Urumqi Snack Full Collection_Urumqi Special Local Delicacies Food Introduction

Urumqi is the capital of the Xinjiang Uygur Autonomous Region, the political, economic, cultural, educational, financial, and transportation center of the entire Xinjiang, and the second western gateway of the Eurasia Continental Bridge and a key gateway to the west.

Specialty Food Includes stir-fried noodles, lamb, fried dough sticks, fried horse intestines,Yogurt and other ingredients, such as horse intestines, oil-fried vegetables, and Xinjiang-style ingredients.Cold noodles and Kazakh-style noodles.Milk tea and meat cooked in a dough pocket.Grapes Snow pea, Ai Shi mushroom, whole roasted lamb, etc.

Roasted lamb in Urumqi skewers

Introduction

Authentic roasted lamb skewers are called "Kawa Puv" in the Uygur language. The most famous ethnic food for roasted lamb skewers is in Turpan.Taste Snack. Visitors from both inside and outside of Turpan who come to visit, almost no one does not eat roasted lamb skewers. Roasted lamb skewers in Xinjiang can be said to be popular throughout the country, and can be seen everywhere in both urban and rural areas, as well as on streets and markets. In the 1986 Spring Festival Gala hosted by CCTV, Chen Peis and Zhu Shimao collaborated to perform the skit "Roasted Lamb Skewers", which brought the famous food of Turpan to the attention of the whole country.

Features:

This dish is a famous Xinjiang dish, and the key to making it is the selection of ingredients and the degree of roasting. After roasting, the lamb is red and fragrant, with a spicy and oily flavor, not greasy or smelly, and has a crispy and tender texture. Traditional roasted lamb skewers in Xinjiang are both a convenient and delicious fast food for street vendors, and a delicious dish for entertaining guests. Authentic roasted meat and whole lamb cooked in a dough pocket have a similar color and appearance to butter,bright, with a slightly spicy and fragrant flavor, not greasy or smelly, and the meat is tender and delicious. The ingredients used in roasting whole lamb are not as strict as those used in roasting whole lamb. The difference between the two lies in the scale and specific methods of roasting. New way of eating:

Wherever you go in Xinjiang, you can find roasted lamb skewers.

In recent years, there are different forms of roasted lamb skewers in places like Muta, Kuche, and the Dao Bridge market in Urumqi, which are called "1 meter long lamb skewers" locally. These roasted lamb skewers are indeed as the name suggests, with skewers up to 70-80 centimeters long, and large pieces of meat, baked in a dough pocket, and can roast dozens of skewers at a time, with a tender and delicious flavor, making it even more enjoyable to eat. Eating 2-3 skewers is enough to fill your stomach. Now, lamb skewers are made in hotels and have many innovations, in addition to the ordinary roasted lamb skewers, there are bamboo skewers, net-fried lamb skewers, and some even use deep-fried methods. The basic ingredients are the same. Some people, before roasting, mix lamb slices with egg whites and a type of flour, which makes the lamb skewers more tender after roasting. History and culture

From archaeological data, roasting lamb skewers have been around since 1800 years ago.

The image of roasted lamb skewers is depicted in the entire "Han Dynasty Portrait" collection. The No. 1 Han Dynasty tomb also unearthed a fan used for roasting meat. The method

Roasted lamb skewers: cut lamb and lamb fat into thin slices, and thread them onto a thin iron skewer, and place them on a long roasting pan, then sprinkle with chili powder,

salt and cumin powder, and it will be cooked in a few minutes. Urumqi hand-pulled noodles

Introduction

Hand-pulled noodles are a Xinjiang Uygur dish, the main ingredients are fresh lamb, green

Chinese cabbage and onions, clear oil, lamb fat and rice. The method is to first chop the lamb into small pieces and fry it in clear oil, then add onions and Chinese cabbage into the pot and cook, then add some salt and water, and after 20 minutes, add the soaked rice and cook for 40 minutes. The finished hand-pulled noodles are shiny and delicious.Uygur people consider hand-pulled noodles as a top-notch dish. Features:Hand-pulled noodles have the characteristics of color, flavor and aroma, which can easily stimulate people's appetite. The finished hand-pulled noodles are shiny and delicious. The flavor of hand-pulled noodles is fragrant and delicious.

