ingredients and practices of saute spicy chicken in Xinjiang, it is best to provide pictures

the practices of saute spicy chicken in Xinjiang introduce the cuisines and functions in detail: pure dishes

ingredients for making saute spicy chicken in Xinjiang: main ingredients: one fresh chicken (preferably killed alive), four potatoes, four mushrooms, four green peppers and four red peppers, several scallions, ginger and garlic, one pepper and one bell pepper (depending on people). Otherwise, the body will be filled with the smell of chicken with chopped green onion for three days, and the clothes will be stained by oil. Step two, fry the pepper thoroughly.

third step, pour in chicken, onion, ginger and garlic, and pepper. Stir-fry for a few minutes, pour soy sauce and water (water must be enough, otherwise the belt noodles will not taste good without soup). Step 4, add sugar, salt and cooking wine.

Step 5, add mushrooms and start stewing for 15 minutes. Step 6, pour in the potatoes and continue to cook on low heat until the potatoes are cooked. Step 7, pour in green peppers and red peppers. It plays a coloring role, and the spicy taste mainly depends on the pepper.

Step 8, stir fry a little, and you can go out! Load the plate! (The bigger the dish, the thinner the belt, the better. You can pour the noodles on the chicken.) Step 9, finally, look at our side dishes. Sugar mixed with tomatoes can relieve the spicy taste. Otherwise, prepare more beer or cold drinks! The color of this large-scale chicken is comparable to that of impressionist painters, so brilliant, so warm, so subtle and unrestrained. The aroma naturally lingers around the beam for three days, coming straight to the nose, drilling into the internal organs, and then traveling around from head to toe along the capillaries of the whole body. As for the taste, the chicken is tender, smooth and never greasy, with a faint beer flavor and a strong pepper flavor. The skin of the potato is crisp, the core melts into the lips, and the soup is delicious and hard to reach. After eating a large plate of chicken in this life, what can you ask for? Why is Xinjiang saute spicy chicken so expensive?

If one kind of food is used to summarize the characteristics of Xinjiang, it must be saute spicy chicken. "Big" describes a wide area; Gathering a plate refers to the unrestrained folk customs; As the only protagonist, the "chicken" well reflects the tension of the tongue tip of the northwest's preference for meat. In fact, saute spicy chicken can really afford the position of Xinjiang cuisine. Chicken is smooth and spicy, potatoes are soft, waxy and sweet, and the side dishes are rich in color. Let's have a noodle with a tendon, and put all the yearning for Xinjiang in the bowl. However, the price of sauteed chicken is often confusing. In the eyes of outsiders, this is just a bit more fried chicken. Why is the price of 7, 8 or even hundreds? Xinjiang people say: value.

No:1-1

saute spicy chicken is a "new dish" that was popular in 198s. There are several versions of legends about its origin, including Shawan County, more than 1 kilometers west of Urumqi, Chaiwobao Township, dozens of kilometers east of Urumqi, and a few people think it is Qitai County of Changji Prefecture. The regional characteristics of these places are obvious, and they are all located in the narrow urban belt with Urumqi as the core, south of Tianshan North Road and Gurbantong Desert. To the west, along Tianshang North Road, you can reach Kazakh settlements such as Yili and Tacheng. To the east, it is close to Turpan, Hami, Barkol and other important places leading to Xinjiang from the mainland. Since the middle of Qing Dynasty, Xinjiang has developed fastest, collided with the mainland most frequently, and lived in harmony with many ethnic groups.

To some extent, the urban belt of Tianshan North Road is an extension of Hexi Corridor and a strategic place of the Belt and Road. Born here, saute spicy chicken naturally carries the shadow of cultural communication and blending in the mainland.

No:2

potatoes were first introduced from Russia by Shanxi merchants in the late Ming dynasty. Its first stop in China was Xinjiang, but this crop, which is drought-tolerant, cold-tolerant and has extremely high yield, has been widely planted in Hexi Corridor with narrow arable land and dense population. To this day, potatoes known as potato in Gansu still maintain the unique eating style of cooking, barbecue and cold stew: spiced potato, honey potato, braised potato, stir-fried potato, roasted beef potato and potato gluten potato, which can't be served on the table elsewhere, have been made into a big dish for banquets by Gansu people, and also made potatoes have the reputation of "saving food" in Gansu. As a famous dish in Xinjiang, saute spicy chicken, including potatoes, is undoubtedly a gift brought by a large number of Gansu immigrants.

Red pepper and pepper are essential seasonings in Sichuan cuisine. The former was introduced from the southeast coast and used as a substitute for salt in inland areas such as Hunan, Jiangxi, Sichuan and Chongqing. The latter is a traditional condiment in Sichuan, which can provide pungent fragrance. Together, in recent decades, in the frequent exchanges between the mainland and Xinjiang, they were introduced in large quantities by xinjiang cuisine, and finally achieved the seasoning background of saute spicy chicken. Pepper itself has also gained a new name "spicy skin" in Xinjiang.

As the protagonist, the chicken has more obvious cultural integration characteristics. For thousands of years, there have been natural differences between the eastern and western farming peoples and nomadic peoples in eating meat: pigs and dogs have no value for agricultural production, but they can consume the surplus materials of farming as omnivores, while cattle are agricultural tools, so eastern civilizations tend to eat pork and dog meat and regard eating beef as the means of production; For nomadic people, cattle and sheep are private property and food sources that follow the migration, and pigs can't follow them. Dogs are tools to assist grazing and are "friends of mankind".

