Dried fruit vegetable pilaf - Xinjiang flavor-You Are Foodie

By Polly
12

Dried fruit vegetable pilaf - Xinjiang flavor

People in Xinjiang love to eat pilaf, which is a kind of food with reasonable main and non-staple food and scientific nutrition. Carrots are full of various vitamins and are known as "ginseng". Onion, which is called "skin bud" by Uighurs, can reduce blood lipids and soften cardiovascular system. This is a wonderful match! The carrots should be yellow, because the yellow ones contain high carotene, and the cooked rice is golden in color. As for onions, we should choose a large thin skin. People in Xinjiang like to use white onions. Because there is no meat, the rice has to be soaked in water. In this way, the rice heart is easy to open and does not rot, and it will not paste the pot because of the long cooking time. I added raisins, preserved Hami melon, walnuts and chickpeas, all of which are Xinjiang specialties. This kind of pilaf is not greasy, slightly sweet, and its color is yellow and bright.

Main Ingredients

onion A moderate amount of
Yellow and red carrots appropriate amount
rice A moderate amount of

Auxiliary Ingredients

Preserved cantaloupe appropriate amount
Chickpea A moderate amount of
Walnut A moderate amount of
Raisins A moderate amount of

The ratio of rice to water: new rice does not serve, old rice is easy to serve, the ratio of old rice to water is 1:2, and the ratio of new rice is 1:1.5.Also, try to put less salt. If the salt tastes weak, you can add it in the pot. If it is salty, it will be troublesome and not delicious.

Step 1 . Materials: yellow and red carrots, onions, cantaloupe, preserved walnuts, raisins, chickpea salt, vegetable oil

Step 2 . Method: 1. Soak the chickpeas in water, preferably for 2 hours. Wash the rice and make it with fragrant rice. The rice is delicious and good-looking. Bubble with water

Step 3 . Wash the yellow and red carrots and cut them into thick shreds. Cut the onions into shreds. Remove the shells of walnuts and dry clean the grapes

Step 4 . Add vegetable oil in the pot, more than the usual cooking oil. When the oil is 70% hot, add salt and stir fry

Step 5 . Add onion shreds and stir fry until fragrant

Step 6 . Add yellow and red carrot shreds and stir fry until soft

Step 7 . Water was added,

Step 8 . Add chickpeas and walnuts, and spread the rice evenly on the top,

Step 9 . The rice is covered with raisins and preserved cantaloupe,

Step 10 . Cover the pot and bring to a boil

Step 11 . Turn the heat to low for 30 minutes, open the lid and mix evenly

Step 12 . It is not greasy, slightly sweet, and the color is yellow and bright.

Step 13 . It's very good to eat with small dishes

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