做法
- 在厚底锅中以中大火加热油。煎羊肉丁6分钟。
- 加洋葱和大蒜,炒4分钟至软。
- 加胡萝卜和甜椒,翻炒2分钟。
- 加盐、胡椒、葛缕子粉和酱油,翻炒60秒。
- 加入淘洗好的米。翻炒90秒,使米裹上肉油混合物。
- 倒入水,煮沸。盖紧,转最小火,蒸18分钟。离火继续加盖闷10分钟。用叉子翻松——米粒应吸入羊肉风味,肉应酥软。配酸奶油享用。
Common questions
Can 蒙古羊肉炒饭 be made ahead?
蒙古羊肉炒饭 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is 蒙古羊肉炒饭 spicy?
蒙古羊肉炒饭 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蒙古羊肉炒饭 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蒙古羊肉炒饭 to make at home?
蒙古羊肉炒饭 is approachable for a home cook with basic stove skills — total time about 50 minutes, no special technique required.
Can 蒙古羊肉炒饭 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蒙古羊肉炒饭是蒙古的米饭饭——是蒙古菜中较新的成员,因为米只在苏联贸易后才在蒙古普及。这道菜反映蒙古对更广泛亚洲米食的本地化;技法类似中亚抓饭(plov),但保留蒙古对羊肉与胡椒的偏好。现代蒙古家庭每周做几次——管饱、营养均衡、用常备食材。
