How to make beef pilaf, how to make beef pilaf

Wash your hands first, hehe, let's talk about hygiene first, right? Now it's time to teach:

1. Soak an appropriate amount of rice in cold water for 2 hours. In my years of experience, the rice is too hard if you don't soak it. Of course, people with good teeth and good appetite can also not bubble. If you want to eat pilaf, you have to prepare it in advance, and it takes 2 hours, so I continued

2. Prepare carrots, beef or pork or mutton, onions, raisins, cumin (you don't like to eat it), salt, sugar, pepper, oil, green onions, ginger, garlic, etc. I like to use a pressure cooker to do it because it --- save time! Hey hey

3. Take pork chops as an example (why?) Because the mutton tastes so good, my kitchen can't stand it, and I haven't tried the beef drops). Wash it first, then blanch the pork chops with boiling water to remove the blood foam and fishy smell, and remove them for later use.

4. Heat the wok and put an appropriate amount of oil (why heat the pan first?) In this way, the meat is not easy to stick to the pot), when the oil is hot for 3 minutes, put sugar and fry, stir until there are small bubbles coming out, put in peppercorns, and then put the drained pork chops and stir-fry, so that the pork chops are colored, the color is very beautiful, and the taste is good (that is, the taste after cooking, not the taste at that time, because the pork chops are not cooked yet). When the national anthem is anthemed 3 times, add cumin grains, salt (don't put more salt according to the amount of stewed pork ribs, it should be less, or it will become a hand-grabbed pickle) and green onions, ginger and garlic, depending on personal taste.

Pay attention to pull the --- and never enlarge the flap, it will destroy the taste of the rice, you can try it if you don't believe it. If it's not delicious, be prepared to eat it yourself, I can remind you). Continue to stir-fry, wait until the oil and seasonings are evenly attached to the pork chops, stir-fry for a while, add boiling water, just less than about 1 cm of pork chops, don't add too much, otherwise it will be made into hand porridge.

Hey hey experience!

5. When, when, when, when, when......The pressure cooker is on the field!! Put the pressure cooker on the stovetop (nonsense!) Hey, hey), hot (again).

Pour all the pork chops and water in the wok into the pressure cooker, cover it, place it properly, and time it for 10 minutes when the air outlet valve is out, during which time we will prepare other things

6. Wash and peel the carrots (for clean) and slice them, you can also cut them into strips, I like to slice them, save trouble. Hey hey The onion is peeled off the outside and cut longitudinally, looking like a chrysanthemum. Of course, you can also cut it cross-cutting so that it becomes an onion ring.

The raisins are washed and done, and the pressure cooker is basically 10 minutes ......

7. Carefully release the pressure of the pressure cooker and open the lid. At this time, the ribs in the pressure cooker are already cooked, and the moisture is about the same level as the ribs!! Put the carrot slices, onions, and pork ribs on top of the rice that has been soaked for 2 hours, sprinkle raisins on the rice (some like to sprinkle diced apples, but I don't like it anyway), and cover the pot.

Wait for the pressure cooker to come out of the gas and the timer will be OK for about 15 minutes!

8. When the lid of the pot is not yet opened, the room is already full of fragrance, after lifting the lid, use a rice spoon to stir the pork ribs, carrots, onions and rice evenly, well, fragrant

9. Open the meal

Use a rice cooker to make super delicious beef pilaf.

The beef pilaf method is as follows:Ingredients: Beef, carrots, onions, rice, shallots, salt, water, vegetable oil.

Tools: Woks, rice cookers, kitchen knives.

1. Wash and cut the beef into large cubes, wash the carrots and onions and cut them into small cubes, and cut the shallots into chopped green onions. Wash the rice and soak it for half an hour.

2. Heat the pot and pour in the oil, put a little more oil, and put the cut beef into the pot and stir-fry after the oil is hot.

3. Stir-fry until there is a lot of gravy in the pot, then pour the diced onion and carrot into the pot for stir-frying, stir-fry the fragrance, and add an appropriate amount of water. When the broth is boiling, turn off the heat.

4. Pour the soaked rice into the rice cooker and add the boiled beef.

5. Put the rice cooker into the rice cooker and select the cook button. When the cooking time is over, let it simmer for a few minutes. Sprinkle with chopped green onions when the pan is boiling.

Ingredients: 3 carrots.

One red-skinned onion.

Air-dried beef to taste.

Two and a half cups of rice.

Preparation of air-dried beef pilaf.

Wash the air-dried beef, add water to the pot and cook until it is six ripe.

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The broth in which the meat is boiled is reserved for use as a stock.

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Cut into medium-sized pieces.

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Two and a half cups of rice (for a family of three), soak the rice half an hour in advance.

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Wash and peel the carrots and onions.

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Carrots are cut into thick strips, it is recommended not to shredd.

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Finely shred the onion and set aside.

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Heat a pan and add the appropriate amount of oil.

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Pour in the hot oil and stir-fry the sliced beef for a while.

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Add two-thirds of the onion and continue to stir-fry until it is very fragrant.

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Add the remaining onions and carrots.

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Stir-fry until the carrots are soft, Note: The air-dried beef and soup are salty, so you don't need to add salt here. (If you add water to the rice, you need to add the appropriate amount of salt when you need to stir-fry.)

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Add the washed rice.

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Scre the rice with a spoon.

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Add the broth from which the meat is cooked.

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The soup only needs to be just over the rice.

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Then sprinkle in three grams of sugar to increase the brightness of the rice.

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This step is critical; First boil the pot on high heat for three minutes, then turn off to medium heat and continue to simmer for about five minutes, then turn off to medium-low heat and simmer. At this time, you can master the situation of the rice and turn the heat down again. Until the rice noodles are simmered.

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A pot of air-dried meat pilaf with a rich flavor is ready, the pilaf rice with white sugar is translucent, and the pilaf with good moisture is fragrant and chewy.

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and served with a cold salad with Xinjiang characteristics; The skin is spicy red. The taste is simply indispensable.

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Wash the beef and cut it into large pieces, pot it under cold water, after boiling, scoop out the blood foam on the surface, after scooping it out, add a few slices of ginger, green onions, and dried chili peppers to continue to cook for fifteen minutes, then take out and drain the water, then pour it into a plate, scoop a bowl of broth, add ingredients, and pour it on the beef to eat.

Specifically, cut the washed beef into large pieces, pour cold water into the pot, put the beef into the pot, wait until it boils, and scoop out the blood foam on the water surface.

After scooping the blood foam, add three slices of ginger, one green onion and three dried chili peppers to the soup and continue to cook for 15 minutes to drain the water.

Put the drained beef on a plate, take another bowl and scoop a bowl of soup, add a lot of salt, pepper, a little chopped green onion to the soup, stir into a salty soup and pour it on top of the beef.

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.