用(yong)羊(yang)(yang)下水(shui)做(zuo)的一道(dao)名饌。做(zuo)法是(shi)將羊(yang)(yang)肺(fei)(fei)子(zi)和羊(yang)(yang)大腸洗(xi)凈,將和好的面用(yong)水(shui)洗(xi)出面筋,呈(cheng)糊(hu)狀(zhuang)加(jia)(jia)油和鹽(yan),灌入面肺(fei)(fei)內,然后(hou)扎(zha)緊氣管,放入水(shui)中(zhong)煮(zhu)兩小時左右即(ji)成(cheng)。米腸子(zi)是(shi)用(yong)切碎(sui)的羊(yang)(yang)肝(gan)、羊(yang)(yang)心、羊(yang)(yang)腸油、加(jia)(jia)胡椒粉、孜然粉、精鹽(yan)拌入大米,用(yong)水(shui)煮(zhu),待半小時,在腸中(zhong)扎(zha)眼(yan)使之漏氣,煮(zhu)一小時即(ji)熟。
新(xin)疆(jiang)盛產牛(niu)羊(yang)(yang),是(shi)我國主要畜牧業基(ji)地之一。信仰伊斯蘭教的(de)民族以(yi)食(shi)牛(niu)羊(yang)(yang)肉為主。牛(niu)羊(yang)(yang)肉風味小吃(chi)名(ming)類繁多自不待(dai)(dai)言,就是(shi)以(yi)羊(yang)(yang)的(de)內臟(zang)(zang)作原料,也能烹制出鮮香異常(chang)的(de)美味來。米(mi)(mi)腸(chang)子(zi)(zi)(zi)與面(mian)(mian)(mian)(mian)肺(fei)(fei)(fei)子(zi)(zi)(zi)便(bian)是(shi)其中的(de)代(dai)表。制作米(mi)(mi)腸(chang)子(zi)(zi)(zi)和(he)面(mian)(mian)(mian)(mian)肺(fei)(fei)(fei)子(zi)(zi)(zi),一般都在宰(zai)羊(yang)(yang)之后,細心地將(jiang)(jiang)羊(yang)(yang)內臟(zang)(zang)完整地取出,用(yong)(yong)(yong)清(qing)水(shui)灌洗(xi)(xi)羊(yang)(yang)肺(fei)(fei)(fei)至白凈(jing)無(wu)色,羊(yang)(yang)腸(chang)翻洗(xi)(xi)干凈(jing)備(bei)用(yong)(yong)(yong)。將(jiang)(jiang)羊(yang)(yang)肝、心和(he)少量腸(chang)油切成(cheng)小粒,加適量胡椒(jiao)粉(fen)、孜然(ran)粉(fen)、精鹽(yan)與洗(xi)(xi)凈(jing)的(de)大米(mi)(mi)拌和(he)均勻作餡,填(tian)入(ru)(ru)羊(yang)(yang)腸(chang)內。再將(jiang)(jiang)白面(mian)(mian)(mian)(mian)洗(xi)(xi)出面(mian)(mian)(mian)(mian)筋,待(dai)(dai)面(mian)(mian)(mian)(mian)水(shui)澄清(qing)后,潷去大量清(qing)水(shui),留少量清(qing)水(shui)攪動(dong)成(cheng)面(mian)(mian)(mian)(mian)漿(jiang),再取小肚(du)(du)套在肺(fei)(fei)(fei)氣(qi)管(guan)上,用(yong)(yong)(yong)線縫接,然(ran)后把(ba)面(mian)(mian)(mian)(mian)漿(jiang)逐勺舀(yao)出倒入(ru)(ru)小肚(du)(du),擠壓入(ru)(ru)肺(fei)(fei)(fei)葉。再將(jiang)(jiang)以(yi)少許精鹽(yan)、清(qing)油、孜然(ran)粉(fen)、辣椒(jiao)粉(fen)調(diao)好的(de)水(shui)汁用(yong)(yong)(yong)上述辦法擠壓入(ru)(ru)肺(fei)(fei)(fei)葉。然(ran)后去小肚(du)(du),用(yong)(yong)(yong)繩扎緊氣(qi)管(guan)封口。再把(ba)米(mi)(mi)腸(chang)子(zi)(zi)(zi)、面(mian)(mian)(mian)(mian)肺(fei)(fei)(fei)子(zi)(zi)(zi)、洗(xi)(xi)凈(jing)的(de)羊(yang)(yang)肚(du)(du)和(he)卷(juan)有(you)少許辣椒(jiao)粉(fen)用(yong)(yong)(yong)繩扎的(de)面(mian)(mian)(mian)(mian)筋入(ru)(ru)鍋煮(zhu)。煮(zhu)時(shi)還(huan)須在腸(chang)子(zi)(zi)(zi)中的(de)大米(mi)(mi)半熟(shu)時(shi),用(yong)(yong)(yong)釬子(zi)(zi)(zi)遍扎腸(chang)壁(bi),使之放氣(qi)放水(shui),以(yi)防腸(chang)壁(bi)脹破。熟(shu)后取出,稍涼切片,混(hun)合食(shi)用(yong)(yong)(yong)。
米腸子與(yu)面肺子,腸糯鮮,肺軟嫩,羊肚(du)、面筋有嚼(jiao)勁,香噴可口,風味(wei)獨特,不愧為新疆民族(zu)風味(wei)之(zhi)佳品。