Uygur people consider hand-pulled noodles as a top-notch dish.

Nutritional value:

1, lamb is warm in nature, eating lamb in winter not only can increase the body's heat, resist the cold, but also can increase the digestive enzyme, protect the stomach, repair the stomach lining, help the spleen and stomach digestion, and have anti-aging effects;2, lamb is rich in nutrition, which can benefit from tuberculosis, bronchitis, asthma, anemia, postpartum blood deficiency, abdominal cold pain, physical weakness, erectile dysfunction and premature ejaculation. It has the effects of tonifying kidney and yang, warming and strengthening the body. It is suitable for men to eat regularly.

Cuisine:

Hand-pulled noodles are a Xinjiang cuisine.

Uygur people consider hand-pulled noodles as a top-notch dish.Eating Guide:"Hand-pulled noodles", also known as "Por", is a dish that is commonly eaten by Uygur, Uzbek, and other ethnic groups in Central Asia and Russia. On important days such as festivals, weddings, and funerals, "hand-pulled noodles" are indispensable.

Their traditional customs are to first invite guests to sit around a kang (a traditional stove), with a clean tablecloth on top.

Then the host will hold a pot and a cup, and invite guests to wash their hands, and then give them a clean towel to dry. After all the guests have washed their hands and sat down, the host will serve several bowls of "hand-pulled noodles" on the tablecloth (usually 2-3 bowls per person), and invite the guests to eat directly with their hands.

This is the origin of the name "hand-pulled noodles".

In some families, when they entertain Han Chinese guests, they usually prepare small spoons. History and CultureThere is also a moving story about hand-pulled noodles. Legend has it that over 1,000 years ago, there was a doctor named Abu Aleri. Abi, after suffering from a serious illness, tried many medicines but nothing worked. Later, he found a way to cure his illness by eating rice. He selected lamb, Chinese cabbage, onions, clear oil, lamb fat and rice, and cooked it over low heat. This rice has the characteristics of color, flavor and aroma, which can easily stimulate people's appetite. The finished hand-pulled noodles are shiny and delicious.

The flavor of hand-pulled noodles is fragrant and delicious.

Hand-pulled noodles are a top-notch dish. Nutritional value:1, lamb is warm in nature, eating lamb in winter not only can increase the body's heat, resist the cold, but also can increase the digestive enzyme, protect the stomach, repair the stomach lining, help the spleen and stomach digestion, and have anti-aging effects;2, lamb is rich in nutrition, which can benefit from tuberculosis, bronchitis, asthma, anemia, postpartum blood deficiency, abdominal cold pain, physical weakness, erectile dysfunction and premature ejaculation. It has the effects of tonifying kidney and yang, warming and strengthening the body. It is suitable for men to eat regularly. Cuisine:Hand-pulled noodles are a Xinjiang cuisine. Uygur people consider hand-pulled noodles as a top-notch dish.Eating Guide:"Hand-pulled noodles", also known as "Por", is a dish that is commonly eaten by Uygur, Uzbek, and other ethnic groups in Central Asia and Russia. On important days such as festivals, weddings, and funerals, "hand-pulled noodles" are indispensable.

Their traditional customs are to first invite guests to sit around a kang (a traditional stove), with a clean tablecloth on top.

Then the host will hold a pot and a cup, and invite guests to wash their hands, and then give them a clean towel to dry. After all the guests have washed their hands and sat down, the host will serve several bowls of "hand-pulled noodles" on the tablecloth (usually 2-3 bowls per person), and invite the guests to eat directly with their hands.

This is the origin of the name "hand-pulled noodles".In some families, when they entertain Han Chinese guests, they usually prepare small spoons. History and Culture There is also a moving story about hand-pulled noodles.Legend has it that over 1,000 years ago, there was a doctor named Abu Aleri. Abi, after suffering from a serious illness, tried many medicines but nothing worked. Later, he found a way to cure his illness by eating rice. He selected lamb, Chinese cabbage, onions, clear oil, lamb fat and rice, and cooked it over low heat.

