Xinjiang Traditional Food-minced Meat Pilaf
by bear345920
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Add soy sauce (2 scoops), salt (half a scoop), cumin powder (1 scoop), cooking oil (1 scoop), tender meat starch (half a scoop), and chicken essence (half a scoop) into a bowl and make a paste. stand-by.
2. Pour the diced meat into the previously prepared sauce, mix well, and marinate for 10 minutes.
3. Heat oil in the pot (the oil temperature should not be overheated)
4. Pour in the marinated diced meat, stir fry quickly, and serve after frying.
5. Wash the pan, reheat the oil (you can add a little more), pour in the chopped onion and sauté until fragrant.
6. After the diced onion is fragrant, add carrot sticks and stir fry, add a small amount of soy sauce and a suitable amount of salt.
7. Stir-fry until half cooked, add water to the pot (just overdone), cover and bring to a boil.
8. After boiling, spread the rice evenly on the vegetables, and adjust the water level so that it is just under the rice.
9. After the rice is spread, evenly spread the fried diced meat on the rice, and pour in the sauce made when the meat is fried.
10. Cover and simmer until the water is dry (observe and be careful to paste the pot), turn off the heat.
11. Mix well and serve on a serving plate.
12. Start~ delicious and nutritious!
Tips:1. It is best to choose purple onions, which taste good.
2. Use lamb to be more authentic.
3. Choose light-colored soy sauce, so the rice will not be dark and make people look appetite.
4. Be careful when braising the rice. The heat should be small. You can use chopsticks to insert a few holes in the rice.
5. The authentic minced meat pilaf will also add raisins and chickpeas, you can try it.
6. After carrots are heated by oil temperature, nutrients are more easily absorbed.
7. Every ingredient in the pilaf is nutritious, suitable for all ages.
8. This method is also suitable for ordinary pilaf, just replace the diced meat with lamb chops (without tender meat starch).
Although I am not an authentic Xinjiang person, I still have a soft spot for this meal. My method is not 100% authentic, but it is enough to do it at home.
