the method of making hand-grabbed rice is very simple. First, stir-fry beef or mutton in oil, then add carrot sticks and onions. After all the ingredients are put in the pot, add water to boil, then add salt to taste. When the salt tastes right, cover the soaked rice on the meat and vegetables and stew. Hand-grabbed rice needs to be prepared with meat, mutton or beef, carrots, onions and rice, and the seasoning only needs salt. Soaking the rice in advance is a key step in order to make the hand-grabbed rice taste good.

The rice grains of successful hand-grabbed rice are loose and soft, and there can be no extra moisture. If there is too much water, the flavor of meat and oil will be limited. However, the rice used for hand-grabbed rice is raw rice, so the soaked rice will be easy to cook. It is best to soak rice for two hours in advance. At this time, the rice has just absorbed enough water. When stewing rice, you only need to add a small amount of water, so you can use the water absorbed by rice itself to stew the rice. In addition to beef and mutton, hand-grabbed rice can also be made into chicken version or vegetarian hand-grabbed rice

Most people in Xinjiang are used to eating beef and mutton, so these two kinds of meat are basically used to make pilaf. If someone is not used to eating beef and mutton, chicken can be used, or even vegetarian pilaf can be made without meat. Although vegetarian pilaf does not add meat, in order to enrich the taste, some nuts and raisins can be added, which is also very characteristic of Xinjiang. Vegetarian pilaf is very suitable for people who want to eat pilaf but don't want to eat meat. Hand-grabbed rice is delicious, and the ratio between carrots and rice is also very important.

Hand-grabbed rice in Xinjiang is sweet, because a lot of carrots are added, and carrots themselves have a strong sweetness. Some people add a few crystal sugar to enhance the taste. The ratio of carrots to rice in pilaf is quite particular, usually one to one, and rice will be added as much as carrots are added, so that the pilaf is not only beautiful in color, but also first-class in taste and mouthfeel, and there is no excessive carbohydrate. There are some tips for cooking hand-grabbed rice. After learning it, you can make a better hand-grabbed rice.

It takes a long time to cook the rice, whether it is the rice on the top or the uncooked rice, but the meat is the first to be cooked, and a lot of water is fried by the oil. At this time, if the meat is spread low, it is likely to burn after the rice is cooked. The best thing to do is to turn all the meat over the carrots and onions after the salt taste and the amount of water are determined, because carrots and onions contain water and are not easy to burn off, and then put the rice on them, so that the hand-grabbed rice is full of color, flavor and flavor.

xinjiang hand pilaf is very suitable for lazy people. A meal contains staple food, meat and vegetables, but also has a salty taste. Cooking a pot of pilaf is completely unnecessary and nutritious. Some people may still feel that something is missing. At this time, just a simple bowl of laver egg soup or tomato egg soup is a perfect meal, and everyone can try to cook it by themselves.