materials?
leg of lamb 8g
2 carrots
3 cups of rice
1 onion
15g of raisins
3g of salt
2g of dried apricots
a little sugar
Xinjiang leg of lamb pilaf?
preparing ingredients, in fact, the ingredients of pilaf are super simple. However,
rice with incalculable nutritional deficiency can be soaked with clear water in advance
rice can be selected from ordinary rice
or long-grain fragrant rice from the northeast
raisins and dried apricots can be washed with water for later use
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Prepare a carrot and onion
In Xinjiang, we will put carrots and yellow radishes in the pilaf
Because Xinjiang yellow radishes are unique ~ < Strip, don't wipe the silk
Because the taste is different
If you wipe the silk, the radish will be gone and the color will not look good in the later stew
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This is the leg of lamb, the front leg of the lamb here in Xinjiang, weighing between 8g and 1g
Because the front leg meat is thinner, The hind legs will be fat
you can also choose lamb chops
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Put the leg of lamb into cold water to boil
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After the water boils, slightly remove the floating foam, and take it out for later use
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Boil the oil in a pan, and add sugar after the oil is cooked to seven to eight minutes
. Continue to stir fry
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When the onion is fried until the water is dry, add carrot sticks
Continue to stir fry
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Spread rice, raisins and dried apricots on the leg of lamb and carrots, and sprinkle a little salt
Do not turn the pot over. Cover the pot and simmer on low heat
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Observe the water quantity and temperature in time during the stewing process
If the water boils slowly, turn down the heat in time
Turn the pot in the direction of the stove
Make the heating even
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After the water is boiled, gently turn over the edge of the pot to see if there is water at the bottom
.
Prepare to cook
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Be sure to use a big plate. A big plate
Put the meat on the top. Hahahaha
It looks super appetizing.
The three of us ate a big plate
The leg of a lamb
Guilty
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Dried apricots and raisins will be particularly tasty in the end
Dried apricots are a little shelled ~
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Tips
Remember that the fire is not too big and it is easy to paste the bottom <
the meat can be cut larger.