Full Guide to Aketek Small Eats_Aketa Special Snacks Food Introduction
The Altai region is located in the north of Xinjiang. To the northwest, it borders Kazakhstan and Russia, and to the northeast, it borders Mongolia. The border line is 1205 kilometers long. The total area is 117,988 square kilometers. The population is 640,000 (in 2004). It is inhabited by Kazakhs, Hans, Hui, Uyghurs, and Mongols, with approximately 56% of the population being minorities, with the Kazakh minority accounting for about half of the total population.
Local specialties Includes Altai fish feast, dried salted fish slices, deer antler slices, camel milk, camel oil, and sweet cheese. and Xinjiang hand-pulled noodles.
Camel milk
Introduction
Camel milk comes from the milk of Bactrian camels that live in the Altai Mountains of Xinjiang, which are called "desert gold."Milk Favored for its rich nutrition, it is an important nutritional source for many people. The nutritional composition of camel milk is no less than that of milk, and it can bring great economic benefits to the vast herds. Camel milk is high in calcium and low in saturated fatty acids, and it even has medical value. Camel milk is a healthy product. Camel milk can help diabetics reduce their insulin needs, is beneficial for newborns because it does not contain allergens, and also proves beneficial for people with peptic ulcers.and high blood
pressure.”
"In the 'Dietary Essentials,' camel milk is described as having a warm and sweet taste, and it is used to: strengthen the body and strengthen bones and muscles.""In the 'Compendium of Materia Medica,' camel milk is described as: cold, non-toxic."
Strengthen the body and strengthen bones, and make people not hungry."
"In the 'Common Medicines of the Uyghurs,' camel milk is described as: having a sweet and mellow taste, no sticky feeling, belongs to micro-spices, and is a great tonic for strengthening the body and nourishing the five internal organs and seven deficiencies, strengthening muscles and bones, filling the essence, and resisting hunger."Modern clinical and experimental evidence shows that camel milk has wonderful effects in assisting the treatment of diseases such as hepatitis, diabetes, and tumors, for which conventional treatments are not ideal.
At the same time, drinking camel milk can help patients undergoing chemotherapy and post-operative patients quickly recover their physical strength.
Xinjiang hand-pulled noodles
IntroductionHand-pulled noodles are a popular food for people of all ethnic groups in Xinjiang. The Uyghur people call it "polo".The preparation is to first fry onions,peppers, radishes,lamb blocks, then put the washed rice Add water and steam Boiled. Hand-pulled noodles are rich in nutrients and have the function of nourishing the body. It is one of the essential foods for the Uyghur people to celebrate festivals and entertain guests. Because it was originally eaten by hand, it got this name. However, nowadays, people generally eat hand-pulled noodles with chopsticks or spoons.
History and culture
There is also a moving legend about hand-pulled noodles. Legend has it that over a thousand years ago, there was a doctor named Abu Ali. He was very weak in his old age, and no amount of medicine could help. Later, he developed a dish to eat for treatment. He used beef, lamb,carrots, onions, oil, lamb oil, and rice with water and salt to cook over a small fire. This dish has the characteristics of full color, full flavor and fragrance, which can greatly arouse people's appetite. So he ate a small bowl in the morning and evening, and after half a month, his body gradually recovered, and everyone was very surprised, thinking that he had eaten a magical medicine. Later, he passed on this "prescription" to everyone, and it became the common hand-pulled noodles of the Uyghur people. Whether this legend is true or not, hand-pulled noodles are indeed a very nutritious food. Oil,butter, onions, and carrots are all nutritious foods rich in vitamins. In particular, carrots are called "small ginseng" and "earth ginseng".Making food with these ingredients is definitely good for health. PreparationIngredients:
Lamb, carrots, onions, rice.
Seasonings:
cumin, salt, and coriander. How to prepare:
First, use boiling water to cook over a large fire for 10-15 minutes, during which time the bubbles must be removed with a toothpick or sharp object, otherwise the intestines will easily burst.
After completely removing the bubbles, change to a pot of cold water and cook over a small fire for more than 2 hours, or use a pressure cooker for 30 minutes.After cooking, you can cut the intestines, cool them, and then add seasonings according to taste: 1. Cover the meat with shredded onions.2. Add chili powder, cumin, coriander, and salt. 3. Add garlic and sesame oil.4. Add cooked camel milk and potatoes.stew. 5. Make camel milk and
noodles.
6. Make camel milk soup. The taste is delicious and is a top-notch food for entertaining guests. Ginger, sliced;Chili peppers and dried apricot slices in a disposable seasoning bag;2. Wash rice, soak in water for 30 minutes;3. Cut lamb into small pieces, add appropriate amount of cold water to a pot, add lamb and ginger slices, and boil over high heat.After boiling, remove foam, add soy sauce, salt, and cumin, and add chili peppers and apricot mixture. Cover the pot and simmer over low heat for 15-20 minutes. Wait for the lamb to cook until it can be easily pierced with a fork, then turn off the heat;4. Heat oil in a wok, then stir-fry onions until they change color, add carrots and stir-fry for about 2 minutes, then remove;5. First, put lamb in the rice cooker, then add the stir-fried onions and carrots, and then spread the cooked rice on the top layer. Pour the lamb cooking soup into the rice cooker. The soup should just cover all the ingredients. Cover the pot and cook rice according to normal procedures. After the rice is cooked, stir it evenly with a spoon. Reminder
1. When cooking lamb, immediately remove foam when the water starts boiling. The foam must be completely removed because this soup will be used to steam the rice later.
