How to make mutton finger rice, which is most suitable for public taste and extremely delicious?

In addition, use white onions or purple onions. The difference between the two is that white onions are crisper and sweeter, suitable for cold dishes, while purple onions are more suitable for cooking. I When buying, the price is the same, 2 yuan per pound. In addition, remember to add a carrot, and this food is almost ready. As for the raisins, you can add them or not. I personally feel that they have little impact on the taste.

My parents and the old man all thought the rice made from flowers tasted good. After steaming, the rich scent of cumin powder made the rice very tempting. To make hand-made rice, using a rice cooker or pressure cooker is like steaming rice. It is convenient and simple. It is also easy to make in hot summer. While steaming rice, you can prepare a cold dish in advance and dinner is ready. .

Food preparation for fragrant hand-picked rice: 800 grams of mutton leg, one purple onion, one raisin, a small amount of minced ginger, a small amount of vegetable oil, rice wine, light soy sauce, dark soy sauce allspice powder, chili powder, The first step of cumin grains and salt

Start preparing various foods. First soak the rice. After rinsing, soak the rice in cold water for about 10 minutes, so that the rice can fully absorb the water and then steam out. The taste is softer, rounder, fragrant and silky. For the ratio of rice to water, 1:1 is more suitable. Step 2

Peel, wash and grate the radish. Don’t cut the carrots too finely. After all, they need to be steamed after frying. Peel and slice an onion, then prepare a few raisins and mince a few minced ginger.

Put an appropriate amount of vegetable oil in the wok, bring to a boil and stir-fry the lamb leg meat quickly until it loses color. Wait for the beef to lose color before pouring in the minced ginger. Don't add it too early, otherwise the ginger aroma will come out and the mutton of the beef will not be removed. Add shredded carrots, add 2 sauté spoons of fresh flavor and a small amount of dark soy sauce, and stir-fry for 2 minutes. Step 3

Then add shredded onions, then add an appropriate amount of five-spice powder, chili powder and a small amount of salt, then grab a handful of cumin seeds, stir-fry evenly, and wait for another 2 minutes. In this case, the flame can be turned off. Pour this material into the pressure cooker (or electric rice cooker), stir it with a spoon, and select the steaming rice setting. My electric pressure cooker takes 28 minutes. Step 4

After steaming, I just remembered not to add raisins. . . In fact, steaming rice takes so long that the raisins should not be put in early. It is just right to put them in after steaming for less than 15 minutes. Even if I forgot, there is one more process. After scooping it out with a spoon, pour it into the wok, add raisins, stir-fry for 3 minutes, and then scoop it out.

Let’s talk about it here. After frying the ingredients, if the wok is very large, you can pour the cleaned rice and water into the wok. Bring to a boil over high heat and then reduce to a simmer until the sugar turns brown. , must be around 20 minutes. It's just that in the summer, I often watch the kitchen stove to see if it is too hot to stir-fry sugar. It is more convenient to switch to a rice cooker with smart control.

Naturally, the two methods have slightly different textures. The one made by the rice cooker is very watery and the white rice is soft. If you like the slightly dry texture of egg fried rice, with clear grains, go for it. You can grab the rice with your hands and return it to the wok for three to four minutes to stir-fry it, and the slightly dry and chewier texture will emerge. Just combine it with your taste buds and adjust it flexibly.