Fragrant pigeon rice(piao xiang ru ge fan )

Fragrant pigeon rice

Introduction:

"This kind of baby pigeon rice is learned from shenfang net friend" 2011 fire rose ". It can also be called casserole casserole rice. But I don't have casserole at home. I use cast iron casserole. This kind of casserole is not easy to lose water and can retain the original flavor of food. It's also a good choice to make casserole rice. The original rice cooked almost directly into the code after the good taste of pigeons, but I am afraid that this will bring the smell of pigeons to the rice, add a fried pigeon process. I like this kind of pigeon rice very much. When I open the lid after cooking, the kitchen is full of the smell of meat and rice. It's delicious when mixed with coriander and scallion

Production steps:

Step 1: wash the pigeon, drain, cut into small pieces, add minced ginger and garlic, mix well with the above ingredients, marinate for about 2 hours;

Step 2: wash the white rice, add appropriate amount of water to soak for 30 minutes; after soaking, add two cloves of garlic and 2 drops of oil, heat up and start to cook, medium heat first, and turn off the low heat after boiling the rice;

Step 3: heat up the oil pan, add a little cooking oil, add pigeon and stir fry until five years old;

Step 4: cook the rice until it is shaped, pour in the pigeon and simmer for 10 minutes;

Step 5: turn off the heat after 10 minutes, remove the lid after turning off the heat, continue to simmer for 5 minutes, then remove the lid, and pour in coriander and scallion;

Step 6: stir the rice, pigeon, coriander and scallion evenly.

Materials required:

Pigeon: two

Thai fragrant rice: moderate

Ginger: right amount

Scallion: right amount

Garlic: right amount

Coriander: moderate

Salt: right amount

White pepper: right amount

Sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Oyster sauce: right amount

Edible oil: right amount

Note: 1. The amount of water for cooking rice can be determined according to everyone's preference. If you like hard, it's less. If you like soft, it's more. I use water: rice = 1:1; 2. In step 2, add garlic and oil to the rice, stir it properly and shake the pot to make the rice smooth as much as possible; 3. Stir it properly with a spoon to avoid sticking to the pot; 4. In step 3, stir fry the pigeon properly to reduce the pressure Reduce the fishy smell of pigeons. If you like the original flavor, you can omit this step.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Piao Xiang Ru Ge Fan