I don't know if you have seen a documentary called "Xinjiang Taste". The first two episodes of this documentary are all about grasping rice, which shows how important it is in the hearts of Xinjiang people. In fact, as we all know, Xinjiang people prefer pasta, but pilaf still holds the hearts of Xinjiang people tightly. Many Xinjiang people will miss it if they don't eat pilaf for a while, so they must have a meal. In the process of cooking pilaf, the choice of mutton and carrot is very particular. Some places only use the meat of unmarried sheep, and some places put two different carrots. In Xinjiang, carrots have two choices, one is red and the other is yellow. Some need to add dried fruit, some don't, and some improved ones will clip fruit.
Pilaf is a traditional food that spreads all over West Asia, so it is not only the pilaf of Xinjiang people, but also called "Bolao" in Uygur language. It is a favorite meal for ethnic compatriots such as Uygur and Uzbek in Xinjiang. Because it was originally used to catch food, it is called pilaf. It is worth mentioning that in Xinjiang, there are still many people grabbing food with washed hands. Also, it should be said that authentic local pilaf in Xinjiang generally does not contain cumin powder and soy sauce, and Muslim dishes cannot contain alcohol cooking wine.
According to legend, more than a thousand 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 decided to continue the diet therapy. He chose fresh mutton, carrots, leather teeth, 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 among Uighurs, also known as the perfect tonic. These are just some legends. Just read and listen to them.
There are many kinds of pilaf in Xinjiang. Let me introduce them to you one by one:
The first is vegetarian rice, which is neither oily nor greasy, with a little carrot sweetness, and is very popular with women. Although there is no meat in it, it has a special taste when eaten with side dishes (spicy red skin). Vegetarian rice is a little fresh in paella.
Minced meat pilaf should be the favorite of Xinjiang people. Because it is made of no flesh and blood, it is very convenient to eat. In Xinjiang, it is usually made of mutton, of course, beef is also used in some places. The meat is soft and rotten, and the rice is played by Q. With oily meat, the taste is absolutely wonderful!
Lamb chop pilaf is also a favorite of many people. The ultimate foodies know that meat is of course best eaten with bones. The lamb chops are tender, with a bite of meat and a bite of rice, and then mixed with shredded carrots. I don't feel greasy at all.
The leg of lamb in pilaf is not the whole leg of lamb! This is part of the leg of lamb. Choose a fleshy part. Take a bite of mutton. There are tendons in the meat. A bite is a taste, and then a bite of rice, rice and sesame oil. It tastes bad!
Black pilaf is the so-called primitive pilaf and a special "secret" pilaf. Ordinary pilaf is cooked in a large pot, while black pilaf is cooked in a small pot first, because a large number of leather teeth must be fried in the pot first, but not burnt. Oh, when you add mutton and other main ingredients, because the leather teeth are black, when you add rice, the rice will become this color. Sometimes I put some chickpeas in it, which will be more delicious.
Chicken leg pilaf is the welfare of people who don't eat mutton. Using the same cooking method as mutton, the chicken is soft and tender, and it is easy to separate the flesh and blood when roasting. Eating with rice is also a good choice.
Eating air-dried pilaf slices will make people drool, such as air-dried horse meat, air-dried beef, air-dried horse farm and so on. Let the meat in the pilaf taste very strong, and then you can take a bite of leather teeth while chewing, and your mouth is full of bacon juice, full of the sweetness of light leather teeth, which is super satisfying. Friends who like air-dried meat, choose this pilaf and eat it, and you will understand that heaven is just around the corner.
The more exquisite pilaf is thin bag pilaf, with five or six thin bags in each bowl of pilaf. Who says rice and flour can't go together? The taste of that collision is wonderful. The steamed stuffed bun is delicious, the pilaf Q is chewy, stirring up a very harmonious picture in the mouth, and all kinds of flavors blend with each other in the mouth, which is simply the top luxury enjoyment on the tip of the tongue.