Many people in Xinjiang come from all over the world, so the diet can't be generalized. What is unforgettable in my memory can't be regarded as a dish, but the fried fake noodles and pork noodles stuffed bun made by my mother. My father, a demobilized soldier, responded to the call of the motherland and came to the northwest of the motherland for development and construction. My mother is a native of Yantai, Shandong Province. She was born in the 194s. After finishing primary school, she caught up with the national policy. Older people were not allowed to go to school. In her spare time, she looked forward to the outside world. It happened that my cousin came to Xinjiang with her uncle who changed jobs, and my mother wrote a euphemistic letter to my cousin. When my cousin went home to visit relatives, my mother followed her to Xinjiang. My mother is the youngest in the family, and she doesn't know how to cook, but Shandong people love to eat jiaozi, which is well known.

I remember when I was a child, it was indispensable to slaughter pigs. As soon as spring comes, the family will buy a pig and keep it until the twelfth month, when it is frozen. Villagers and friends together, your home today, my home tomorrow, began to slaughter Nian pig. Remember, after killing the pig, the adults have to clean up the pig and put it in the water. The pig was split in half and put it outside to dry the steam. The task of watching the pig is all mine. At that time, I didn't seem to be afraid of the cold, but I was also greedy for the excitement of the adults at home. I ran back soon and watched the adults work in full swing. I was excited when I thought that there would be a sumptuous pig miscellaneous feast. I was a foodie when I was a child. When my mother finds out, she will shout a few words, turn back and poke the pork twice to see how it dries. After airing for an hour, it is carried back, divided by adults, and half of it is left at home, and the rest of the meat is bought cheaply for neighbors who have no pigs.

when you enter the primary school, you will enter the new year, and you will make good food every day. The first thing my mother did was to fry the noodles. Home-made earth eggs, sugar, lard, milk and a little water are mixed together, rubbed smoothly, cut into coarse noodles, and the fried fruit is crisp and sweet.

Mom wants to steam a carton of steamed stuffed buns with vermicelli radish and pork. The steamed buns made by mom are not exquisite at all. The length of vermicelli varies, just wipe the radish, but the water and pork are cut into large grains. Seasonings are only onions, ginger, pepper powder, soy sauce and salt. The steamed buns made by my mother look like jiaozi, and the steamed buns are steamed in a large iron pot. The steamed buns are like a pot of obese pigs. A circle of steamed buns near the pot will have a brown crust, which I like best. In one bite, the steamed stuffed bun skin is soft and chewy, thick and fragrant, and the shredded radish, vermicelli and pork are distinct, unlike the steamed stuffed bun in the breakfast shop now, which is rotten and I don't know what to eat!

My mother's shredded pork buns with green radish make me miss the steamed buns in the breakfast shop every day. Mom's gone, and I'll never get a big steamed stuffed bun with mom's taste!

After eating large-scale chicken, for me who is a foodie and a food lover, my biggest interest is to re-create or restructure, change raw materials, cook different ingredients in the same way, and share with you the large-scale fried chicken feet I made by borrowing the cooking method of large-scale chicken!

this dish: the main ingredient is chicken feet, and the ingredients are potatoes and onions. After the chicken feet are cooked together, they taste delicious and delicious, and the potatoes and onions are equally delicious. There is enough weight on the big plate, so the whole family can eat happily and delicious!

How to do this:

Ingredients: 5g of chilled chicken feet

A potato

Half an onion

A green pepper

1ml of yellow wine

A little rock sugar

A little star anise

A little ginger

Practice:

Peel the potato and cut it into triangles

. Convenient to taste

put oil in the pot, then add rock sugar and chicken feet, stir-fry and color

stir-fry evenly, then pour in cooking wine

add ginger slices and cut potato pieces, stir-fry evenly and intermittently, add hot water to stew

when the soup is 7% collected, add onion and green pepper pieces, stir-fry until cooked, season with salt, and then take them out of the pot and plate

It tastes very good, and the raw materials are very common.

