Main raw materials: chicken, red pepper, ginger, pepper and garlic.

Hope to adopt

Other features include:

Xinjiang mutton and pilaf

Pilaf is one of the favorite foods of ethnic minorities, and it is called "Piao Lao" by ethnic minorities. On holidays, weddings and festive days, pilaf is one of the main foods for entertaining relatives and guests, especially at weddings and funerals.

The main raw materials of pilaf are rice, mutton, carrots, onions and clear oil. Chop the fat mutton with bones into small pieces and fry it in clear oil. Add onion, carrot and cumin (fennel seasoning, scientific name "rest fennel"); After stir-frying, add the clear oil and salt, and pour in the rice to stew until cooked.

The pilaf is bright and delicious, fragrant and delicious. Rich in nutrition.

That smell is enough to make your mouth water.

* * * The tradition of Er people eating pilaf is that after washing their hands, guests sit around the kang with a clean tablecloth in the middle. After the pilaf is served, the guests grab the food directly with their hands, hence the name "pilaf".

Kao steamed bun

Baked buns (Shamusa in Uyghur) and tissue paper bags (Pitel Mantu in Uyghur) are the favorite foods of er compatriots.

Restaurants and food stalls in urban and rural markets sell these two kinds of food, such as baked wheat cakes in Beijing and Goubuli steamed buns in Tianjin, which are very popular with customers.

Interestingly, when steaming thin bags, opening cages or taking baked steamed buns out of the pit, chefs often raise their voices and shout: Ibrahim Alex Ramu steamed buns.

It is said that this Ibrahim Alex Lamu was a famous chef hundreds of years ago, and his baked buns and thin bags were really famous in the Western Regions.

So later generations took his name as a sign to attract customers.

irritable

Naan is one of the main pasta that Xinjiang brothers like, and it has a history of more than two thousand years.

There are many kinds of naan, about fifty kinds.

Common ones are Rounang, Younang, Wowei, Sesame Nang, Sliced Nang, Hillman Nang and so on.

According to research, the word "Nan" originated from Persian and is popular in the peninsula, Turkey and Central Asian countries.

* * * I originally called Nao "Aimaike", and it was not until * * * religion was introduced into Xinjiang that it was renamed Nao.

The general practice of Naan is very similar to that of Han people baking sesame cakes.

Add a little salt water and yeast to flour (or refined flour), mix well, knead thoroughly and bake slightly.

Adding sheep oil is oil naan; Baked with diced mutton, cumin powder, pepper, onion and other condiments; Sesame naan is baked by mixing sesame seeds and grape juice, so it is called sesame naan. Because the ingredients of flour and additives, the shape of flour cakes and baking methods are different, the names of sesame naan are different accordingly.

Legend has it that when Tang priest crossed the desert Gobi, the food he carried with him was Naan, which helped him complete the difficult journey.

Through this wonderful legend, people of all ethnic groups regard naan as an indispensable food in daily life.

Naan has less water content, is not bad for a long time, is easy to carry, and is suitable for the dry climate in Xinjiang; Besides, people of all ethnic groups like to pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick, pick.

Lamb Kebabs

The traditional kebabs in Xinjiang * * * er are not only street snacks, but also delicious food that can entertain guests.

Authentic kebabs are as brown and shiny as roast whole sheep. They are slightly spicy and delicious, not greasy and tender, and the meat is tender and delicious.

The emphasis on materials is not as strict as roasting whole sheep, but the difference between them lies in the size and specific method of roasting.

When kebabs are grilled, first remove the clean meat and cut it into thin slices. It is better to have thin and thick tablets.

Then put them together and put them on the iron drill one by one.

In the past, the drills used to make kebabs were all wood drills cut from thin strips of red willow.

Now, this primitive wood brazing is not easy to see.

After putting the meat, put it evenly and densely on the trough-shaped iron barbecue oven burning anthracite, sprinkle with refined salt, cumin and Chili noodles when baking with fan wind, and turn it up and down for a few minutes to eat.

In recent years, another form of kebabs has appeared in the markets of Moyu, Kuqa and Erdaoqiao in Urumqi, which is called "Mirtl Kawapu" by ordinary people, meaning "kebabs with a length of 1 m".

This kebab really lives up to its name. The drill is 70-80 cm long and the meat is big. If you stand in the pit and bake, you can bake a dozen kebabs at a time. It tastes fresh and delicious, and it is more enjoyable to eat, because this big string is full of 7-8 small kebabs.

The so-called fried barbecue is the mutton slices fried in a pot with the above seasoning.

What is more interesting and rare to taste is "belly barbecue".

