How to make pilaf how to make it delicious, how to make pilaf delicious and simple

Step 11 of the preparation of the hand pilafWash the lamb chops and cut into cubes.

Step 22 of the preparation of the pilafWash the onion and cut into small pieces.

Step 33 of the practice of hand pilafWash the carrots and cut them into hob cubes.

Step 44 of the practice of hand pilafWash the rice and soak for 20 minutes.

Step 55 of the practice of hand pilafHeat oil in a pan and stir-fry the chopped onion.

Step 66 of the preparation of the pilafSauté until the onion is fragrant.

Step 77 of the practice of hand pilafAdd the lamb chops and stir-fry until the lamb fat is out.

Pilaf step 88Add the carrots and continue to stir-fry until the carrots begin to soften.

Steps 99Add water, salt, cumin powder, five-spice powder and stir well.

Steps 1010The fire boiled.

The practice of hand pilaf step 1111Cover and simmer over low heat for 20 minutes.

The practice of hand pilaf step 1212Remove the carrots and onions and place them at the bottom of the inner pot of the electric pressure cooker.

Steps 1313Put the lamb chops on top again.

Hand pilaf practice step 1414Then spread the rice evenly on top of the lamb chops.

The practice of hand pilaf step 1515Pour the stewed soup over top and cover it with rice.

The practice of hand pilaf step 1616Cover and cook.

The practice of hand pilaf step 1717After cooking, open the lid and scoop well with a spatula.

The practice of hand pilaf step 1818Cover and simmer for another 10 minutes.

In fact, there are quite a lot of recipes on the Internet, you can just find one by yourself, and nothing else!

You don't have to go to Xinjiang to eat pilaf, the method is very simple, and you can also be a novice in the kitchen.

Pilaf is a traditional snack from Northwest China, which is made from a mixture of rice, minced meat, vegetables, and other ingredients with a rich aroma and texture. Let's take a look at how to make delicious and simple pilaf.

First, prepare the required ingredients such as rice, minced meat, carrots, cucumbers, etc. Among them, rice should be steamed in advance for later use, and carrots and cucumbers should be cut into shreds.

Secondly, put the minced meat in a pot and stir-fry until it changes color, add an appropriate amount of salt, light soy sauce and other seasonings to cook and set aside.

Then, mix the cooked meat filling in the pot with vegetables such as carrots and cucumbers, add an appropriate amount of light soy sauce, soy sauce and other seasonings and mix well.

Finally, put the mixed ingredients on top of the rice and use your hands to form a ball of curved cherry blossoms. The pilaf is fragrant and delicious.

Pilaf has a rich texture and can be planted in the bush to match with eggs, fungus and other ingredients according to your taste. In the production process, pay attention to hygiene and quantity control, so as not to cause waste or improper consumption and lead to adverse consequences.

Prepare the rice cooker, rinse it and pour in rice and water to soak. Wash and cut the prepared 300g Xianwang lamb leg meat (VX Soxian Wangyang product) into cubes, and cut the potatoes and carrots into cubes. Finely chop the onion and shallots, heat the oil until smoking, and add the chopped shallots.

Once the shallots are fragrant, add the chopped onion and stir-fry. After stir-frying, add the sliced carrots and stir-fry evenly.

After stir-frying, add the sliced lamb pieces and stir-fry. Pour in light soy sauce and soy sauce and stir-fry evenly. After stir-frying evenly, pour in purified water and potatoes and simmer, boil the water, and pour it into the soaked rice cooker after three minutes.

Follow the normal process of cooking rice, bring to a boil, and finish boiling. Stir well and you're done.

The ingredients are appropriately added or subtracted according to personal taste, and the water in the rice cooker does not have to be too much, just before the rice, otherwise the rice in the pilaf will not be distinct.

The preparation of lamb hand pilaf

2. After the lamb chops are fried until there is no steam, add the chopped carrot strips and fry for one minute, then add the onion and continue to fry for another minute.

3. Then add the peeled diced tomatoes and stir-fry.

4. Add salt, cumin powder (you can add more) and light soy sauce.

5. Add the rice that has been soaked for half an hour in advance to the pot and spread it flat.

6. Add boiling water, a little less than a little rice, cover the pot, and heat over low heat.

7. When the soup is almost gone, sprinkle the raisins on top of the rice and continue to simmer for 5-10 minutes.

8. When the soup is completely gone, you can turn off the heat.

9. Turn off the heat and stir the rice and vegetables well before eating.

Tips:

It is best to pick lamb chops with a little fat, so that the cooked meat has a fuller taste. Dark soy sauce, light soy sauce, and oyster sauce all have a salty taste, and generally do not need to add salt to taste. Green raisins are better, but be careful to wash them to prevent fine sediment.

The power of each rice cooker and the water absorption of different rice are different, so the amount of water added is about the same as that of cooking rice.

There is also a moving legend about pilaf. Legend has it that more than 1,000 years ago, there was a doctor named Ibn Senah, in his old age, his body was very weak, and he took a lot of medicine to no avail, and later he studied a kind of food and used it for dietary therapy.

He used beef and mutton, carrots, onions, clear oil, mutton fat and rice, water and salt, and simmered over low heat. This kind of rice has the characteristics of color, taste and fragrance, which can arouse people's appetite.

