pilau

pilau

Introduction:

"In Xinjiang, 100 families will make 100 different kinds of pilaf, more oil and less oil, mutton or mutton, dried apricot or raisin, meat or rice, large meat or small meat, sugar or not, pressure cooker or large iron pot, Haloxylon or charcoal fire... In short, what kind of pilaf has what kind of taste, who's authentic and who's delicious Each has its own characteristics. A few days ago, my parents sent me Hainan lamb chops with skin (well, yes, Hainan must eat mutton with skin). After thinking about it, if you have good mutton, you should give full play to its original flavor. In my heart, only good mutton can make good pilaf. So, pilaf

Production steps:

Materials required:

Mutton: moderate

Rice: right amount

Onion: right amount

Moderate amount: carrot

Raisins: moderate

Corn oil: right amount

Zanthoxylum bungeanum: right amount

Garlic: right amount

Salt: right amount

Sugar: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: several hours

Taste: salty and fresh