Xinjiang pilaf is a unique ethnic food in Xinjiang. Actually, the practice is very particular. It must be made of mutton and yellow carrots, carrots and leather teeth in Xinjiang. Without these, even a five-star chef can't make Xinjiang pilaf. The so-called authenticity is the original practice and local ingredients, local water quality and so on. To determine the authenticity of the food.

Many people have asked me how to cook pilaf to taste the same as Xinjiang. This question involves too much. Although it is a simple sentence, it contains too much. First of all, the staple food of pilaf

1, rice, this pilaf is very picky about the quality of rice. It is necessary to use long-grain rice with hard rice quality, which is resistant to boiling and long. The pilaf made in this way is clear and fragrant, and looks delicious and beautiful.

2. mutton. As we all know, mutton in Xinjiang is delicious. No matter how you cook it, it tastes less and the meat is delicate. Because Xinjiang's mutton is a sheep, and it is the meat of unmarried sheep, it must be cooked with Xinjiang's mutton, fragrant and pilaf.

3, carrots, carrots, there are two kinds in Xinjiang, yellow carrots and red carrots. Don't underestimate these two kinds of carrots. It is essential to make pilaf, especially the yellow taste is sweet, which improves the taste and color of pilaf. Without it, the taste will change.

4, skin teeth (onions), pilaf seasoning, why do you say that? People in Xinjiang love to eat leather teeth, whether raw or cooked. Leather teeth are condiments in the eyes of Xinjiang people. They would rather not add chicken essence and monosodium glutamate, but also add leather teeth. Xinjiang leather teeth taste sweet, can taste tender and lower blood pressure. This is why people in Xinjiang are all meat eaters, and why there are few people with three highs.

5, rapeseed oil, Xinjiang people must use rapeseed oil to make pilaf, which is also a brand of Xinjiang rapeseed oil, and most people will add some sheep tail oil to improve the taste and flavor of pilaf, knowing that animal oil is more fragrant than vegetable oil, which is also the main reason for the rich flavor of pilaf.

6. Practice, as we all know, pilaf must be cooked in an iron pan, and restaurants also use firewood or anthracite to cook pilaf. The rice in the big iron pot is delicious, the mutton is boiled, and the rice doesn't stick to your hands. Only with these conditions can we make Xinjiang pilaf taste.

The ingredients in Xinjiang are just different from those in the mainland. Take carrots and leather teeth for example, the taste here is sweet, because the sunshine is sufficient and the temperature difference between day and night is large, which naturally forms a unique taste and mouthfeel, which is incomparable in other places.