Practice:
Mutton and fat cut into small pieces, carrots cut into thick strips, skin buds cut into cubes, mutton marinated in flavor and wine for half an hour or so, so that it tastes, sitting in a pot of oil, burned seven or eight percent of the heat into the mutton fat stir-fry, stir-fry to the volume of the fat becomes smaller, turned golden brown charcoal and then fish out. Then into the mutton stir-fry, add salt to taste, stir-fry until the meat changed color into the skin buds, soften into the carrots stir-fry to six mature, add water (not over the meat can be), high heat will be the soup boiled into the salt and a little sugar, small fire to cook for 5-7 minutes
Rice washed, put into an electric pressure cooker, will be boiled mutton broth into the (amount of the same amount of rice with the amount of usual steamed rice can be), and then just boiled the mutton onions carrots into the pot, and rice mix well after pressing the cook button will be steamed rice, steamed and then simmered for 10-15 minutes
Specific method:
1, mutton should be marinated in advance, especially in the cut block is relatively large, so that the meal is meat and rice will be the same as the salt flavor. Stir frying meat first fat meat to stir out the mutton oil, so that the stewed rice mutton flavor is more intense!
2, carrots should be cut into thicker strips, so stewed carrots will become very soft, easy to mash, and larger to eat up the texture.
3, rice, I use the Northeast round grain rice, round grain rice with a pressure cooker steamed out will be extra Q! Add rice soup and usually steam their own rice can be the same amount of water, like a little harder to add less water, soft more water.
4, after the rice is steamed, do not rush to open the pot, and then put the pot to simmer for a while, so that the meat, rice and vegetables more integration of flavor.
5, said the hand-held rice is actually accompanied by the aroma of meat lighter rice, if you think the flavor is light can go back to the pot and then fried, it will be more fragrant!
6, very important point, is that this rice should be eaten hot!!!!
Sheep meat and goat meat:
1, from the flavor point of view, sheep meat than goat meat stink small. Because this goat meat fat contains a fatty acid called 4 a methyl octanoic acid, this fatty acid volatilization will produce a special stink.
2, from the taste point of view, because sheep meat than goat meat fat content is high, so sheep meat than goat meat taste more delicate. And the cholesterol content of goat meat is lower than that of sheep meat, so it can prevent vascular sclerosis and heart disease, especially suitable for patients with high blood fat and the elderly.
3, from the point of view of coldness, goat meat is cool, while sheep meat is hot. Therefore, sheep meat has a tonic effect, suitable for maternal and patient consumption; and cold people and patients are best to eat less goat meat.
4, buy meat, sheep meat and goat meat have the following methods of differentiation: First, look at the muscle. Sheep meat sticky hands, goat meat dispersal, not sticky hands; two is to see the shape of the hair, sheep meat hair curly, goat meat hair hard and straight; three is to see the muscle fibers, sheep meat fibers are short and thin, goat meat fibers are long and thick; four is to look at the ribs, sheep's ribs are narrow and short, goat's is wide and long.
Author: CYL16-ye...(yxlady)Mutton hand-held rice is a kind of food in Xinjiang. It has a delicious flavor.
Practice:
Mutton and fat cut into small pieces, carrots cut into thick strips, skin buds cut into cubes, mutton marinated in flavor and wine for half an hour or so, so that it tastes, sitting in a pot of oil, burned seven or eighteen percent of the heat into the mutton fat stir-fry, stir-fry to the volume of the fat becomes smaller, turned golden brown charcoal and then fish out. Then into the mutton stir-fry, add salt to taste, stir-fry until the meat changed color into the skin buds, soften into the carrots stir-fry to six mature, add water (not over the meat can be), high heat will be the soup boiled into the salt and a little sugar, small fire to cook for 5-7 minutes
Rice washed, put into an electric pressure cooker, will be boiled mutton broth into the (amount of the same amount of rice with the amount of usual steamed rice can be), and then just boiled the mutton onions carrots into the pot, and rice mix well after pressing the cook button will be steamed rice, steamed and then simmered for 10-15 minutes
Specific method:
1, mutton should be marinated in advance, especially in the cut block is relatively large, so that the meal is meat and rice will be the same as the salt flavor. Stir frying meat first fat meat to stir out the mutton oil, so that the stewed rice mutton flavor is more intense!
2, carrots should be cut into thicker strips, so stewed carrots will become very soft, easy to mash, and larger to eat up the texture.
3, rice, I use the Northeast round grain rice, round grain rice with a pressure cooker steamed out will be extra Q! Add rice soup and usually steamed rice water can be the same amount, like a little harder less water, soft more water.
4, after the rice is steamed, do not rush to open the pot, and then put the pot to simmer for a while, so that the meat, rice and vegetables more integration of flavor.
5, said the hand-held rice is actually accompanied by the aroma of meat lighter rice, if you think the flavor is light can go back to the pot and then fried, it will be more fragrant!
6, very important point, is that this rice should be eaten hot!!!!
Sheep meat and goat meat:
1, from the flavor point of view, sheep meat than goat meat stink small. Because this goat meat fat contains a fatty acid called 4 a methyl octanoic acid, this fatty acid volatilization will produce a special stink.
2, from the taste point of view, because sheep meat than goat meat fat content is high, so sheep meat than goat meat taste more delicate. And the cholesterol content of goat meat is lower than that of sheep meat, so it can prevent vascular sclerosis and heart disease, especially suitable for patients with high blood fat and the elderly.
3, from the point of view of coldness, goat meat is cool, while sheep meat is hot. Therefore, sheep meat has a tonic effect, suitable for maternal and patient consumption; and cold people and patients are best to eat less goat meat.
4, buy meat, sheep meat and goat meat have the following methods of differentiation: First, look at the muscle. Sheep meat sticky hands, goat meat dispersal, not sticky hands; two is to see the shape of the hair, sheep meat hair curly, goat meat hair hard and straight; three is to see the muscle fibers, sheep meat fibers are short and thin, goat meat fibers thick and long; four is to look at the ribs, sheep's ribs are narrow and short, goat's is wide and long.