Hand pilaf

The raw materials of pilaf are fresh mutton, carrot, onion, clear oil, sheep oil and rice. The practice is to chop the mutton into small pieces, fry it in clear oil, then fry the onions and carrots in a pot, and add some salt and water appropriately. After 20 minutes, backwash the soaked rice and put it into the pot without stirring. After 40 minutes, grab the rice and it will be cooked. The cooked pilaf is shiny and shiny. Delicious and delicious. Uighurs think pilaf is a good meal.

"Pilaf", called "Bono" in Uygur language, is one of the flavor foods that brothers such as Uighurs and Uzbeks entertain distinguished guests. On holidays, weddings, funerals and weddings, we must "grab meals" to entertain guests. Their traditional habit is to invite people to sit around the kang first, and put a clean tablecloth on the kang. Then the host held the basin in one hand and the pot in the other, and asked the guests to wash their hands one by one and handed them clean towels to dry. After all the guests wash their hands and sit down, the host brings a few plates of "grabbing rice" and puts them on the tablecloth (it is customary for two or three people to grab rice from the plates directly by hand). Therefore, it was named "grasping drinking". At present, some families usually prepare small spoons for Han guests.

There is another touching legend about pilaf. According to legend, 1000 years ago, there was a doctor named Abou-Ali Buxin. I was very weak in my later years, and taking a lot of medicine didn't help. Later, he studied a kind of rice for dietotherapy. He chose mutton, carrots, onions, clear oil, sheep oil and rice, and boiled them with water and salt. This kind of rice has the characteristics of color, taste and fragrance, which can arouse people's appetite. So he ate a small bowl in the morning and evening, and after half a month, his body gradually recovered. People around him were surprised and thought that he had eaten some panacea. Later, he passed this "prescription" on to everyone, and it became a popular pilaf among Uighurs.

Whether this legend is true or not, we don't need to study it, but pilaf is a very nutritious food, but it is real. Sheep oil, onion, carrot and rice are all supplements containing many vitamins, especially Hugebu, which is called "little ginseng" and "raw land". Cooking with such raw materials can certainly make people full.

Nowadays, there are many kinds of Uygur pilaf, and the varieties of colors are very rich. In addition to vegetable oil, we also use animal sheep oil, bone marrow oil and ghee to make pilaf. Of course, the pilaf made of bone marrow oil has the highest nutritional value. In terms of meat, besides mutton, snow chicken, pheasant, domestic chicken, duck, goose and beef are also used. Snow chicken pilaf tastes best. But some pilaf is made of dried fruits such as raisins, dried apricots and peach peels instead of meat, which is called sweet pilaf or vegetarian pilaf, and it is equally delicious. In summer, Uighurs eat more kinds of pilaf. Uighurs in southern Xinjiang like to put a kind of "Bi Ye" (papaya) in their pilaf, and some people also put eggs and vegetables. The most interesting thing is to put some yogurt on the prepared pilaf, which is called "Kebei Bokno". It is not only the first thing to satisfy hunger, but also the thing to cool off summer heat. But food is the most important thing for Uighurs now: "A Xi Man Tu", that is, steamed buns grab rice. Put five or six thin wallets in each bowl of pilaf. Pilaf and pancakes are both good Uygur food. The combination of the two is really the best and icing on the cake. Only when VIPs, relatives and friends come will the host cook this kind of meal to entertain the guests.

Materials: a. brown rice 1000g, potato 100g, onion 100g, carrot 100g.

B, a little salt, delicious 2 grams.

Practice: 1, wash and soak brown rice for two hours, put it in a 22 cm pressure cooker, the water is 200 ml higher than brown rice, and cook it for later use. Dice potatoes, onions and carrots.

2. Add 200ml of water into the pot, stir-fry potatoes, carrots and onions, then spread brown rice on it, cover the pot, and cook on low heat for 20min, thus making a delicious xinjiang hand pilaf.

Features: delicious.