Sausage pilaf

Overview

Pilaf is a favorite of my family and I. We eat it at least once a week, otherwise we all say we are starved for it when we see it. When I usually eat out, the first thing I think of is the steaming and fragrant pilaf with red and yellow carrots. So I often make pilaf at home, and I like to add more carrots, because I don’t like to eat carrots, and they can’t be fried. My family says it tastes best only when paired with lamb, so whenever I make pilaf and stewed lamb or braised lamb, I always add more carrots. The nutrition of carrots is so comprehensive that it would be a pity not to eat more. The carrots in pilaf are the most delicious. They absorb the aroma of meat and rice, making the taste of carrots more delicious. Carrots can enhance human immunity, have anti-cancer effects, and can reduce the chemotherapy response of cancer patients, and have a protective effect on various organs. Women eating carrots can reduce the incidence of ovarian cancer. Carrots contain potassium succinate, which helps prevent hardening of arteries, lower cholesterol, and has a certain effect on preventing and treating high blood pressure. Carotene can scavenge free radicals that cause human aging. Nutrients such as B vitamins and vitamin C also have emollient and anti-aging effects. Its aromatic smell is caused by volatile oils, which can improve digestion and have a bactericidal effect.

Tags

• staple food
• xinjiang cuisine
• rice
• winter recipes
• lunch
• dinner
• chickpeas
• onions
• raisins
• sausage
• white sugar
• carrot
• salt
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: sausage, carrots, onions, sugar, vegetable oil, raisins, chickpeas, salt, rice

   

2. 2 Wash the sausage with water and steam it in a steamer

   

3. 3 slice

   

4. 4 Soak and wash the raisins. Soak the chickpeas in water for more than 2 hours and wash

   

5. 5 Wash the rice and soak it for 2 hours

   

6. 6 Wash and peel the carrots, cut into thick strips, and cut the onions into strips

   

7. 7 Heat the pan with cold oil and fry the onions until fragrant

   

8. 8 Add shredded carrots and stir-fry evenly, add salt and stir-fry until soft

   

9. 9 Add the sausage and stir-fry evenly. Add sugar and water to cover the ingredients

   

10. 10 Add soaked rice and spread evenly on top of the carrot shreds

    

11. 11 Spread the chickpeas on top of the rice and sprinkle with raisins

    

12. 12 Add a lid to the pot, bring to a boil over high heat, then turn to low heat and simmer for about 30 minutes

    

13. 13 Uncover the pot

    

14. 14 Mix the rice and carrots evenly