan and fry the oil.

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Add the chopped onion, fry the fragrant lamb, fry until it is broken, then add the Hu Luobu, and add cumin and salt after it is half cooked.

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Add the lamb bone broth to medium 3 and simmer for about 10 minutes.

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Pour the soaked rice on top of 4, spread flat, put the mutton and the hoop on the bottom of the pot, add the mutton broth just over the rice, cover and simmer for about 10 minutes.

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After the rice has absorbed the water in the pot, mix well, pour it into the rice cooker, and add the mutton soup just over the rice. Poke some holes with chopsticks and press down on the lid to cook rice.

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Ingredients: 400 grams of rice, 250 grams of lamb ribs, 80 grams of carrots, 200 grams of onions.

Ingredients: 3 2 teaspoons salt, 1 teaspoon sugar, 1 2 teaspoons pepper, 2 teaspoons soy sauce

1 tablespoon of cooking wine, 1 2 teaspoons of monosodium glutamate, 10 grams of ginger, 1 tablespoon of 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.

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.

Method two. Ingredients】 Lamb pilaf.

Lamb hand pilaf (3 photos).

Lamb chops (500g) rice (6 handfuls).

Onion (1) Carrot (1) Potato (1) Ginger (1) Sichuan pepper (1/2 tablespoon) Star anise (1) Salt (1 teaspoon) Light soy sauce (1 tablespoon) Cumin powder (3 teaspoons.

Kitchen utensils] rice cooker, wok wok.

Steps] Diced potatoes and carrots, washed and set aside, onions diced. Cut the tip of the lamb chops into cubes, boil half of the peppercorns, blanch the water, remove and set aside. Add star anise, nutmeg and remaining peppercorns, ginger and simmer together for 20 minutes.

Put two teaspoons of cooking oil in a pot, fry the onion over low heat, fry the potatoes, carrots and mutton together in the pot, add salt, light soy sauce, cumin powder and mix well. Spread the ingredients in the rice cooker. The rice is spread on top of the dish, the soymilk machine filter filter the soup of the mutton is mixed into the pot, the water is just soaked in the rice, press the rice button, simmer for ten minutes after jumping, shovel it up and mix well.

Tips] 1, making pilaf is the same as salted pork and vegetable rice, water volume is very important, and rice will be sticky if there is more water. If there is less water, there will be sandwich rice. The amount of water is just about to submerge the ingredients, and if it is not submerged, it is not a lot, just flush.

2. The ingredients inside can be changed by yourself.

3. The triangle of lamb chops I use is sharp, there are bones, meat and crispy bones, and the meat accounts for most of it. You can also use all meat or lamb ribs.

A: Hello, rinse the lamb and cut it into cubes! Carrots and onions washed and diced!

Slice the green onion and ginger into larger sizes! Prepare peppercorns, star anise, cumin grains! Finely chop the chives!

Wash the rice in advance and soak it for half an hour! Heat sesame oil in a pot, add Sichuan peppercorns, star anise! After the fragrance is stirred, take out the peppercorns and star anise.

Add the diced lamb and stir-fry until the meat changes color and there is no moisture in the pan. Add the green onion and ginger slices (cut the green onion into large pieces, and then remove it at the end) and stir-fry for 2 minutes. Finally, add carrots, diced onions, salt, thirteen spices, a small amount of pepper, and monosodium glutamate to stir-fry the mutton.

After stir-frying, add the drained rice. Add an appropriate amount of boiling water. Cover and simmer over low heat for 30 minutes, then add chopped chives and minced cumin to the simmered rice.

Mix well with chopsticks.

Material. Ingredients: 300g of lamb shank;

Excipients: 300g of Northeast rice, 100g of purple onion, 100g of carrot, 2g of cumin powder, and mutton pilaf.

1.A carrot, a purple onion, cut the leg of lamb into small pieces, wash the rice and soak for half an hour.

2.The shallots and carrots are also cut into small pieces and prepared with soy sauce and cumin.

3.Pour water into the pot and boil the mutton, blanch it, remove the mutton and rinse it with cold water to remove the foam.

4.Heat a little oil in a pan and sauté the onion and carrot cubes and lamb until fragrant.

5.Add water to a pot, add a small amount of soy sauce and salt and bring to a boil.

6.Pour all the ingredients into the rice cooker, add the rice, sprinkle cumin powder on the surface, and press the cook button.

6.After the rice trips, simmer for another 10 minutes, then open the lid and stir well. Look at this pot of pilaf, it's fragrant.

