Xinjiang traditional food -- minced meat pilaf(xin jiang chuan tong mei shi sui rou zhua fan )

Xinjiang traditional food -- minced meat pilaf

Introduction:

Production steps:

Step 1: add soy sauce (2 tbsp), salt (half tbsp), cumin powder (1 tbsp), cooking oil (1 tbsp), tender meat starch (half tbsp) and chicken essence (half tbsp) into a bowl to make a paste.

Step 2: pour the diced meat into the sauce, mix well and marinate for 10 minutes.

Step 3: heat the oil in the pot (the oil temperature should not be overheated)

Step 4: pour in the marinated diced meat, stir fry quickly, fry well and serve.

Step 5: wash the pan, reheat the oil (add more), pour in the diced onion and stir fry until fragrant.

Step 6: stir fry diced onion until fragrant, add carrot sticks and stir fry. Meanwhile, add a little soy sauce and salt.

Step 7: stir fry until half cooked, add water to the pot (just no dish), cover and boil.

Step 8: after boiling, spread the rice evenly on the vegetables, and adjust the water level to make it just over the rice.

Step 9: after the rice is spread, spread the diced meat evenly on the rice, and pour in the sauce.

Step 10: cover and simmer over low heat until the water is dry (pay attention to observe and paste the pot carefully), turn off the heat.

Step 11: mix well and serve on a plate.

Step 12: start ~ delicious and nutritious!

Materials required:

Rice: 4-5 teaspoons

Carrot sticks: 2

Diced onion: 1

Beef or mutton: half a catty

Edible oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Starch of tender meat: appropriate amount

Cumin powder: right amount

Note: 1, the best choice of onion purple, taste good. 2. Mutton is more authentic. 3. Soy sauce selection of light color, so that the rice will not be black, people seem to have no appetite. 4. Be careful with the chopsticks. When you are young, you can use them to stew. 5. Authentic minced pilaf will also add raisins and chickpeas, you can try. 6. The nutrition of carrot is easier to absorb after heated by oil temperature. 7. Every ingredient in pilaf is nutritious and suitable for all ages. 8. This method is also suitable for ordinary pilaf, pickled diced meat can be replaced by lamb chops (without tender meat starch). Although I'm not from Xinjiang, I still like this meal. My practice is not 100% authentic, but it's enough to do it at home.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xin Jiang Chuan Tong Mei Shi Sui Rou Zhua Fan