When I was a child, there were few fresh vegetables that I could eat in winter. Almost every household had a cellar to store food for winter. The most common vegetables are Chinese cabbage and potatoes, or pickled or dried vegetables, such as sour cabbage and Jiangdou Gan. In summer, sitting in the yard with my grandmother and putting a towel on her lap, I began to leave cowpea with a blade. Ten kilograms of fresh cowpea can probably dry one kilogram of Jiangdou Gan. In winter, my favorite food is Jiangdou Gan mixed noodles and sour cabbage mixed noodles. After eating, I drink a bowl of noodle soup, which makes me feel so energetic.

Now that I'm grown up, there are many out-of-season vegetables in various greenhouses. There is no difference between winter and summer vegetables, but I miss my childhood very much.

The most unforgettable home cooking in Xinjiang is of course the saute spicy chicken in Xinjiang, but it reminds me of a primary school classmate.

There is a classmate in our class who is rather stupid. Let's call him C for the time being. His brain is not bright and his academic performance is at the bottom. Then we often bully him. Either the computer class deliberately crashes his computer to make him anxious, or several people grab his things and throw them around together, or give him a bunch of nicknames, and I am almost there every time I bully him.

I remember that in the final exam of the fifth grade, my Chinese composition was off topic. The head teacher scolded me for "hating iron and not turning into steel" in class. As a representative of Chinese class since the first grade, it was naturally hard for me to accept it. At that time, my mind was immature. After school, a person secretly hid outside and dared not go home, and secretly wiped his tears. I didn't expect this classmate C to find out, so he always accompanied me on the road. In that cold winter, he said a lot of words to comfort me, went to his house to see Harry Potter, and felt much better. Finally, he ate his mother's saute spicy chicken, which was really delicious.

I haven't seen this classmate since I graduated from primary school. It is said that I have bought a big house of 13 square meters in Urumqi and have a stable job. Bless him.

by the way, the composition didn't stray from the topic. It was the teacher's misjudgment, and I got the final score. I also got the first place in the class.

Barbecue, barbecue

The barbecue in Bazhou is good, economical and delicious!

Tell me a true story about myself, which is also the thing that impressed me most when I came to Xinjiang.

There are not many unforgettable home-cooked dishes, but I really remember the hand-grabbed rice in Xinjiang. Why? Xinjiang, which came to Xinjiang in April 216, was also the first time to come to Xinjiang. At that time, my aunt met me at the railway station, and then of course I had to have a good reception and an invitation-only banquet. It was noon at that time, and I took me to a restaurant opened by my compatriots. My first impression when I entered it was that it was so distinctive, really exotic, with different decoration and appearance, including language, and I didn't really realize that I was from the moment I entered that restaurant.

At that time, my aunt told me that this restaurant is very famous around, and it has been open for more than 1 years. The best thing to do is to grab rice, and then I waited for the meal with great expectation. I thought it would take more than ten minutes at the earliest, but it would be served in two minutes.

Then my aunt told me that grabbing rice means grabbing food, and I got started directly (washing my hands in the restaurant). Then … My aunt leisurely went to the disinfection cabinet to get a spoon and began to taste it elegantly, and I realized that grabbing rice was not directly grabbed by hand.

then, after I went back to the mainland, I often chatted with my friends and joked about loving them. Is it a spoon? Then I didn't know why I said that, so I told them the story of how I was a spoon.

But I really like Xinjiang, like Xinjiang's fruits, pilaf, baked buns, pepper chicken, red wusu, saute spicy chicken, mixed noodles, barbecue ...

I also hope that you will definitely visit Xinjiang when you have the opportunity, and you will definitely be in glad you came.

saute spicy chicken mixed noodles with hand-grabbed rice mutton kebabs were often eaten when serving in Xinjiang 25 years ago, but now I always think

In fact, Xinjiang's home cooking is very rich, as shown in the picture!

There are too many delicious foods in Xinjiang. Of course, fried rice noodles have been on my mind recently! All kinds of flavors, vegetarian fried, beef fried! A hodgepodge I am already very greedy. The barbecue has not been allowed to burn coal recently, and the chance of eating it is very low, but I can't extricate myself when I think of that smell! There is also cold rice noodles and yellow noodles. After eating and drinking that soup, it smells delicious! What rice intestines face lungs, stir-fry mutton offal! There are countless kinds! Anyway! It won't be the same for half a month! Sometimes I complain that I should have a bigger stomach when I go to the alley with more food!