Face lung

Every time I go to that street, I see that she's busy, that she runs a pulmonary shop, and every time she looks at me, she greets me enthusiastically, I always go to her shop and talk about their special foods and customs. The most talk is about her lungs, every time she says it unreservedly, this time she knows I want to be a lung, leave me some food, she says it's cooked, she's in trouble, she writes about it, even though she knows you can't do Mid-Autumn, just like we're years old, she says: Happy Mid-Autumn, booming business, happy home! Some Xinjiang snacks can't be eaten anywhere else, in other words, delicious ones that can only be eaten in Xinjiang. The rice intestines and facial lungs are one of them. The pasta lung, which originated in Ishawara, has a history of 30 or 40 years as a food for Xinjiang. Pneumoconi and enema are traditional taste snacks preferred by Uighur people. It's made of raw material made of sheep's organs. The plume is soft, the rice is fresh, and all the tourists who come to Xinjiang have tasted it and are hailed for its unique taste. Xinjiang's lung is a national fast food that can be found in street restaurants and night market stalls. Famous lungs are usually made of rice intestines, face bands, etc., pulled out of a big pot, cut into small pieces and fed together in a bowl. The pasta lung is a staple food, and the cooked lung color is a little bit like a steamed potato, but it tastes better than potatoes because of all kinds of sauce. Its production process is complex and generally takes five hours, from lashing to filling to cooking. Sheep pulmonary washing begins with the cutting of two coarse veins connected to the lung before the lung is whitened. After the pulmonary is emptied with white face, and after the surface water has been clarified, the plume is filled with water, a small amount of water is left to stir up the face, then special tools are drawn on the pneumatic tube, stitched with threads, the plating of the platinum is poured out into the instrument and squeezed into the pulmonary leaf; a small amount of fine salt and oil will be squeezed into the pulmonary leaf and the pneumatic cavity will be sealed with rope. At that time, the lungs were large, like small balloons, and their veins were filled with white noodles; and the rice intestines (with shredded liver, sheep's hearts, lamb and pepper powder, powdered powder, salt mixed into rice and added to the intestines), the cheeks and rolls were boiled with a little bit of paprika wired (the hives were evaporated in the pot). When the rice in the intestines is half-cooked, the larvae is used to spread it through the walls of the intestines, so that they may not swell. When you're ready, you get your lungs, your intestines, face bands, etc. out of the pot, and you put them in a tub, and when the guests come, you cut them into pieces and shapes, and you mix them with different sauces. The rice intestines and facial lungs, the intestines, the soft lungs, the chewing of the face, the fragrance of the fragrance, the unique taste of the taste, are no less than the taste of Xinjiang。