Smoked Horse Intestine Pilaf-xinjiang Taste

Name: Smoked Horse Intestine Pilaf-xinjiang Taste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Smoked Horse Intestine; Some carrot; Some onion; Some Vegetable oil; Some salt; Some raisin; Some Sugar

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The grasslands in Xinjiang are vast and beautiful, and the horses on the grasslands are more vigorous. In Yili, Xinjiang, Kazakh herders have used Ili horse meat to smoke horse intestines for thousands of years. Yili horses drink the spring water of Tianshan Snow Plains and eat wild herbs from the alpine grassland , Has the name of "Tianma", so eating smoked horse intestines and horse meat from Yili, Xinjiang is a natural green food. "Smoked horse intestines" is a local specialty of Xinjiang, a Kazakh flavored food, and a traditional Xinjiang food. It has a strong smoked flavor and has the effect of strengthening bones.

Pilaf is also a local specialty of Xinjiang. The most common one is mutton pilaf. In fact, there are more than 30 kinds of pilaf. Among them, the smoked horse intestine pilaf is a kind of pilaf, but the price of smoked horse intestine is very expensive. If you want to eat smoked horse intestine pilaf, go to Kazakh restaurants. Some restaurants have this kind of Chinese pilaf, as well as smoked horse meat pilaf and naren. They are very authentic, but the price is very high, but the taste is very good. The amount is also sufficient.

Horse meat is rich in protein, vitamins, calcium, phosphorus, iron, magnesium, zinc, selenium and other minerals. It has the effects of restoring liver function, preventing anemia, promoting blood circulation, preventing arteriosclerosis, and enhancing human immunity. "

Ingredients

Some Rice
Some Smoked Horse Intestine
Some Carrot
Some Onion
Some Vegetable Oil
Some Salt
Some Raisin
Some Sugar

Smoked Horse Intestine Pilaf-xinjiang Taste

1. Ingredients: smoked horse intestines 500 grams onions 100 grams carrots 500 grams salt vegetable oil white sugar 2 grams rice 1000 grams raisins 50 grams

Smoked Horse Intestine Pilaf-xinjiang Taste recipe

2. Wash the smoked horse intestines with hot water bubbles

3. Steam in a steamer for more than 30 minutes

4. Pick up and cool thoroughly and cut oblique slices

5. Onion peeled and shredded

6. Rinse the rice with water and soak for 1 hour

7. Wash the carrots, peel and cut into thick strips, wash the raisins with water bubbles

8. Stir fry with onion and cool oil in a hot pan to create a fragrance

9. Add carrot shreds and a little salt and stir fry together to make it soft

10. Add horse intestine slices and stir fry together, add a little sugar and mix well

11. Spread rice on top

12. Sprinkle with raisins

13. Cover with high heat and turn to low heat and simmer for about 40 minutes

14. Stew until the rice is cooked through and open the lid

15. Mix the carrot and horse intestine rice below evenly

Tips:
Smoked horse intestines must be steamed, and then make pilaf, because horse meat is hard to cook

Very little salt, smoked horse intestines have a salty taste

Add a little sugar to enhance the umami taste and neutralize the salty taste of smoked horse intestines