b********s
发帖数: 1118 | 1 【 以下文字转载自 CanadaNews 讨论区 】
发信人: blueforpus (Little Bo), 信区: CanadaNews
标 题: 粗犷的乌兹别克烹饪 大蒜都不剥皮
发信站: BBS 未名空间站 (Tue May 29 17:58:35 2012, 美东)
What we need:
- about 1,5 kg of mutton or pork.
- 3 glasses of rice (it must be washed beforehand and soaked for some hours)
- 3-4 carrots and 2 onions
- 2-3 garlic bulbs and 2-3 chilly pepper pods
- Fat (of sheep’s tail would be perfect)
- jeera, turmeric, paprika (or only jeera)
- salt and water.
The ingredients are enough for a 6 litre-pot. Cooking time is about 3 hours.
Frying the fat on heavy fire. Do not let it burn and stir it. Then the
cracknels are to be removed and in the formed fat the same amount of
vegetable oil must be added.
Adding the onions
The onions will fry fast
Stir it to control the color and prevent from burning.
Then add the bones and fry them for several minutes. Then take them out and
add the meat instead.
It is highly recommended to cut all the products beforehand because
everything happens fast. If you took the right pot, of course!
The meat must become golden.
Several minutes to fry the carrots too.
Time for the spices!
Put the bones back, add the garlic and the pepper.
Then add enough water to cover it all and salt it.
Cover it and let it stew for an hour. The taste must be impressive!
Then it’s turn of the rice.
No water has to remain in the pilau.
A bit of more jeera
Put the garlic and the pepper back and let it cook on low fire for 30-40 min.
Stir it to make more friable.
Ready! | j*******n
发帖数: 3254 | | H*******I
发帖数: 151 | 3 新疆抓饭？
hours)
【在 b********s 的大作中提到】
: 【 以下文字转载自 CanadaNews 讨论区 】
: 发信人: blueforpus (Little Bo), 信区: CanadaNews
: 标 题: 粗犷的乌兹别克烹饪 大蒜都不剥皮
: 发信站: BBS 未名空间站 (Tue May 29 17:58:35 2012, 美东)
: What we need:
: - about 1,5 kg of mutton or pork.
: - 3 glasses of rice (it must be washed beforehand and soaked for some hours)
: - 3-4 carrots and 2 onions
: - 2-3 garlic bulbs and 2-3 chilly pepper pods
: - Fat (of sheep’s tail would be perfect)
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