2. What economic role does Xinjiang pilaf play? Xinjiang pilaf is gradually taking the road of technical improvement, reducing the operating requirements of employees, shortening the production time of pilaf and improving the quality stability of finished products.
For example, many catering enterprises separate the production steps of pilaf, so that rice and fried carrots and onions can be cooked in two pots at the same time. This is not only conducive to controlling the key elements of cooking and the quality of finished products, but also plays a role in shortening cooking time and preventing operation failure. For example, some pilaf makers do not add oil or only add a small amount of oil when cooking pilaf, and then stir the hot oil when the pilaf is about to mature. The pilaf made in this way not only retains the luster of pilaf, but also saves oil and prevents pilaf from being too greasy.
The rise of the brand of pilaf
In today's Xinjiang pilaf market, the brand development of pilaf has become an inevitable choice. Xinjiang pilaf operators attach great importance to the registration of their own trademarks, and there are many registered trademarks of pilaf. The famous ones are 17 pilaf king, one-pole flag and KDR. These brands of pilaf have their own characteristics, some adhere to the traditional production technology and flavor, and some make appropriate improvements to the formula according to the tastes of different target customers. All brands have a certain market share in Xinjiang rice market. Most of its chain stores adopt direct operation, and a few also adopt franchise operation.
The Inheritance of Pilaf in Xinjiang
Xinjiang pilaf has a long history and profound cultural accumulation. Its variety is increasing, its production technology is becoming more and more sophisticated, and well-known brands are emerging one after another, which has become a bright pearl in Xinjiang's food culture. At the same time, it is particularly important to protect the traditional skills of Xinjiang pilaf culture, that is, to preserve the essence of Xinjiang pilaf culture, cultivate culinary masters, inherit traditional skills and protect its intangible cultural heritage.
3. The origin of pilaf and mixed noodles in Xinjiang. More than 1000 years ago, there was a scholar named Abu Ali Al-Boussin, who was very weak in his later years and took many medicines to no avail. Later, he studied a kind of rice for dietotherapy.
He cooks with carrots, onions, rice and mutton. Among them, yellow radish is a tonic with very high nutritional value, which is called "ginseng" in Japan and "small ginseng" in Chinese medicine. It has wonderful functions of invigorating qi, promoting blood production, promoting fluid production, quenching thirst, calming nerves and improving intelligence. Onion contains protein, fat, sugar, carotene, vitamin B 1, B2, C, calcium, magnesium, iron and other ingredients.
The main component of oil is allicin, also called allicin. As long as you chew onions in your mouth for 3 minutes, you can wipe out the bacteria in your mouth.
Besides, rice and oil are also nutritious foods. Mixing these things together for processing can of course be called "a perfect tonic". No wonder the scholar recovered quickly after eating this kind of meal.
However, Abou-Ali Buxin only studied one kind of pilaf. Later, people based on Xinjiang's specialty and its nutritional composition.
The varieties and patterns of pilaf are more and more abundant, and the therapeutic effect is more and more obvious. In terms of oil, in addition to clear oil (sesame oil, sunflower oil, cottonseed oil and rapeseed oil), bone marrow oil, ghee, sheep oil, safflower oil and linseed oil are also used for pilaf, among which bone marrow oil has the highest nutritional content.
In terms of meat, in addition to mutton, we also choose snow chicken, pheasant, domestic chicken, duck, goose and beef to make pilaf. Of course, snow chicken pilaf tastes the best.
In addition, raisins, dried apricots and peach peels are also used to make pilaf, which is called sweet pilaf or vegetarian pilaf and tastes equally delicious. There is also a sweet pilaf, which also contains meat, but also sugar. When frying carrots, put half a packet of sugar cubes. This kind of pilaf is mostly eaten in winter, and sugar can increase body heat and improve the ability to keep out the cold.
In summer, people eat more kinds of pilaf. People in southern Xinjiang like to put a kind of "Bi Ye" and "watermelon" in their pilaf, and some simply put some fried dishes with vermicelli, cabbage, tomatoes and peppers. On it, it's called "Cai Boluo", and you can eat pilaf while eating. Another kind of pilaf is called egg pilaf. Its practice is to beat eggs in a pre-made nest when the pilaf is almost ready. When the pilaf is ready, the eggs are covered with rice grains, which are delicious and refreshing and fragrant.
Now, however, * * * people pay the most attention to the "Aciman Map", that is, steamed stuffed bun pilaf, with five or six thin paper bags in each bowl of pilaf. Pilaf and tissue paper bags are both ethnic minority delicacies. Putting the two together 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. Pilaf is not only a nutritious tonic, but also an ideal food that saves labor and time. Especially when entertaining hundreds of guests, pilaf can satisfy everyone, so * * * Er people often use pilaf to entertain guests at weddings or "Naizir".
