The hotel buys thirty-one portions of Xinjiang pilaf, which can be made in a rice cooker at home, which is healthy and affordable
The chef teaches you to make rib pilaf, the grains are fragrant and non-greasy, and this taste is similar to Xinjiang pilaf
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As a tourist destination, the most attractive thing in Xinjiang is not only the beautiful scenery, exotic customs and customs, but also the local specialties, such as the well-known lamb skewers, the roasted whole lamb that drools when you think about it, and of course, the Xinjiang hand-pilaf that is worth mentioning. As an essential staple food for the New Year's Festival and hospitality, its nutrition is really high: clear oil, onions, carrots, rice, are rich in a variety of vitamins, especially carrots are also known as "small ginseng", which is simply a combination of nutrition and deliciousness.
Today, Ah Fei brings you one such pilaf, in addition to the necessary vegetables, but also with ribs rich in high-quality animal protein, meat aroma and rice aroma blend with each other, the grains are full of flavor, the method is also very simple, a mouthful of electric discharge pot can be done.
【Rib pilaf】
Step 1: Prepare the ingredients
500 grams of ribs, cut open and chopped into even small pieces, ginger cut into thin slices, put into ribs to play a fishy role.
A carrot, peel the outer skin, first cut into evenly thick slices, and then change the knife to cut into strips. Cut off the onion in two ends, peel off the outer skin and cut into thin strips. A bowl of ordinary rice, rinsed and drained.
Step 2: Blanch the ribs
Add an appropriate amount of water to the pot, pour cold water into the ribs, add 5 grams of cooking wine, a few slices of ginger, boil the blood in the ribs on high heat, beat the foam in the pot after the water is boiled, fish out the ribs from the pot, rinse with water and set aside.
Step 3: Stir-fry
After the oil is boiled, grab a part of the onion shreds, fry the onion dry and stir-fry the incense, the purpose of this step is to fry the aroma of the onion, increase the natural aroma of the dish.
Pour the cut carrots and the remaining onions into the pot, stir-fry for 1 minute, after the carrots are broken, pour in the ribs that control the dry water and stir-fry evenly, add 3 grams of salt, give the ingredients the bottom flavor, continue to stir-fry evenly, pour the appropriate amount of water from the side of the pot, and then start seasoning: add 5 grams of cooking wine, 1 gram of chicken powder, 1 gram of pepper, 5 grams of oyster sauce, cover the pot and simmer for 15 minutes, you can cook a little longer, fully cook the red juice in the carrots, and add color to the dish. After 15 minutes, the ribs are thoroughly cooked and fully flavored, and the red juice of the carrots has been boiled.
Step 4: Steaming
Pour the washed rice into the bottom of the pot, do not pour the rice, set aside some for later. Stir the ribs and carrots in a rice cooker, pour the remaining rice into the pot to lay out, and pour the soup of the boiled ribs into the rice cooker.
The rice is steamed in a well-cooked mode, and finally the steamed rice and ribs are placed on a plate and served.
Well, this delicious rib pilaf is ready, like friends hurry up and try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!