3 carrots and yellow radish (1, if you like)

1 bark bud (all sizes are acceptable)

Fresh mutton is about 350 grams.

50 grams raisins

50 grams of fresh peas

Clear oil in moderation (cooking as usual)

Authentic delicious and nutritious rice cooker version of mutton pilaf?

Cut the radish into small pieces.

Cut the mutton into small pieces (large pieces don't cook easily)

Cuttings of tender buds

Add a proper amount of clear oil (the amount that you don't like greasy is similar to that of cooking at ordinary times) and add mutton.

Stir-fry the mutton dry. It's best to fry the oil in the fat and put a spoonful of salt.

Add radish and skin buds, stir fry, stir fry for a while, until the color of radish is Huang Chengcheng.

Stir-fry the peas for a while, add a spoonful of salt, and taste them after frying. It should be a little salty than usual.

Wash the rice, add raisins and stir well for later use.

Put a layer of rice in the rice cooker first.

Then put a layer of fried mutton and radish. Put it layer by layer (the advantage of this is that the rice is tough and delicious)

This is a layer of rice and a layer of vegetables, all put into the rice cooker.

Add hot water (on the one hand, adding cold water will make mutton solidify quickly and make it unpalatable, on the other hand, hot water will greatly shorten the cooking time)

. Put the pot into the rice cooker, plug in the power supply and bring it to a boil. I control the amount of water I add. I usually stew rice with less water than usual.

After the rice cooker trips, continue to stew for 5 minutes, open the pot cover, turn it up from the bottom of the pot with a shovel, turn the top cover down, then cover the pot cover, press the cooking button, continue to stew for a while, jump to "heat preservation" and stew for 5 minutes. All right, eat! It's better to have another plate of Xinjiang's "tiger dishes" (skin sprouts and Chili tomato salad), which is very nice!