Simple operation of Xinjiang pilaf

Simple operation of Xinjiang pilaf

Introduction:

"Pilaf is not only the characteristic staple food of Xinjiang, but also the favorite food of all ethnic groups in Xinjiang. The ingredients of pilaf are very simple: rice, mutton with bone, onion, carrot, seasoned with salt. The meat I made this time is bone picking meat. If there are no bones, there will be no bone soup, of course! "

Production steps:

Step 1: cut the carrot into strips, cut the mutton into pieces (bigger than Ding) and cut the onion into shreds; stir fry the mutton in a hot pot with cold oil and hot oil, dry the moisture of the meat, and then stir fry the onion to make the flavor; then stir fry the carrot until the carrot is soft, and add salt to taste (slightly salty, with rice in the back)

Step 2: soak the rice half an hour in advance

Step 3: stir fry the carrots in boiling water for 2 minutes (or not), put in the soaked rice, the amount of water should not be more than rice, boil for 2 minutes

Step 4: when there is no soup in the pot, taste the salty water, mix the rice and vegetables well, and steam them in the electric cooker, that is, the time to steam the rice

Step 5: OK, you can eat!

Step 6: have another tomato with sugar.

Materials required:

Rice: right amount

Mutton: moderate

Carrot: right amount

Onion: right amount

Salt: right amount

Note: water can not put more, rice has been soaked, not too draught, put more water, rice will stick, eat up not muscle.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: Original