Smoked horse sausage pilaf -- Xinjiang flavor

Smoked horse sausage pilaf -- Xinjiang flavor

Introduction:

"The grassland in Xinjiang is vast and beautiful, and the horses on the grassland are vigorous and vigorous. In Yili, Xinjiang, Kazakh herdsmen have smoked horse intestines with Yili horse meat for thousands of years. Yili horses drink spring water from Tianshan snow plain and eat wild herbs from alpine grassland, which is called" Tianma ". Therefore, eating smoked horse intestines and horse meat from Yili, Xinjiang is a natural green food. "Smoked horse sausage" is a local specialty in Xinjiang. It is a Kazakh flavor food and a traditional food of Xinjiang people. It has strong smoked flavor and strong muscle and bone. Pilaf is also a local specialty in Xinjiang, the most common is a variety of mutton pilaf. In fact, there are more than 30 kinds of pilaf, of which the smoked horse sausage pilaf is a kind of pilaf, but the price of smoked horse sausage is very expensive, and there are very few people who make this kind of pilaf, which is not as famous and popular as mutton pilaf. If you want to eat smoked horse sausage pilaf, you can go to Kazakh style restaurants. Some restaurants have this kind of Chinese pilaf, smoked horse meat pilaf and Naren. They are very authentic, but the price is very high, but the taste is very good and the quantity is enough. Horse meat is rich in protein, vitamins, calcium, phosphorus, iron, magnesium, zinc, selenium and other minerals. It can restore liver function, prevent anemia, promote blood circulation, prevent arteriosclerosis and enhance human immunity. "

Production steps:

Step 1: Ingredients: smoked horse sausage 500g onion 100g carrot 500g salt vegetable oil sugar 2G rice 1000g raisin 50g

Step 2: wash the smoked horse sausage with hot water bubble

Step 3: steam in a steamer for more than 30 minutes

Step 4: pick up the cold slice and cut it

Step 5: peel and shred the onion

Step 6: wash and soak the rice in water for 1 hour

Step 7: wash carrots, peel and cut into thick silk. Rinse raisins with bubbles

Step 8: heat the oil and stir fry the onion until fragrant

Step 9: add a little salt to carrot shreds and stir fry until soft

Step 10: stir fry with Mashen slices, add a little sugar and mix well

Step 11: spread the rice on it

Step 12: Sprinkle with raisins

Step 13: cover and bring to a boil over high heat. Turn to low heat and simmer for about 40 minutes

Step 14: simmer until the rice is cooked and open the lid

Step 15: mix the carrot and mashed rice well

Materials required:

Rice: right amount

Smoked horse sausage: appropriate amount

Carrot: right amount

Onion: right amount

Vegetable oil: right amount

Salt: right amount

Raisins: moderate

Sugar: right amount

Note: smoked horse intestines must be steamed, and then do pilaf, because the horse meat is difficult to cook, the salt is very little, smoked horse intestines have salty taste, add a little sugar can improve the taste, can also neutralize the salty taste of smoked horse intestines

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and fresh