Fried rice with minced meat -- Xinjiang flavor(sui rou zhua fan xin jiang wei dao )

Fried rice with minced meat -- Xinjiang flavor

Introduction:

"Mutton pilaf is delicious and nutritious, so it has become a favorite food for people of all ethnic groups in Xinjiang. It is a must for Uighur people to eat mutton pilaf during weddings, funerals, festivals and banquets. The most common ways of mutton pilaf are leg pilaf, ribs pilaf, minced mutton pilaf and so on. Minced mutton pilaf is also the most common way of doing in the family, because the mutton is small, and it doesn't have bones, so it's easy to be cooked, easy to do, and time-saving. Housewives like the staple food which is simple, nutritious and easy to do. Therefore, minced meat pilaf is the most popular in the family, and now it's also common in major restaurants Because the price of pilaf has gone up too far, a good pilaf with mutton leg and a piece of mutton leg get 50 yuan in the famous pilaf restaurant, while the shredded pilaf is only 16 yuan. Because of the price, the shredded pilaf is very popular. "

Production steps:

Step 1: Ingredients: mutton yellow red carrot onion purple raisin chickpea salt oil rice

Step 2: soak rice in cold water

Step 3: cut the yellow and red carrots into thick shreds and the onions into shreds

Step 4: soak chickpeas in cold water, wash raisins with water, wash mutton and cut into pieces of the same size

Step 5: heat 70% of the oil in the pan, add salt and mix well

Step 6: stir fry with shredded onion

Step 7: add mutton and stir fry for a while

Step 8: add shredded carrot and stir fry

Step 9: until carrots soften, pour in water and add chickpeas

Step 10: spread the rice evenly and sprinkle with raisins

Step 11: cover the lid and turn to low heat for about 30 minutes

Step 12: open the lid and mix evenly, take out the pot and put it on the plate

Step 13: mutton cooked soft, rice grains fragrant, colorful

Materials required:

Rice: right amount

Yellow carrot: right amount

Onion: right amount

Mutton: moderate

Red carrot: right amount

Chickpeas: moderate

Purple raisins: moderate

Salt: right amount

Vegetable oil: right amount

Note: when adding water, we should consider the problem of meat and vegetable water. If we can't hold the ratio, it's either hard or soft. Because some people are used to using the height of water when making rice to measure, don't know that there are even more meat, vegetables and vegetables in the pilaf. If we ignore these, we will have problems and the pilaf is not delicious.

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: Original

Chinese PinYin : Sui Rou Zhua Fan Xin Jiang Wei Dao