What is a "belly barbecue"? It means that after washing the belly of the sheep, pick the mutton and stuff it into it, then pour some salt water to mix the meat evenly, then tie your mouth and bury it in the cooked meat in the sand heated by the bonfire.

It's just that my stomach was barbecued, and my stomach really became a "rice cooker" here.

People are full of praise after tasting this kind of barbecue, saying that only by eating this kind of meat can we enjoy the unique and natural freshness and fragrance of mutton. This unique taste is irreplaceable by meat cooked by other methods. Perhaps this is one of the most primitive and oldest dietary customs!

Soy sauce noodles

Noodles, commonly known as noodles, are wheat flour products made directly by hand without rolling or pressing, and are noodle dishes with food (delicious).

There are four points to grasp when making lasagna. First of all, when mixing flour, the amount of salt should be appropriate. Less salt is easy to break, but more salt won't open it.

Second, the surface should not be too hard or too soft.

Thirdly, after the noodles are mixed, clean oil should be applied to the surface, and a wet cloth or cover should be placed for at least half an hour, preferably 2-3 hours.

Fourth, noodles must be fried with green pepper or celery or spinach, otherwise it is not delicious.

Striptease is world-famous and deeply loved by people all over the world. However, the level of braces varies greatly. The best lacing should be done by yourself. It's simple. You only need to do it a few times, and you will be handy. But the flour must be sent by post from Xinjiang (which is one of the reasons why the braces in other places are not delicious), because the wheat in Xinjiang has a long growth period and good bones and muscles, which is suitable for braces.

hot water for washing face

Powder soup is a popular flavor food.

During Eid al-Adha and ji zi Festival, every household should cook noodle soup to entertain guests and relatives.

* * * Before getting married, girls have to be trained to cook noodle soup at their parents' home, so there are almost no women who can't cook noodle soup.

Main raw materials: Chinese cabbage, green onion, spinach, red pepper, vinegar, pepper, water fungus.

Starch is made into powder, cooled and cut into small pieces.

In addition, mutton is stewed with seasoning and broth, and then powder, fresh vegetables, seasoning and fungus are added.

If you visit people's homes in * * * during the festival, the hospitable host will certainly offer you a bowl of sweet and sour noodle soup and a plate of golden shiny oil, which will make you unforgettable.

Youzhuzi

Youzi is one of the famous ethnic minority scenic spots that believe in * * *.

Every Eid al-Adha and ji zi Festival, there is a plate of Huang Chengcheng multilayer cylindrical oil cake on the dining table of every household.

When the guests arrive, the host and guests exchange holiday greetings.

After the guests were seated, the smiling host first broke off a string of oil cake seeds and handed them to the guests, then poured fragrant milk tea or poria tea, and politely soaked the guests with the sugar cubes produced in Shihezi, Xinjiang, which the host loved.

When the guests were eating oil cakes and drinking tea, the host happily said again and again, "Hot joint purchase, hot joint purchase." Thank you for coming.

The color of Huang Liang is fragrant, crisp and sweet.

Now, during the Spring Festival, some Han families also invite skilled neighbors of ethnic minorities to help them pack oil in jiaozi to entertain their brothers and ethnic minority guests. It can be seen that oil dumplings have become a favorite food for people of all ethnic groups.

Roast whole sheep is one of the most expensive dishes in Xinjiang, which can be compared with Beijing roast duck and Guangzhou crispy suckling pig.

In a high-class banquet, if there is a dining car for roasting whole sheep among the guests, the whole banquet will suddenly glow, which is particularly luxurious and rich, adding extremely rich colors to the banquet.

Roast Whole Lamb

Roasted whole sheep is so famous, except for its exquisite selection of materials, which is its unique production method.

Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat markets.

Roast whole sheep is mainly made of Jie sheep or fat lamb under one year old.

After the sheep is slaughtered, the hooves and internal organs are removed, and the paste is made from refined flour, salt water, eggs, turmeric, pepper and cumin powder, and then evenly coated on the whole body of the sheep. Then, put a wooden stick with nails into a special pit from beginning to end, cover the pit tightly, keep rotating and observe about 1 hour.

After the whole lamb is roasted, put it on the dining car. The cook tied red silk on the sheep's head and tied it into a flower knot. Coriander or celery is put in the sheep's mouth. The dining car is equipped with a knife, and the service staff rotates the dining car around the dining table. Guests are cordially invited to operate and eat meat.

You're welcome diners, with knives, cut meat from roast sheep and eat to their heart's content. Unless you are there, it is hard to imagine its warm, leisurely, simple and romantic scene.

