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\”Grasp the meal, Uyghur language is called\” Blaun \”, It is a kind of rice loved by the people of Xinjiang Uygur, Uzbek and other peoples. One. Because it was originally grasped by hand, it got this name. \”
ingredients details
Main ingredients
- A moderate amount
- A moderate amount
cooking wine
Salt
Affairs
Onion
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] - Xianxiang flavor
Swing crafts Half an hour consumption
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The practice of catching rice in Xinjiang
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rice blisters with water for 1-2 hours
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The ingredients are changed to the ingredients (carrots, green beans, corn kernels have no inventory, so they are not added. Coupled with the soaked bamboo and sausage segment)
- When hot, stir -fry the green onion, ginger, garlic, and some onions, stir -fry the meat pieces (to the surface of the meat block), add other ingredients and the remaining onions, add a little sugar, raw soy sauce, pepper powder, fuel consumption ,materialFry. Slightly beer, do not stew for 5 minutes.
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Pour the brewed rice in a sauce pot (also replaced with thick pan and put it directly into the rice cooker Simple)
5 Pour the stewed meat into a sauce pot and add the remaining beer. Use boiling water to supplement. Add salt according to personal taste. (See the amount of water to add water according to the type of rice. In addition: rice is soaked, water is less than rice. Mastering water is the key, the water is less, the rice is not cooked, and there is a white core; Seeing, the appetite is greatly reduced!) 6 After burning the fire, mix the ingredients and rice. Cover, change low heat, simmer for about 30–40 minutes, do not unveil the lid in the middle! There is a saying of saving incense. Use the residual heat after the ceasefire for a while! (Fire is the key. Do n’t be anxious to be fast. The look of the bottom of the pan will be ruined.) 7 ] I remember when I first learned to grab the meal for a long time, the supplement was added with green beans, pumpkin and corn kernels. After the simmering, the lid was together. After being crowned with \”colorful meals\”, it was quickly divided by \”colorful rice\”.
