Mianfeizi: Xinjiang flavor(mian fei zi xin jiang wei dao )

Mianfeizi: Xinjiang flavor

Introduction:

"Every time I go to that street, I see that elder sister of Hui nationality is busy. The business of mianfeizi store she runs is always so good. Every time I see her, she always warmly greets me, and I always go to her store to chat about her family and sometimes their special food and customs. What I talked about most was her way of making mianfeizi. Every time I knew that I wanted to make mianfeizi, I specially left some ingredients for me. I also said that the ingredients would be cooked. It's very troublesome to make the raw ones. Just write down the way. Thank you, elder sister. Although I know that you are only in Mid Autumn Festival, just like we are in your new year, it's still the same I wish: Happy Mid Autumn Festival, prosperous business, family happiness! Some Xinjiang snacks are not available in other places. In other words, they are delicious only in Xinjiang. Mi Chang Zi and Mianfei Zi are one of them. Mianfeizi originated in Yili. As a kind of Xinjiang food, it has a history of 30 to 40 years. Guanmianfei and Guanmi sausage are traditional snacks of Uygur people. It is made from sheep's viscera. All the Chinese and foreign tourists who come to Xinjiang to enjoy it will praise its unique flavor. Xinjiang's mianfeizi is a kind of national fast food, which can be eaten in street restaurants and night market stalls. Mianfeizi is usually fished out from a big pot with rice intestines and gluten, and then cut into small pieces and served together in a bowl. Mianfeizi is a staple food. The color of cooked mianfeizi is a bit like steamed potato, but it tastes much better than potato because of various seasonings. Its production process is more complex, generally from kneading, filling to cooking takes 5 hours. To wash the sheep's lung, first cut the two thick blood vessels connecting the upper heart of the lung and the lung, and then wash the lung white. After the lung is whitened, wash out the gluten with white flour. After the flour water is clear, decant a large amount of water and leave a small amount of water to stir into flour paste. Then put a special tool on the lung trachea, sew it with thread, scoop out the flour paste one by one, pour it into the tool and squeeze it into the lung lobe. Then squeeze a little refined salt and clear oil into the lung lobe and tie the trachea tightly with rope. At this time, the mianfeizi is as big as a small balloon, and its blood vessels are full of white flour; then put the rice intestines (mixed with chopped sheep liver, heart, mutton and pepper, cumin powder and refined salt into the rice intestines), mianfeizi and the gluten rolled with a little chili powder and tied with rope (the gluten of Hui people is steamed out in the pot) into a big pot to cook. When the rice in the intestines is half cooked, use a drill to prick the intestines to release air and water, so as to prevent the intestines from bursting. When it's cooked, take it out, take out the lungs, intestines and gluten from the pan, put them in a big basin, and when the guests come, cut them into pieces and mix them with different seasonings. Rice intestines and mianfeizi are glutinous and fresh. The lungs are soft and tender. The gluten is chewy, fragrant and delicious, and the flavor is unique. They are worthy of being the best products of Xinjiang national flavor. "

Production steps:

Step 1: Ingredients: cooked noodles, lung, sheep lung, rice intestines, spicy gluten, garlic, onion, coriander, chili oil, cumin powder

Step 2: cut the lung into pieces

Step 3: sheep lung slice

Step 4: cut rice intestines, slice spicy gluten, cut garlic and coriander

Step 5: Chop garlic, parsley and onion

Step 6: use the soup of noodles, lungs, sheep lungs and rice intestines (the soup was given by elder sister) and bring to a boil

Step 7: put these pieces of material in a bowl

Step 8: pour the soup, sprinkle with garlic powder, coriander powder, cumin powder, and then pour with chili oil. Mix well when eating

Materials required:

Cooked noodles and lungs: appropriate amount

Cooked gluten: appropriate amount

Cooked sheep lung: appropriate amount

Rice sausage: right amount

Garlic: right amount

Coriander: moderate

Onion: right amount

Cumin powder: right amount

Chili oil: right amount

Boiled noodles Feizi soup: appropriate amount

Note: if you don't eat chili, you can skip this special food. Only Uighur and Hui restaurants have a noodle lung shop in the South Gate of Urumqi. It tastes very good, and there is fried noodle lung. Last year, I photographed the whole production process

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Mian Fei Zi Xin Jiang Wei Dao