Fried rice is from the surimi rice fried after grinding off the shell and get the rice grain. Processing method is the pure hemp surimi, soaked in water, on the pot boring steam, and then in the frying pan on the fried, cooling, remove the shell. Processed fried rice, color yellow but not burnt, rice firm but not hard, crystal bright, soaked in milk tea in color and flavor, crispy and delicious. As a result of water immersion, so that the water-soluble vitamins in the surface layer of the skin of the rice penetrate into the rice grain, increasing the content of vitamins in fried rice. And because of the rapid cooling and drying after steaming and stir-frying, so that the pasted starch is fixed in the original state, only need to soak in tea when eating. Fried rice low water consumption, storage resistance. Portable, not easy to mold and deterioration, adapt to the needs of pastoral life.

Raw materials and practices The raw material of fried rice is rice, commonly known as Mongolian rice. To the Yellow River watering, pure natural planting out of the rice is the best. The main practice is to wash the rice, remove impurities, and then put into the pot to boil, to be broken open the mouth of the rice, immediately out of the pot, and then fried. After doing so, the fried rice is hard and has a bite, generally favored by the Mongolian people, so the local people called: "Mongolian fried rice". If the rice is not broken before the mouth before fishing, so the fried rice is better bite, but can not afford to chew, locals called: "Han fried rice. However, it must be noted that such fried fried rice can not be eaten directly, it must be peeled. In ancient times is generally used to shell the stone pestle, the rice into the stone pestle, foot drive lever, tilt the hammer fell in the stone mortar, back and forth several times, you can remove the skin of the rice. After removing the skin, use the bamboo woven dustpan to remove the big chaff, and then use the wicker to remove the fine chaff, thereafter, it can be eaten.

The fried rice is made from jikji and has to be boiled. Frying and grinding three processes to make fried rice. First, it is boiled in a pot. The pot is filled with water, and when it boils to eight minutes, the jikko is poured into the pot. Cover the pot with a lid and continue heating. When it boils, uncover the pot, turn it up and down evenly, cover the pot, and simmer it gently for six or seven minutes, then turn it up and down again. After three to four consecutive turns in this way, the pot can be removed from the pot. Out of the pot Jikzi grain bulging round, transparent, but can not open the mouth, otherwise affect the quality of fried rice. Cooking Jikzi, Jikzi to and the proportion of water must be appropriate, to achieve the Jikzi cooking water is dry to the extent of the best.