This rice has the characteristics of color, flavor and aroma, which can easily stimulate people's appetite.The finished hand-pulled noodles are shiny and delicious. The flavor of hand-pulled noodles is fragrant and delicious.Hand-pulled noodles are a top-notch dish. Nutritional value:

1, lamb is warm in nature, eating lamb in winter not only can increase the body's heat, resist the cold, but also can increase the digestive enzyme, protect the stomach, repair the stomach lining, help the spleen and stomach digestion, and have anti-aging effects;

2, lamb is rich in nutrition, which can benefit from tuberculosis, bronchitis, asthma, anemia, postpartum blood deficiency, abdominal cold pain, physical weakness, erectile dysfunction and premature ejaculation. It has the effects of tonifying kidney and yang, warming and strengthening the body. It is suitable for men to eat regularly. Cuisine:

Hand-pulled noodles are a Xinjiang cuisine.

Uygur people consider hand-pulled noodles as a top-notch dish.

Eating Guide:

5. Take out the soup bag, pour in the remaining onions and carrots, add sugar, and cook for about 5 minutes. At this point, taste the flavor, and if it's not salty enough, add more salt.

6. Transfer all ingredients to a rice cooker.Cook Spread the cooked rice evenly.

7. The water should just cover the rice. Adjust as needed, then cook according to normal cooking instructions.

Xinjiang hand-pulled lamb

Introduction

Hand-pulled lamb refers to eating lamb with your hands, using a hand-held method. It is the most commonly eaten and favorite food for pastoral people in the grasslands, and it is also an essential food for entertaining guests. It seems that there has long been a concept that if you don't eat a bowl of hand-pulled lamb when visiting the grasslands, you have not fully experienced the local food culture and customs. Pastoral people do not use hand-pulled lamb to entertain guests, they cannot fully express their feelings.

Characteristics:

This meat is pure and tender, with a fragrant and non-greasy taste, which can be eaten as meat or soup. It is not only a favorite food for local people, but also a delicious food for entertaining guests. Especially cooked with small lamb, it is called "lamb," and its flavor is even more exquisite.

How the name came about:

Hand-pulled lamb comes from the Kazakh people, and it is eaten by hand, so it is called hand-pulled lamb.

Historical and cultural background

Hand-pulled lamb is a traditional food for the nomadic and hunting peoples of Xinjiang, Mongolia, Northeast China, such as the Nalati grassland, the Hulunbuir grassland, the, Da'ort, and peoples, for thousands of years. It is eaten by hand. Lamb, beef, horse, and camel meat can all be cooked into hand-pulled lamb, but the most common hand-pulled lamb is usually made with lamb.

Hand-pulled lamb is the most commonly eaten and favorite food for pastoral people, and it is also an essential food for entertaining guests. There seems to have long been a concept that if you don't eat a bowl of hand-pulled lamb when visiting the grasslands, you have not fully experienced the local food culture and customs. Pastoral people do not use hand-pulled lamb to entertain guests, they cannot fully express their feelings. Therefore, serving hand-pulled lamb to guests from afar has become a standard practice in the pastoral area.

Method

The method is simple: first cut the lamb with bones into pieces, and cook it in water, then take it out and sprinkle onion, salt on top, and add a little soup. This meat is pure, tender, fragrant, and can be eaten as meat or soup, and is a delicious food for local people to entertain guests. Especially cooked with small lamb, it is called "lamb," and its flavor is even more exquisite.

Uyghur roasted naan

Introduction

Uyghur naan is the most important food that Uyghur people use daily, and it is also a unique food in the Uyghur diet culture. The history of Uyghur people eating naan is very long. Naan is baked in a naan oven (tunun).

