1. Introduction to Xinjiang’s rice pilaf

Rice pilaf, called “Polao” in Er language, is a favorite of Er, Uzbek and other ethnic groups in Xinjiang. Meals are mostly eaten with clean hands, so it is called "grabbing rice" in Chinese. Plucked rice is rich in nutrients and has the effect of tonic. It is one of the necessary foods for the Han people to celebrate festivals and entertain guests. Because it was originally eaten with hands, it got this name. 2. What are the economic functions of Xinjiang rice dumplings?

Xinjiang rice dumplings are gradually taking the road of process improvement that reduces employee operating requirements, shortens the rice preparation time, and improves the quality stability of finished products.

For example: Many catering companies decompose the steps of making rice so that they can cook rice and fry carrots and onions in two pots at the same time. This not only facilitates the control of key elements of cooking and finished product quality, but also shortens cooking time and prevents operation failures. Another example: some pilaf makers do not add oil or only add a small amount of oil when making pilaf. Then when the pilaf is about to mature, they add hot oil and stir it. The pilaf produced in this way not only retains the shiny luster that pilaf should have, but also has the effect of saving grease and preventing the pilaf from being too greasy.

The rise of the pilaf brand

In today’s Xinjiang pilaf market, the brand development of pilaf has become an inevitable choice. Xinjiang Zhaifan operators attach great importance to the registration of their trademarks and brands. There are many registered trademarks for Zhaifan, among which the more famous ones include No. 17 Zhaifan King, Yiganqi, Kaidirui (KDR), etc. These brands of pilaf have their own characteristics. Some adhere to traditional production techniques and flavors, while others make appropriate improvements to the formula according to the tastes of different target customers. Each brand occupies a certain market share in the Xinjiang pilaf market. Most of its chain stores adopt direct management, and a few also adopt franchise management.

The inheritance of Xinjiang pilaf

Xinjiang pilaf has a long history and profound cultural heritage. Its varieties are constantly increasing, the production technology is becoming increasingly sophisticated, and well-known brands are emerging one after another. It has become a shining pearl in Xinjiang food culture. At the same time, it is also particularly important to protect the traditional skills of Xinjiang’s rice-making culture, that is, it is necessary to do a good job in retaining the essence of Xinjiang’s rice-making culture, cultivating cooking masters, inheriting traditional skills, and protecting its intangible cultural heritage. 3. The origin of pilaf and noodles in Xinjiang

It is said that more than a thousand years ago, there was a scholar named Abu Ali Ibisina. In his later years, he was very weak and ate a lot. Medications didn't help, so he later studied a kind of rice for dietary therapy.

He chooses carrots, onions, rice, mutton, etc. to cook. Among them, yellow radish is a tonic with very high nutritional value. The Japanese call it "Ginseng" and Chinese medicine commonly calls it "little ginseng". It has the magical effects of nourishing qi and blood, producing body fluids and quenching thirst, calming the mind and improving intelligence. Onions contain protein, fat, It contains carbohydrates, carotene, vitamins B1, B2, C, calcium, magnesium, iron and other ingredients. In addition, it also contains volatile oil.

The main component in the oil is allicin, also called allicin. As long as you put onions in your mouth and chew them for 3 minutes, you can eliminate the bacteria in your mouth.

In addition, rice and oil are also nutritious foods. If these things are mixed together and processed, it can certainly be called "Top Ten Complementary Rice". No wonder the scholar recovered quickly after eating this kind of food.

However, Abuali Ibisina only studied one type of pilaf. Later, people based on Xinjiang's specialties and their nutritional content.

The types and patterns of pilaf are becoming more and more abundant, and the therapeutic effect is more significant. In terms of oil, in addition to clear oil (flax oil, sunflower oil, cottonseed oil, rapeseed oil), bone marrow oil, ghee, mutton oil, safflower oil, and flax oil are also used to make rice pilaf. The nutritional content of bone marrow oil is Highest.

In terms of meat, in addition to mutton, snow chicken, pheasant, domestic chicken, duck, goose and beef are also used to make pilaf. Of course, the snow chicken pilaf tastes the best.

In addition, raisins, dried apricots, peach peels and other fruits are also used to make pilaf, which is called sweet pilaf or vegetarian pilaf, and its taste is equally delicious. There is also a kind of sweet pilaf, although it also contains meat, but it also contains sugar. When frying carrots, half a pack of sugar cubes should be put in. This kind of pilaf is mostly eaten in winter. Sugar can increase the body's calories and improve its ability to withstand the cold.

