Have you ever heard of Xinjiang Qiongqiong rice?

I have received letters from my college classmates for a long time. When I was in college, students from all over the world always missed the delicious food in their hometown. From a classmate in Kashgar, Zhou Jun first heard about Qiongqiong Rice.

Qiongqiong rice is more important in the hearts of the older generation in Xinjiang, especially the older generation in Xinjiang Production and Construction Corps. At that time, the conditions were difficult, and "wild vegetables mixed with flour" became the first choice for people to satisfy their hunger.

This kind of "wild vegetables mixed with flour" is the simplest and rudest explanation of Qiongqiong rice. Many specialties in Xinjiang have such a feature: one vegetable rice. Like these specialties, cooking with Qiongqiong rice is very simple, that is, "cooking in one pot".

Mix shredded potatoes, shredded carrots, celery leaves and other vegetables or wild vegetables with flour or corn flour, and steam them in a pot. After steaming for more than ten minutes, put it in hot oil and stir-fry with chopped green onion and pepper. Later, people will add some spicy skin to it, and if they like meat, they will also add some pieces of meat to stir fry together, which has become a flavor snack in Xinjiang.

Listening to Zhou Jun talking about this dish, I have many memories in my eyes. Now, people eat less. When they were young, their elders often did this. When they grow up, they will remember it as a "rarity". The corps members of the older generation have special feelings for Qiongqiong rice. After all, under the hard conditions of that year, Qiongqiong rice was equivalent to a "life-saving meal". Vegetables and flour are mixed and steamed in one pot, which makes up for the single staple food in difficult times.

In fact, everyone said that I miss Qiong Qiong rice, and Zhou Jun missed the elders who cooked Qiong Qiong rice more. It is said that in order to cook a sweet meal, grandma will prepare wild vegetables such as alfalfa and five-claw vegetables, steam them with corn flour, add some green and red peppers and stir-fry them in a hot oil pan. But recalling the painful experience is just lip service, and finally some pieces of meat will be added.

I am from Manas County, Changji Prefecture, Xinjiang, and my parents are from the Corps, so I am also the third generation of the Corps. The memory of childhood Qiong Qiong rice is still so sweet and delicious! Qiong Qiong rice is a little adjustment made by parents to the dining table in the difficult years of childhood, which enriches our dining table and fills our stomachs when the green and yellow are not connected. In spring, there are mainly Qian Qiong and Ci Qiong, and in winter, there are mainly beet Qiong. In April and May, the elm trees were covered with clusters of rich elm money. We stood on the roof after school and left some branches on the elm tree behind the house. When I came back, I picked the elm money one by one with my mother and removed the blackheads, which became pieces. After picking a big pot, mother rinsed it in water for two or three times, washed it, tied it with dry water, mixed it with flour evenly, steamed it in a cage, opened the lid of the cage, mixed with cooked lard, and fried chopped green onion seasoning (with chopped green onion, pepper powder, salt, etc.). ), and you can eat it. It is very sweet and delicious. If you can't finish it, you can fry it in clear oil the next day, which is soft and waxy. Joan with a thorn is mainly a pink flower pierced by a camel in laurel leaf. You can also pick it and steam it, but be very careful when picking it, because there are many thorns on this plant, and you will be stabbed if you are not careful, just like Yu Qian Qiong Yao. There is also a beet Qiong Qiong, which is the main raw material for making white sugar. Take it back in late autumn and put it at home. Wash it before eating, then peel it off, cut it into large pieces and then cut it into small pieces. Put half a pot of water in the pot and put it in the cut beet to cook. After cooking, there will be less water in the pot. At this time, if you take a bowl of flour, you can turn the beets back and forth in the pot and scatter them outside. When I grow up, I just want to eat if I think about it.

Qiongqiong rice is a wild carrot and made into bibimbap. It is a wild weed root similar to cumin, which grows roots in the first year and leaves after winter in the second year. Dig out the roots and cook them with white flour and highland barley flour. This is a very simple, very soft and sweet rice. In the sixties and seventies when there was no food, it became a family. In spring, food is the main food to fight hunger. In the northwest spring ploughing, wild carrots are picked in the field after autumn ploughing. At that time, there were quite a lot of wild carrots. As Joan's meal, they almost became the daily food of local farmers. Herbicides are widely used now, and there are few wild carrots. Of course it's hard to eat Joan.

It is not unique to new reins, but common in the northwest mountainous areas. The method is simple and many people eat it. We dug it up after dropping out of school as a child, because carrots were the earliest wild green species in spring. Carrots grow green and leaves on the roadside in the field. People call them Ma Yingzi. They mainly eat tree roots and look like them.

As sweet as ginseng, raw food will be as delicious as ginseng, which will make people energetic. I didn't understand it at that time, but I felt delicious and hungry. So I dig every day after school. I can always dig out half a schoolbag. Come back to cook Joan Joan rice after washing.

At that time, people in the northwest mountainous areas of China were seriously short of food. When they think of life-saving food, they always think of life-saving rice and Joan rice. Really life-saving food, Joan Joan rice. That kind of wild radish is the most common weed root in northwest China. In spring, it first appears green, just like carrot eiko and leaves, but it is no different from ginseng. It's all the same except that there is no reed head to dig out the dirty things and wipe them off, and you can eat them in your mouth.

