Chickpea Pilaf
by Tianshan Cocoa
Favorite
Difficulty
Normal
Time
1h 30m
Serving
5
Xinjiang hand-picked rice is a delicacy of Xinjiang Uygur, Uzbek and other ethnic groups, and it is also a favorite delicacy of all ethnic groups in Xinjiang. The practice of pilaf is not complicated. Must be braised with red and yellow carrots, lamb, onions, rice, etc. First, peel the yellow carrots and cut them into thick shreds. They are not cut into pieces or diced. The onions must be cut into fine shreds. After the aroma bursts out, the onion shreds are already cooked. When the pilaf is cooked, you will not see For shredded onions, the main function of onions is to remove greasiness and enhance flavor. The cutting method of mutton depends on what kind of mutton pilaf you are making. Now pilaf has a variety of diversities, such as pilaf with lamb ribs, pilaf with mutton, minced pilaf, and chickpea pilaf. Rice, beef pilaf, chicken pilaf, all kinds of dried fruits, etc., if you make lamb ribs pilaf, just cut the lamb ribs into large pieces, and the pilaf of lamb must be made from the whole leg of lamb. Minced pork pilaf is pure mutton without bones, cut into large diced shapes. When making it, you must add shredded onions to explode the aroma, and then stir-fry the carrots to create the aroma. The pilaf is usually braised in an iron pot. Restaurants and restaurants are made in large iron pots, and families usually use woks or small iron pots. The pilaf grains produced in this way are fragrant. The rice for pilaf is generally long-row rice. The pilaf produced in this way is a grain of rice, which looks unique to the appetite. If you like round rice, it's fine. It looks very crumbly and doesn't look good. When cooking, the rice must be soaked for about 30 minutes, spread on top of the fried lamb and carrots, and simmered for tens of minutes, a pot of fragrant, delicious pilaf is ready! The pilaf must be accompanied by some greasy side dishes, that is, carrots, onion shreds, green pepper shreds are brightly colored ingredients, salt, vinegar, and spicy oil, mixed and marinated evenly, and eaten with pilaf. When the side dishes are eaten in the restaurant, they are free and delivered for free. Pilaf is already a fast food for Xinjiang people, and it is also one of Xinjiang people’s favorite lunches. Every noon, all pilaf restaurants are full, the boss, come for a minced meat pilaf and add 5 barbecues. This is Xinjiang people’s lunch. The most common way to eat.
Chickpeas, commonly known as peach beans, Uyghur "Nuhuti", Xinjiang people love to eat chickpeas are reflected in the pilaf, Xinjiang Hotan area is internationally recognized as one of the world's four longevity regions. Because they are mixed with chickpeas in their staple food-pilaf, it is chickpeas that play a key role in a balanced diet, keeping them away from diabetes and "three highs." Chickpea isoflavones have a great impact on women’s health. It is an active plant-based estrogen. It can delay female cell senescence, maintain skin elasticity, nourish beauty, enrich breasts, reduce bone loss, and promote bone formation and decrease Blood lipids, alleviate female menopausal syndrome, etc.
Chickpeas, commonly known as peach beans, Uyghur "Nuhuti", Xinjiang people love to eat chickpeas are reflected in the pilaf, Xinjiang Hotan area is internationally recognized as one of the world's four longevity regions. Because they are mixed with chickpeas in their staple food-pilaf, it is chickpeas that play a key role in a balanced diet, keeping them away from diabetes and "three highs." Chickpea isoflavones have a great impact on women’s health. It is an active plant-based estrogen. It can delay female cell senescence, maintain skin elasticity, nourish beauty, enrich breasts, reduce bone loss, and promote bone formation and decrease Blood lipids, alleviate female menopausal syndrome, etc.