In summer, the *** Er people eat more varieties of pilaf. The *** Er people in southern Xinjiang like to put a kind of "Biye" and "water melon" in their pilaf. Quince), some simply put some stir-fried vegetables with vermicelli, cabbage, tomatoes, peppers, etc. on top of the pilaf, which is called "vegetable boluo". Eat the vegetables while eating the pilaf, which has a unique flavor. There is also a kind of pilaf called egg pilaf. The method is to wait for the pilaf to be almost cooked, then break the eggs into the pre-made nest. When the pilaf is cooked, the eggs will be surrounded by rice grains. It tastes delicious and refreshing, and the aroma is fragrant. .

However, the most particular thing among the *** people now is "Asimantu", which is steamed bun pilaf. Five or six thin-skinned steamed buns are placed in each bowl of pilaf. Both pilaf and thin-skinned buns are the top-quality meals of the Han people. Putting the two together is really the best, the icing on the cake.

Only when distinguished guests, relatives and friends come, the host will cook this kind of meal to entertain the guests. Pilaf is not only a nutritious "big tonic" meal, but it is also an ideal food that saves effort and time, has a complete meal, and is delicious to everyone. Especially when entertaining hundreds of guests, Pilaf can satisfy everyone, so *** When people of the Er ethnic group hold weddings or celebrate "Naizil", they often use rice grabbing to entertain guests. 4. How to make Xinjiang rice pilaf

Ingredients: mutton (tender is better), onion (shredded), salt, carrot (shredded not too fine), put oil in a pan, add onion and fry , until fried and the oil is fragrant.

Pick out the mushy onions, add mutton and stir-fry until dry. Add salt (appropriate amount) in the middle. Fry until almost done and add water. Not too much. The standard is to cover the rice by 2 centimeters. At this time, Spread the carrot shreds on the meat, and then spread the rice on the carrots. Cover the pot, and after the water boils, turn to low heat and start cooking.

When you hear the sound of no water, it is cooked. Stir the meat and it will be very fragrant. Grabbing rice *** is called "Polao" in Erling language.

The raw materials include rice, mutton, carrots, onions and clear oil (vegetable oil). Method: Wash the rice and soak it in water.

Chop the mutton into large pieces (chop the bones together), wash the carrots and cut them into thin strips, peel the onions and chop them finely. A cast iron pot is generally used to make pilaf.

Fry the meat first, then the carrots and onions until they are half cooked. Add rice, water and salt. Do not stir. Cover the pot and let it cook for more than 40 minutes. 5. The legend and types of hand-made rice in Xinjiang

Hand-made rice

The raw materials of hand-made rice are fresh mutton, carrots, onions, clear oil, mutton fat and rice. The method is to chop the mutton into small pieces and deep-fry it, then add onions and carrots and fry in the pot, add some salt and water as appropriate, wait for twenty minutes, then wash the soaked rice and put it into the pot. , do not stir, the rice will be cooked after forty minutes. The cooked pilaf is shiny and shiny. Fragrant and delicious. *** People of the Er ethnic group regard pilaf as a fine meal.

"Pluck rice", called "Bo Nuo" in the Japanese language, is one of the flavor foods used by the Muslim, Uzbek and other fraternal ethnic groups to entertain guests. During festivals, weddings and funerals, it is necessary to "grab rice" to entertain guests. Their traditional habit is to first invite the guests to sit around the Kang, with a clean tablecloth spread in the middle. Then the host holds a basin in one hand and a pot in the other, asks the guests to wash their hands one by one, and hands them a clean towel to dry them with. After all the guests have washed their hands and sat down, the host brings a few plates of "grabbing rice", places them on a tablecloth (the custom is one plate for two to three people), and invites the guests to eat directly from the plate with their hands. Therefore, it is named "Zhaoyin". Nowadays, some families usually have small spoons when hosting Han guests.

There is also a touching legend about pilaf.

According to legend, more than a thousand years ago, there was a doctor named Abu Ali Ibisina. In his later years, he was very weak and took a lot of medicine to no avail. Later, he studied a kind of rice for dietary therapy. He selected mutton, carrots, onions, clear oil, mutton fat and rice, added water and salt and simmered them over low heat. This kind of rice has the characteristics of color, taste and aroma, which can arouse people's appetite. So he ate a small bowl in the morning and evening. After half a month, his body gradually recovered. People around him were very surprised, thinking that he had taken some miraculous medicine. Later, he passed on this "prescription" to everyone, and it has become a common meal among the Han people today.

We will not examine whether this legend is true, but pilaf is a very nutritious food, but it is real. Suet, onions, carrots and rice are all supplements containing multiple vitamins, especially carrots, which are known as "little ginseng" and "ground ginseng". Rice cooked with such ingredients is certainly nourishing.

