Xinjiang pilaf

Overview

Pilaf, called Polao in Uyghur, is a favorite meal of the Uygur, Uzbek and other ethnic groups in Xinjiang. It is often eaten with clean hands, so it is called Pilaf in Chinese. Rice is rich in nutrients and has the effect of nourishing food. It is one of the necessary foods for the Uyghur people to celebrate festivals and entertain guests. Because it was originally eaten with hands, it got this name.

Tags

• staple food
• xinjiang cuisine
• lunch
• beef
• beer
• cooking wine
• garlic
• light soy sauce
• onions
• oyster sauce
• potatoes
• rice
• white sugar
• carrot
• ginger
• salt

Ingredients

Steps

1. 1 Soak rice in water for 1-2 hours

   

2. 2 Change the ingredients as shown in the picture (carrots, green beans, and corn kernels are not in stock, so I didn’t add them, and used soaked yuba and sausage segments instead)

   

3. 3 Heat the pot and add oil; when the oil is 9 minutes hot, add chopped green onion, minced ginger, minced garlic, and part of the onion diced and stir-fry until fragrant. Add the meat and stir-fry (until the surface of the meat changes color). Add other ingredients and the remaining onions, add a little sugar, light soy sauce, pepper powder, oil, and cooking wine and stir-fry. Add a little beer and simmer uncovered for 5 minutes.

   

4. 4 Pour the soaked rice into the simmering pot (you can also use a thick-bottomed pot instead, it is easier to put it directly into the rice cooker)

   

5. 5 Pour the stewed meat into the stew pot and add the remaining beer. If it is not enough, add boiling water. Add salt to taste. (The amount of water to add depends on the type of rice. Also: the rice has been soaked, so the water is less than when making rice. The key is to control the amount of water. If there is less water, the rice will be undercooked and have a white core; if there is too much water, the rice will become sticky and your appetite will be greatly reduced!)

   

6. 6 After the fire comes to a boil, stir-fry the ingredients and rice. Cover, lower the heat, and simmer for about 30-40 minutes. Do not open the lid during the process! There is a saying that Qi retains fragrance. After the fire ceases, use the residual heat to simmer for a while! (The heat is the key. Don’t be impatient, as the bottom of the pot will look scorched, which will ruin your expectations.)

   

7. 7 I remember that when I first learned how to make rice a long time ago, green beans, pumpkin, and corn kernels were added as side dishes. After simmering, the pot lid was put together, and the colors were full of colors, which really made people feel like "moving their index fingers". Some friends dubbed it "five-color rice" and it was quickly divided up.