Chopped mutton is diced in flour and seasoned with salt, cumin powder, pepper powder and onion powder. They are all baked, commonly known as minced meat. "Kuoxi" naan and "Kushida" naan are both meat naan. The method is to chop mutton, add minced onion, salt, cumin powder, pepper, minced onion and other condiments, then mix with or wrap it in dough, and then bake it in a pit.

Now, because everyone lives in the same building, there are few pits. Different from before, there are pits at the door of every household. Therefore, due to environmental factors, we can cook naan in the oven.

The ingredients of meat nang are: 500g of refined flour, 50g of tender fermented flour (flour fertilizer), 200g of onion, 350g of mutton, 0/0g of refined salt/kloc-,5g of pepper and 7g of monosodium glutamate.

Teach you how to make meat stuffing naan, how to make meat stuffing naan;

1. Pour the flour into a pot, add 50g of tender fermented flour and 20g of clear water, knead into dough, cover with a wet cloth, and stew for 5- 10 minute.

2. Divide the dough into 3 parts and knead it into a circle, and cover it with a wet cloth for a while.

3. Wash and dice the onion, dice the mutton, put them into a pot together, add100g of refined salt and water, add onion, monosodium glutamate and pepper and mix well to make stuffing.

4. Roll the baked dough into a circle, spread a layer of stuffing on it, roll it from one end, fold it into a circle from both ends, flatten it, lick it a little, smash it into a nest from the middle, stretch it into a round cake with a diameter of about 15 cm, put it in a baking tray and bake it at 280℃ 12.

You're done! In this way, our Xinjiang specialty meat nang can be prepared.

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