Nowadays, there are many kinds of rice-grabbing among the people in ***, and the varieties are very rich. In addition to vegetable oil, animal suet, bone marrow oil and ghee are also used to make pilaf. Of course, pilaf made with bone marrow oil has the highest nutritional value. In terms of meat, in addition to mutton, snow chicken, pheasant, domestic chicken, duck, goose and beef are also used. Snow chicken pilaf tastes best. However, some pilafs do not use meat, but use raisins, dried apricots, peach peels and other dried fruits to make them. They are called sweet pilafs or vegetarian pilafs, which are equally delicious. In summer, the Han people eat more kinds of rice. The Er people of southern Xinjiang like to put a kind of "Biya" (papaya) in their pilaf, and some also put eggs and vegetables. The most interesting thing is to put some sour glutinous rice on the prepared pilaf, which is called "Kebekebonuo". It is not only a good food to satisfy hunger, but also relieves summer heat and relieves fever. Food, however, the most important thing for the Han people today is "Asimantu", which is steamed buns and rice. Place five or six thin-skin buns in each bowl of pilaf. Both pilaf and thin-skinned buns are the top-quality meals of the Han people. Putting the two together is really the best, the icing on the cake. Only when distinguished guests, relatives and friends come, the host will cook this kind of meal to entertain the guests.

Xinjiang hand-picked rice

Ingredients: rice

Accessories: mutton, carrots, raisins

Seasoning: salt

Cooking method:

1. Wash the mutton, put it into a pot, add cold water to boil, remove the blood foam, add salt and cook for about 15 minutes, cut the carrots into strips and put them into the pot Stir-fry for a while and set aside;

2. Put the cooked mutton and carrots into the electric pressure cooker, then add rice and spread evenly, sprinkle a layer of raisins, and then pour in an appropriate amount of mutton cooking soup. Simmer for 15 minutes.

Features: salty, soft and glutinous, rich in nutrients. 6. How to make Xinjiang pilaf

The raw materials for making Xinjiang pilaf include rice, mutton, carrots, and onions. You can decide the amount of raw materials according to the number of people eating it.

Wash the rice and set it aside for later use. Cut the mutton into mahjong-sized pieces, peel the carrots and cut them into strips, and cut the onions into strips.

Put oil in the pot, put the mutton, carrots and onions in the pot separately and stir-fry for 2 minutes before taking them out. Place the fried raw materials in the pressure cooker at the bottom of the carrots, in the middle of the onions, and on top of the mutton. Cover the washed rice on top and pour in the prepared salt water. Because the pressure cooker loses less water and the raw materials are more loving. The soup is ready, so you can add less water as appropriate.

Cover the pressure cooker and follow the normal cooking procedures. The rice will taste better if it is simmered for a while.

It is better to eat it with some pickles. 7. What are the economic functions of Xinjiang rice dumplings?

Xinjiang rice dumplings are gradually taking the road of process improvement that reduces employee operating requirements, shortens the rice preparation time, and improves the quality stability of finished products.

For example: Many catering companies decompose the steps of making rice so that they can cook rice and fry carrots and onions in two pots at the same time.

This not only facilitates the control of key elements of cooking and finished product quality, but also shortens cooking time and prevents operation failures.

Another example: Some pilaf makers do not add oil or only add a small amount of oil when making pilaf, and then add hot oil to stir when the pilaf is about to mature. The pilaf produced in this way not only retains the shiny luster that pilaf should have, but also has the effect of saving grease and preventing the pilaf from being too greasy.

The rise of the pilaf brand In today’s Xinjiang pilaf market, brand development of pilaf has become an inevitable choice. Xinjiang Zhaifan operators attach great importance to the registration of their trademarks and brands. There are many registered trademarks for Zhaifan, among which the more famous ones include No. 17 Zhaifan King, Yi Peng Qi, Kai Di Rui (KDR), etc.

These brands of pilaf have their own characteristics. Some adhere to traditional production techniques and flavors, while others make appropriate improvements to the formula according to the tastes of different target customers. Each brand occupies a certain market share in the Xinjiang pilaf market.

Most of its chain stores adopt direct management, and a few also adopt franchise management. The inheritance of Xinjiang pilaf Xinjiang pilaf has a long history and profound cultural heritage. Its varieties are constantly increasing, the production technology is becoming increasingly sophisticated, and well-known brands are emerging one after another, making it a bright pearl in Xinjiang’s food culture.

At the same time, it is also particularly important to protect the traditional skills of Xinjiang’s rice-making culture, that is, it is necessary to retain the essence of Xinjiang’s rice-making culture, cultivate cooking masters, inherit traditional skills, and protect its intangible cultural heritage. aspects of work.