Fried rice with minced meat(sui rou zhua fan )

Fried rice with minced meat

Introduction:

"Xinjiang hand pilaf, hand pilaf really refers to eating by hand. The mutton used in traditional pilaf is cut into short ribs or vertebrae, with about 30% lean meat left on the bones (pilaf has never been made with sheep's hooves, because the smell of sheep's hooves is very strong). The main ingredients are rice, carrot and mutton. With its balanced nutrition and keeping the same color, fragrance and shape for several hours, it is not only common in banquets, but also used as daily fast food all over the streets. Nowadays, people usually don't use their hands to grab food, but they still call it grabbing food. The nutritional value of pilaf: 1. Mutton is warm and often eaten in winter, which can not only increase body heat and resist cold, but also increase hand pilaf. 2. Digestive enzyme can protect stomach wall, repair gastric mucosa, help digestion of spleen and stomach, and play an anti-aging role. 2. Mutton is rich in nutrition, which has effects on pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain and body deficiency Chills, malnutrition, waist and knee soreness, impotence, premature ejaculation and all deficiency cold diseases are of great benefit; it has the functions of Tonifying the kidney and strengthening yang, tonifying deficiency and warming, and is suitable for regular consumption by men. Today, we can make minced meat pilaf, sweet pilaf, bone marrow pilaf, spareribs pilaf and so on. It's all the same. "

Production steps:

Step 1: This is the main material.

Step 2: dice mutton and slice carrot (not too thick).

Step 3: add clear oil into the pot, heat up and stir fry with mutton oil.

Step 4: stir fry to this extent, you can add water.

Step 5: add boiling water, cold water can also be, water to diffuse vegetables. Bring to a boil. Simmer for 20 minutes after boiling water.

Step 6: put the washed rice into the pot and smooth it with a shovel. Just keep the water a little bit over the rice. You can see the rice in the water, not too much. Too much rice will stick, not too little, and less rice will be raw. When the rice is completely above the surface of the water, turn to medium heat to continue cooking. When you can't see the water on the surface, turn to low heat to continue cooking. When you hear the crackling sound in the pot, turn off the fire and simmer for 5 minutes.

Step 7: open the lid of the pot, mix the vegetables and rice well, don't rush to eat, open the lid of the pot and let the water on the surface of the rice bar dry. So you can shine, one by one.

Materials required:

Mutton: moderate

Carrot: right amount

Rice: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Amniotic fluid: moderate amount

Note: 1, pay attention to the amount of water, oh, pilaf also need with small dishes, small dishes I issued a separate menu

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: Original

Chinese PinYin : Sui Rou Zhua Fan