Rice intestines and noodle lungs are the unique specialties of Xinjiang, which can be said to be a unique special cuisine, which cannot be eaten out of Xinjiang, and it is also a delicacy that cannot be copied. The noodle lung originated in Ili, which has a history of 30 or 40 years as a special cuisine in Xinjiang. It is made of sheep's internal organs as raw materials, soft and tender noodles, fresh rice intestines, all Chinese and foreign tourists who come to Xinjiang for tourism, after eating, the taste praises its unique flavor. Rice sausages and dough lungs are particularly time-consuming and laborious to make, and the production process is more complicated, generally from kneading, filling to cooking takes at least 5 hours. So not only is its flavor unique, but the recipe is also unique.
What is Xinjiang rice intestine noodle lung?
The Uyghurs in Xinjiang are not only very good at eating mutton, but also pay great attention to eating haggis. They not only like to eat themselves, but also as a famous delicacy for entertaining guests. Due to the fine workmanship and good cooking, the haggis they make is very delicious. It is very popular among the ethnic groups in Xinjiang, and the Uyghur people can do it almost every household, and there are also sales on the street, and this unique Xinjiang snack is loved by people of all ethnic groups.
Rice intestines and noodle lungs, generally with soup and dry mix, stir-fried three ways to eat, stir-fried haggis is a national flavor snack loved by the people of all ethnic groups in Xinjiang, especially among which the rice intestines and noodle lungs, the taste is a must. To make these three delicious methods, you must first prepare rice intestines, noodle lungs, black lungs, lamb belly and gluten, which are the indispensable "five pieces".
First of all, talk about the rice intestine method| this method is to know a Hui sister to give the formula, especially thanks to the big sister's selfless formula ingredients: sheep intestine 500 grams of accessories: yellow radish 100 grams, onion 100 grams, rice 300 grams, sheep heart 1, lamb liver 150 grams, sheep tail oil 100 grams, salt 20 grams, pepper powder 15 grams, cumin powder 8 grams, edible alkali 10 grams, balsamic vinegar 20 grams Of method: 1, cut the sheep intestine into 30 cm small pieces, use chopsticks to turn over, add into a large basin, add water, Add vinegar and edible alkali, eat and knead several times, be sure to clean up, rinse 2 times, be sure to clean the odorless, and then use chopsticks to turn over, and then use the hands to remove the water, straighten 2, wash and soak the rice for 1 hour, wash and soak the rice for 1 hour, wash and cut the yellow radish into small particles, cut the onion into small cubes, cut the mutton fat also into small particles, wash and cut the small grains of lamb heart, wash and cut the lamb liver in the pot for 10 minutes, fish out the cool and cut the small grains 3, add all the small cubes and small grains to the large basin, increase the rice, salt, pepper, cumin powder and mix well, into filling 4, take a piece of casing, One end is tied with a rope, the other end is held with the hand, filling, while filling, using chopsticks to poke down, in the hand to make the filling evenly, each section is filled like this 5, the rice intestine blank is added to the boiling pot of cold water, slowly heated and boiled, boiled for another 10 minutes, take out some small holes with a toothpick. Cook again until cooked, then remove
Tip 1, the rice intestines can not be filled too much, because the rice is cooked to expand a lot, this space should be set aside 2, cook the rice intestines when the fire can not be too large, to cook slowly on low heat.
Second, the main ingredients of the face lung: 1 pair of sheep lung, 2000 grams of flour Accessories: vegetable oil 250 grams, salt 20 grams, pepper powder 10 grams, cumin powder gram, paprika 15 grams, onion 50 grams Of method: 1, add water to the sheep lung and then everywhere, repeat 3 times, until the lamb lung is washed until the lamb lung is white, wash the lamb tripe and sheep trachea, put the lamb tripe on the lung trachea, use a needle to meet 2, add the flour to a large basin, add 5000 grams of water, stir into a dough, wash out the gluten, wait for the starch water to settle, pour out some water, Mix salt, oil, onion, cumin powder evenly 3, pour the mixed dough into the lamb tripe, put the noodle sauce into the lungs with your hands, remove the small belly, tie the trachea with your hands, seal it, add it to the pot of cold water, cook it for 2 hours 4, wash the gluten, roll it flat, add salt, cumin powder, pepper, roll it into a cylinder shape, tie it tightly with a rope, add it to the steamer, steam for 4 hours, you can cook it thoroughly 5, take out the cool and cool to eat tips to fill the lamb lung, be sure to be slow, you have to use your hands to evenly cover the lung pages, and then pour the batter evenly into it
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