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The common practice of mutton and rice in Miaofu

Rinse the first rice, then soak it for half an hour and put it in the rice cooker.

2. To experience the delicious mutton rice in Miaofu, you can easily do it with the help of an electric cooker. First of all, prepare the right amount of mutton, cut into pieces and soak in water to remove the fishy smell. Then, add the right amount of water to the rice cooker, then add chopped mutton, washed rice, and then add the right amount of salt and cooking wine to add flavor. Close the lid of the rice cooker and press the cooking button to let everything begin to proceed slowly in the warmth of the rice cooker.

After cooking, a plate of fragrant and nutritious Miaofu mutton rice is ready.

Rinse the first rice, then soak it for half an hour and put it in the rice cooker.

5. heat the oil in the first pot, heat the onion and ginger, pour the chopped carrots and onions into the pan and stir-fry, then put in the cooked mutton, season with salt, pepper and cumin powder, and then put in the mutton soup.

Four methods of grasping rice with mutton hands

Ingredients: lamb chops, ginger and garlic, edible oil, light soy sauce, shredded carrots, salt, shredded onion, rice, black jujube. Put the right amount of cooking oil in the pot, add shredded ginger and garlic cloves, stir-fry. Then put on the lamb chops and fry until golden brown on both sides. Then pour in some shredded carrots and shredded onions, stir well, and add 4 grams of light soy sauce and 1 gram of salt. Finally, pour 150 grams of rice and mix well.

Xinjiang mutton hand rice ingredients: 200g lamb chops, appropriate amount of rice, one carrot, one onion, two tablespoons of edible salt, soak rice in boiling water 3 hours in advance, rice soaking for a long time will be more tasty, easier to cook and taste good. Cut the mutton into pieces. The amount of mutton is determined by individual taste. Cut the carrots into strips. The amount of carrots depends on your taste. Half an onion slice.

Mutton preparation: wash the mutton, distinguish between fat and thin, and cut into small pieces. The onions and carrots are also cut into small pieces and sliced with ginger. Fried mutton: in a hot frying pan, add diced mutton and stir-fry until the fat is released. Add lean mutton: then add lean mutton and continue stir-frying for about 3 minutes. Stir-fried vegetables: add onions and carrots and stir-fry to taste. Add cooking wine, pepper, salt, soy sauce and monosodium glutamate, stir-fry and season.

Ingredients: 400 grams of rice, 250 grams of rib meat of sheep, 80 grams of carrots, 200 grams of onions, 2 teaspoons of salt, 1 teaspoon of sugar, 1 teaspoon of pepper, 2 teaspoons of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of monosodium glutamate, 10 grams of ginger, 1 teaspoon of cumin. Rinse the rice and soak it in water for 20 minutes. Wash the mutton and cut it into small pieces. Dice onions and carrots. Slice ginger.

The practice of hand-grabbing Rice in Xinjiang

Xinjiang mutton hand rice ingredients: 200g lamb chops, appropriate amount of rice, one carrot, one onion, two tablespoons of edible salt, soak rice in boiling water 3 hours in advance, rice soaking for a long time will be more tasty, easier to cook and taste good. Cut the mutton into pieces. The amount of mutton is determined by individual taste. Cut the carrots into strips. The amount of carrots depends on your taste. Half an onion slice.

2 jin of lamb chops, 4 carrots, 1 onion and the right amount of rice. Appropriate amount of cumin powder, salt, soy sauce, ginger, pepper, dried Hawthorn slices.

The practice of Xinjiang hand-grabbed rice is as follows: tools / materials: 200g beef, 2 handfuls of rice, right amount of oil, right amount of salt, 1 carrot, half onion, 1 sweet potato, 1 small piece of ginger, right amount of prickly ash powder, right amount of fungus. First prepare the rice, the rice is determined according to the population, after washing, add as much water as the usual steamed rice, soak. Cut the beef and marinate it with salt and sliced ginger.

Put oil in the pan, stir-fry the onions and stir-fry the mutton. Stir-fry with salt, cumin, chicken essence and carrots. Pour water and cook the mutton for about ten minutes. Pour all the fried dishes, meat, soup and raisins into the electric cooker, sprinkle the soaked rice evenly on the top layer, at 1:2, and begin to simmer for 20 minutes.

Practice: (1) prepare the required materials, cut mutton into 1 cm square cubes, and soak rice for more than 4 hours in advance. (2) cut carrots and onions into 1cm square cubes and set aside. (3) blanch the diced mutton with water and remove the blood. (4) pour 1 tablespoon of cooking oil into the pan and stir-fry diced onions until transparent. (5) add diced carrots and stir well. (6) pour in the blanched diced mutton and stir well.