Varieties:

There are many varieties of naan, about 50 or more. Common ones include meat naan, oil naan, woowa naan,sesame naan, flat naan, and sherman naan. According to records, the word "naan" comes from Persian, and is popular in the Arabian Peninsula, Turkey, and Central Asian countries. Uyghur people originally called naan "Aymak," but after the introduction of Islam to Xinjiang, they changed it to "naan."

Characteristics:

The making of naan is similar to that of Chinese pie Inflour (or fine flour), add a little salt and yeast, and mix well, knead and let it ferment. Adding oil is to make oil naan;Making it with lamb, cumin, pepper,onion, etc., mixed with filling is to make meat naan; Making it with sesame and grape juice is called sesame naan;All naan has different dough and additives, shape and baking methods. Therefore, naan has different names depending on the dough and additives, shape and baking method.

Legend says that when the Tang Dynasty monks traveled through the desert, they brought naan with them, which helped them complete their arduous journey. Through this beautiful legend, people of all ethnic groups see naan as a daily necessity.

Historical and cultural background

The history of naan in Xinjiang is very long, and it is also recorded in many Chinese historical materials. The naan found in the Turpan Museum, which dates back to the Tang Dynasty, shows that people in Turpan had already made delicious naan thousands of years ago. Naan was called "Hu Bing" and "Lu Bing" in ancient times. Many famous poets in Chinese history also wrote about naan in their poems. For example, in the poem "," it says: ",.,."In the " " of Jia Sixi, there is a technical note about making naan, which shows that naan has been in the Chinese recipe for a long time. Customs:

Uyghur people also regard naan as a symbol of good luck and happiness.

For example, when a man proposes to a woman, he will bring naan, salt, and square sugar as a gift. In the wedding ceremony, there is a girl who will hold a tray and put two pieces of naan in salt water. The girl will stand in the middle of the groom and bride, and he will eat the two pieces of naan with salt water first. This shows the love and understanding between the couple."When the time comes, you must act," and grabbing naan is the first climax in the wedding. Method:

Ingredients:

The ingredients for making sweet naan: 500g of fine flour,

white sugar peanut oil, 50g of soft yeast, and 2g of baking powder.The characteristics of sweet naan: golden yellow and soft. Making method:Here is how to make sweet naan: 1. Put the flour in a bowl, add soft yeast, white sugar, peanut oil, baking powder, and 150g of water, and mix until smooth. Cover with a damp cloth and let it ferment for 15 minutes.

2. After fermenting, knead the dough by hand, and make 10 pieces of dough.

3. Roll out the dough into circles and place them in a greased baking pan.4. Brush the top with melted butter and sprinkle with sesame seeds.5. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden brown.6. Take out the naan and brush with melted butter.

7. Sweet naan is a delicious food for entertaining guests.

1. Cover the naan with shredded onion.

2. Sprinkle with chili powder, salt, and cumin.3. Drizzle with garlic oil. 4. Serve with lamb and potatoes.5. Make naan with lamb and vegetables.6. Make naan with soup and noodles.92. The flavor is delicious and is a delicious food for entertaining guests.Smoked/Cured Meat Served with noodlesThe smoked meat sold in the market is essentially the same, but with added seasonings such as cumin, pepper, Sichuan peppercorns, and onions, which can be cooked.Steamed To eat. Smoked horse intestines are considered a premium smoked meat.

Method

Ingredients: Horse intestines;Horse ribs;Salt;Onions;Pepper;Cumin, etc.

Method: First, boil in boiling water over high heat for 10-15 minutes, during which time you should see bubbles forming; use a toothpick or similar to pierce and remove the bubbles, otherwise the intestines are likely to burst. After the bubbles have completely disappeared, transfer to a pot of cold water and simmer over low heat for 2 hours or more, or use a pressure cooker for 30 minutes. After cooking, remove from the pot, cool, and slice. When eating, you can add seasonings according to your taste: 1. Layer sliced onions on the meat slices.2. Pepper, chili powder, and salt, mixed together, as a dry seasoning.3. Garlic-infused oil.4. Smoked horse intestines and Potatoes Stewed.5. Smoked horse intestines served with rice.6. Make a soup from the cooked broth, and use it to make noodles.Noodles. Fresh and delicious, it is an excellent dish for entertaining guests.

