Fried rice is the staple food of the Mongolian people, and in Mongolian, fried rice is called "Hulie Buda", which is processed by steaming, frying, and grinding millet seeds.

In their daily lives, herders should not go a day without tea or rice. Because fried rice is their traditional food, Mongolian families, both men and women, young and old, like to eat fried rice. When eating, put the rice in a bowl, soak it in milk tea until soft, mix it with dairy food, or mix it with white cream and sugar, or cook fried rice milk porridge with fresh milk to eat, or boil fried rice porridge to eat. It can also be eaten dry.

Fried rice is delicious and hungry, the way to eat is simple, and the Mongolian compatriots have the saying of "warm skin, full of millet seeds". In daily life, herders go out to graze and hunt, and fried rice is a necessary food, and this habit has continued to this day. But now people do this process is much more advanced, there is a special rice mill, pour in a few minutes can be done, there is no need to go down the bran at all, choose fried rice. It can be seen that the progress of society has indeed brought great superiority and joy to our lives.

However, up to now, there are many manufacturers of fried rice in the Inner Mongolia Autonomous Region, but most of the fried rice they produce is relatively soft and has a faint fried fragrance, which is especially liked by the elderly and children. If you come to **, you don't have to go to the grassland in person, just visit some local supermarkets or ethnic food specialty stores to buy fragrant fried rice.

Fortunately, these millet rice in Batis's house have been processed, and they can be used directly after being shelled, which saves Sikong Yao the pain of grinding, but it still needs to go through three processes of boiling, frying, and grinding to make fried rice.

The first is boiling. The pot is first filled with water, and when it is boiled to eight minutes, the millet rice is poured into the pot. Cover the pot and continue to heat. After boiling, remove the lid of the pot, turn it up and down evenly, cover the pot, simmer over light heat, and after six or seven minutes, turn it up and down again. After turning three to four times in a row, it is ready to be removed.

When the millet rice is boiling, the most important thing is to keep turning it. But every time you flip, you have to control the heat. In order to ensure that the millet rice grains out of the pot are swollen and round, and have a sense of transparency, but the mouth cannot be opened, otherwise the quality of fried rice will be affected.

Sikong Yao also separated the Youth League into a shelf. Put a piece of millet rice in a pot and steam. Let the rice aroma of millet rice itself penetrate into the Qingtuan. Let Batisian and Ta Jasmine be dumbfounded, I am afraid that only Chinese dim sum can be eaten in the world, and it can be made so exquisitely. The steaming process is different from that of Western pastries, which is indeed surprising.

The second process is to fry, after the millet rice is taken out to dry, an iron pot is boiled dry, the salt is poured in, and the millet rice that has been drained is poured at the same time.

After a few minutes, you can see that the millet rice is slowly rising, so Sikong Yao sped up the frequency of stir-frying, so that the salt grains that had previously stuck to the chestnut shells slowly detached, and the salt color gradually darkened.

At this time, add a spoonful of sugar, pay attention to add it slowly, and sprinkle it evenly. After the sugar is added, the salt grains begin to be sticky and gradually turn black, and at the same time, the sugar is caramelized, and the aroma is overflowing, but it is quite a bit of sugar-fried chestnut-like feeling, and at this time, it is necessary to continue to stir-fry quickly, and make the spatula insert from the bottom of the pan to ensure that the caramel does not stick to the bottom of the pan.

Stir-fry until the salt grains are no longer sticky, turn off the heat, cover and simmer for a while to ensure that the millet rice is cooked thoroughly and the caramel aroma can penetrate into the millet rice, and then use a colander to drain the millet rice.

After that, there is only one step left to grind to complete, the so-called grinding is grinding, the millet rice that has been fried is simply crushed with the back of a knife into minced pieces, mixed with some dried fruits, and then sprinkled on the surface of the Qingtuan, it is mixed into the wormwood Qingtuan that Sikong Yao wants to make.

The finished wormwood green ball resembles glutinous rice balls, which made Batisan can't help but smile and say: "I've seen this, like you Chinese rice balls." ”

Sikong Yao also smiled and said, "It's really similar, but it's still a little different, try it." ”

Ta Jasmine seemed to be more interested in the fried rice, although the wormwood Qingtuan made her salivate, but she still grabbed a handful of fried rice first and savored it, crispy and delicious, but also a little faint rice aroma, it was really very interesting, this is probably a foreigner who does not take rice as a staple food can never think of a way to process ingredients.

