I grew up in Xinjiang, and naturally there are many Uighur friends around me. For decades, I have not only been familiar with them, but also enjoyed their food. For example: baked buns, pulled noodles, stewed mutton, and pilaf is my favorite.

mansaf, which is called "Bonuo" in Uygur language, is one of the flavor foods for executive guests of Uygur, Uzbek and other fraternal nationalities. On holidays, weddings, funerals, and weddings, it is necessary to pay attention to the guests. Their traditional habit is to treat people to sit around the kang first, with a clean table cloth in it. Then the host held the basin in one hand and the pot in the other, and asked the guests to rinse their hands one by one and handed them to clean towels to dry. After all the guests wash their hands and sit down, the host brings a few plates of "grab rice" and puts them on the table cloth (it is customary for two or three people to have one plate), and asks the guests to grab food directly from the plates with their hands. Therefore, it was named "grasping drinking". Nowadays, most families usually have a small spoon when they eat pilaf.

It can be seen that the status of pilaf is unusual. I like Amway's Queen Pot myself, and I am also using this pot to make pilaf. Children love it, so I often make Queen Pot pilaf.

the raw materials of pilaf are fresh mutton, carrots, onions, clear oil, sheep oil (or clear oil) and rice. The practice is to chop the mutton into small pieces and fry it in oil, then fry the onion and carrot in the pot, and add some salt and water as appropriate. After 2 minutes, put the soaked rice into the pot without stirring. After 25 minutes, grab the rice and it will be cooked. Cooked pilaf is shiny and shiny. Delicious and delicious. The Uighurs regard pilaf as a good meal. ? Of course, individuals can also add raisins, walnuts and so on according to their tastes.

There is another touching legend about pilaf. According to legend, more than 1 years ago, there was a doctor named Abu Ali Buisine. In his later years, he was very weak, and taking a lot of medicine didn't help. Later, he studied a kind of rice and carried out diet therapy. He chose mutton, carrots, onions, clear oil, sheep oil and rice, which were boiled 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, and people around him were very surprised and thought he had taken some panacea. Later, he passed on this "prescription" to everyone, and it became a popular pilaf for Uighurs now.

Dear friends, are you a foodie like me? Let's eat the queen pot pilaf. Simple and delicious.