With a rice cooker, you can eat Xinjiang's No. 1 specialty food.

1. Preparation. Soak the rice in water for at least 30 minutes. Wash the lamb and cut into medium-sized pieces. Cut the carrots into strips, soak the chickpeas and peel them, peel the teeth and cut them into shreds. Piyazi is also an onion, and Xinjiang people call it Piyazi, and I also follow it.

2. Heat a pot, add an appropriate amount of oil, add Piyazi and stir-fry for 1 minute.

3Add the lamb and stir-fry until it changes color.

4Add the carrot strips and stir-fry until soft. Add salt to taste.

5. Put an appropriate amount of water, not too much water, just haven't cooked it. Add the chickpeas.

6Spread the rice on top of the dish, and don't spread the rice in the middle. Cover and simmer for 5 minutes.

7. Open the lid and turn the rice for five minutes, at this time only turn the rice, do not move the bottom, then cover the lid and simmer for 5 minutes, and turn the rice again.

8. Add an appropriate amount of raisins after turning the rice for the second time, then cover the lid and simmer for 15 minutes.

After 915 minutes, the pilaf will be cooked, and then use a spatula to mix all the vegetables and meat rice well and eat.

How to make pilaf delicious? What ingredients do you need to learn how to make pilaf? Teacher Rebeccagreat teaches you how to make delicious and beautiful food easily'Pilaf.

This recipe comes from the practice of hand pilaf shared by the teacher [rebeccagreat], which belongs to the classification: staple food, stewed rice, cooking time: , cooking difficulty: cutting pier (elementary).

Ingredients for making pilaf:Difficulty: Pier Cutting (Beginner).

Ingredients:Lamb, carrots, potatoes.

Steps to make pilaf:

1.Diced potatoes and carrots.

2.Lamb diced.

3.Stir-fry the mutton in a frying pan and fry the mutton fat so that the pilaf will be fragrant.

4.Sauté the carrots in a pan to remove moisture.

5.Add the potatoes and continue to stir-fry.

6.Put the washed rice in the pot and stir-fry it slightly, then put it in the rice cooker and put in the water, which is less than the ordinary steamed rice!

The authentic method of pilaf is as follows:Tools Ingredients: 700 grams of rice, 5 eggs, 200 grams of radish, 300 grams of carrots, appropriate amount of rapeseed oil, appropriate amount of salt, appropriate amount of onion.

1. Wash the rice and soak it in cold water for 30 minutes - 1 hour.

2. Wash and peel the carrots and cut them into thick shreds, and cut them into shreds.

3. Heat the pan with cold oil, heat the oil 8 percent, and stir-fry the shredded onion to bring out the fragrance.

4. Heat the pan with cold oil, heat the oil for 8 percent, and stir-fry the shredded carrots to bring out the fragrance.

5. Add salt and stir-fry until fragrant, and add water.

6. Spread the rice on top, then open the egg and spread it on top of the rice.

7. Cover the fire and bring to a boil, turn to low heat and simmer for 30 minutes.

8. Remove the lid and remove the eggs.

9. Remove from the pot and put on a plate, and the pilaf can be completed.

The authentic method of pilaf is as follows:Ingredients: lamb chops, carrots, onions, rice, hawthorn, raisins, Sichuan peppercorns, cumin powder, cooking oil.

1. Soak the rice in water for half an hour, cut the lamb into small pieces, dice or shred the carrots, and dice the onion.

2. Put oil in the pot, add the onion and stir-fry until fragrant, then add the mutton and stir-fry. Add salt, cumin, chicken essence and carrots and stir-fry together.

3. Pour the water over the mutton and cook it for about 10 minutes.

4. Pour all the fried vegetables, meat, soup and raisins into the Bisan rice cooker, sprinkle the soaked rice evenly on the top layer, the ratio of 1:2 is good, and start to simmer for 20 minutes.

5. After opening, mix the vegetables, meat, and rice well to reuse.

Summary. 7 When the carrots are soft, transfer them to the rice cooker, and put the lamb chops, rice, carrots, and onions in the rice cooker from the bottom of the rice cooker. Add as much water as you normally cook rice.

An authentic manufacturing method of pilaf.

The main raw materials of pilaf are fresh mutton, carrots, onions, clear oil, mutton fat and rice, and the authentic pilaf in Xinjiang is generally not put cumin powder, hawthorn, soy sauce, and halal dishes can not put alcoholic cooking wine. However, depending on the quality of the ingredients in the area and your personal taste, you can add your favorite ingredients as follows.

1 Cut the washed carrots and onions into small strips and thick strips, respectively.

2 Drain the washed lamb short ribs, add salt and shredded onion and marinate for 20 minutes to taste.

3 Wash the rice and soak for 20 minutes.

4 When the oil temperature rises to 7 hot, pour in the lamb chops.

5 When the small drain of the sheep is about to dry, add the shredded onion.

6 When the shredded onion is fragrant, add the carrot strips and stir-fry for a while. Then add salt and chicken bouillon.

7 When the carrots are soft, transfer them to the rice cooker, and put the lamb chops, rice, carrots, and onions in the rice cooker from the bottom of the rice cooker. Add as much water as you normally cook rice.

Finally, after cooking, mix well.