Are Xinjiang’s rice intestines and noodle lungs really made from intestines and lungs?

Micheangzi and Mianfeizi are unique delicacies of Xinjiang. It can be said that they are unique delicacies that cannot be eaten outside Xinjiang and are also delicacies that cannot be copied.

Mianfeizi originated in Yili. It has a history of 30 to 40 years as a Xinjiang specialty delicacy. It is made from sheep's offal. Its noodles are soft and tender, and its rice intestines are fresh and glutinous. All Chinese and foreign tourists who come to Xinjiang praise its unique flavor after eating it. Rice intestines and noodles are particularly time-consuming and laborious to make, and the production process is even more complicated. It usually takes at least 5 hours from kneading, filling and cooking. So not only is its flavor unique, but its cooking method is also unique.

First of all, let’s talk about the recipe of rice intestines. This recipe is a recipe given by a Hui elder sister I know. Special thanks to the elder sister for her selfless recipe.

1

Rice intestines

Ingredients: 500 grams of sheep intestines

Accessories: 100 grams of yellow radish, 100 grams of onions, rice 300 grams, 1 sheep heart, 150 grams of sheep liver, 100 grams of sheep tail oil, 20 grams of salt, 15 grams of pepper, 8 grams of cumin powder, 10 grams of edible alkali, 20 grams of balsamic vinegar

Method:

1. Cut the sheep small intestine into 30 cm pieces, turn it over with chopsticks, add it to a large basin, add water, vinegar and edible alkali, eat more, rub and wash it several times, be sure to wash it. Clean, rinse twice, make sure there is no odor, then turn it over with chopsticks, then use your hands to remove the water from each root, and straighten it

2. Wash the rice and soak it for 1 hour until it turns yellow. Wash and cut the radish into small pieces, cut the onion into small pieces, cut the mutton fat into small pieces, wash and cut the sheep heart into small pieces, wash the mutton liver and cook it in a pot for 10 minutes, remove and cool and cut into small pieces

3 . Add all the diced dices and pellets into a large pot, add rice, salt, pepper, and cumin powder and mix well to form a filling

4. Take a section of casing, tie one end with a rope, and tie the other end with a rope. Hold it with your hands, fill it with stuffing, use chopsticks to push it down while filling, and smooth the stuffing evenly with your hands. Fill each section in this way

5. Add the rice intestines into a pot of cold water. , heat and cook slowly, cook for 10 minutes after boiling, take out and poke some small holes with toothpicks. Return to the pot and cook until cooked, remove and serve

Tips

1. Do not fill the intestines with too much rice, because the rice will expand greatly when cooked. , this space should be reserved

2. When cooking rice intestines, the fire should not be too high, cook them slowly over low heat

2

Noodles

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Ingredients: 1 pair of sheep lungs, 2000 grams of flour

Accessories: 250 grams of vegetable oil, 20 grams of salt, 10 grams of pepper, gram of cumin powder, 15 grams of chili powder, 50 grams of onion Gram

Method:

1. Add water to the sheep's lungs and mix it with water. Repeat 3 times until the sheep's lungs turn white. Clean the sheep's tripe and sheep's trachea. Put the sheep tripe on the lung and trachea and seal it with a needle

2. Add the flour to a large basin, add 5000 grams of water, stir it into a dough, wash out the gluten, and wait until the starch water precipitates. Add some water, add salt, oil, onion, and cumin powder and mix well

3. Pour the mixed dough into the sheep tripe, then push the dough into the lungs with your hands, remove the tripe, Tie the trachea tightly with your hands, seal it, add it to a pot of cold water, and cook on low heat for 2 hours

4. Roll out the washed gluten, add salt, cumin powder, and pepper, and roll it into a tube. After shaping, tie it tightly with a rope, add it to the steamer, steam for 4 hours, and it will be cooked

5. Take it out and cool it before eating

Tips

< p>When filling the sheep's lungs, be sure to do so slowly and smooth the lungs evenly with your hands before pouring the batter evenly