Home Edition Xinjiang Handmade Rice-You Are Foodie

By Walter
22

Home Edition Xinjiang Handmade Rice

I can spend money to learn this dish! Hahaha, but my mom added more water in the middle. Let's operate normally and don't add more water! The ingredients are made according to the number of people in my family, and only six people in my family make these! A large quantity!

Main Ingredients

rice 6 tsp

Auxiliary Ingredients

Carrot 4
Yellow radish 4
beef A moderate amount
onion 1/2

Seasonings

Chicken essence 2 spoons
salt 4 spoons

Treasures, please pay attention to the following pointsIf using an electric rice cooker, stir fry the ingredients in a wok and pour them in, but remember not to add too much water!2. For meat, you can add lamb, chicken, etc., depending on your personal preference! You can also skip meat!3. If you like sweet food, you can add raisins and apricots! Making vegetarian rice noodles is also possible!

Step 1 . The ingredients are very simple! Mainly the original taste of the food! Cut radish into strips, big or small! Dice onions! Cut beef into granules! Soak the rice half an hour in advance!

Step 2 . Start the pot and boil the oil.

Step 3 . Let's add onions when the oil is hot!

Step 4 . Stir fry until fragrant, don't stir fry too old! Stir fry for a while!

Step 5 . After the onion flavor comes out, add the meat!

Step 6 . Stir fry beef to change color, slightly changing color! Because it's still too stuffy to bite!

Step 7 . Pour in the radish and stir fry until the oil turns yellow.

Step 8 . At this point, adding salt and chicken essence to stir fry the oil turns golden in color! Even if it's okay.

Step 9 . Pour in the rice.

Step 10 . Add water, remember not to cover the rice with water, just watch for it! First, let the water boil over high heat, then turn it to the lowest heat and let it simmer for about an hour before it's cooked! Radishes also contain water. Don't put too much water in them!

Step 11 . The sweetness of rice is all about the taste of the ingredients themselves!

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