Ah Fu thinks xinjiang cuisine is the earliest fusion dish. People from all over the country who support the construction of Xinjiang have brought their own food to Xinjiang, and then blended with the original diet in Xinjiang to become a unique flavor. Some things can only be eaten in Xinjiang, so the following foods must be tasted!

1. Spicy chicken

The origin of spicy chicken in Xinjiang is actually Sichuan cuisine, but people think that the ingredients in Xinjiang are different from those in Sichuan, so the taste is not exactly the same. When you arrive in Xinjiang, you must try the spicy chicken in Xinjiang, but the spicy chicken in Xinjiang is very big. One is enough for two or three people, and it is a perfect match with a belt surface ~

Xinjiang spicy chicken is famous for its spicy taste and unique spice combination. This is a rich and spicy dish. The dried peppers it uses give this dish a unique spicy taste, spicy with hemp. At the same time, a lot of garlic cloves and Jiang Mo are mixed into the spicy chicken, which makes it rich in garlic flavor and ginger flavor. Spicy chicken is rich in flavor, and the chicken is tender and juicy. With the seasoning of peppers and spices, people can't stop.

Xinjiang spicy chicken generally chooses drumsticks as the main ingredient, because drumsticks are tender and juicy, and can be fully blended with peppers and spices. Dried Chili is the core ingredient of Xinjiang spicy chicken. They are usually red or reddish with wrinkles. Dried peppers have a strong spicy taste, and at the same time, they can bring a certain aroma and taste.

have a meal

Ah Fu likes pilaf too much. Pilaf outside Xinjiang lacks a little soul. I don't know if it's the yellow radish or the rice. Anyway, pilaf must be the best in Xinjiang, and every household is delicious ~ Xinjiang people must eat pilaf at noon, and everything is left at night. Walking to Hotan Street is the best. People who love meat order leg of lamb or lamb chops directly.

The raw materials of pilaf are fresh mutton, carrots, onions, clear oil, sheep oil and rice. The practice is to chop the mutton into small pieces, fry it with clear oil, then fry the onions and carrots in a pot, and add some salt and water as appropriate. After 20 minutes, the soaked rice is backwashed and put into the pot without stirring. After 40 minutes, grab the rice and it will be cooked. The prepared pilaf is oily and delicious. Xinjiang's unique radish is sliced, and the fat of mutton can help carotene dissolve better in the intestine and be converted into vitamin A that can be absorbed by the human body under the action of enzymes. