Ingredients: lamb chop, carrot, onion, rice, hawthorn, pepper, cumin powder and oil.
Steps:
1. Wash lamb chops and cut into pieces.
2. Wash the onion and cut it into small pieces.
3. Wash carrots and cut them into hob blocks. Wash the rice and soak it for 20 minutes.
4. Put oil in a hot pot and add onion and stir fry.
5. Stir fry until the onion is fragrant.
6. Add lamb chops and stir-fry until the sheep discharge sheep oil.
7. Add carrots and continue to stir fry until carrots begin to soften.
8. Add water, salt, cumin powder and spiced powder, stir well and boil.
9. Cover and stew for 20 minutes.
10, first remove carrots and onions and put them at the bottom of the inner container of the electric pressure cooker.
1 1, and then put the sheep on it.
12. Spread the rice evenly on the lamb chops.
13, pour the stewed soup on it, cover it and cook.
14, after cooking, open the lid, shovel evenly with a shovel, then cover the lid and stew for 10 minutes, and serve with your hands full.
Nutritional value of manual cooking
Mutton is warm. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role. This kind of hand-grabbed rice can supplement rich nutrition and energy, has the function of expelling cold and nourishing stomach, is also beneficial to anti-aging, and can also have the effect and function of protecting gastrointestinal function.
The practice of hand-grabbed rice and its nutritional value are introduced above. The method is simple, has high nutritional value, enhances intellectual development, improves human immunity and physique, and is rich in protein and nutrition. It is a good choice for nourishing yin and is suitable for all kinds of people.