Noodles

Introduction

Noodle dish, also known as "lar tiao zi", made directly by hand pulling, without using the methods of kneading and pressing Wheat Noodle dish, with added seasoning and noodles, is a popular dish enjoyed by all ethnic groups in Xinjiang Noodle dish Especially the noodles made by the Uyghur and Hui ethnic groups have their own unique flavor.

Lar tiao zi is famous all over the world and loved by people from all countries, but there is a huge difference in the quality of lar tiao zi, the best lar tiao zi should be made by oneself, which is simple, just need to make a few times, and you can master it. The climate in Xinjiang is cold and the wheat growing season is long, the flour is tough and chewy, which is most suitable for making lar tiao zi.

Features:

If you want to eat authentic Uyghur food in Xinjiang, don't say you want to eat lar tiao zi. Because people don't know what lar tiao zi is, it's the name given by the Han people. Lar tiao zi is a common name for noodle dishes in Xinjiang. It is made directly by hand pulling, without using kneading and pressing methods, and is added with various vegetables and meat, which is a popular noodle dish enjoyed by all ethnic groups in Xinjiang, especially the noodles made by the Uyghur and Hui ethnic groups have their own unique flavor. Famous both at home and abroad, and loved by people from all countries.

Xinjiang lar tiao zi is essentially a dish from the Shaan, Gansu and Ningxia regions.Noodle A food method that integrates the technique and meat-eating habits of Xinjiang. A plate of lar tiao zi, with both the noodles and the ingredients, is not greasy and will not make you feel full. You can have a full meal after working.

Nutritional benefits:

Increase muscle, boost immunity, promote recovery, iron supplementation, anti-aging, sterilization, promote digestion, lower blood pressure and cholesterol, prevent cancer, calcium supplementation, reduce blemishes, prevent blood clots, lower fever, increase appetite

Method

Ingredients:

Main ingredients:Wheat flour Lamb, leeks (onion),Tomato Seasonal vegetables (usually green chili and beans）

Additions: green onion,ginger, garlic, salt,MSG, salad oil, cumin, a bowl of cold water Production process:

1. First, make the dough, the water for making dough is best to add salt, so that the dough is delicious and chewy.

The dough for making lar tiao zi should not be too hard, otherwise it cannot be pulled. And the dough should be oiled, then covered with a basin or wet cloth for 15-20 minutes, then remove the basin or wet cloth and knead it again, if it is kneaded three times, the authentic Xinjiang noodles will be made, just wait to be cooked.2. Start to cook the ingredients, cut the lamb into thick slices, then feed it with salt and cooking wine, set aside.

Cut seasonal vegetables into diced, slice tomatoes, cut leeks into strips, set aside cumin. Heat oil in a pot to 80% heat, first put the lamb slices into a pan to stir, then remove.

Heat the oil again, add the diced tomatoes and stir-fry, add cooking wine, leeks, cumin and seasonal vegetables.

Stir-fry for a while, season with salt and MSG. If you think the soup is not enough, you can add water. Pour in the lamb slices. If there is too much water, you can add a little flour.3. Start making noodles, after pulling the noodles, blanch them in boiling water, then put them in a bowl, you can adjust the temperature according to your preference, blanching will make the noodles more chewy, or you can simply put them in the bowl and pour the cooked ingredients, OK, let's eat!

Key to making noodles:

1. When making dough, add salt in moderation, too little salt will make the dough break, too much salt will make the dough difficult to pull.

2. The dough should not be too hard or too soft.

3. After making the dough, rub oil on the surface, cover with wet cloth or lid for at least half an hour, 2-3 hours is better, and the dough should be kneaded back and forth twice.

4. There are many kinds of noodles, all taste delicious, you don't have to use a specific ingredient to make delicious noodles, here I recommend a few: oil-fried meat noodles,

Celeriac stir-fried meat noodles,chives stir-fried meat noodles, tomato chili onion meat noodles and so on.5. The most indispensable thing for noodles is garlic, eat garlic with noodles, the taste is very delicious. Rice dumplings

Introduction

Rice dumplings are a famous dish in Xinjiang, with a distinct pastoral feature.

