Psst! Psst
By VicentaLakin
It's also called "Fire Rose 2011" from a deep-room web player, but there's no casserole in the house, and I use a cast iron pot, which is not susceptible to loss of moisture, and which preserves the taste of food, which is also a good option. The original rice rice is almost cooked and then added to the delicious pigeons, but I was afraid that it would bring the smell of the pigeons into the rice, and I would add to the process. I love this dove-meal, and it's really good to cook and open the lid, and it smells like meat and rice in the kitchen。
Recipe Recommendations
- squab two
- thai fragrant rice appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- edible oil appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Psst! Psst
1
(b) Doves wash small pieces of dry asphalt, add ginger and garlic, and mix them with the above-mentioned sauce and make them for about two hours
2
The rice is washed clean and a proper amount of water is added to the bubble for 30 minutes; two garlics and two drops of oil are added to the rice bubble, and the fire begins to boil, and the rice boils and turns off the fire
3
(a) Hot-oiled boilers, with a little edible oil, and a proper frying of the pigeons, to the point where they are ready
4
The rice is boiled to form, the dove is poured and the fire continues for 10 minutes
5
(a) Ten minutes after the fire has been shut down, after which the lid has not been lifted, after which the lid continues to be lifted in five minutes, and when the cuisine and onions are poured into it
6
The rice and the doves, fragrances and onions can be evenly mixed。Psst! Psst Make Tips
1. The amount of water used to cook rice can be determined according to each person's preferences. If you like it hard, it will be less, and if you like it will be more soft. I use water: rice =1:1;
2. In step 2, after adding garlic and oil to the rice, stir appropriately and shake the pan left and right to make the rice as smooth as possible;
3. Stir properly with a spoon during cooking to avoid sticking to the pan;
4. Step 3, stir-fry the squab appropriately to reduce the fishy smell of the squab. If you like the original flavor, you can omit this step.
2. In step 2, after adding garlic and oil to the rice, stir appropriately and shake the pan left and right to make the rice as smooth as possible;
3. Stir properly with a spoon during cooking to avoid sticking to the pan;
4. Step 3, stir-fry the squab appropriately to reduce the fishy smell of the squab. If you like the original flavor, you can omit this step.