Chinese name
Xinjiang mutton finger food rice
working methods
evaporate
Someone's taste
Xianxian
difficulty
Preliminary introduction
quick
navigate by water/air
manufacturing method
Mutton difference
Cooking material
Ingredients: 500g lamb chop, 200g mutton, 300g rice, carrot 1 root, red onion 1 root.
Seasoning: salad oil, salt, soy sauce, cooking wine, sugar.
manufacturing method
Mutton and fat meat are cut into small pieces, carrots are cut into thick strips, and skin buds are diced. The mutton was marinated in soy sauce and cooking wine for half an hour, and it was delicious.
Put oil in the pan, heat it to 70% to 80% heat, then add sheep oil and stir fry until the fat becomes smaller and golden brown, and then take it out. Stir-fry mutton, season with salt, stir-fry until the meat becomes discolored, add skin buds, stir-fry carrots until half-cooked, add water (just don't put meat), boil the soup with high fire, add salt and a little sugar, and cook for 5-7 minutes with low fire.
Wash the rice, put it in an electric pressure cooker, put the cooked mutton soup (the same amount as the usual steamed rice), then put the freshly cooked mutton, onion and carrot into the pot, mix well with the rice, press the cooking button to steam the rice, and stew for 10- 15 minutes after steaming.
Specific practices
1, mutton should be marinated in advance, especially when it is big, so that eating meat and rice will have the same salty taste. When frying meat, stir-fry the fat and sheep oil first, so that the stewed rice and mutton taste stronger!
2, carrots should be cut into thicker strips, so that carrots will become very soft after stewing, easy to mash, and taste good when they are bigger.
3, rice, I use northeast round rice, round rice steamed in a pressure cooker will be especially Q! The amount of soup with rice is the same as that of steamed rice in peacetime. You like to add less water to the hard one and water to the soft one in Rigadeau.
4. After the rice is steamed, don't rush to open the pot, then put it in the pot for a while to make the fragrance of meat, rice and vegetables more integrated.
5. It is said that hand-grabbed rice is actually a kind of rice with light meat flavor. If you think the taste is light, you can go back to the pot and fry it again, which will be more fragrant!
6. It is very important to eat this meal while it is hot! ! !
Mutton difference
Sheep meat and goat meat
1, in terms of taste, mutton is not as spicy as goat mutton. Because this goat's fat contains a fatty acid called 4- methyl octanoic acid, this fatty acid will produce a special smell after volatilization.
2. From the taste point of view, because the fat content of mutton is higher than that of goat, mutton tastes more delicate than goat. The cholesterol content of goat mutton is lower than that of mutton, so it can prevent arteriosclerosis and heart disease, especially suitable for hyperlipidemia patients and the elderly.
3. From the cold point of view, goat meat is cold, while mutton is hot. Therefore, mutton has a nourishing effect and is suitable for lying-in women and patients. People and patients with cold constitution had better eat less goat meat.
When buying meat, there are several ways to distinguish sheep meat from goat meat: first, look at the muscles. Mutton sticks to hands, while goat diverges and does not stick to hands; Second, look at the shape of wool, sheep's wool is curly, goat's wool is hard and straight; The third is to look at muscle fiber, sheep fiber is short, goat fiber is thick and long; Fourth, look at the ribs. Sheep's ribs are narrow and short, while goats' ribs are wide and long.