This idea has been there for a while, but there is no chance to express it. Today, the task of managing the rice falls to the head, cooking? That is impossible. Turning his eyes, the braised rice that I had been thinking about for some time happened to come true. There are food and rice, one pot to do. I also put the ready-made minced meat in it, even the meat, although very few. No way, mix with us, no meat. A little bit of oil and a little bit of salt. Don’t you advocate low salt and less oil nowadays? Add more water for fear of being unfamiliar and too hard. It doesn’t matter if the rice is soft, it’s hard, but if the mouth is bad, you can’t eat it. Not bad, a pot of food was exhausted, because there was no choice. This practice, in Xinjiang, there is mutton pilaf, in Fujian, it is called salty rice.
The diced vegetables can be changed as you like.
The amount of water added is added as appropriate according to the actual situation.
When simmering, keep a medium-to-small heat to prevent the bottom layer from being burnt and the rice grains are not cooked, and raw rice will appear.