I have a strong feeling for hand-grabbed rice. If rice, meat and vegetables are mixed with less rice, it will have more uses. Not only as a staple food, it is very enjoyable to eat, but also as an appetizer, with a peanut, a raw cucumber, or a dish of pickles. With rice in hand, you have the status of main course and hard dish, and it is very comfortable to eat and drink. There is basically no technical difficulty in hand-grabbed rice, which is easier to make. To sum up, in general, we should handle three links well. According to the cooking order, share as follows:
The first point: material selection is not a problem in Xinjiang. There is no choice, but mutton, rice, leather teeth, radish and salt will do. But in the mainland, there is a choice, and there will be no such fixed template. Because mainland products are different, there are chicken, duck, fish, mutton, beef and pork. There are also mainland flavors, such as those who don't eat mutton, those who love other meats, and those who are vegetarian. Unlike Xinjiang, everyone eats mutton, mainly mutton.
However, after all, it is a traditional food of others, and the selection of materials should refer to other people's recipes, at least Xinjiang is the first choice. It not only significantly respects the traditional culture of Xinjiang, but also finds and feels the best state of this kind of food. Therefore, I use a lot of mutton to cook this dish, and do it according to the materials and fixed procedures of the old five. But it's hard to restrain curiosity. Pork, chicken and fish are cooked separately. The result is that each has its own taste, and it is really hard to say which is good and which is bad. Everything is delicious. I can't stop here, so I will share three different flavors of hand-grabbed rice ingredients, two meats and one vegetarian:
Mutton pilaf rice, mutton, leather teeth, radish, salt;
Chicken rice, chicken, peanut oil, onion, fresh ginger, sweet wine and salt;
Radish pilaf, carrot, tofu, peanut oil, ginger, salt. The second point: material processing, the processing methods of the three kinds of flavor pilaf materials are basically similar, and the main methods are as follows:
Soak the washed rice for 10 minute. The choice of rice is very particular. Besides freshness, Wuchang rice is the best choice if conditions permit. It tastes good and is also suitable for long-term cooking. Then feel free to use local rice, as long as it is new rice, not old rice.
Taomi also has requirements. It is enough to watch the old drivers scramble for rice at will. In fact, their rice washing effect is the best, maintaining the nutritional components of rice and washing away dust and impurities. My practice is to wash it three times, using twice as much rice washing water each time, and pulling it with my fingers instead of rubbing it with my hands. Then soak in 10 minutes, eat some water, don't soak it too thoroughly, or it will be undercooked.
Treatment of meat:
● The position of mutton is not limited, and the cutting method is required. There are more people, so the meat should be cut bigger, even as big as a fist with bones. There are fewer people, such as a family of three. If you use a kilo of rice, cut the meat smaller. Why ask for it? Mainly in the late stage of cooking, the rice is less, the meat is bigger, the rice can't bury the meat, and the rice and the meat are not tasty enough to each other, which affects the overall quality. On the other hand, there are many people eating, small pieces of meat and more rice, and the effect is not good. The meat fell into the rice seam, obviously it was rice, but there was not much meat and there was not enough to eat.
Besides, eating pilaf is not what we mainlanders understand. We think that rice is rice, and cooking pilaf at ordinary times is just like processing fried meat. Cut into small pieces, it tastes good after cooking, and you can't find the feeling of grasping rice when eating. From the traditional concept of Xinjiang pilaf, the so-called pilaf is not eaten with chopsticks or spoons, but with hands. Eating mutton with both hands is a traditional way of eating, which is enough. With this understanding, we can find the ratio of meat to rice and find the feeling of cutting meat.
The mutton was cut and soaked in water for an hour, and the water was changed three times in the middle. If it's troublesome, just soak it once, and just rinse it with water and drain it when you use it.
● Handling of chicken. Use old chickens instead of old ones. Don't choose broilers for breeding chickens, such as white feather chickens. To buy white striped chicken, first go to three glands: lymph gland, bursa of fabricius and tail fat gland. Lymph glands are under the skin of the neck, and smooth small sarcoma is removed. The bursa on the superior cavity is adrenal gland, above the tail of abdominal cavity, two of which were removed by hand. The tail gland is under the skin above the tip of the tail, and there are also two, the size of peanuts, which are cut off with a knife. Then chop up large pieces, a 2 kg chicken steak 15, and use half a chicken if it is bigger. Then soak for half an hour.
Side dish treatment
● Carrots are preferred, followed by white radishes. Wash, peel and cut into pieces. Originally, radish didn't need to be peeled. Now, because of vegetable planting and land problems, the radish skin will be removed and it is no longer used. Not very real.
● Onions can be peeled off from the old skin and dead buds of the roots, and three knives and six petals can be used.
● Chop fresh ginger, cut tofu into mahjong tiles, and add proper amount of peanut oil, salt and liqueur.
Simply put, mutton pilaf is fragrant by onions; Chicken pilaf, smell the fishy smell with sweet wine; Vegetarian rice is seasoned with ginger and fried tofu. The usage of all seasonings follows the original method, without adding spices, soy sauce vinegar, chicken essence monosodium glutamate, and vegetarian rice without adding five meats, namely onions, garlic and leeks. The third point: introduce three methods of grasping rice respectively.
Mutton mansaf
Stir-fry mutton in a wok with hot oil until fragrant, add onion, continue to stir-fry, add radish, stir-fry until there is no water, cover with water and add salt.
● Bring the fire to a boil and turn to medium heat for half an hour.
Pour the meat into the rice cooker, shake it well, spread the rice evenly on it, and press it down slightly, so that the soup can be seen on the surface and nothing can be done. Then select the cook button.
● After the rice is stewed, mix the meat and rice well and put them in a bowl to eat.
Chicken mansaf
Stir-fry the chicken pieces in a hot pot until the meat pieces are brown, add a little minced onion and ginger, stir-fry until fragrant, and add water, salt and liqueur.
● Bring the fire to a boil and turn to medium heat for half an hour.
● Pour the meat into the rice cooker and spread the rice evenly on it. You have to see soup for dinner, but you can't dry it. Then select the cook button.
● After the rice is stewed, mix well and put it in a bowl to eat.
Vegetarian mansaf
● Put the tofu in a hot pot and fry until all sides are brown. Add ginger and stir fry, then add carrot or radish. Stir-fry until there is no water, add water and salt.
● Pour into the rice cooker, cover with rice, see soup on the surface, and select the cooking button.
● When the rice is cooked, stir it and put it in a bowl.