Only chicken, as a domestic animal that can not only consume surplus food but also accompany human migration, has reached a certain degree of reconciliation at the dinner table between the East and the West. Therefore, it is not accidental that chicken has become the leading role of the first dish in Xinjiang, but the necessity brought by the unique geographical position of the frontier of East-West communication in Xinjiang.

No:3

saute spicy chicken is very simple. Stir-fry the chicken pieces with seasoning in an oil pan, add potatoes and green peppers to stew with water, and finally collect the juice. Similar to the stewed dishes in the northeast, the combined dishes in Shandong, and even the chowder with Li Hongzhang, the popular American "American Chinese food", there are many * * * characteristics.

In fact, they have a common ancestor: Central Plains braised dishes. Before Han and Tang Dynasties, Guanzhong Plain was the core area of China and the birthplace of civilization. The "soup" eaten by Zhou Tianzi may be the prototype of braised dishes. The rich products here, and the long-established stewing skills, gave birth to braised dishes, which are a mixture of Chinese cabbage, meat, vermicelli, tofu, beans and other ingredients, and the juice is collected to enhance the taste.

With the spread of oriental culture to the west and the communication between Xinjiang and the mainland, the practice of stewing vegetables, together with potatoes in Gansu, spices in Sichuan and chickens in Xinjiang, has finally become the last key to light up the large-scale chicken.

No:4

There is a huge difference between the local saute spicy chicken in Xinjiang and the saute spicy chicken in other places. Shaanxi pulled noodles, as wide as a belt, are often directly soaked in the soup of large-scale chicken from other places and sold as part of large-scale chicken. However, in Xinjiang, kind-hearted shopkeepers will send bowls of noodles with smooth ribs according to their heads, which Xinjiang people call "pulling strips". The most authentic noodles must be made of winter wheat planted in northern Xinjiang, especially in Changji Prefecture. The high content of protein in flour makes noodles elastic and chewy, so it is not a taste to mix noodles with saute spicy chicken in Xinjiang.

Everyone scooped up the meat, potatoes and rich soup of a large plate of chicken, mixed noodles and served them with raw garlic cloves. The meat was steaming and fragrant.

generally speaking, adding noodles to a large plate is free of charge. So in essence, its positioning is not a meat dish in a meal, a large plate of chicken, which has already constituted a meal itself, and it is not a single serving. As a matter of fact, an authentic Xinjiang saute spicy chicken means a whole free-range Shawan Sanhuang chicken, a kilo of Botong ancient potato pieces, green peppers with spicy skins and onions in Anji Sea, all kinds of spices, and endless straps. These things are enough for three or five people, and with the integration of many dietary traditions in the mainland, saute spicy chicken is really a hall in the minds of Xinjiang people, and it is a big dish in the rivers and lakes. Seventy or eighty copies, even a hundred copies, are really not expensive in the eyes of local people.

in essence, the eating method of saute spicy chicken is a unique form that gives consideration to both separate and combined meals. A large main course maintains a lively feeling of sitting around a table, and mixing and eating noodles separately runs through the western tradition of catering to people. Similarly, there are noodles with oily meat, noodles with spicy skin, noodles with eggs, etc., which are the sense of ceremony bred by Xinjiang's unique geographical environment.

-END-

When you come to Xinjiang, you don't have to go to the mountains, famous lakes, grasslands or deserts, but you must eat saute spicy chicken with noodles. When you walk through a crowded crowd and find an empty seat, you can see that no matter Uighurs, Hui people, Kazakhs, Han people and Tajiks, whether they are southern Han people with Trump or northern men with Shaanxi-Gansu soil flavor, they all get together because of the same taste and sit side by side, sharing this simple but rich food. This is the flavor of Xinjiang.

Author: Wei Shuihua

Headshot: Uncle Lanzhou

Some pictures are from the Network Information Office of the Party Committee of Xinjiang Uygur Autonomous Region

The most authentic way to stir-fry chicken in the network theme communication activity "Xinjiang is a good place, talents travel to the West"

Sauté ed chicken

Materials

Ingredients

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5 grams of chicken legs

Please. 2g

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5g carrot

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5g green pepper

5g red pepper

auxiliary material

onion

1 segment

ginger

1 small piece

garlic. 2 teaspoons

salt

1/2 teaspoon

star anise

1

1/2 tbsp

vegetable oil

1.5 tbsp

fragrant leaves

3 tablets

cooking wine

1 tbsp

saute spicy chicken. Peel potatoes and carrots and cut them into pieces

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3.

Wash green peppers and cut them into pieces, blanch the chicken pieces and drain the water

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4.

Pour a little oil into the pot, stir-fry the blanched chicken pieces until they are slightly yellow, and add onion, ginger, garlic and pepper. Add soy sauce, sugar and salt, stir well, add hot water, and bring to a boil. The amount of water is larger. Add enough at one time, and the soup leaves mixed noodles.

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6.

Add potatoes and carrot pieces, and after boiling, turn to low heat to stew the potatoes until they are cooked thoroughly.

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7.

Add green and red peppers. Add water to make a smooth dough, divide it into ingredients, spread vegetable oil and cover it with plastic wrap, and wake up for more than 3 minutes

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9.

Add water to the boiling pot, boil it with strong fire, pull the woken dough into noodles and cook it in the pot; Spread the cooked noodles on the bottom of the big plate, and pour the cooked saute spicy chicken on it, and you can

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