Most people should have eaten mutton. Mutton has a strong smell, which some people don't like very much. However, if licorice is put into mutton and cooked with proper cooking wine and ginger, the smell of mutton can be removed.
Li Shizhen said in Compendium of Materia Medica: "Mutton can warm middle warmer, tonify deficiency, tonify middle warmer, invigorate qi, stimulate appetite, tonify kidney, benefit gallbladder and improve eyesight.
According to Dietary Guidelines for China Residents, mutton is rich in protein, which is higher than that of pork and beef, and the content of calcium, iron and vitamin C in mutton is higher than that of pork and beef.
Mutton is warm and has the functions of warming the spleen and stomach, improving eyesight and benefiting blood.
There are too many ways to make mutton, such as stir-fried mutton with onion, braised mutton, hand-grabbed mutton, stewed mutton with radish, mutton skewers, stewed mutton with medlar, hand-grabbed mutton rice, cumin mutton, cumin lamb chops, curry mutton, braised mutton with mushrooms, fried mutton with tea fungus, authentic whole lamb soup and so on.
Among them, Xinjiang hand-grabbed mutton and hand-grabbed mutton rice are famous, which are delicious foods that many foodies want to try, but many people only know their names, but they have never eaten them. Today, we will make hand-grabbed mutton rice, and the detailed formula and steps can be shared without reservation. Just use the rice cooker. It's simple and quick.
Ingredients: fresh lamb chops, rice, onions and carrots.
Accessories: raisins, cumin powder, cumin granules, Chili powder and licorice.
Step 1: Wash carrots, peel them and cut them into silk (or rub them into silk with a brush).
Wash and shred onions.
Clean the lamb chops and cut them into small pieces.
Step 2: Because the mutton tastes heavy, we blanch it in water:
Discharge the sheep into cold water, add a proper amount of cooking wine to remove the fishy smell of licorice, boil over high fire and blanch for 5 minutes.
After 5 minutes, we fished out the lamb chops under water control.
Heat oil in another pot. When the oil is hot, add the mutton and stir-fry until fragrant. Stir-fry the mutton until it changes color, add a proper amount of soy sauce to color it, and then add a proper amount of oyster sauce, which is tender and full of flavor.
Then pour in onion and shredded carrot.
Add proper amount of salt, cumin powder, Chili powder and cumin granules.
Stir-fry evenly, then add the water of braised rice.
Add raisins, stir-fry evenly and pour into the inner container of electric pressure cooker (or rice cooker).
Then mix it with rice evenly with a spoon. If the amount of water is too small, it can be increased.
Then cover the lid and press the cooking button. After the jump, stew for 10 minutes, and take out the pot after the air valve sinks.
Mutton pilaf is ready when the aroma is overflowing and people can't stop drooling.
The rice is crystal clear, the mutton is delicious and the food is delicious.
To sum up:
1. Mutton must be fresh and have the taste of mutton, so we add cooking wine and licorice for 5 minutes, so the mutton will not smell bad. Whether carrots can be shredded or cut into pieces is not important.
2. The amount of water added is very important. It is best to cook mutton rice with a little more water than usual. Rice tastes bad if it is too thin. Therefore, it is very important to control the amount of water.
This is a common practice of grasping mutton rice by hand, which can also be called lazy stew rice. The food is fragrant, cooked, nutritious and delicious. Once you eat it, you will love it. Try it if you like.