羊肉煲仔饭

2024-06-30 15:02:27 478

羊肉煲仔饭
在我印象里,一般吃羊肉的最佳季节好像是秋冬季。可是最近看国内新闻报道说目前夏季也盛行吃羊肉!
据记载:羊肉营养丰富,对肺结核、气管炎、哮喘、贫血、产后气血两虚、腹部冷痛、体虚畏寒、营养不良、腰膝酸软、阳痿早泄以及一切虚寒病症均有很大裨益;具有补肾壮阳、补虚温中等作用,男士适合经常食用。
温补脾胃,用于治疗脾胃虚寒所致的反胃、身体瘦弱、畏寒等症。
注意:发热、牙痛、口舌生疮、咳吐黄痰等上火症状者不宜食用;肝病、高血压、急性肠炎或其他感染性疾病及发热期间不宜食用。
我这里是冬季,所有就选用了羊肩肉作为煲仔饭的原料之一,还搭配了土豆洋葱,让羊肉的味道得到更好的发挥,煲仔饭吃起来更加美味。

Details of ingredients

  • 羊肩肉300克
  • 基斯坦大米2量杯
  • 洋葱1个
  • 土豆1个

Technique

  • 难度中级
  • 工艺
  • 口味孜然
  • 时间一小时

Steps to make 羊肉煲仔饭

  • 1.先将羊肩肉切成小粒状。
  • 2.装入碗内用少许生抽、白糖、生粉、孜然粉腌制备用。
  • 3.将巴基斯坦大米洗干净用少许橄榄油、盐腌片刻。
  • 4.土豆去皮切成小方粒。
  • 5.洋葱也切成小方粒。
  • 6.将腌过的米以及土豆粒放入沙锅内,注入适量清水盖上锅盖。
  • 7.大火转小火慢慢煮。
  • 8.煮饭期间,烧热平底锅倒入适量橄榄油,放入腌好的羊肩肉开始炒。
  • 9.炒至变色,调入少许孜然继续炒均匀,然后加入洋葱粒一起炒片刻盛起备用。
  • 10.当锅里的水快收干的时候打开锅盖。
  • 11.把炒好的羊肩肉洋葱倒入饭上。
  • 12.盖上锅盖后继续用小火焖片刻。
  • 13.由于我家用的是电炉,所以可以提前关掉电源而继续把沙锅留在炉灶上数分钟,吃的时候再才打开锅盖,搅拌均匀淋上少许生抽即可。
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