In 60' s and 70' s, educated youth from Shanghai and Tianjin to Ningxia Agricultural Reclamation in Gansu and Xinjiang all ate wild radish. Maybe I haven't eaten Joan's meal, but I will miss those fiery years and fiery youth, and I won't forget those wild radishes, and I will think of them when I am hungry in spring. An unforgettable yesterday. Qiongqiong rice is a special food which is short of food. Almost 5670 years later, in rural Hebei, wild vegetables, elm leaves, mixed noodles, corn flour and skins were used to make Qiongqiong rice, which was particularly unpalatable and not as delicious as Xinjiang wild radish. This is a dish made of wild leaves and bran. It's too bad to swallow. No one will think of it when he saves his life. He is still fat today. Joan, Joan can also eat and make a lot of money. Qiongqiong rice is a kind of food for teenagers. People born in rural areas in 1960s and 1970s will never forget the taste of spring famine and hunger in those years.

This should not be the second Qiong Qiong rice, but the third Qiong Qiong rice. Common ones are Yu Qian and beet. I was born in the 1980s. When I was a child, I often ate these two kinds of rice, which were especially tasty. People's good memories always fade away at any time. Even if I eat a little more now, I always seem to lack the traces of that kind of time, and I have an unspeakable feeling [grievance].

I didn't know at first, but then I read someone else's answer. So this is it. It looks like steamed noodles. In fact, I really ate this food when I was a child, but I am from Gansu, and this should be unique in Gansu.

I have heard of it, and I have eaten it, that is, in the sixties and seventies, when life was difficult, most of them were home-cooked meals in the countryside. The method is to mix semi-dry corn flour with wild vegetables, such as dandelion or flowers, or small Elaeagnus angustifolia powder, or pumpkin, and then fry in a pot until semi-dry. Put some oil and salt in the pot, fry them into eggs the size of soybeans, and Joan Qiong's rice will be ready. And the rural areas of Turpan, it is very common to eat this kind of rice, but Uighurs don't eat it like this. They eat "Wumashi", that is, corn flour is beaten into a paste with Kamagu or apricots in it. Of course, this paste is also very thick. If you eat in a big wooden bowl, you will not eat vegetables, so you will work in the fields and put two eight heads in a long belt.

Joan Joan rice was eaten when I was a child about 60 years ago. At that time, China had nothing to eat during the three-year natural disaster. My mother took us to pick elm seeds, wash them and steam them in a cage.

Add corn flour and mix well, then add some lard and salt and fry together. This is my Joan Rice. It's also fried with other ingredients, but I haven't eaten it. Now, if I have the chance, I will do it once or twice every spring.

stir-fry

This is delicious and easy to make. Alfalfa tip, shepherd's purse, bitter herb, elm root, Artemisia tip, Sophora japonica, thorn yellow flower, celery leaf, chrysanthemum and other wild vegetables can all be used to steam Qiongqiong rice [like] [like].

The combination of vegetables and rice is a major feature of Xinjiang's diet, and food can be done in one pot without distinction. Steamed meat, nuts, stewed mutton cakes and pilaf ... are all ways to eat vegetables and rice. In addition, there is another practice in Xinjiang dialect called "Qiong Qiong Rice", which is also a typical combination of dishes and noodles.

The production process of "Qiongqiong Rice" is simple. Rub potatoes or carrots into shreds, or mix flour with other vegetables and wild vegetables, or steam corn flour and pour onion oil. "Qiong Qiong Rice" is a snack full of pastoral taste, delicious and fragrant. The "game Qiong Qiong rice" with wild vegetables as the main material is an excellent medicinal diet.

Besides potatoes and radishes, celery leaves, chrysanthemums, zucchini and beans can also be used as vegetables, and the selection of wild vegetables is wider. Alfalfa, elm, locust tree, dandelion, Rosa laevigata, Artemisia argyi, Cynomorium songaricum ... The famous writer Liu Shaotang once wrote such a passage in his prose "Yuqian Rice": When I was a child, every year was green and yellow, and in the spring of March, Yuqian was the life-saving food for the poor. Yang Yaer and Liu Yeer can also eat, but they are not as delicious as Yu Qianer, so they can't be eaten as meals. 90% elm seeds are mixed with corn flour and steamed in a drawer pot. When the water is boiled, it will be cooked, and only one stove of firewood is enough. Then, put it in a bowl, soak the chopped green shallots in the old pickled soup of the second year and mix it with the rice with money; It tastes smooth and fills the stomach.

Xinjiang is located in the frontier fortress. In the difficult period of years of war and lack of oil and food, wild vegetables, leaves and elm money have become common people's dishes. There is an article about how to process rough raw materials carefully and smoothly under simple conditions. "Qiong Qiong Rice" is a typical production that uses coarse food and fine cooking to make up for the low quality of staple food and supplement staple food in various forms. Most elderly people in Xinjiang have special feelings for "Qiong Qiong Rice".

Eating methods similar to "Qiong Qiong Rice" are more common in the north, and the names and materials are also varied. Shanxi people call it "pulling rotten seeds" and Shaanxi people call it "smearing potatoes". Nowadays, as a local specialty snack, "Qiong Qiong Rice" has entered the hotel menu, and its production process is much more refined.

Mix all kinds of main ingredients with flour or corn flour or half of them, and steam in a steamer for about 10 minute. During steaming, cut the onion into chopped green onion and the leek into small pieces. After the main ingredients are steamed, add a little pepper to the hot oil and stir-fry with chopped green onion. Then stir-fry the steamed main ingredients and leeks in the oil pan and add salt. You can also use onion and garlic wok according to your own preferences, and put green pepper and spicy skin. Even in areas or individuals who like to eat meat, you can use sliced meat to fry the pot. The so-called changeless.