How to Make Authentic and Delicious Lamb Handmade Rice

Ingredients ?

2 cups of rice (for three persons)

Lamb (leg, shoulder, ribeye can be used) 700 grams

2 carrots

1 large onion

1.5 stalks of celery

1 tomato

100 grams of raisins

Seasoning A: Taiwanese rice wine (cooking wine can be used), salt, cumin powder, black pepper moderate amount

Seasoning B: minced garlic, minced ginger, salt, cumin powder, black pepper, chili powder, soy sauce, minced green onion (sprinkled on the plate) moderate amount?

Authentic Lamb Handmade Rice (Rice Cooker and Wok Comparison Version) Directions ?

Rice is washed and soaked in water in advance/lamb cut into small pieces into the seasoning A marinade 30 minutes - a number of hours can be, I am soaked the night before the rice and marinade meat); Preparation of the side dishes, the most common hand-meat side dishes are onions and carrots, but I added celery and tomatoes to make the flavor richer, proved that the celery can be put in a little bit more is not a problem, it's very flavorful, and the tomatoes can be put in or not put.

No oil! I didn't put any oil, but just put the fat down and squeezed some mutton oil, pushed the meat into the stir-fry, and at the same time sprinkled in minced ginger and garlic, stir-frying until the mutton is 6-7 mature, put in the vegetables and stir-fry, and add all the seasonings except minced green onion B.

The vegetables stir-fry until about 7 mature, put in the soaked rice and stir-fry evenly. You can see that my ratio of rice to vegetables is a lot less than that of meat and vegetables because I want to limit my carb intake a little bit, so you can adjust the ratio as you wish to see how you like it.

From this step I did an experiment (in fact, the home rice cooker is too small to fit all the ingredients) to stir-fry all the ingredients were loaded into the rice cooker and wok, with two different methods to complete the second half of the cooking. The key to making this dish is to control the amount of water to find the perfect texture of dryness and softness. I did not add a drop of water, you see the juice were from: meat and vegetables itself out of the water, rice wine, soy sauce, the first night of soaking the rice when the water (wash the rice directly into the rice cooker to put on the usual amount of water to make rice)

Rice cooker I used a fast cooker automatic timer is 39 minutes/stir frying pot cover the lid of a small fire simmering for 30 minutes, the middle of the remember to stir-frying twice lest paste the bottom of the pot, I took a small Bench sitting next to look at the phone ear heard a zipping sound that the water is dry, if you want to potpourri effect with a little crusty on the stir-fry to maintain such dryness. Raisins can be added separately at 5-10 minutes before almost out of the pan then stir well.

Left picture rice cooker 39 minutes to the point of opening found that the rice is still a little whitish did not cook through the look, so I re-heated reheat 7 minutes, the result is that the rice grains can be eaten, but still look not cooked into a transparent, in addition to the overall humidity on the look of the bias / ? Then look at the right picture of the frying pan, the rice evenly cooked, the overall dryness and humidity is very good, to make a slightly caramelized potpourri texture, the whole process only took 30 minutes in the middle of a simple turn twice.

Spread the plate and sprinkle with green onion. The picture on the left is the finished product of the rice cooker, which took 46 minutes. The color is a little light and the texture is a little wet, the rice is not fully cooked, but it tastes fine without any major impact. / The picture on the right is the finished product of the wok, which took 30 minutes. The color is more attractive, the texture is moderately wet and dry, and the rice is very well cooked.

The picture on the left is all the ingredients I used this time, from the back row from the left are: Himalayan pink salt, Taiwan rice wine, soy sauce, cumin powder, black pepper, chili powder, the special ingredients for making steak (some countries can not buy you can definitely omit this one no problem?). The right picture shows the most important ingredients to make this dish. The picture on the right shows the most basic essential seasonings to make this dish: salt, rice wine (cooking wine), cumin powder and black pepper.

Son a big plate I a big plate, like spicy I heavily sprinkled with a layer of chili powder, really can't wait to eat?! Lamb lovers must try it for themselves!

The last note about the raisins, my son protested the savory dishes inside what sweet things ah, I told him that this is the authentic lamb hand-held rice standard. The rich savory flavor of lamb rice with a little bit of sweet and sour taste of raisins garnish, the maximum extension of the taste buds of the fancy, inspired by the desire for the next bite of food, so at the beginning I can not accept to put raisins, but still willing to go to the experience of feeling to try to the most authentic practice, in the process from acceptance to love to indispensable. Friends act quickly, vegetables, rice and meat in a pot is complete, save time and cozy, very earn the family's word of mouth it!