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The practice of grabbing rice with Xinjiang characteristics

1. Ingredients: 1 carrot, 3 lamb chops, half onion, 2 cups of rice, right amount of oil, right amount of salt, 1 bowl of water, half spoon of light soy sauce, a few drops of sesame oil. Soak the rice in clean water for about 15 minutes, peel the carrots and cut into small pieces. Wash the onions and cut into small pieces at will. Chop the lamb chops into 3~5cm long sections. Add a little oil to the pan and stir-fry the onions over low heat. After the onion is fragrant, put it into the lamb chop and stir-fry.

2. The raw materials of rice are fresh mutton, carrots, onions, clear oil, sheep oil and rice. The practice is to first chop the mutton into small pieces and deep-fry it, then stir-fry the onions and carrots in the pan, add some salt and water as appropriate, and wait for 20 minutes, then rinse the soaked rice into the pan, do not stir, 40 minutes later, grab the rice and cook it. Cooked rice is shiny and shiny. It tastes delicious. The Uygur people regard catching food as a first-class meal.

3. Grab rice by hand. Xinjiang hand-cooked rice is a famous characteristic snack in Xinjiang and a favorite food of all ethnic groups in Xinjiang. It is called "Polo" in Uygur language. The way to do this is to first stir-fry onions and shredded yellow radish in oil (yellow radish is used because it is a specialty of Xinjiang, but there is little output of yellow radish elsewhere, so other areas can only use carrots instead of carrots), mutton, and then stew rice with water.

4. Mutton leg grab rice lamb leg grab rice is really not made by the whole leg, it is the leg handle section, lean meat and tendons are connected, eat a mouthful of mutton, and then eat a mouthful of rice, the taste is good so that you can not forget.

5. The raw materials of hand-cooked rice are fresh mutton, carrots, onions, clear oil, sheep oil and rice. The practice is to first chop the mutton into small pieces and deep-fry it, then stir-fry the onions and carrots in the pan, add some salt and water as appropriate, and wait for 20 minutes, then rinse the soaked rice into the pan, do not stir, 40 minutes later, grab the rice and cook it. Cooked rice is shiny and shiny. It tastes delicious. * the people of the er nationality regard catching food as a good meal.

Is the meat of Kashi Gangzi delicious? Price and production method of Kashi Gangzi Meat

-15 yuan per jar. There is soup and meat, not enough to order a few portions will be dozens of yuan, plus a few more yuan to buy a soup, dipped in mutton soup to eat, this meal will be done.

It uses pork as raw material, and then add pepper, salt, soy sauce and other seasonings, pickled for several days to taste, and then steamed on the pot. When tasting, the taste is tough, chewy, slightly yellowish on the outside and full and juicy on the inside. It can be said that the pot meat of Kashgar breaks the taste of traditional pork and gives people an unprecedented taste. Second, from the cooking point of view, Kashgar jar meat is also enough to be praised.

Jar meat is a special snack in Kashgar, which is rich in ingredients. Each jar contains a piece of high-quality lamb ribs, several raisins, red dates, chickpeas, wolfberry and two or three pieces of carrots and other nourishing ingredients. The mutton is fat and delicious, the radish is mellow in the mouth, the soup is mellow, the ingredients show their own flavor, and the fresh and tender meat soup is full-bodied. It is not only the first choice for nourishing in winter, but also an authentic breakfast in Kashgar.

Add vegetables: when the meat is half-cooked, add potatoes and carrots and continue to simmer. Juice: after the meat and vegetables are cooked, add onions, adjust the salt, turn to medium heat to collect juice until the soup is thick and the meat is crisp. Out of the pot: finally check the taste, adjust to suit your own taste, turn off the heat, sprinkle with chopped onions or coriander, and serve.

How to cook Xinjiang beans is delicious

Stir-fried cowpeas: wash the cowpeas and remove the whiskers at both ends and chop them into segments. Add the right amount of oil to the pan, heat and stir-fry minced garlic, then add cowpeas to stir-fry quickly, stir-fry until the cowpeas change color, pour in a little salt, sugar and chicken essence, finally add a little water, boil until the water is dry.

Cowpeas can be made in the following delicious ways: cowpea stew: put cowpeas and pork in a stew bowl, add the right amount of water, season with sliced ginger, green onions, cooking wine and salt, and simmer for 1-2 hours. until the cowpea and meat are ripe. The cowpeas made in this way are fresh, juicy and full-bodied.

Stir-fried cowpeas is one of the simplest ways to retain the original taste and nutrition of cowpeas. First of all, wash the cowpeas, remove both ends and tendons, and cut into sections. Cool the oil in a hot pot, add the minced garlic and saute until fragrant, then add the cowpeas and stir quickly. According to the taste, add the right amount of salt and other seasonings, such as chicken essence or white pepper. Stir-fry the cowpeas until they change color and soften.

Southern Xinjiang mixed noodles is very simple but very delicious, want to know how to stir-fry noodles?

1, production steps ingredients: mutton, potatoes, onions, tomatoes, chili, cabbage, onions, ginger, garlic, starch seasoning: pepper, salt, pepper powder, soy sauce, sugar, cumin, chicken essence, light soy sauce wash mutton slices, wash potatoes, peel and dice, wash onions, remove chili peppers, seeds, rinse and dice cabbages, wash tomatoes and diced tomatoes Wash spring onions, ginger and garlic and cut into pieces.

2. In the oil pan, saute the minced meat in the oil pan and stir-fry the noodles together. After the noodles and minced meat are stirred evenly, sprinkle with a little soy sauce to mix the noodles. Originated from Shaxian County, Fuzhou, Fujian Province, Cantonese called ramen noodles. In Xinjiang, mixing noodles is a traditional snack, commonly known as Xinjiang noodles's practice is to mix the drained noodles.

3. The most common noodle dishes in mixed noodle restaurants are fried meat with spicy skin, fried meat with celery, fried meat with leek, fried meat with garlic bolts and so on. And the most expensive but also the most famous noodle is noodles with oily meat. The reason why this mixed noodle dish is more expensive than other dishes is that it is a dish based on meat. It has a stronger flavor and is the most popular mix of noodles.