Main ingredients: lamb (lean) 400 grams , 500 grams of rice.
Accessories: 200 grams of carrots, 40 grams of raisins.
Seasoning: 30 grams of mutton oil, 15 grams of green onion, 12 grams of salt, 2 grams of monosodium glutamate.
Calories: about 4060 calories/100g
Ingredients: two to three bowls of cooked (leftover) rice or noodles, two pounds of lamb shank meat. Cut the lamb into large chunks and cook in a pressure cooker on gas for twenty minutes (ginger, green onions, and wine). four carrots, two onions, a small handful of cilantro, and 1/4 stick of margarine (cream of wheat). Salt, ground chili, cumin powder, sesame oil, etc. to taste.
Practice:
1. rice pick debris, wash clean, put into a basin of cold water soak for about 1 hour, see the rice grain a little rise, fishing out the water control. The first thing you need to do is to get your hands on some of the most popular products in the world, and you'll be able to do that. Scrape and wash carrots, cut into thin strips. Wash the raisins with warm water.
2. pot on the fire, put half of the mutton oil, burned to seventy percent of the heat, under the mutton and part of the salt, stir-fry quickly until the diced meat color, six or seven mature when the sheng out.
3. original pot back to the fire, put the other half of the mutton oil, burned to sixty or seventy percent of the heat, under the carrots and the rest of the salt, quickly stir-fry a few times, until half-cooked, put the shredded green onions, monosodium glutamate, stir-fry evenly, and then put out.
4. Another pot on the fire, put water, high fire boil, under the rice and fried mutton diced, carrots, and then open, shovel turn evenly, burn 8-10 minutes, until the rice grains rose open, rice soup Xianzu collected net, with chopsticks inserted into a few holes, covered with a lid, simmering over low heat for 15-20 minutes.
5. When serving, the lamb and rice into a bowl, respectively, sprinkled with a few raisins. You will need about 100 grams of mutton oil to make the mutton rice.
Lamb (lean meat) practice guide:
1. Put a few hawthorns or some radishes and green beans when cooking, and some onions, ginger, cumin, and other condiments when stir-frying to get rid of the stench;
2. Make sure to shabu-shabu the meat thoroughly when eating shabu-shabu; it is not advisable to eat mutton in summer and autumn when the climate is hot and dry;
3. There is a lot of membrane in the mutton, and it should be eliminated before it is cut into shredded pieces, or else the meat will taste hard and difficult to eat when stir-frying. The membrane is hard and difficult to eat.
Rice practice guide:
1. rice made into porridge easier to digest and absorb, but the production of rice porridge should not put alkali, because rice is an important source of vitamin B1, alkali can destroy the vitamin B1 in rice, will lead to a lack of B1, the "foot disease";
2. . When using rice to make rice must be "steamed", do not "fishing", because fishing rice will lose a lot of vitamins.
Carrot practice guide:
1. Carrots are suitable for stir-frying, broiling, mixing and other cooking methods, can also be used as a topping.
2. When cooking carrots, do not add vinegar to avoid loss of carotene. Also don't overconsume. Large intake of carotene can cause changes in skin pigmentation, turning it orange.
Raisins practice guide:
Eat raw, decoct soup, simmer paste, or soak in wine to take.
Features of hand-rolled rice:
The good rice is white with yellow, shiny oil, rice and meat rotten, delicious.