For girls in Xinjiang, chanel no.5 is not attractive.
What makes them stop to smell the most fragrant smell?
It's sesame fragrance just coming out of the pit.
First, the origin of naan
"Nao" is one of the most distinctive cuisines in Xinjiang, with a history of more than 2,000 years. Known as "Hu Bing" and "Luo Bing" in ancient times, it is a unique and wonderful work in Xinjiang's special cuisine. Zhang Qian hollowed out his family's possessions, and Xuanzang learned the scriptures-Naan was an indispensable food on the ancient Silk Road, which stretched for thousands of years in Wan Li. 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. "You can go without food for a day, but you must not go without food for a day."
Nowadays, Naan has become one of the most distinctive delicacies in Xinjiang, and it is also a regular food for ordinary families.
Second, the characteristics and types of naan
Naan is round, with wheat flour (or corn flour) as the main raw material and sesame, onion, egg, clear oil, ghee, milk, salt, sugar and other seasonings. Simple preservation, affordable price, crisp and delicious taste.
There are many kinds of naan, according to incomplete statistics, there are more than 100, and the practices in different parts of Xinjiang are different, and each ethnic group also has its own unique practices. The common naan are: oil naan, meat naan, nest naan, milk naan, Gedan naan, Hillman naan, sesame naan, bark naan, corn naan and buckwheat naan. Because the ingredients of dough and additives, the shape of flour cakes and baking methods are different, the names of naan are also different. Adding sheep oil is oil naan; Baked with diced mutton, cumin powder, pepper, onion and other condiments; Sesame and grape juice are mixed and baked together, which is called sesame naan. ...
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.
Third, straight practice.
Step 1 Prepare ingredients: 200g of flour, 1/2 teaspoons of salt, 1/6 teaspoons of allspice powder, 1/6 teaspoons of pepper, 1/6 teaspoons of pepper, 2g of dry yeast and125g of water.
Step 2: Pour some sesame seeds and other ingredients into a large bowl and stir them into a ball.
Step 3: put it into a bread machine and stir it into a uniform and smooth dough. Round, put in a large bowl, cover with plastic wrap and ferment. The volume of dough has doubled.
Step 4: Exhaust and relax roundly 15 minutes.
Step 5: Roll it into a big round piece.
Step 6: Brush the baking tray with oil.
Step 7: put in the dough blank and make a hole in the surface with a fork.
Step 8: Grease the surface and sprinkle sesame seeds, and relax for 5- 10 minutes.
Step 9: put it in the oven, in the middle layer, fire it up and down at 230 degrees and bake it for about 25-30 minutes. Or bake it in a pit.
Step 10: the surface is golden, and it is taken out of the furnace.
Fourth, the nutritional value of Phoebe Sinkiangensis
The main raw material of Xinjiang Nan is corn flour, which contains trace elements selenium and lysine, which can prevent tumors. Regular consumption of corn flour is helpful to increase appetite, relieve constipation and diuresis, and has a good effect on softening blood vessels and delaying cell aging. If you have high blood pressure, hyperlipidemia, atherosclerosis and other diseases, it is very suitable for eating corn flour.