Can you use chicken for pilaf and how to eat pilaf

If you come home from work every day with a hot, sweet and delicious meal waiting for you, you will definitely feel happy. Of course, such happiness is rarely obtained. However, you can give this happiness yourself, and you can make something delicious for yourself.

Of course, if you can't do it, you need to learn first. So, now I'm going to tell you how to make the chicken pilaf.

1.Material review. Of the two packets of spices, the yellow one is cumin and the other one is rosemary. It's okay to add some raisins, but add them when the meal is ready.

Ginger slices, garlic slices in a boiling pot, first stir-fry the carrots in oil, and the nutrients of the carrots should be fried before they can be absorbed.

Dice the chicken, marinate with salt, white pepper, wine and a little rosemary. Dice all the other vegetables. My cumin is whole, grind it.

4.Then add the onion and sauté until fragrant, then add the chicken and cook in the red wine. Since it is exotic, there is no need for cooking wine. Then add apple cumin, add salt, stir-fry until fragrant, and stop the fire.

5.Wash the rice and add water, (a little less than the normal stewed rice, because there is still water in the dish) add the ingredients, put it into the rice cooker, and simmer the rice normally.

6.Sprinkle some black pepper out of the pot and serve it with a salad, which is nutritious and healthy. A family meal is rich.

Cooking is not a woman's only domain now, as a male friend can also try to make a simple chicken pilaf for your wife and children.

Chicken is a common ingredient on our table, especially now pork ****, chicken has the advantage of **, and it appears more often on our table. After careful cooking, the chicken is just as tender and delicious. Speaking of chicken thighs, everyone thinks more of fried chicken thighs, although fried chicken thighs are delicious, but eating too much fried food is unhealthy, today I will share an equally delicious casserole pot chicken thighs.

The taste is comparable to fried chicken, but it is much healthier.

Ingredients: chicken shank, green onion, ginger, light soy sauce, dark soy sauce, oyster sauce, honey, cooking wine, sesame, salt, chicken essence.

Method] 1Soak the chicken shanks in salted water for half an hour, soak out the blood and impurities inside, clean them, drain them, and soak the chicken thighs in salted water, which can remove the fishy smell and make the chicken more delicious.

2.Make a few cuts in each shank to make it more flavorful when marinated. Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, honey and mix well, and let stand for half an hour to make the chicken shank more flavorful.

3.Take a clean casserole, spread a layer of shallots on the bottom of the casserole, and put a few slices of peeled ginger, then spread the marinated chicken shank on the ginger slices, and pour all the remaining sauce in the bowl into the casserole. After the casserole is put on the stove and boiled over high heat, change to low heat and continue to simmer for half an hour.

4.Finally, sprinkle an appropriate amount of salt and chicken essence to taste, reduce the juice over high heat, and sprinkle with chopped green onions and sesame seeds. In the last step, you can also choose not to put salt, and when marinating in the front, the chicken thighs are already very flavorful, so choose according to your taste.

5.This method can be used to make chicken wings and chicken thighs, which are as fragrant and delicious, tender and delicious.

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.

1. Ingredients: 400 grams of chicken (lean), 500 grams of rice, 200 grams of carrots, 40 grams of chopped green onions, 30 grams of peanut oil, 15 grams of green onions, 12 grams of salt, 2 grams of monosodium glutamate;

2. Pick out the debris of the rice, wash it, soak it in a basin of cold water for about 1 hour, see that the rice grains are slightly rising, and remove the water. Chicken washed, cut into centimeters The chicken is washed and cut into centimeter cubes. Scrape the carrots, wash them and cut them into thin strips. Wash the raisins with warm water.

3. Put the pot on the fire, put in half of the mutton fat, cook until it is 70% hot, add the diced chicken and some salt, quickly stir-fry until the diced meat changes color, and put it out when it is mature in six or seven.

