Have you learned how to make a simple pilaf at night?

It's actually very easy to make a simple pilaf at night, and I learned it, because I only need to get some shredded potatoes, lettuce, and then some chicken fillet, ham sausage mixed with my favorite seasoning, which is very delicious.

Now with the acceleration of the pace of life, people are busy with work and life, time is becoming more and more precious, so fast food has become everyone's first choice, which is convenient and quick to save time.

It's very simple, as long as you are willing to learn, you can learn it in less than half an hour.

I learned, this is still relatively simple, there is no big difficulty, it is easy to make, it is very easy to learn.

Pilaf Xinjiang Rice Method: 1. Soak the rice in water for half an hour, cut the mutton 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 water over the lamb and cook for about 10 minutes. 4. Pour all the fried vegetables, meat, soup and raisins into the rice cooker, and sprinkle the soaked rice evenly on the top layer, 1:

2 proportions as well, start simmering for 20 minutes. 5. After opening, mix the vegetables, meat, and rice well and serve.

Pilaf method 2 Ingredients: lamb chops, carrots, onions, rice, hawthorn, Sichuan pepper, cumin powder, oil. Method:

1. Wash the lamb chops, control the moisture and set aside; 2. After washing the rice, soak it in water for 30 minutes; 3. Put water in the pot, bring to a boil, put in the lamb chops, skim off the foam after boiling, cook for another 2 minutes, remove and control the moisture; 4. Dice carrots and onions; 5. Pour oil into the pot; 6. When the oil 7 is hot, add half of the onion and stir-fry until fragrant; 7. Put in the lamb chops; 8. Fry until the surface turns golden brown; 9. Add the soup of the mutton just now, the amount of soup is not over the lamb chops; 10. Add soy sauce and salt, as well as hawthorn, Sichuan pepper, cumin powder; 11. Cover and turn to medium-low heat and cook for 20 minutes; 12. Add the diced carrots and remaining diced onions and cook for 1 minute; 13. Pick out the hawthorn and peppercorns (it would be convenient if you use the material package), pour it into the rice cooker with the soup, don't have too much soup, I will put too much this time; 14. Spread soaked and dry rice on top; 15. Start cooking.

Pilaf method 3 Ingredients: diced lamb, raisins, carrots, onions, cumin, rice. Method:

1. Cut the lamb and carrots into strips or pieces, and soak the rice in water for half an hour. 2. Put oil in the wok, put more, and then put the mutton directly into it and stir-fry. Until all the water in the lamb is dry, then you can add salt and cumin.

3. Put the onion, raisins, and carrots in it, and add salt to taste at the same time, and make the carrot strips soft, and it's OK. Finally, pour the vegetables and broth directly into the rice cooker. 4. After the rice is soaked, it can be directly covered evenly on the mutton and vegetables, and the soup inside is used to stew the rice directly.

5. When cooking rice, the amount of water is very important, the ratio of rice to water is about 1:2, and the rice that comes out of this way is oily one grain at a time.

The preparation of pilaf is as follows:Ingredients: 700 grams of rice, 5 eggs, 200 grams of radish, 300 grams of carrots.

Excipients: 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 strips, and cut the onions into shreds.

3. Heat the pan with cold oil, heat the oil for 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 heat 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.

Pilaf is an authentic delicacy of ethnic minorities, do you want to learn to make it and eat it? Well, here's my collection of pilaf recipes, welcome to read!

Ingredients for pork hand pilaf

Ingredients: rice, carrots, onions, pork belly.

Ingredients: oil, salt, light soy sauce, five-spice powder.

The pork hand pilaf manufacturing method

1. Wash and soak the rice for 30-50 minutes, peel the pork belly and cut the nails.

2. Cut the onion and carrot into thick strips.

3. Pour oil into the wok and stir-fry the onion until fragrant, add the pork belly and continue to stir-fry until the meat changes color.

4. Add an appropriate amount of light soy sauce and stir-fry for a while, then add an appropriate amount of water and an appropriate amount of five-spice powder.

5. Cover and simmer for 10 minutes, then add carrots and stir-fry, adding an appropriate amount of salt to taste.

6. Spread the soaked rice on top of the dish and add an appropriate amount of hot water.

7. Cover and cook over high heat until the water is dry, then turn to the lowest heat and simmer for 20-30 minutes, then enjoy.

Ingredients for lamb chops pilaf

Ingredients: lamb chops, rice.

Ingredients: oil, salt, carrots, pepper, shellfish sauce, homemade red wine, scorn sauce, onion, green onion, cumin powder.

Lamb chops hand pilaf recipe

1. Wash the rice, soak it for 20 minutes in advance, wash and peel the carrots.

2. Take out the lamb chops from the refrigerator and thaw them, add homemade red wine to remove the smell, add a spoonful of salt, a spoonful of pepper, a spoonful of cumin powder, pour in the fresh shellfish sauce, and then pour in the Zhuhou sauce.

