Spicy red skin -- Xinjiang flavor(pi la hong xin jiang wei dao )

Spicy red skin -- Xinjiang flavor

Introduction:

"Pilahong" is a special cold dish in Xinjiang, which can appetizer, relieve greasiness and reduce fat. The pronunciation of "pilahong" is originally "pilahong", which means it is easy to understand. In Xinjiang, the onion is called "Pi Ya Zi", so pinch, according to our Xinjiang people's simple and direct expression, three words, the contents of this dish are exposed. Skin bud + pepper + tomato = skin hot red. The so-called skin spicy red refers to: skin teeth (a kind of onion, spherical), spicy needless to say, red of course with tomatoes. According to my personal preference, the main seasonings are salt, soy sauce, vinegar, and chicken essence. Hot pepper cut into silk, skin teeth, tomato cut into pieces, cold can! Xinjiang people like to eat meat and high calorie food, but there are no more people with high blood pressure and high blood fat than in other places. The credit goes to the skin teeth, especially the ethnic minorities. Although they often eat mutton and beef, there are a lot of people with long life, which is related to their eating habits. In Xinjiang to eat hand rice, hand meat is mostly related to mutton, are inseparable from the skin teeth. Pilahong is one of the most common cold dishes. It often appears together with hand-made rice, Nang pit meat and so on. It can appetizer and reduce blood lipid. This cold dish has the sweet and sour of tomato, the pungent of pepper, the crisp and slightly pungent of onion, which is very refreshing. It has bright colors, such as red, green and white. It makes people have a big appetite and move their fingers. It's a good side dish for mutton and pilaf. This dish, it seems nothing, very simple, but it is a set of appetizer, greasy, lipid-lowering in a baby dish ha. It is very helpful for lowering blood pressure, lowering blood lipid and promoting gastrointestinal peristalsis. Onion, I suggest you choose the white one, because it tastes slightly sweet. The purple onion on the market is a little spicy. White tooth skins are used by ethnic minorities. When you cut onions, you can't help but shed tears in the kitchen. If you don't want to cry, use napkin to plug your nostrils, so that the smell of the skin teeth can't enter your nostrils, and it won't stimulate your tears. "

Production steps:

Step 1: raw materials: Onion (skin bud) pepper tomato vinegar salt sugar

Step 2: wash the tomato, cut it into 4 pieces, remove the inner part with a blade, and then cut the hard part into filaments.

Step 3: the inner part, you can make soup and rice. Can also be salted with sugar to eat, sweet and sour delicious

Step 4: peel the onion and cut it into shreds. After removing the stem and seed, cut the pepper into thin strips. Wash the tomato, cut it into 4 pieces, use a blade to remove the inner part, and then cut the hard part into filaments.

Step 5: put the onion, pepper and tomato shreds into a large bowl, add sugar, so that you can marinate the three vegetables and mix them well

Step 6: add vinegar, salt seasoning, stir well, then eat. The traditional Uygur restaurants don't put any oil in pilahong, so Xinjiang people generally don't put it. You can add it according to your own taste

Materials required:

Onion: right amount

Tomatoes: right amount

Green pepper: right amount

Vinegar: right amount

Salt: right amount

Sugar: right amount

Note: this dish, it seems nothing, very simple, but it is a set appetizer, solution greasy, lipid-lowering in a baby dish ha. It is very helpful for lowering blood pressure, lowering blood lipid and promoting gastrointestinal peristalsis. Onion, I suggest you choose the white one, because it tastes slightly sweet. The purple onion on the market is a little spicy. People of ethnic minorities use white leather teeth. When you cut onions, you can't help but shed tears in the kitchen. If you don't want to cry, use napkin to plug the two nostrils, so that the smell of the skin teeth can't enter the nostrils, and it won't stimulate tears.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Pi La Hong Xin Jiang Wei Dao