Authentic recipe for vegetarian pilaf, authentic recipe for vegetarian pilaf How to make vegetarian

The authentic recipe for vegetarian pilaf is as follows:

Ingredients: 600g rice, 2 carrots, 1 onion, 3 tablespoons of salt, 1 tablespoon of sugar, 1 handful of raisins, chickpeas.

1 handful. 1. Prepare a slightly larger amount of rice than usual and wash the rice.

2. After that, add enough warm water (not over the rice) and soak the rice for more than one hour.

3. Chickpeas are nutritious, but relatively hard, and need to be soaked in warm water for more than two hours in advance.

4. The dosage of chickpeas is generally a small handful according to personal preference.

5. Put twice as much oil in the pan as usual for stir-frying, add the oil and stir-fry the onion until the onion is slightly yellow.

6. Add the carrots and stir-fry them until the carrots are soft.

7. Add 3 tablespoons of salt and 1 tablespoon of sugar to taste.

8. After stir-frying evenly, use a colander to remove the soaked rice from the water, and spread it on the surface of the carrot to smooth out.

9. After that, add an appropriate amount of water, because the soaked rice is not very watery, so the amount of water is basically the same as that of raisins.

10. Sprinkle with raisins and soaked chickpeas.

11. After that, cover and cook on high heat for 5 minutes, then turn to low heat and cook for 5 minutes.

12. After that, remove the lid and mix the top rice and raisins evenly, and don't move the carrots below, because there is a lot of water in the carrots, which will turn into water vapor during the heating process.

Transfer to the rice on top to promote the ripening of the rice, and at the same time, there is a carrot on the bottom, which is not easy to stick.

13. After stirring, compact and smooth the rice.

14. After that, cover and simmer for another 15 minutes, during which the pot is rotated from time to time to make the pot evenly heated.

15. The time is almost up, you can taste it first, and when the rice is cooked, you can stir the carrots at the bottom and the rice on the top together.

The authentic preparation of pilaf is as follows:

To make authentic Xinjiang pilaf, first cut the bone-in mutton, cut the onion and carrot into shreds, first fry the bone-in mutton until golden on both sides, pour cooking wine to remove the smell, then pour in the onion and carrot and stir-fry, add light soy sauce, oyster sauce, salt, chicken essence, monosodium glutamate, seasoning and coloring, and pour the prepared rice and water into the pot. Finally, just simmer and pour the rice.

1. Ingredients: 1 red-skinned onion, 1 carrot, plenty of rice, appropriate amount of salt, appropriate amount of light soy sauce.

2. Make the rice clear and clean, soak it with water, and prepare other materials in the gap between the bubbles.

3. Shred the onion, shred the carrot, cut the tomatoes into 4 large pieces, slice the garlic, and cut the shallots into sections for later use.

4. Put oil in a pot, add garlic slices and stir-fry until fragrant.

5. Pour in the shredded onion and carrot and stir-fry.

6. Stir-fry until the onion is slightly yellow and the carrots are soft, then add salt and a small amount of light soy sauce. Slightly more salt than usual for stir-frying this dish.

7. Pour the fried onion and carrot into the rice cooker, flatten it, and arrange the chopped tomatoes at once.

8. Put the soaked rice into the pot and add water until the rice is just submerged.

9. Choose the steamed rice mode as usual.

10. For 5 minutes, open the lid, stir the rice well, and continue steaming.

11. Remove from the pot.

Authentic recipe for pilaf:

Ingredients: 200 grams of mutton, 110 grams of rice, 40 grams of onions, 50 grams of carrots, 10 ml of cooking wine, appropriate amount of salt, 5 ml of light soy sauce, appropriate amount of water, appropriate amount of raisins, appropriate amount of Sichuan pepper powder, appropriate amount of cumin powder.

Steps. 1. Wash 110g of rice, soak for 30 minutes and set aside, 200g of mutton cut into thick slices of about 1 cm, 50g of carrots and 40g of onions cut into thick shreds for later use.

2. Pour oil into the pot, heat it, pour in the mutton and fry until it changes color.

3. Add shredded carrots and shredded onions and fry until soft, add an appropriate amount of cumin powder, Sichuan pepper powder, salt, 10ml of cooking wine, 5ml of light soy sauce and an appropriate amount of water, stir-fry evenly, and cook for about 5 minutes.

4. Put the ingredients in the wok into the rice cooker, spread the soaked rice, pour in an appropriate amount of water and level with the rice, and press the rice button to cook.

5. After the cooking is over, open the lid and sprinkle an appropriate amount of salt and raisins, stir well, and simmer for 10 minutes.

6. Serve as soon as it is served.

The practice of hand pilaf is as follows:Ingredients: 400 grams of lamb, 50 grams of shallots, 200 grams of carrots, 200 grams of rice, 500 ml of water.

Excipients: 5 ml of cooking oil, 3 grams of light soy sauce, 2 bay leaves, 1 gram of salt.

1. Slice the lamb, cut the carrot into cubes, and cut the shallots in half.

2. Put oil in the pot, add bay leaves, mutton, green onions, fry until it changes color, and add carrots.

3. Add the bright burning rice, light soy sauce, salt and water.

4. Boil, boil on high heat and simmer for 30 minutes.

5. Put it out and put it on the table to cool to a certain temperature.