In the impression, the single-person pilaf in the restaurant is to put a few pieces of mutton on the rice, and sprinkle the raisins; for many people, directly put a few large sheep bones on the platter, and one person cuts the meat with a knife. Everyone will eat again at the meal. This recipe is a beef version. My mom is doing it. I am looking at the record, the meat is sliced and fried, and the rice is slightly sticky and more common. (Which day to make up a lamb bone version of the pilaf & recommend a salad with pilaf to eat - skin spicy red (skin, pepper, tomato (very cool mouth spicy red portal: https: / /www.xiachufang.com/recipe/102239883
[Amount of ingredients] [m] three bowls and a half, on the map, this bowl [beef] wants to eat as much as possible, with marinated beef, it will be more fragrant (ps: remember to use less salted meat back salt [carrot & Yellow radish] Put a bowl of rice and put a radish, you can, it is the big one, not the thin and long one (carrots, yellow radish are all coming, look good! (ps: carrots put more will be sour
[Preparation work] 1, Taomi, rice, cold water, more than half an hour; 2, cut beef slices, not too thick, fried will be hard; carrots cut thin strips; skin teeth cut large pieces, anyway, it will open.
1, open a hot pot; 2, the pot is hot, pour the oil, stir spoon three spoons; 3, oil 70% hot meat, stir-fried meat. (The oil is more pour
The lower teeth, the half a spoon of sugar, the pepper powder, and the fried (the pepper oil will be especially fragrant).
Under carrots, salt, and stir-fry (use the salted meat, put a little salt on it (put salt to make carrots out of the water)
The carrots are fried to the softness (the shovel is broken when it is broken)
Turn a small fire, start to spread rice [m: water = 1:1] (1:1 is recommended by the restaurant master) 1, fried dishes first poured a bowl of water (+1); 2, before the rice Filter out the water, dry the rice (3.5) and spread it on the fried dish (in the state of the figure) 3. Pour two bowls of half water (+2.5), and put a little more water (+0.5). My home is sticky and delicious, believe me (the restaurant hopes that the rice grains are separated and sold well, so there will be less water and more oil. [Water quantity judgment tips] The index finger will poke the rice, the water surface will be at the first joint.
After the rice is finished, the water is finished.
1. Open a large fire, open the lid, cook until the water is opened 2, continue to cook, while adjusting the rice with a shovel, leveling some.
1. Boil until the water is fast. There is no small fire. (As shown in the figure, there are many small holes, and the sound of squeaking 2. Cover the lid and then simmer for about ten minutes.
In the process of simmering, the pot should be turned frequently, otherwise the bottom of the pot will paste.
10 minutes, turned over, the bottom of the pot shovel, all sticking, hahaha, out of the pot!
The steps of attention have been mentioned, summed up: 1, with salted meat, pay attention to the amount of salt; 2, carrots can not be too much, will be sour; 3, beef should not be cut too thick, fried not soft, biting Tired; 4, m: water = 1:1, the ratio of wanting to eat some is very good; want to eat a little more with a little bit of water, here is (3 bowls and a half meters: 4 bowls of water), eat at home I don't really care about selling the product; [Water quantity judgment tips] The index finger goes to poke the rice, the water surface is at the first joint, and the angle of the lid is adjusted from time to time to prevent the bottom from being smeared.