Stir-fried mutton is a traditional snack in Ningxia. Pingluo is famous for its unique production, so it is also called Pingluo mutton. The method is exquisite, especially at high temperature. Stir-fry with high fire until the color turns yellow. Add celery, vermicelli and other ingredients to medium heat and continue to stir fry until the mutton is cut off. Bright red color, tender meat and mellow taste.
Niangpi Niangpi is a traditional snack with strong local flavor. The signboard says "stuffed skin", but the locals call it "cold noodles". Rich and refreshing, especially suitable for summer. The best food is in the roadside shop. Although stuffed skin and cold rice noodles are very similar, there are some differences. Simple cold rice noodles are mostly called Shaanxi, and the raw materials are mainly rice noodles. Niangpi is mostly called Gansu, and the raw material is mainly wheat flour.
Although women soldiers was originally a snack in Shaanxi, Gansu people made it more exquisite and had a more distinctive taste, so women soldiers is really what it is now.
Special snacks. It is not too difficult to make skin, but the formula is rigorous and exquisite, and the steps are orderly. Soak in warm water and get ready to go home.
High-quality wheat flour, mixed with proper concentration of water, makes the flour hard. Put the kneaded dough into clear water and knead it repeatedly.
Until protein and starch are completely separated.
Braised haggis is also called "sheep in water" or "sheep dung" in China, and there is a custom of "no banquet in water", which was followed by Manchu in Qing Dynasty.
After the banquet, the whole lamb feast or "whole lamb dish" came out and it began to change. People didn't notice the sheep entering the water, but after careful cooking by the chef, the key sheep lungs were treated very carefully, so the leftovers became delicious food. In Ningxia Hui Autonomous Region, it is not only a flavor snack, but also a traditional dish that people like at banquets.
The most famous folk food in Yinchuan is haggis, which is one of Yinchuan people's favorite breakfasts for generations. Early in the morning, every well-known chop suey shop can see them eating fennel cakes, drinking chop suey soup and munching on sheep stomach, intestines, noodles, lungs, hearts and livers. The fiery scene is unforgettable.
Xunzi Xunzi is a kind of fried pasta, and many areas in northwest China have the habit of eating Xunzi. Some Han people there will make prickly heat at the end of the twelfth lunar month, wait until the New Year to entertain guests and eat it before dinner. People of Hui, Salar and other ethnic minorities will regard prickly heat as the main point of entertaining guests when celebrating traditional Eid al-Adha, Eid al-Adha, holy days and weddings.
Mutton paomo mutton paomo is the most representative product of local pasta in Ningxia. All local people in Ningxia don't like minced mutton noodles, which is one of the main pasta in many noodle restaurants. The so-called mutton minced noodles, tofu, tomatoes and carrots are cut into pieces. Now the mutton is fried in oil, and various seasonings such as onion, ginger, garlic, Chili noodles, cooking wine, soy sauce, pepper and star anise are added. When the mutton is almost cooked, tofu and radish are added. Mutton is not greasy or smelly and can be used for cooking, but the best way to eat it is to make noodles with minced meat. The ingredients of minced meat noodles are different, but basically there must be tofu, carrots, potatoes, tomatoes and chopped green onion parsley.