Name: Stir Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Cornmeal; 100g Lamb; 50g carrot; 50g Chamagu; Some Vegetable oil; Some salt; 1g pepper; 1g pepper powder; 5g Soy sauce; 50g onion

Stir Soup

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The main feature of the rice bowl is that the meal is integrated, and it is convenient to eat. It has both staple rice and delicious dishes. Its vegetable soup is poured on the rice, which makes the rice richer and more popular. Another characteristic of rice bowls is that they are fast and hot. Since the meals are prepared in advance, diners can eat as they please, and the meals are always hot. It can also be said that it is a Chinese-style fast food. However, the Xinjiang Uyghur rice bowl completely broke this characteristic. There is no staple rice in the rice bowl, nor is it ready to be eaten at any time. The only similarity is that the hot dishes are fried, but they are poured in corn batter and put on a plate and mixed evenly.

Uighurs in Xinjiang love to eat corn noodles. For breakfast, there is umashi (corn batter made with cornmeal and mutton, salt, chamagu, etc.). Some like to cook it thinly, and it becomes umashi. Cook it thicker, put it on a plate, fry it in a pot with diced lamb, carrots, chamagu and other ingredients, then pour it on the corn paste, mix it evenly when eating, and finally scoop it with a spoon. It became what the Uyghurs said was a stir-up soup, but it was actually a rice bowl for their nation. This is what we often say "one side of the water and soil raises the other side of the people". The characteristic of Xinjiang's cuisine is that it uses local ingredients, with a strong Xinjiang style.

Stir Soup

1. Main ingredients: cornmeal, mutton, carrots, chamagu. Accessories: vegetable oil, salt, pepper, pepper powder, onion, light soy sauce

2. Wash the carrots, peel and cut into small dices, wash and dice the onions

3. Chamaguchi Xiaoding

4. Lamb diced

5. Add cornmeal to cold water and mix well

6. Add water to a boiling pot and bring it to a boil. Add the prepared raw corn batter. Pour it in and stir until it is free of particles. Cook for about 5 minutes before serving.

7. Heat the pan with cold oil, heat 80% of the oil and stir fry the diced lamb to get the moisture and flavor

8. Add pepper powder and stir-fry evenly, add onion and stir-fry for a fragrance

9. Add carrots, chamagu, salt, and stir fry 3 evenly

10. Add light soy sauce and stir fry until the ingredients are cooked through

11. Add pepper, stir and pour into a bowl of corn batter, eat with a spoon, mix evenly, and stir-fry evenly

Tips:
The cornmeal should be mixed with cold water evenly without particles. When cooking, pour it in and stir until it has no particles. For the thick and thick lamb to be cooked, stir fry the flavor, and the vegetables can be added or reduced according to your own taste.