3. Put a few more pieces of onion and stir well, then put it in the refrigerator for 24 hours to taste.

4. Cut the carrot into hob pieces and green onions.

5. Take out the lamb chops that have been marinated for 24 hours, put them in a frying pan and fry them for 6-7 minutes.

6. Pour in carrot pieces, then pour in an appropriate amount of water, simmer over high heat and turn to low heat to stew the carrots until soft.

7. Pour a part of the stewed lamb chops into the inner tank of the electric pressure cooker and spread it flat.

8. Pour the soaked rice into the pot, pour the remaining lamb chops into the pot, and start the rice cooking button for 10 minutes, then enjoy.

Ingredients for curry pilaf

Ingredients: rice, carrots, chicken wings, pork.

Ingredients: onion, salt, oil, curry, cumin.

The curry pilaf manufacturing method

1. Wash the rice and soak it in an appropriate amount of water for an hour.

2. Dice carrots, onions, chicken wings, and pork.

3. Heat the pan, put the oil, put the meat and stir-fry after the oil is hot, and put the carrots and onions after the meat changes color.

4. Add curry, salt and cumin and stir-fry well.

5. In the discharge pressure cooker, spread the soaked rice, pour in the soaked rice water, press for 13 minutes, and enjoy.

The preparation of the pilaf is as follows:Ingredients: lamb chops, carrots, onions, rice.

Ingredients: hawthorn, raisins, Sichuan pepper, cumin powder, cooking oil.

1. Soak the rice in water for half an hour, cut the mutton into small pieces, cut the carrot hail into cubes or shreds, and cut the onion into cubes.

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 water over the lamb and cook for about 10 minutes.

4. Put all the fried vegetables, meat, soup and raisins. Pour all the soaked rice into the rice cooker, sprinkle the soaked rice evenly on top of 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 and serve.

How to make pilaf:Ingredients: lamb shank, rice, onion, carrot, ginger, green onion, potato, light soy sauce, dark soy sauce, salt, cumin, sesame oil.

Step 1: Prepare the rice cooker, rinse it and pour in rice and water to soak. Wash and cut the prepared 300g of fresh lamb leg meat into cubes, and cut the potatoes and carrots into cubes. Onions and shallots finely chopped.

Step 2: Heat the oil until it smokes, then add the chopped green onions.

Step 3: After the green onion is fragrant, add the chopped onion and stir-fry.

Step 4: Add the sliced carrots and stir-fry evenly after stir-frying.

Step 5: Add the cut lamb pieces and stir-fry after frying.

Step 6: Pour in light soy sauce and stir-fry soy sauce evenly.

Step 7: After stir-frying evenly, pour in purified water and potatoes and simmer.

Step 8: Bring the water to a boil and pour it into the soaked rice cooker after 3 minutes.

Step 9: Follow the normal process of cooking rice, boil, and finish boiling.

Step 10: Stir well and you're done.

Pilaf, I believe everyone has heard of it, but we have not eaten much, this is a very traditional dish in Xinjiang, most of us are not very good at making, pilaf is used to entertain VIPs, so the taste is very good, so how can we make pilaf well, let's take a look at two simple ways to do casual travel.

Method 1

Preparation of ingredients. Lamb chops, carrots, onions, rice, hawthorn, peppercorns, cumin powder, oil.

Steps: 1. Soak the rice in water for half an hour, cut the lamb into small pieces, cut the carrots into dices or shreds, and dice the onions.

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 water over the lamb and cook for about 10 minutes.

4. Pour all the fried vegetables, meat, soup and raisins into the rice cooker, sprinkle the soaked rice evenly on top of 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 and serve.

Pilaf is not only very delicious, but also very nutritious, rich in protein, fat, phosphorus, iron, calcium, vitamins, niacin, cholesterol and other ingredients, which can be a good supplement to the body's nutrients.

Practice 2

Preparation of ingredients. Lamb chops, carrots, onions, rice, hawthorn, peppercorns, cumin powder, oil.

Steps: 1. Wash the lamb chops, control the moisture and set aside;

2. After washing the rice, soak it in water for 30 minutes;

3. Put water in the pot, bring to a boil, put in the lamb chops, skim off the foam after boiling, cook for another 2 minutes, remove and control the moisture;

4. Dice carrots and onions;

5. Pour oil into the pot;

6. When the oil 7 is hot, add half of the onion and stir-fry until fragrant;

7. Put in the lamb chops;

8. Fry until the surface turns golden brown;

9. Add the soup of the mutton just now, the amount of soup is not over the lamb chops;

10. Add soy sauce and salt, as well as hawthorn, Sichuan pepper, cumin powder;

11. Cover and turn to medium-low heat and cook for 20 minutes;

12. Add the diced carrots and remaining diced onions and cook for 1 minute;

13. Pick out the hawthorn and Sichuan pepper (it would be convenient if you use the material package), and pour it into the rice cooker with the soup, not too much soup;

14. Spread soaked and dry rice on top;

15. Start cooking.

We eat this method of pilaf can be a good supplement of nutrients, and for tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition can be very good to drink and improve.

Pilaf is a delicacy in Xinjiang, but it has also been liked by people all over the world over the years, so our favorite friends can also make it at home, and you can refer to the above methods to try it yourself.