This dish is also known as hand-grabbed meat or hand-grabbed sheep meat noodles.

Features:Rice dumplings, a snack in Xinjiang, are usually made with lamb, horse meat,beef cooked, which is a flavor food favored by the Kazakh and Kyrgyz ethnic groups.The key to making delicious noodles is to use a certain amount of salt when making dough, so that the dough has hardness, and the soup should be concentrated. In the past, this was a dish that only guests could eat, shepherds would cook this dish for guests.Rice dumplings are one of them. Features:Rice dumplings and lamb dumplings, lamb and intestines are tender and juicy, while the wheat flour is chewy, fragrant and delicious, it is a fine food of Xinjiang.Method Xinjiang is a major livestock base in China, with abundant cattle and sheep.

People who believe in Islam often eat lamb.

There are many kinds of lamb meat snacks, but they can also be made into delicious food with lamb organs. Rice dumplings and lamb dumplings are representative.

The method of making rice dumplings and lamb dumplings is generally after shearing, carefully extracting the lamb organs, washing the lamb lung with water until it is white and without any color, and washing the lamb intestines thoroughly.

Mix the chopped lamb liver, heart and a small amount of lamb fat with a small amount of pepper, cumin and salt, then add cooked rice and wash it, and then add the lamb lung, and tie it with a thread, then seal the air pipe, and cook in water for about two hours.The rice dumplings are made by cutting the sheep liver, heart and lamb intestines into small pieces, adding pepper, cumin and salt, and adding cooked rice, then boiling in water, and cooking for about half an hour. Wind customs:

Kazakh shepherds use rice and other scraps toᏑ entertain guests.

Before making this food, they must hold a "Bata" ceremony. That is to take the sheep into the yurt or at the yurt door, and ask the guests to look and approve. The guest represents the guest to thank and wish the host. Then the shepherd will take the sheep to slaughter.

Before eating, the shepherd and the guest will wash their hands. When eating, the shepherd will put thehead of the lambin front of the main guest, to show respect. The guest will first use a knife to cut a piece of meat from the lamb head and face, and give it to the host or place it on the plate, then cut a lamb ear for the host's child or the youngest person, meaning to let the younger generation listen to the elder. Then return the lamb head to the host. After these ceremonies, everyone can eat meat. The method of making Korqyz lamb dumplings is different, they will cut the lamb meat into very small pieces, and then mix it with noodles, and invite guests to eat.

Method

Introduction

Naren is a local delicacy from the Xinjiang grasslands, with distinct grassland characteristics. This dish is also known as hand-pulled mutton or hand-pulled lamb noodles.

Features:

Naren, a Xinjiang snack, is typically made with mutton, horse meat,and beef, boiled, and is a flavorful dish enjoyed by Kazakh, Kyrgyz, and other ethnic groups. The key to making delicious noodles is to use a moderate amount of salt water when kneading the dough, resulting in a firm texture, and to make a rich broth. In the past, this dish was only prepared for esteemed guests by shepherds. Naren is typically eaten with milk tea, as the milk tea helps to neutralize the greasiness.

Rituals:

Kazakh shepherds would perform a "Bata" ritual before preparing the dish. This involves leading the intended sheep into the yurt, or having it stand in front of the yurt, and inviting guests to observe and approve. The guest would then express gratitude and blessings to the host. At this point, the host would proceed to slaughter the sheep. Before eating the meat, both the host and the guest would wash their hands. During the meal, the host would place the sheep's head in front of the main guest, as a sign of respect. The guest would then use a small knife to cut a piece of meat from the sheep's head and face, which would be offered to the host, or placed on the plate;and a sheep's ear would be given to the host's child or the youngest person present, as a wish for obedience to elders. Then the sheep's head would be returned to the host. After these rituals, everyone would begin to eat the meat. The preparation of Naren by the Kyrgyz differs, they cut the mutton into very small pieces and mix it with dough, then invite guests to eat it.

