Face Lungs-xinjiang Taste
by Tianshan Cocoa
Favorite
Difficulty
Hard
Time
2h
Serving
2
Every time I go to that street, I see that Hui elder sister is busy. The business of her noodle shop is always so good. Every time I see me, the eldest sister will greet me enthusiastically, and I will always go to her. Sit in the shop and chat about their homework and sometimes their special delicacies and customs. The most talked about is her face-to-face method. Every time the eldest sister tells it without reservation. This time she knew that I wanted to make face-and-needle, so she specially reserved some ingredients for me, and said that the ingredients should be cooked. , It’s very troublesome to do so, just write down the method, thank you elder sister, although you know that you are not the Mid-Autumn Festival, just like we are but yours, I still wish: Happy Mid-Autumn Festival, business is booming, family-friendly happy!
Some Xinjiang snacks can't be eaten in other places. In other words, they are delicious only in Xinjiang. Rice intestines and face lungs are one of them. Mianfeizi originated in Yili. It has a history of 30 to 40 years as a delicacy in Xinjiang. Filling the lungs with noodles and enema are traditional snacks that the Uyghur people love. It is cooked with the innards of sheep. The noodles are soft and the lungs are soft, and the rice and sausages are glutinous. All Chinese and foreign tourists who come to Xinjiang after tasting them will praise it for its unique flavor. The noodles and lungs of Xinjiang is a kind of ethnic fast food, which can be eaten in small street restaurants and night market stalls. Noodle lungs are usually taken from a large pot with rice intestines, gluten, etc., then cut into small pieces, and eat together in a bowl. Noodle lung is a staple food. The color of cooked noodle lung is a bit like steamed potatoes, but because of the various seasonings, it tastes much better than potatoes. Its production process is more complicated, generally it takes 5 hours from kneading, filling to cooking.
To wash the lungs of the sheep, first cut the two thick blood vessels connecting the heart and the lungs on the lungs, and then wash the lungs white. After the lungs are whitened, use the white flour to wash out the gluten. After the surface water is clear, decanted a large amount of water, leave a small amount of water to stir into a flour paste, and then take a special tool to put on the lung trachea, stitch with thread, and scoop it out one by one. Pour the paste into this tool and squeeze it into the lung lobe; then squeeze a little salt and clear oil into the lung lobe, and tie the trachea tightly with a rope to seal it. At this time, the noodles and lungs are as big as small balloons, and its blood vessels are filled with white noodles; then mix the rice intestines (with chopped lamb liver, lamb heart, lamb and pepper, cumin powder, and salt). , Add it to the intestines), noodles, lungs and gluten wrapped with a little chili powder and tied with a string (the Hui people’s gluten is steamed in a pot) are all put into a big pot and boiled. When the rice in the intestines is half-cooked, pierce the intestinal wall with drills to deflate air and water to prevent the intestinal wall from bursting. Take out the noodle lungs, noodle intestines, gluten, etc. from the pot and put them in a large basin. When the guests come, cut these things into slices and cubes, and mix with different seasonings. Enough. Rice intestines and flour lungs, glutinous intestines, soft lungs, chewy gluten, fragrant and delicious, unique flavor, worthy of the best of Xinjiang ethnic flavor. "
Some Xinjiang snacks can't be eaten in other places. In other words, they are delicious only in Xinjiang. Rice intestines and face lungs are one of them. Mianfeizi originated in Yili. It has a history of 30 to 40 years as a delicacy in Xinjiang. Filling the lungs with noodles and enema are traditional snacks that the Uyghur people love. It is cooked with the innards of sheep. The noodles are soft and the lungs are soft, and the rice and sausages are glutinous. All Chinese and foreign tourists who come to Xinjiang after tasting them will praise it for its unique flavor. The noodles and lungs of Xinjiang is a kind of ethnic fast food, which can be eaten in small street restaurants and night market stalls. Noodle lungs are usually taken from a large pot with rice intestines, gluten, etc., then cut into small pieces, and eat together in a bowl. Noodle lung is a staple food. The color of cooked noodle lung is a bit like steamed potatoes, but because of the various seasonings, it tastes much better than potatoes. Its production process is more complicated, generally it takes 5 hours from kneading, filling to cooking.
To wash the lungs of the sheep, first cut the two thick blood vessels connecting the heart and the lungs on the lungs, and then wash the lungs white. After the lungs are whitened, use the white flour to wash out the gluten. After the surface water is clear, decanted a large amount of water, leave a small amount of water to stir into a flour paste, and then take a special tool to put on the lung trachea, stitch with thread, and scoop it out one by one. Pour the paste into this tool and squeeze it into the lung lobe; then squeeze a little salt and clear oil into the lung lobe, and tie the trachea tightly with a rope to seal it. At this time, the noodles and lungs are as big as small balloons, and its blood vessels are filled with white noodles; then mix the rice intestines (with chopped lamb liver, lamb heart, lamb and pepper, cumin powder, and salt). , Add it to the intestines), noodles, lungs and gluten wrapped with a little chili powder and tied with a string (the Hui people’s gluten is steamed in a pot) are all put into a big pot and boiled. When the rice in the intestines is half-cooked, pierce the intestinal wall with drills to deflate air and water to prevent the intestinal wall from bursting. Take out the noodle lungs, noodle intestines, gluten, etc. from the pot and put them in a large basin. When the guests come, cut these things into slices and cubes, and mix with different seasonings. Enough. Rice intestines and flour lungs, glutinous intestines, soft lungs, chewy gluten, fragrant and delicious, unique flavor, worthy of the best of Xinjiang ethnic flavor. "