2. When cooking lamb, adding a few apricot slices can effectively remove the mutton's smell.3. Carrots cannot be cut too finely, otherwise they will dissolve in the rice during cooking. RoastLamb skewers
Introduction
Authentic Xinjiang lamb skewers, also known as "Kawa Pao" in Uyghur.Lamb skewers are the most famous food in Turpan.
Flavor
Snack. For tourists visiting Turpan, almost everyone eats lamb skewers.Xinjiang lamb skewers are a popular snack throughout the country. They can be found everywhere, from urban and rural areas, on the streets, and in markets.In 1986, Chen Pes and Zhu Shimiao performed a skit "Lamb Skewers" on the Central Television Spring Festival Gala, which made the Turpan snack famous and spread throughout the country. Features:This dish is a famous dish in Xinjiang. The selection and roasting of the ingredients are very important. After roasting, the lamb has a rich color, is spicy and fragrant, and is not greasy or smelly. It is tender and juicy, with a unique flavor. Traditional Xinjiang Uyghur lamb skewers are also a delicious and convenient meal, both a street snack and a banquet dish. Authentic lamb skewers have the same color and texture as roasted whole lamb. They are slightly spicy with fragrant flavor, not greasy or smelly, and the meat is tender and delicious.
The ingredients used in lamb skewers are not as strict as roasted whole lamb. The difference lies in the size and method of roasting.
New way to eat:In Xinjiang, lamb skewers are available everywhere. In recent years, lamb skewers have also appeared in other forms in places such as Muto, Kuche, and the Dao Dao Bridge market in Urumqi. These are called "1-meter lamb skewers".These lamb skewers are truly delicious. The skewers are 70-80 cm long, and the meat pieces are large. They are roasted in a traditional oven, and can be roasted in a batch to produce more than 10 skewers. The flavor is tender and delicious, making it even more enjoyable. Eating 2-3 skewers is enough to satisfy your hunger. Now, lamb skewers are also made in hotels, with many innovations. Besides the traditional lamb skewers, there are also bamboo skewer lamb skewers, net oil lamb skewers, and some are fried. The main ingredients are similar.
Some people mix lamb with egg and flour before roasting, which makes the lamb skewers more tender.
History and cultureAccording to archaeological data, lamb skewers have been eaten in China since 1800 years ago. There are images of lamb skewers in the entire collection of Han Dynasty portraits. The No. 1 Han tomb also unearthed a fan used for roasting meat. MethodsRoast lamb skewers: Cut lamb and lamb fat into thin slices and thread them onto a thin iron skewer, and roast them on a traditional lamb skewer oven. Then sprinkle with chili powder, salt, and cumin.
Fry apricots
IntroductionXinjiang smoked lamb and smoked lamb intestines are essential food for Uyghur people during the winter. Every November and December, this is the peak season for Uyghur shepherds to smoke meat. They choose to slaughter and eat the beef, lamb, and sheep that are in good condition.
To preserve the meat for a longer period, they use a traditional smoking method.
Features:When the winter starts, Uyghur people will butcher livestock to prepare for winter, and the smoked meat is fragrant and can be stored for a long time. The market sells smoked meat, which is similar to each other, and can be cooked or eaten.
Smoked lamb intestines are the best.
Methods
Materials:Lamb intestines; Lamb rib meat;Salt;Onion;
Pepper;
Cumin, etc.Method: First, boil 10-15 minutes with boiling water, during which time you must remove the air bubbles, and use a skewer or a sharp object to puncture and remove the air bubbles, otherwise the intestines are easy to burst. After the air bubbles are completely removed, change to a cold water pot and boil for more than 2 hours, or use a pressure cooker for 30 minutes. After cooking, the lamb intestines are ready to be removed from the pot, cooled, and cut into pieces.
When eating, you can add your favorite ingredients:
1. Cover the meat slices with shredded onions.
2. Mix chili powder, fresh chili peppers, salt, and cumin.3. Drizzle with garlic and oil.4. Serve with smoked lamb and potatoes.5. Use the lamb intestines to stir rice.6. Use the cooked soup to make noodles. This is a delicious dish to entertain guests.
Instructions:
First, boil in boiling water over high heat for 10-15 minutes, ensuring that all air bubbles are removed. Use a toothpick or similar tool to puncture and expel these air bubbles, as otherwise the meat is prone to bursting. Once all air bubbles have disappeared, transfer to a pot of cold water and simmer over low heat for at least 2 hours, or pressure cook for 30 minutes. After cooking, remove from pot and cool, then slice. When serving, add seasonings to taste:
1. Sliced onions sprinkled over the meat slices.
Black pepper, chili powder, salt, mixed together, and used as a dry seasoning.
Garlic and oil dressing.
Smoked eel and Potatoes Cooked together.
13. Smoked eel served on rice.
6, Make small pieces of soup from the cooked soup.14. Use the cooked soup to make noodles. 15.
This dish is a delicious and excellent option for entertaining guests.