4. Put the original pot back on the fire, put in the other half of the chicken fat, cook until it is six or seven hot, add the carrots and the remaining salt, quickly stir-fry a few times, until it is half-cooked, and put in the shredded green onions

Monosodium glutamate, stir-fry evenly and serve.

5. Put another pot on the fire, put water, boil over high heat, add rice and fried diced chicken and shredded carrots, open again, shovel evenly, and cook for 8-10 minutes until the rice grains.

After the rice soup is cleaned, insert a few holes with chopsticks, cover the pot, and simmer for 15-20 minutes over low heat.

6. When eating, divide the chicken rice into a bowl and sprinkle a little green onion on each side.

How to cook chicken pilaf.

Ingredients: rice, onion, chicken, salt, blended oil, raisins, yellow and red carrots.

Method: 1. First clean the chicken and cut it into small pieces of uniform size for later use.

2. After the rice is cleaned, soak it in clean water for 30 minutes.

3. Clean the fresh carrots and cut them into small strips of uniform size for later use.

4. Cut the onion into thin strips and set aside.

5. Add an appropriate amount of oil to the pot, and when the oil is hot, add a small amount of salt and the prepared onion and stir-fry until fragrant.

6. Add the chicken and continue to stir-fry, when the chicken turns golden brown, add the yellow and red carrots and stir-fry until soft.

7. Pour the soaked rice into the surrounding areas. Cover all the meat.

8. Then add an appropriate amount of rice. Bring to a boil over high heat and simmer for another 30 minutes.

9. Finally, stir everything well and serve.

How to make pilaf in Xinjiang.

Ingredients: lamb, carrots, onions, rice, refined salt, cumin, sugar, raisins, cooking oil.

Method: 1. After cleaning the mutton, cut it into small pieces of uniform size and put it aside for later use.

2. Clean the rice and soak it in clean water for 30 minutes.

3. After washing the onions and carrots, cut them into thin strips for later use.

4. Add an appropriate amount of oil to the pot, and when the oil is hot, add the prepared mutton and stir-fry until fragrant. When the lamb is browned, add the onion and continue to stir-fry.

5. After adding an appropriate amount of salt and sugar to taste, take out the fried meat and set aside.

7. Prepare a relatively high pot, put all the fried carrots into the pot, then add rice, raisins and mutton, and finally add an appropriate amount of boiling water.

8. After boiling over high heat, turn to low heat and simmer for 40 minutes.

9. Finally, add an appropriate amount of cumin to enhance the flavor and then take it out and eat.

The nutritional value of Xinjiang pilaf.

There are still many materials for making pilaf, including lamb chops, carrots, onions, etc., which are all nutritious and delicious foods, among which mutton has a lot of calories, which can provide enough calories for the body, and also has the effect of strengthening the spleen and promoting digestion, which is very suitable for eating in autumn and winter. And the role of onion is well known to us, so it is antibacterial and anti-inflammatory. Carrots are rich in carotene, which is very effective in enhancing immunity and protecting eyesight.

Cook the chicken first, stir it, and eat it with your hands.

Pilaf is one of the flavors of Xinjiang Uygur, Uzbek and other ethnic groups. On the days of festivals, weddings and funerals, it is necessary to "pilaf" to entertain guests. So, is pilaf eaten with your hands?

It is traditionally to invite guests to sit around the kang with a clean cloth in the middle. Then the host holds the basin in one hand and the pot in the other, asks the guests to wash their hands one by one, and hands them to clean towels to dry. After the guests have washed their hands and sat down, the host brings a few plates of "pilaf", put them on a dining cloth (it is customary to have a plate for two to three people), and ask the guests to grab and eat directly from the plate with their hands.

Hence the name "pilaf". When receiving Han guests, small spoons are generally prepared.

Pilaf was originally eaten by grab, but with the increasing health consciousness of people, spoons and chopsticks were introduced.

So much so that the current pilaf is eaten out of a small fresh feeling, there is wood!