Xinjiang rice cooker (rice cooker version)

Overview

When frost falls, it belongs to earth among the five elements. According to the perspective of traditional Chinese medicine health preservation, in terms of the relationship between the five tonics of the four seasons (spring needs ascending tonic, summer needs clear tonic, long summer needs light tonic, autumn needs flat tonic, and winter needs warm tonic), this time belongs to the same earth as long summer, so it should be based on the principle of light tonic, and blood and qi should be nourished to nourish the stomach.

Tags

• staple food
• xinjiang cuisine
• rice
• lunch
• dinner
• onions
• xinjiang mutton
• carrot
• salt

Ingredients

Steps

1. 1 Take fresh lamb chops and necks and set aside.

   

2. 2 Cut red and yellow radish into strips and set aside.

   

3. 3 Cut onions into strips and set aside.

   

4. 4 Heat the pan with cold oil, wait until the oil temperature rises to 40% (about 120-150 degrees) and fry the mutton until brown.

   

5. 5 While the mutton is browning, sauté the onions until fragrant.

   

6. 6 Place the fried mutton in the rice cooker, put rice underneath, and press the cook button to simmer until cooked.

   

7. 7 Delicious warm and tonic hand-cooked rice, served with some side dishes to relieve fatigue.