Tips: 1.When blanching mutton, you can put a few slices of ginger in the water to remove the smell.

2.Cumin powder has a richer flavor than cumin grains and is more suitable for making pilaf.

The tip for making pilaf is to soak the rice in warm water 30 minutes in advance, which makes the pilaf taste particularly good.

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Pilaf is a Uyghur dish in Xinjiang, and the main ingredients are fresh mutton, carrots, onions, clear oil, mutton fat and rice. The method is to chop the mutton into small pieces and fry them in clear oil, then put onions and carrots in the pot to fry, and put some salt and water as appropriate, wait for 20 minutes, and then put the washed and soaked rice into the pot, do not stir, after 40 minutes, the pilaf is cooked, and all the ingredients in the pot are stirred thoroughly in a timely manner, and can be eaten with cold vegetables. Cooked pilaf is shiny and fragrant, and the Uyghur people regard pilaf as a first-class meal.

It has the effect of tonifying the kidney and strengthening yang, replenishing deficiency and warmth, and is suitable for men to consume regularly.

The preparation of lamb hand pilaf.

Ingredients: Lamb: 400 grams.

Onion: 1 pc.

Carrot: 1 stalk.

Salt: 1 tablespoon. Cumin powder: 1 scoop.

Cumin granules: 1 scoop.

Black pepper powder: 1/2 tbsp.

Chili Noodles: Add to taste according to personal preference.

Rice: Cup (about 3 bowls of rice).

Method: 1. Cut the mutton into small pieces, separate the fat meat and use it to fry the mutton fat, cut the carrot into strips, cut the onion into strips, add the mutton to cumin powder and mix well, and soak the rice in water;

2. Fry the fat out of the mutton fat, if there is not much fat, put an appropriate amount of cooking oil in the pot to avoid sticking to the pan;

3. Pour in the lamb cubes and stir-fry until half-cooked, pour in the onion and carrot and stir-fry;

4. Add salt, black pepper powder and cumin grains to taste, stir-fry until the mutton is fully cooked;

5. Pour the fried mutton into the rice cooker, pour the rice to remove the water, spread the rice on the mutton, pour in half a bowl of dusty water, just soak it on the surface of the rice, and press the rice cooking button;

6. After the rice is cooked, stir evenly and simmer for 10 minutes.

Fragrant lamb, strong rice, soft potatoes and carrots, and the rich taste of cumin. So how is the specific lamb pilaf made? Let's learn together!

Materials

Ingredients: 300 grams of mutton, half an onion, 1 carrot, 1 tomato, 5 fresh shiitake mushrooms, 5 black fungus.

Excipients: 2 coriander, 1 green onion.

Delicious lamb pilaf recipe

1.So cut the ingredients into cubes and prepare them.

2.Add an appropriate amount of oil to the pan and stir-fry the onion until fragrant.

3.Add the tomatoes and stir-fry.

4.Add the lamb and shiitake mushrooms and continue to stir-fry.

5.Add two tablespoons of soy sauce and an appropriate amount of cumin powder and a spoonful of sugar.

6.Add water and simmer over the ingredients.

7.After boiling, add broccoli, carrots, black fungus, stir and cook slightly, turn off the heat.

8.Add all the boiled ingredients to the soaked rice into the pressure cooker and cook according to the normal cooking program. Don't add any more water!

9.After cooking, turn on the pot and add the coriander and chopped green onion and you're done.

Cooking skills

The soup should not be too much, add according to the amount of water used to cook the rice. It's better to have a little less, because the ingredients will also come out of the water!

Nutrition facts

Li Gao, a famous physician in the Yuan Dynasty, said: Mutton, sweet and hot, can replenish the deficiency of blood, tangible things, and can replenish the qi of tangible muscles. The flavor is the same as that of mutton, which can be supplemented, so it is said that the supplement can be weakened, and ginseng and mutton are also generaries.

According to traditional Chinese medicine, according to the living habits of modern people, if there are no problems such as high blood pressure, love to stay up late, fever infection, and hot constitution, you can enjoy mutton.

Mutton, in ancient times, was called carcass meat, carcass meat. Mutton is divided into goat meat, sheep meat, and wild mutton meat. In ancient times, mutton was called boiled meat, lamb meat, and lamb meat.

It is rich in fat, protein, carbohydrates, inorganic salts, calcium, phosphorus, iron, etc. It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for autumn and winter consumption.

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.