1. Pilaf is the eating habit of Xinjiang Uighurs.
2. Pilaf is a Uygur dish in Xinjiang. The main raw materials are fresh mutton, carrots, onions, clear oil, sheep oil and rice. The practice is to chop the mutton into small pieces, fry it in clear oil, then stir-fry the onions and carrots in a pot, and add some salt and water appropriately. After 20 minutes, put the soaked rice into the pot without stirring. After 40 minutes, grab the rice and it will be cooked. All the ingredients in the pot should be thoroughly stirred and served with cold salad. The cooked pilaf is shiny and shiny. Delicious and delicious. Uighurs think pilaf is a good meal. Authentic Xinjiang local pilaf generally does not contain cumin powder, hawthorn and soy sauce, but you can add your favorite ingredients according to the quality of local ingredients and your personal taste.
There is a 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 selected beef and 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 favorite pilaf for 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. Clear oil, butter, onion, carrot and rice are all supplements containing multiple vitamins, especially carrots, which are called "small ginseng" and "ground ginseng". Cooking with such raw materials can certainly make people full.