In the image, there are deserts, Gobi, Populus euphratica and oases.
In the eyes of ancient scholars and poets,
"Grape wine luminous cup, if you want to drink pipa, hurry up."
Poems such as "Advise the monarch to drink more, and there is no reason to go out to Yangguan in the west" have been passed down to this day.
Speaking of Dunhuang cuisine, there are donkey meat yellow noodles, pulled noodles, Hu mutton braised cakes and so on.
It makes people feel fragrant and unforgettable.
For thousands of years, Dunhuang has been an important town of the ancient Silk Road. People living here and ethnic minorities in the western regions are called "Hu people". The collision and integration of Han culture and lake culture naturally affected the local food culture, and also formed a unique regional cuisine. Hu mutton stew cake is made according to the eating habits of Hu people. Sheep are mutton, and stew cake is a unique pasta in Dunhuang, hence its name.
In recent years, Hu mutton stew cake can be seen in the streets, night markets, hotels and even barbecue shops in Dunhuang, which has become a typical representative of Dunhuang food culture and a folk snack.
Red sesame seed cake is a delicious dish for Dunhuang guests. If you go to your girlfriend's house and your father-in-law serves a plate of braised cakes, it means that your business is done.
In Dunhuang, there are stewed chicken cakes and stewed ribs cakes, and stewed mutton cakes are the best choice, with similar practices, but different ingredients.
Choose fresh lamb chops, and the cooking method is similar to braised lamb chops. Add cooking wine, soy sauce, salt and ginger to lamb chops, and put them in the refrigerator for more than 12 hours.
The choice of seasoning should not be too much, generally onion, ginger, garlic, onion, pepper, aniseed, dried pepper and so on. Simple and small amount of spices, otherwise it will cover up the delicious mutton itself.
Add onion, ginger, garlic, onion, dried chilli and spices, stir fry, add marinated lamb chops, stir fry with soy sauce, stir fry until mutton is golden, and add boiling water to stew for 30 minutes.
Add as much water as possible, stew the cake a few times and put out some soup for later use.
The cakes here are not the cakes we usually look at, but pancakes, more precisely dough.
In fact, vegetarian cakes are the essence of this dish. It tastes delicious, thin but not rotten, and it blends with the umami flavor of mutton and thick soup, making diners forget that this is an ordinary bread.
The method of making cakes is very particular. Add salt to flour and warm water to form dough, brush with a layer of cooking oil, cover with plastic wrap and let stand for 30 minutes, divide into dough with uniform size and roll it into pancakes.
Stew it on the mutton stew for 2-3 minutes. In the process of stewing the cake, pour the mutton soup on the bread, and repeat all the bread in turn.
Make all the cakes, cut them into long strips or small pieces, put them all in the pot of mutton stew, take the soup out of the pot, and sprinkle with chopped green onion.
After the finished product was served, the mutton was soft and waxy, and the taste was strong, which really experienced the taste of desert lamb chops, and the taste of the cake was better than that of mutton. Chewy flour cakes absorb the fragrance of spices and the umami flavor of mutton, and there is almost no smell, which is the best interpretation of Dunhuang mutton and pasta.
Like my sharing, please pay attention to @ Shen.
Or leave a comment and share your cooking skills about mutton.
Looking forward to your joining.
Thank you for reading.