Seeing that Ta Jasmine was so fond of these fried rice, Sikong Yao also grabbed a bite and tasted it, and at the same time explained in detail: "Fried rice is really not delicious. However, I once saw it when I traveled in the Jiangnan area, and this is considered home-cooked food, but it is convenient to take it, soak it in boiling water, and you can eat it immediately. When there is nothing to eat, make a bowl and replace the morning and evening tea. When the usual guests come, making a bowl is also considered a snack. There is a celebrity in China named Zheng Banqiao, and he said that fried rice is when poor relatives and friends come to the door, and they first make a big bowl of fried rice and send it to their hands, which is also to say that it is trouble-free, and it is simpler than the next bowl of dried noodles. Fried rice is not enough to eat, a big bowl, in fact, there is not much. Southerners eat fried rice with a handful of sugar, as Banqiao said, with a small dish of ginger sauce. ”

Although the fried rice is flattering, but the green green Qingtuan, in the end is still glutinous and soft, fragrant, fat but not fat, after a little cooling, the opposite way is more and more fragrant, annoying, after steaming, the green and soft skin, the bean paste filling is sweet but not greasy, with a light wormwood aroma, fragrant and delicious, glutinous and delicious, I can't help but take the second one.

In addition, it is small and exquisite, one bite at a time, regardless of the glutinous rice is not easy to digest, and a whole plate of Qingtuan will be eaten clean after a while, which shows that between Sikong Yao and Ta Jasmine, it is also clear whose dim sum is more likable.

Ta Jasmine lost simply, and without shirking, she wanted Sikong Yao to salute: "It's really delicious, I admit defeat, convinced, and it is reasonable for you to take the place in the competition." ”

Seeing Ta Jasmine being so frank, Sikong Yao was also very pleasing in his heart, and said: "Your pie is also delicious, but you are still young, and you may need a little time to continue to hone, and when you understand what dessert means to you, it may be different." ”

Ta Jasmine was afraid that she didn't understand the meaning of Sikong Yao's words for a while, but silently remembered it in her heart, and said, "Well, if I have the opportunity in the future, I will definitely challenge you again!" ”

Sikong Yao couldn't help but laugh when he saw Ta Jasmine so seriously, these days, but it is rare to see such a frank and humble opponent as Ta Jasmine, and his heart is indescribably comfortable.

Ta Jasmine took out a square box from her bag, a box cast of stainless steel, afraid that the contents were extraordinary, she put the square box on the table, and then moved it to Sikong Yao, and said with a smile: "Even if I delayed your trip, I have to thank you for the showdown, this is a knife cast in our hometown, and I hope you can hope." ”

If the Swiss Army Knife is known all over the world for its small and exquisite, complete functions, convenience and practicality, then the Finnish knife is famous for its smooth shape, exquisite materials, exquisite craftsmanship and rich national style.

In Europe, any man with status and status hangs a Finnish knife on the red belt around his waist, which is more handsome and chic, and the Finnish knife has become the most eye-catching ornament on the clothing.

Finnish knives, the entire process of machining knives from the forging of the blade is handmade, and the birch bark handle they designed and invented is unique. The process of making birch bark shanks is very special, first stamping 1 mm thick birch bark into oval washers of different sizes with holes in the middle, and then placing them on the knife handle one by one in order from small to large and gradually smaller, forming a smooth knife handle. The irregular markings on the bark stalk of the birch tree create a special charm that evokes the scent of the forest.

Tajasmine opened the box to reveal a set of delicate and dazzling knives, each one like a finely polished jewel, and Tajasmine proudly said: "In our Europe, the Finnish knife is comparable to the versatile Swiss Army Knife." In the past, the tools of Finn life hammered out in a humble blacksmith were hunting, fishing, camping, self-defense, ...... Finnish knives are always with you, so I'll give you this set. ”

Battisán saw at a glance that this set of knives was of great value, and she took out one of them, pointed to the position of the handle, and said: "I have heard that there are several grades of Finnish knives, and that the most precious and precious knives have a special process, in which brass wire is used to inlay various delicate patterns on the birch bark handle, and some of the handles are inlaid with ornaments such as horses' heads. The scabbard made of fine cowhide is also decorated with brass or nickel-zinc alloy, which has a unique national style. Today, Finnish knives have become beautiful crafts and are more valuable for viewing and collecting. This set of knives is probably not cheap, right? No, I'm afraid it's a treasure with archival significance, and there is no market for it! ”

Sikong Yao heard Battisian comment on this pair of knives, and she was a little panicked in her heart, how could she accept a gift like Ta Jasmine for no reason, but it was just a friendly competition, and such a gift was too valuable.

So she hurriedly shirked and said, "No, no, this is too valuable, I can't accept your gift." ”

Ta Jasmine shrugged and said: "It's okay, you just take it, give this set of knives to the person who gave it to me, that is, my master He said, if you meet an opponent who can convince me, I will give you this set of knives, I think I found the person who convinced me, it is you." (To be continued......)