Preparation

Ingredients:

Flour Lamb broth Onion, chopped carrots, cooked lamb intestines, black pepper

Instructions:

1 Mix flour with a little salt and water to form a smooth dough, coat with vegetable oil, and let it rest in a bag for at least 2 hours.

2 Chop the onion, steam the lamb intestines in a steamer, and cut them into pieces.

3 Knead the rested dough again, roll it into a large thin sheet, and cut it into long, wide strips.

4 Pour lamb broth and chopped cooked carrots into a pot.Cook over medium heat. Bring to a boil,

5 Add the cut dough strips to the pot, cook over high heat until boiling, add a little salt and pepper for seasoning, and cook until done. Then remove and arrange on a plate. Top with chopped lamb intestines, sprinkle with chopped onion, and drizzle with lamb broth. Season with black pepper.

Baked in Urumqi Steamed buns

Introduction

Steamed buns and thin-skinned buns are one of the beloved foods of the Uyghur people. Food stalls in urban and rural areas sell these foods. Steamed buns are mainly baked in a traditional oven. The dough for steamed buns is kneaded into a thin dough and shaped into squares.Steamed bun fillings Made with ground lamb, lamb tail oil, onion, cumin, salt, and black pepper, mixed with a small amount of water. Wrap the raw steamed buns in a traditional oven and bake for about 10-15 minutes, the skin turns golden and crispy, and the meat is tender and juicy with a rich flavor.

Dish characteristics:

Steamed buns (Uyghur: "Saman S") and thin-skinned buns (Uyghur: "Piterlmanit") are loved by the Uyghur people. These foods are sold in restaurants and food stalls in urban and rural areas. Steamed buns are mainly baked in a traditional oven. The dough for steamed buns is kneaded into a thin dough and shaped into squares. The fillings for steamed buns are made with ground lamb, lamb tail oil, onion, cumin, salt, and black pepper, mixed with a small amount of water. Wrap the raw steamed buns in a traditional oven and bake for about 10-15 minutes, the skin turns golden and crispy, and the meat is tender and juicy with a rich flavor. Nutritional value:White flour is rich inProtein, carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, and potassium, which have the benefits of nourishing the heart and kidneys, strengthening the spleen and intestines, and relieving thirst. Lamb is a pure herbivore, so lamb meat is more tender and easier to digest than beef, and contains more protein and phosphorus.

It also contains less fat and cholesterol than beef, making it a delicious and warming food in winter, which can provide double benefits of nourishing and warming the body. Onions are rich in nutrients, can resist cold and fight flu viruses, and are natural blood thinners. Eating them regularly has good health benefits for people with high blood pressure and high cholesterol. Moreover, to ensure the delicious taste of the steamed buns, the proportion of fat in the Xinjiang steamed buns is relatively high, and after adding a small amount of onion, it can effectively remove the odor of the lamb meat and also help to reduce the high fat content of the lamb, making the steamed buns have a balanced nutritional composition, which is delicious and not greasy. This combination method is a crystallization of the wisdom of the Uyghur people over hundreds of years.

Ingredients:

15g salt, 300g flour, about 160g water, 1 onion (medium size),200g lamb 2 cloves of garlic

1 egg.2 tablespoons salt (10g), 1 tablespoon black pepper (5g), 3 tablespoons cumin (15g), 2 tablespoons oil (30ml), 30ml water. Instructions:

1. Pour flour into a bowl, add water gradually while mixing, and knead into a smooth dough when the flour is in a snowflake shape. Cover and let it rest in a bag for 20 minutes.2. Chop the onion and garlic, and mix with 1 teaspoon of salt.3. Cut the lamb into 5mm pieces, add 1 tablespoon of salt, cumin, and a little oil, and marinate for 5 minutes.

