Scrap and rice
By VicentaLakin
Recipe Recommendations
- rice 4-5 spoon
- carrot sticks 2 pieces
- diced onion one
- Beef or diced mutton half a catty
- edible oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- tender meat starch appropriate amount
- cumin powder appropriate amount
- salty and fresh
- braised
- an hour
- ordinary
Steps for Scrap and rice
1
Add soy sauce (2 spoons), salt (half spoon), powdered powder (1 spoon), edible oil (1 spoon), fertilizer (half spoon) and chicken (half spoon) to the bowl, in a paste to be used。
2
Scratch it in the sauce before you pour it in。
3
Hot oil in the pan (not too hot for oil)
4
Scrambled meat, fast-fried, ready for use。
5
Clean the pot, re-heat the oil (with a little more) and pour in the cut onions。
6
The onion, when it smells, is added to the carrot bar, with a small amount of soy sauce and adequate salt。
7
It's half-baked, water in the pot (exactly no food) and boiled with a cap。
8
When boiled, the rice was spread evenly on the vegetables, and the water was adjusted to keep it short。
9
When the rice is ready, the previously cooked meat is spread evenly on the rice and the sauce from the fried meat is poured in。
10
Add a little fire to dry water (watch, watch the pot) and turn off the fire。
11
Combination, meal。
12
Let's goScrap and rice Make Tips
1. It is best to use purple onions as they taste better.
2. Using mutton makes it more authentic.
3. Choose light soy sauce; otherwise, the rice will turn out dark and look unappetizing.
4. Be careful when simmering the rice; keep the heat low. You can poke a few holes in the rice with chopsticks.
5. Authentic minced meat pilaf also includes raisins and chickpeas; feel free to try adding them.
6. The nutrients in carrots are more easily absorbed after being heated in oil.
7. Every ingredient in the pilaf is nutritious, making it suitable for both young and old.
8. This method also applies to standard pilaf; just substitute the braised meat cubes with lamb chops (no need for tenderizing starch). Although I am not a native of Xinjiang, I have a special fondness for this dish. My recipe is not 100% authentic, but it is sufficient for home cooking.