Teach you a lazy delicacy, put meat and rice in the rice cooker, open the lid and smell fragrant

【Rice cooker lamb stewed rice】

Ingredients: 1/2 kg of lamb shank, 1 bowl of rice, 1 potato, 1/2 onion, 2 tablespoons of oil, 1 green onion, appropriate amount of salt, 1 teaspoon of cumin powder, 2 slices of ginger, half a tablespoon of cooking wine, 1 tablespoon of braised soy sauce, 2 tablespoons of light soy sauce, 1 teaspoon of white pepper,

Steps:

1. Prepare the required materials, scrape off the skin of the potatoes and wash them, cut the green onions, mince the ginger, and use long-grain fragrant or fragrant rice for rice. The best choice of mutton is: upper brain, loin, and hind leg meat, and the meat is relatively tender.

2. Wash the rice, then soak the rice in clean water for half an hour.

3. Cut the lamb into cubes, not too big, the diced lamb is too big to cook.

4. Soak the diced mutton in water for half an hour to remove the blood of the mutton, so that the rice will not be fishy.

5. Cut the onion into cubes, cut the potatoes into cubes, put the diced potatoes in clean water and wash them again, drain the water, so that the color of the potatoes will not oxidize and turn black.

6. Add oil to the pot and heat it, add the minced ginger and stir-fry until fragrant, stir-fry the mutton until the color turns white, and then add the diced onion and diced potatoes and stir-fry evenly.

7. Pour in the teriyaki soy sauce and light soy sauce, cooking wine, add a little salt, cumin powder, white pepper, stir-fry together for 1-2 minutes, stir-fry the mutton and potatoes to color, turn off the heat.

8. Put the soaked rice in the inner bowl of the rice cooker, add water, the amount of water is the same as the amount of water that usually stews rice, and then pour the fried mutton into the rice cooker, spread it on top of the rice, do not stir, cover the pot, use the function of cooking rice, a cooking program is OK, about 20 minutes.

9. When the time is up, the rice cooker will automatically trip, open the lid, sprinkle in chopped green onions, and stir the rice and lamb together, so that a pot of fragrant rice cooker version of mutton stew is ready.

Tips:

Soak the rice and make the rice taste good. After the mutton is cut, soak it to remove the blood of the mutton, the stewed rice is not fishy, and the cumin powder has a good effect of removing the smell and removing the fat. The mutton does not need to be fried for too long, and it can be fried to change color. When simmering, spread it on top of the rice without stirring it apart.