Hand-pulled rice tastes delicious, is not greasy, and has a touching legend
Food Introduction:Today we are going to talk about pilaf, a local specialty of Xinjiang. It is a must-eat every time you go to Xinjiang. In fact, there are also pilafs in many places in our country. Among them, the most impressive and distinctive is Xinjiang pilaf, which is also a top-notch dish of the Uyghur people. Generally, pilafs are only made to entertain guests when there are happy events or VIPs visiting.
There is a touching legend about the origin of Xinjiang pilaf.
About 1,000 years ago, in ancient Xinjiang, there was an old doctor named Abu Aili. He was in very poor health in his old age. Although he had taken good care of his health, he was still very weak and didn't want to eat. He watched his body become thinner day by day, but he had no idea what to do.
Abu Aili was very anxious, and he was always thinking about how to prolong his life. He thought about how to eat more rice so that his body would be strong. So Abu studied the characteristics of many foods at that time. Finally, he used mutton, onions, carrots, vegetable oil, mutton fat, rice, and then added some seasonings and salt, and finally simmered it over low heat. When the lid of the pot was opened, the fragrance spread, which immediately aroused Abu Aili's appetite. After mixing it well, he grabbed the rice into small balls with his hands and put them into his mouth. He ate a big bowl at a time.
In this way, he ate this kind of hand-pulled rice every morning and evening. Abu Aili's body gradually recovered to a healthy state. Later, in order to help more people have a good body, he passed on the recipe of this delicacy to everyone, and it quickly spread. Gradually, hand-pulled rice became a common delicacy of the Uyghur people.
Real stories always have real food. Xinjiang pilaf is delicious and nutritious. Lamb, carrots, onions, and rice are all ingredients that contain a lot of vitamins. The method of stewing chicken over low heat can blend all kinds of nutrients and flavors together, giving this delicacy its own soul.
A pot of homemade pilaf is a microcosm of a busy year. The carrots unique to Xinjiang pilaf make the lamb taste more delicious, without the original smell of mutton, and also remove the greasiness. If you like, you can add some raisins when making pilaf. The sweet and sour taste makes the dish more substantial and increases the layering of the pilaf, giving people a stronger appetite.
There are many rules for eating pilaf with hands. Guests can gather around the dining table, which is covered with clean napkins. Then the enthusiastic host will hold a kettle in one hand and a plate in the other, and ask the guests to wash their hands, and then hand them a clean towel to dry them. Then the host will serve the delicious pilaf, and guests can eat the delicious food directly from the plate with their hands.
Hand-pulled rice tastes delicious, is not greasy, and has a touching legend
Food Introduction:Today we are going to talk about pilaf, a local specialty of Xinjiang. It is a must-eat every time you go to Xinjiang. In fact, there are also pilafs in many places in our country. Among them, the most impressive and distinctive is Xinjiang pilaf, which is also a top-notch dish of the Uyghur people. Generally, pilafs are only made to entertain guests when there are happy events or VIPs visiting.
There is a touching legend about the origin of Xinjiang pilaf.
About 1,000 years ago, in ancient Xinjiang, there was an old doctor named Abu Aili. He was in very poor health in his old age. Although he had taken good care of his health, he was still very weak and didn't want to eat. He watched his body become thinner day by day, but he had no idea what to do.
Abu Aili was very anxious, and he was always thinking about how to prolong his life. He thought about how to eat more rice so that his body would be strong. So Abu studied the characteristics of many foods at that time. Finally, he used mutton, onions, carrots, vegetable oil, mutton fat, rice, and then added some seasonings and salt, and finally simmered it over low heat. When the lid of the pot was opened, the fragrance spread, which immediately aroused Abu Aili's appetite. After mixing it well, he grabbed the rice into small balls with his hands and put them into his mouth. He ate a big bowl at a time.
In this way, he ate this kind of hand-pulled rice every morning and evening. Abu Aili's body gradually recovered to a healthy state. Later, in order to help more people have a good body, he passed on the recipe of this delicacy to everyone, and it quickly spread. Gradually, hand-pulled rice became a common delicacy of the Uyghur people.
Real stories always have real food. Xinjiang pilaf is delicious and nutritious. Lamb, carrots, onions, and rice are all ingredients that contain a lot of vitamins. The method of stewing chicken over low heat can blend all kinds of nutrients and flavors together, giving this delicacy its own soul.
A pot of homemade pilaf is a microcosm of a busy year. The carrots unique to Xinjiang pilaf make the lamb taste more delicious, without the original smell of mutton, and also remove the greasiness. If you like, you can add some raisins when making pilaf. The sweet and sour taste makes the dish more substantial and increases the layering of the pilaf, giving people a stronger appetite.
There are many rules for eating pilaf with hands. Guests can gather around the dining table, which is covered with clean napkins. Then the enthusiastic host will hold a kettle in one hand and a plate in the other, and ask the guests to wash their hands, and then hand them a clean towel to dry them. Then the host will serve the delicious pilaf, and guests can eat the delicious food directly from the plate with their hands.