4. Mix the onion and marinated lamb, and the filling is ready.

5. Divide the dough into small pieces, flatten them, and roll them into strips.

6. Place the strips on a baking sheet, brush with vegetable oil, and place the filled dough strips on top.7. Oven Preheat to 220 degrees, place the baking sheet in the middle rack of the oven, and bake for about 15 minutes. Then take it out of the oven, and eat it while it's hot. Xinjiang

Fried noodles

Introduction

Xinjiang fried noodles are a local specialty of Xinjiang.

Instructions:

Ingredients: Noodles, lamb, onion,

green pepper

（or garlic), tomato sauce, dried red chili (if you don't like spicy food, you can omit it), minced garlic.

Steps:

1, Make the dough,High gluten flour Add a small amount of salt and water to make a soft and firm dough, knead until the surface is smooth and cover with plastic wrap, and let it rest for 30 minutes. Then roll it into a large, thin sheet.

I used the dough left over from making dumplings

the other day.

2. Use a knife to cut it into long strips about 1 inch wide, and stretch it out with your hands, the thinner the better.

3. Boil water in a pot, and add the noodles one by one, cook until tender.

Don't cook it too soft, it should be slightly firm, because it needs to be stir-fried.4. Take the cooked noodles out of the pot, and rinse them in cold water to stop the cooking process. Then drain the water and set aside. 5. If you don't want to make noodles from scratch, you can use pre-made noodles.

6. Cut the lamb into strips,

dried bean curd and sliced green pepper. 7. Heat the oil in a wok, quickly stir-fry the lamb, when the lamb changes color, remove it from the wok. Leave the oil in the wok, and fry the dried bean curd and green pepper.8. Add a spoonful of tomato sauce (preferably without tomato sauce, as it is sweeter), and stir-fry until fragrant. Add the stir-fried lamb, and add old-fashioned soy sauce. Add the cooked noodles, and stir-fry until well combined. If the noodles are too long, cut them with a knife. Finally, add minced garlic and chicken broth, and stir-fry until cooked.Tips: 1. Xinjiang noodles usually have tomato, but in stir-fried noodles, tomato sauce is used to reduce the water content and enhance the flavor.

2. It is best to use pure tomato sauce, not tomato sauce.

If you don't have it, you can use the tomato sauce in KFC or McDonald's.3. If you don't have lamb, you can use beef.4. Besides onions, green peppers, and celery, you can also use

long beans

Slice the mutton thinly and mix with old soy sauce, Sichuan peppercorns, salt, cornstarch, oil, and a small amount.cucumber Marinate and set aside.eggplant

The vegetables accompanying the noodles can be chosen freely, as long as they are seasonal and have low moisture content. However, onions and tomato sauce must be included.zucchini Garlic sprouts spinach

5. Finally, don't forget to add minced garlic at the end, which will enhance the flavor.Food ingredients: flour, cooked chicken strips (also can use raw chicken strips), onion strips, carrots, round, white, hard,： ， ， ， ， ，Sauté the onions and green peppers separately until fragrant and cooked through.

Add a spoonful of tomato sauce (preferably not tomato puree, which is too sweet) and stir-fry until fragrant. Add the cooked mutton, old soy sauce, and salt. Add a portion of instant noodles and mix with the vegetables. If the noodles are too long, cut them with a spatula. Finally, add minced garlic and chicken powder and stir-fry until cooked through.

Tips

1. Xinjiang noodles often include tomatoes, but tomato sauce is used during stir-frying to reduce moisture content, resulting in a delicious and flavorful dish that showcases the unique characteristics of Xinjiang cuisine.2. It is best to use pure tomato sauce, not tomato puree. If you don't have tomato sauce, you can use the pre-packaged tomato sauce from KFC or McDonald's.3. If you don't have mutton, you can use beef instead.4. In addition to onions and green peppers, you can also choose celery,long beans,zucchini,eggplant etc.5. Don't forget to add minced garlic before serving, which enhances the flavor.

Food ingredients

Ingredients: flour, cooked chicken meat, onion, carrot,cabbage spinach etc.

Seasonings: salt, soy sauce, black pepper, chili, Sichuan peppercorns, a little vinegar.