Hand pulled rice [Xinjiang Urumqi specialty]

What is hand pulled rice? Authentic Urumqi specialty in Xinjiang: Hand pulled rice

Content summary:Do you want to know what hand pulled rice is? This article is a detailed introduction to the specialty of Urumqi, Xinjiang - hand pulled rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on hand pulled rice. The full text takes about 6 minutes to read, mainly including the basic introduction of hand pulled rice and its nutritional value? What are the characteristics of hand pulled rice products? How did the history of hand pulled rice come about? The preparation method of hand pulled rice, the tasting and eating method of hand pulled rice, etc

Basic introduction of hand pulled rice

Hand pulled rice is a Xinjiang Uyghur dish, mainly made from fresh lamb, carrots, onions, clear oil, sheep fat, and rice. The method is to first chop the lamb into small pieces and deep fry them in clean oil, then add onions and carrots to stir fry in a pot, and add some salt and water as appropriate. After waiting for twenty minutes, put the washed and soaked rice into the pot without stirring. After forty minutes, the rice is cooked. Stir all the ingredients in the pot thoroughly and stir them, and serve with cold dishes. The cooked rice noodles are shiny and shiny. The taste is fragrant and delicious. Uyghur people consider rice noodles as a superior delicacy

1. Lamb is warm in nature. Eating lamb regularly in winter can not only increase body heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and have anti-aging effects<2. Lamb meat is rich in nutrients and has great benefits for tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold and pain, physical weakness and fear of cold, malnutrition, soreness and weakness of the waist and knees, impotence and premature ejaculation, as well as all deficiency and cold diseases; It has the effects of tonifying kidney and yang, supplementing deficiency and warming the middle, and is suitable for men to consume regularly

The cooked rice noodles are shiny and shiny. The taste is fragrant and delicious

Method of making hand pulled rice

Preparation of ingredients

Lamb chops, carrots, onions, rice, hawthorn, raisins, Sichuan peppercorns, cumin powder, and cooking oil

Preparation steps

1. Soak rice in water for half an hour, cut lamb into small pieces, diced or shredded carrots, and diced onions<2. Put oil in the pot, add onions and stir fry until fragrant, then add lamb and stir fry. Stir fry salt, cumin, chicken essence, and carrots together

3. Pour water over the lamb and cook for about ten minutes

4. Pour all the stir fried dishes, meat, soup, and raisins into the rice cooker, sprinkle the soaked rice evenly on top, with a ratio of 1:2, and simmer for 20 minutes

5. After opening, mix the vegetables, meat, and rice well to eat.

Tasting and eating method of hand pulled rice

"Zha Fan", also known as "Po Lu" in Uyghur language, is one of the flavor foods of Uyghur, Uzbek and other ethnic brothers, as well as Central Asian countries, the Russian Federation and other ethnic groups. During festivals, weddings, funerals, and other occasions, it is essential to "grab a meal" to entertain guests. Their traditional custom is to first invite guests to sit around the kang, with a clean tablecloth laid in between. Subsequently, the host held a basin in one hand and a 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 have washed their hands and sat down, the host brings a few plates of "grabbing rice" and places them on a tablecloth (usually two to three people per plate). Guests are asked to grab and eat directly from the plates with their hands. Therefore, it is named "Zhafan". Some families usually prepare small spoons when receiving Han guests