Minced Meat Pilaf

Name: Minced Meat Pilaf
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some carrot; Some Rice; Some shallot; Some ginger; Some salt; Some Mutton

by Wenwen's dining table

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Xinjiang hand pilaf means grabbing and eating by hand. The lamb used in traditional pilaf is cut into short lamb ribs or vertebrae, with about 30% of lean meat remaining on the bone (the pilaf is never used for lamb hooves). Do, because the fishy smell of sheep's hoof is very strong).

The main ingredients are rice, carrots and lamb. With its balanced nutrition and keeping its color, flavor and shape unchanged for several hours, it is not only common in hospitality banquets, but also as a daily snack in the streets.

Nowadays, it is generally not grabbed by hand, but it is still called pilaf.
The nutritional value of pilaf 1. Lamb is warm in nature. It is often eaten in winter, which can not only increase body heat and resist the cold, but also increase hand pilaf 2. Digestive enzymes, protect the stomach wall, repair the gastric mucosa, help digestion of the spleen and stomach, Anti-aging effect; 2. Mutton is rich in nutrients, it is effective against tuberculosis, bronchitis, asthma, anemia, postpartum deficiency of both blood and qi, cold and pain in the abdomen, body weakness and chills, malnutrition, weakness in the waist and knees, impotence, premature ejaculation, and all symptoms of deficiency and cold Both have great benefits; it has the effects of nourishing the kidney and yang, nourishing deficiency and temperature, and is suitable for men to eat regularly.
Today I made minced pork pilaf, but also sweet pilaf, bone marrow pilaf, rib pilaf and so on. The hair is the same. "

Ingredients

Some Lamb
Some Carrot
Some Rice
Some Shallot
Some Ginger
Some Salt
Some Mutton

Minced Meat Pilaf

1. This is the main ingredient.

2. Cut the lamb into cubes and the carrot into strips (not too thick).

3. Add clear oil to the pot, add mutton fat and stir fry after heating.

4. You can add water when it's fried to this level.

5. Add boiled water, cold water is also ok, the water should flow over the vegetables. Bring to a boil, boil water and simmer slowly for 20 minutes.

6. Put the washed rice in the pot and spread the rice with a shovel. Keep the water flowing over the rice a little bit. You can see the rice in the water. Not too much. Too much rice will stick, not too little. The rice will be born. Bring to a high heat, turn to medium heat and continue cooking until the rice is completely exposed to the surface of the water, turn to low heat and continue to cook until no water is visible on the surface, turn off the heat when you hear a crackling sound in the pot, and simmer for 5 minutes.

7. Open the lid of the pot, mix well with the vegetables and rice, don’t rush to eat, open the lid of the pot to dry after turning, let the water on the surface of the rice bar absorb dry. In this way, you can shine, one by one.