4. How to make Xinjiang pilaf: mutton (tender is better), onion (shredded), salt, carrot (not shredded too finely), put oil in the oil pan, and add onion to stir fry until it is cooked and fragrant.
Pick up the burnt onion, fry the mutton dry, put salt (appropriate amount) in the middle, and fry until there is almost no water, which is subject to rice, then spread the shredded carrot on the meat, and then spread the rice on the carrot. Cover the pot. When the water boils, turn down the heat and start to cook.
It's cooked until you hear the sound of no water. Stir the meat. It is delicious. Pilaf is called "Bolao" in Spanish.
The raw materials are rice, mutton, carrots, onions and clear oil (vegetable oil). Practice: Wash the rice and soak it in water.
Chop mutton into large pieces (including bones), wash carrots and cut them into filaments, and peel and chop onions. Cooking pilaf usually uses a raw iron pot.
Stir-fry the meat first, then stir-fry the carrots and onions until they are half-cooked. Enlarge the rice, water and salt without stirring. Cover the pot and cook for more than 40 minutes.
5. The Legend of xinjiang hand pilaf and the Types of Hand-grabbed Rice
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. * * * Er people regard pilaf as a delicious meal.
"Pilaf" is called "Bono" in * * * Urbanian, and it is one of the special foods that fraternal peoples such as * * * Urbanian and Uzbek 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 for * * *.
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 folk pilaf in * * *, 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, people of * * * ethnic groups eat more pilaf patterns. People in * * * 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 acid on the prepared pilaf, which is called "Kebei Bokeno". It's not only a matter of waiting for the hunger, but also a fever in summer. However, food is the most exquisite thing for the people of * * * now, that is, "one Xi person slaughters", that is, steamed stuffed bun pilaf. Put five or six thin wallets in each bowl of pilaf. Pilaf and tissue paper bags are both ethnic minority delicacies. Putting the two together 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.
Xinjiang hand pilaf
Ingredients: rice
Accessories: mutton, carrots, raisins.
Seasoning: salt
Cooking method:
1. Wash mutton, put it in a pot, add cold water to boil, remove blood foam, add salt to cook for about 15, cut carrots into strips, stir-fry them in a pot, and take them out for later use;
2. Put the cooked mutton and carrot into the electric pressure cooker, then spread the rice evenly, sprinkle a layer of raisins, then pour in the soup of boiled mutton and stew for 15 minutes.
Features: salty, fragrant, soft, waxy and nutritious.
6. How to make Xinjiang pilaf The raw materials of Xinjiang pilaf are rice, mutton, carrots and onions. You can decide the amount of raw materials according to the number of people you eat.
Wash the rice and set it aside. Mutton is cut into mahjong tiles, carrot is peeled and sliced, and onion is sliced.
Put oil in the pan, stir-fry the mutton, carrot and onion for 2 minutes and then take them out. Put the fried raw materials into the bottom of the pressure cooker at one time, between the onions and above the mutton, cover the washed rice on it and pour the prepared salt water. Because the pressure cooker loses less water, you can add less water to raw materials such as soup.
Cover the pressure cooker and follow the normal cooking procedure. It will taste better after cooking and stewing for a while.
It's best to eat with some pickles.
7. What economic role does Xinjiang pilaf play? Xinjiang pilaf is gradually taking the road of technical improvement, reducing the operating requirements of employees, shortening the production time of pilaf and improving the quality stability of finished products.
For example, many catering enterprises separate the production steps of pilaf, so that rice and fried carrots and onions can be cooked in two pots at the same time. This is not only conducive to controlling the key elements of cooking and the quality of finished products, but also plays a role in shortening cooking time and preventing operation failure.
For example, some pilaf makers do not add oil or only add a small amount of oil when cooking pilaf, and then stir the hot oil when the pilaf is about to mature. The pilaf made in this way not only retains the luster of pilaf, but also saves oil and prevents pilaf from being too greasy.
The rise of the brand of pilaf in today's Xinjiang pilaf market, the brand development of pilaf has become an inevitable choice. Xinjiang pilaf operators attach great importance to the registration of their own trademarks, and there are many registered trademarks of pilaf. The famous ones are 17 pilaf king, one-pole flag and KDR.
These brands of pilaf have their own characteristics, some adhere to the traditional production technology and flavor, and some make appropriate improvements to the formula according to the tastes of different target customers. All brands have a certain market share in Xinjiang rice market.
Most of its chain stores adopt direct operation, and a few also adopt franchise operation. The inheritance of Xinjiang pilaf Xinjiang pilaf has a long history, profound cultural accumulation, increasing varieties, increasingly sophisticated production technology, and an endless stream of well-known brands, which has become a bright pearl in Xinjiang food culture.
At the same time, it is particularly important to protect the traditional skills of Xinjiang pilaf culture, that is, to preserve the essence of Xinjiang pilaf culture, cultivate culinary masters, inherit traditional skills and protect its intangible cultural heritage.