Inner Mongolia fried rice

The Mongolian language of fried rice in Inner Mongolia is called Mongolian Lebada, also known as Baole Shengbada. One of the main daily foods of Mongolians. Stir-fried rice is a kind of rice grain which is made by frying broomcorn millet and grinding off the shell. The processing method is to soak the pure broomcorn millet in water, steam it in a pan, then fry it in a wok, cool it, and remove the shell. Processed fried rice is yellow but not burnt, hard but not hard, crystal clear and bright, and it is delicious and crisp when soaked in milk tea. As a result of water immersion, the water-soluble vitamins in the surface layer of millet skin penetrated into the rice grains, which increased the vitamin content in fried rice. Because of the rapid cooling and drying after steaming and frying, the gelatinized starch is fixed in its original state, because fried rice is their traditional food, and in Mongolian families, both men, women and children like to eat fried rice. When eating, put the rice in a bowl, soak it in milk tea until it is soft, mix it with milk food, or mix it with white cream and sugar, or cook fried rice milk porridge with fresh milk, or cook fried rice meat porridge. You can also chew it dry. Stir-fried rice has low water consumption and is resistant to storage. It is easy to carry, not easy to go bad, and meets the needs of pastoral life.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)