Ingredients: boneless leg of lamb, carrots, onions, rice, chickpeas, blackcurrant, cumin, white pepper. The earliest rice grabbing originated in India. In Sanskrit, it is called "Pulamplka", which means "standing" and describes the appearance of rice with distinct grains. Therefore, grasping rice refers to a practice rather than a specific dish, and the name is not limited to mutton, but also chicken rice, beef rice, vegetarian rice and so on.

The practice of grasping mutton rice in Xinjiang?

Remove the fascia from the mutton, soak and rinse. Pour cold water into the pot, add cooking wine and ginger slices and bring to a boil. Skim off the foam. Remove and rinse the floating foam on the meat and drain. Peel onions and carrots and wash them. Cut the mutton into small pieces, onions and carrots. Soak the rice half an hour ahead of time.

Soak the rice in water for 1 hour and chop the carrots and onions. Stir-fry mutton with carrots and onions, stir-fry and add mutton, rice and water. Cook over low heat for 20 minutes and dull for 10 minutes.

First, cut the mutton into small pieces, chopped onions, garlic and ginger and set aside. Add the right amount of olive oil to the wok and heat the chopped onions into the frying pan and stir until golden brown.

First, chop the mutton into small pieces and fry it in a pan with clear oil. Then, add the chopped onions and carrots and stir-fry. Add salt and water according to taste and simmer for about 20 minutes.

The authentic practice of mutton and rice

First soak the rice in water for half an hour, cut the mutton into small pieces, diced carrots or shredded carrots, and diced onions. Then put oil in the pan, add onions and stir-fry the flavor, and then stir-fry the mutton. Stir-fry with salt, cumin, chicken essence and carrots. Pour water and cook the mutton for about ten minutes.

Main ingredients: 2 jin of mutton and 5 jin of rice; excipients: 4 carrots, 2 tablespoons of raisins, 1 head of onion; seasoning: right amount of salad oil, 2 teaspoons of salt, 5 teaspoons of cumin, right amount of water. Wash the mutton and cut into pieces. Cut onions into slices and carrots into large pieces. Add water, salt and soak for at least 2 hours. Put oil in the pan and stir-fry the mutton. Add onion, salt, cumin and stir-fry.

Xinjiang mutton hand rice ingredients: 200g lamb chops, appropriate amount of rice, one carrot, one onion, two tablespoons of edible salt, soak rice in boiling water 3 hours in advance, rice soaking for a long time will be more tasty, easier to cook and taste good. Cut the mutton into pieces. The amount of mutton is determined by individual taste. Cut the carrots into strips. The amount of carrots depends on your taste. Half an onion slice.

Ingredients: lamb chops, ginger and garlic, edible oil, light soy sauce, shredded carrots, salt, shredded onion, rice, black jujube. Put the right amount of cooking oil in the pot, add shredded ginger and garlic cloves, stir-fry. Then put on the lamb chops and fry until golden brown on both sides. Then pour in some shredded carrots and shredded onions, stir well, and add 4 grams of light soy sauce and 1 gram of salt. Finally, pour 150 grams of rice and mix well.

Ingredients: 400 grams of rice, 250 grams of rib meat of sheep, 80 grams of carrots, 200 grams of onions, 2 teaspoons of salt, 1 teaspoon of sugar, 1 teaspoon of pepper, 2 teaspoons of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of monosodium glutamate, 10 grams of ginger, 1 teaspoon of cumin. Rinse the rice and soak it in water for 20 minutes. Wash the mutton and cut it into small pieces. Dice onions and carrots. Slice ginger.

Do you want salt for mutton rice?

Salt. Fried rice is a Xinjiang Uygur dish, the main raw materials are fresh mutton, carrots, onions, clear oil, sheep oil and rice.

Put the right amount of cooking oil in the pot, add shredded ginger and garlic cloves, stir-fry. Then put on the lamb chops and fry until golden brown on both sides. Then pour in some shredded carrots and shredded onions, stir well, and add 4 grams of light soy sauce and 1 gram of salt. Finally, pour 150 grams of rice and mix well.

The rice cooker with mutton hand-held rice is as follows: first, prepare ingredients, including mutton, carrots, sprouts or onions, rice and raisins. In addition, we also need the right amount of oil, salt, cumin powder and other seasonings. Then there are the specific cooking steps. First of all, add the right amount of oil to the rice cooker, then stir-fry the mutton until the mutton changes color.

The authentic practice of mutton rice is as follows: main ingredients: 250g mutton, half onion, half carrot. Excipients: light soy sauce 2 tablespoons, 3 grams of salt, appropriate amount of cumin, 100g rice, 150g water. Blanch the mutton first, not well-done, no blood foam, onions and carrots cut into strips. Hot pot cold oil, first stir-fry the vegetables to half-cooked, then add mutton. Continue to stir-fry for a while, add light soy sauce and salt to season.