Nang is something that Xinjiang people can never refuse!

For girls in Xinjiang, the alluring thing is not Chanel No. 5. What makes them stop and smell it the most is the scent of sesame bags fresh from the naan pit. 1. The origin of naan "Naan" is one of the most unique delicacies in Xinjiang.

With a history of more than 2,000 years, it was called "Hu Cake" and "Gun Cake" in ancient times. It is a unique and unique Xinjiang specialty food that is well-known at home and abroad.

Zhang Qian dug holes and Xuanzang studied for scriptures - Nang is an indispensable food on the ancient Silk Road that stretches thousands of miles and lasts for thousands of years.

Legend has it that when Tang Monk traveled through the Gobi desert to seek Buddhist scriptures, the food he brought with him was naan, which helped him complete the arduous journey.

"You can live without vegetables for a day, but you can never live without naan for a day." Nowadays, naan has become one of the most distinctive delicacies in Xinjiang and a common food in ordinary households.

2. Characteristics and types of naan Naan is round in shape and uses wheat flour (or corn flour) as the main raw material, with sesame seeds, onions, eggs, clear oil, ghee, milk, salt, sugar and other condiments.

It is easy to store, affordable, and tastes crispy and fragrant.

There are many varieties of Nang, more than 100 according to incomplete statistics. Each place in Xinjiang has different ways of making Nang, and each ethnic group also has some unique ways of making Nang.

The more common types of Nang include: oil Nang, meat Nang, Wowo Nang, milk Nang, Galdan Nang, Hillman Nang, sesame Nang, Pi Ya Zi Nang, corn Nang, buckwheat Nang, spicy skin Nang and so on.

Because the dough and additive ingredients, dough shape, baking method, etc. are different, the names of naan are also different accordingly.

Those that add mutton oil are called oil naan; those that are stuffed and baked with diced mutton, cumin powder, pepper, onion and other seasonings are called meat naan; those that are mixed with sesame and grape juice and baked are called sesame naan... Naan

It contains little water, is durable in long-term storage, is easy to carry, and is suitable for the dry climate of Xinjiang. In addition, baked naan is carefully made and the ingredients are exquisite. It tastes crispy, delicious and nutritious. It is not surprising that people of all ethnic groups love grilled naan.

3. How to make naan. Step 1: Prepare ingredients: 200g flour, 1/2 tsp salt, 1/6 tsp allspice, 1/6 tsp salt and pepper, 1/6 tsp pepper, 2g dry yeast, water

125 grams, a little sesame seeds, a little cooking oil.

Step 2: Pour some sesame seeds and other ingredients into a large bowl and stir into a ball.

Step 3: Put into the bread machine and mix into a uniform and smooth dough.

Roll into a round shape, place in a large bowl, cover with plastic wrap and ferment.

The dough will double in size.

Step 4: Deflate, roll into a ball, and let rest for 15 minutes.

Step 5: Roll out into large discs.

Step 6: Brush the baking pan with oil.

Step 7: Put in the dough and use a fork to make holes on the surface.

Step 8: Grease the surface with oil and sprinkle sesame seeds, let it rest for 5-10 minutes.

Step 9: Place in the oven, middle layer, with upper and lower heat at 230 degrees, and bake for about 25-30 minutes.

Or bake naan in the naan pit.

Step 10: When the surface is golden, take it out of the oven.

4. The nutritional value of Xinjiang Nang. The main raw material of Xinjiang Nang is cornmeal. Cornmeal contains trace elements selenium and lysine, which can prevent tumors. Moreover, regular consumption of cornmeal can help appetite, facilitate urination, soften blood vessels, and delay cell aging.

Good effect, if you suffer from diseases such as high blood pressure, hyperlipidemia, atherosclerosis, etc., it is very suitable to eat cornmeal.