Roasted whole sheep is yellow and bright, with crispy skin and tender meat, which is extremely delicious. It is a good product for Er people to entertain distinguished guests.

tap water

As the name implies, the oil tower looks like a tower, and it is the favorite noodle oil food of people.

Usually use powder soup for breakfast.

The tower is white and shiny, as thin as paper, with many layers, oily but not greasy, soft but not sticky, suitable for all ages.

The production of oil tower is not very simple, and it needs some skills.

Experienced chefs first knead the dough with warm water and add a little yeast to soften it. When it is hot for about an hour, add alkaline water and rub it until it wakes up slightly. According to the needs of production, they will break it into several small balls and coat them with clear oil for later use. At the beginning of making, first take one of them, lay it flat on the panel and roll it thin. Make use of the good ductility and toughness of dough to roll it thin as much as possible.

Then apply a layer of refined sheep tail oil on the thin surface.

Here are some things to pay attention to: in hot weather, you should add a proper amount of tripe oil to sheep tail oil, because tripe oil is very solidified and hot oil will not melt and flow out of the surface; In cold weather, adding a little clear oil to sheep tail oil is not easy to solidify.

The oil tower made in this way is full of oil, which does not flow or leak, and maintains the unique flavor of the oil tower.

Sprinkle a little salt and pepper powder in it, roll the noodles while pulling, roll the noodles into thin strips, cut them into small pieces, rub them into a tower, steam them in a steamer for 25 minutes, and then open the cage to eat.

Rice sausage, noodles and lungs

Xinjiang is rich in cattle and sheep resources and is one of the main animal husbandry bases in China.

People who believe in * * * mainly eat beef and mutton.

It goes without saying that there are many kinds of beef and mutton snacks, and even with sheep's internal organs as raw materials, they can cook delicious food with unusual flavor.

Mi Fei and Mi Fei are among them.

To make rice sausage and noodles with lungs, usually after slaughtering the sheep, carefully remove the sheep's internal organs completely, rinse the sheep's lungs with clear water until they turn white and colorless, and then turn the sheep's intestines over for later use.

Cut sheep liver, sheep heart and a small amount of intestinal oil into small pieces, add appropriate amount of pepper, cumin powder, refined salt and washed rice, mix well to make stuffing, and fill it in sheep intestines.

Then wash the gluten from the white flour. After the flour water is clarified, pour out a large amount of clear water and leave a small amount of clear water to stir into batter. Then put a small belly on the lung trachea and sew it up with thread. Then scoop out the batter one by one, pour it into your stomach and squeeze it into your lungs.

Then the water juice mixed with a little refined salt, clear oil, cumin powder and Chili powder is squeezed into the lungs by the above method.

Then go to the abdomen and tie the trachea with rope to seal it.

Then put the rice sausage, noodles and lungs, washed lamb tripe and gluten wrapped in a little Chili powder into a pot to cook.

When cooking, when the rice in the intestine is half cooked, puncture the intestinal wall with a drill to deflate and drain water and prevent the intestinal wall from bursting.

Cook, take out, cool and slice. Mix and eat.

Rice sausage, noodles and lungs, the sausage is waxy and fresh, the lungs are soft and tender, the lamb belly and gluten are chewy, fragrant and delicious, and the flavor is unique. It is worthy of being a good national flavor in Xinjiang.

Na Ren

Na Ren, that is, hand-grabbed mutton noodles, is the flavor food of Kazak, Kirgiz and other ethnic groups.

This kind of rice is crisp and delicious, with meat and vegetables, convenient to eat and delicious.

Na Ren is a good place for ethnic minorities in pastoral areas. When distinguished guests arrive, hospitable herders will kill sheep to be "Na Ren" to entertain guests.

Thin leather bag

Tissue paper bag, known as "Pitimanta" by the people of Xinjiang, is made of good mutton, which is a delicious food that the people of Xinjiang like.

The thin leather bag is characterized by white and shiny color, paper-thin skin, tender and rich meat, and strong aroma and sweetness of Xinjiang onion (leather teeth), which is very refreshing and delicious.

When making, first cut the good mutton into diced meat with chopsticks, then chop the onion, add pepper and salt water (appropriate amount) and mix well to make stuffing.

Add cold water to flour to make hard noodles, cut it into batter, roll it into thin slices with a hand hammer, throw away the flour, wrap it in a comb shape (few folds), and steam it in a steamer for 20 minutes.

* * * I eat it, usually with naan or pilaf.

To eat with naan, first put the thin naan in a steamer to distill a little, and then put the steamed buns on the thin naan; Eat with pilaf and put steamed bread on the rice bowl.

No matter which way you eat it, sprinkling some pepper on the thin bag can improve the taste and increase people's appetite.