How to eat pilaf, the practice of pilaf

Pilaf. It is a Xinjiang dish, mainly in the Uyghur people.

It is more popular with the Indian generation, with a wide variety, rich dishes, and high nutritional value. But pilaf will make most people think of a question, how to eat pilaf so that your hands will not be hot? Let's take a look.

1. Eat with a spoon, you don't have to really eat with your hands to eat pilaf, when most people go to eat pilaf, the locals will carefully prepare a small spoon for you, and eat with a small spoon to avoid the embarrassment of hot hands and embarrassment.

2. Wear gloves to eat, in order to avoid hygiene and other problems, many people will wear gloves to eat when eating pilaf, gloves can not only insulate heat, prevent hot hands but also ensure cleanliness and hygiene, it is really a double win.

3. Use tin foil.

Or aloe vera leaves and so on to wrap and eat, remember how to eat zongzi? Wrapping it in leaves, tin foil or dough of some plants can solve the problem of hot hands when eating pilaf.

4. Before pilaf, you can apply medical alcohol on your hands.

Alcohol evaporates quickly and takes away a lot of heat, so you will never feel hot again when you are pilaf.

5. Use chopsticks, forks or picky eating utensils to eat, most people are more accustomed to using chopsticks when eating, if there are no chopsticks, you can also use some utensils that can be used to pick up rice and eat, so that you can also avoid hot hands.

6. Wait until it is not too hot to eat, under normal circumstances, the pilaf will not be hot, and the pilaf will be cooled down before being served, after all, the temperature of the hand and tongue and the esophagus are within a range, and I believe that everyone will not send food into the stomach in the case of hot hands.

7. Pilaf looks full of appetite, can't help but eat, index finger moves, maybe you will hesitate because you are afraid of hot hands or embarrassed to grasp directly, don't worry too much.

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.

Heat the pot, add an appropriate amount of oil, add the skin and teeth and stir-fry for 1 minute.

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

Add the carrot strips and sauté until soft. Add salt to taste.

Put an appropriate amount of water, not too much water, just don't have a dish. Add the chickpeas.

Spread the rice on top of the dish, not in the middle. Cover and simmer for 5 minutes.

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

After turning the rice for the second time, add an appropriate amount of raisins, then cover and simmer for 15 minutes.

After 15 minutes, the pilaf will be cooked, and then use a spatula to mix all the vegetables and meat rice well and eat.

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.

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.

How to make it: Ingredients:

Eight taels of mutton, two carrots, one onion, two bowls of rice, salt.

Method: 1. Soak the rice in water for half an hour, and cut the mutton into small pieces;

2. Cut the carrots into thick strips, cut the onions into thick strips, put oil in the pot, the oil should be slightly more than the usual amount of stir-frying, add the mutton and stir-fry;

3. Put the onion after the mutton is fried and there is no water, put the carrot and salt after the onion is fragrant, and then fry for a while, spread the soaked rice on the dish, and add water after flattening The ratio of rice and water is 1:;

4. Cover the pot with a lid and turn the heat to the minimum Simmer until the rice is cooked, I use about 1 hour, and then stir-fry the rice and vegetables evenly and then you can get out of the pot.

2. The amount of salt should be a little more, and the rice should be taken into account.

3. If the lid and the pot are not very tight, wrap a towel around it, and try not to let the heat run out too much.

4. Don't really eat with your hands.

Step two. Once the lamb chops are sautéed, add the chopped carrot strips and sauté for one minute, then add the onion and continue to sauté for another minute.

Step 3Then add the peeled diced tomatoes and stir-fry them (the authentic pilaf is without tomatoes, I just add the tomatoes according to the recipe in China on the tip of my tongue).

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

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

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

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

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

Step 9: Turn off the heat and stir the rice and vegetables well and serve!!

Teach you how to make delicious leg of lamb pilaf.

Heat the pan and pour the oil, add the onion, yellow radish and carrot, stir until fragrant and set aside, add the leg of lamb, fry and color, add the onion and coriander.

Fry the leg of lamb and put it in the rice cooker, put the side dishes in it, add water, white pepper and salt, simmer and take it out.

Soak the rice for 2 hours, control the moisture, add soup and raisins, boil half of the rice, put in the lamb stick bones, cook well.

Ingredients: lamb chops 600g onion, half a carrot, 1/2 white radish, 100g yellow radish, 50g raisins, 50g rice, 250g star anise, 1 cinnamon, 1 ginger, 1 piece of garlic, 5 cloves.

Method: 1. Wash the mutton in a pot under cold water after boiling 2. Cut carrots, onions, white radishes, and yellow radishes into chopstick-thick strips 3. Slice ginger and press garlic into the pot.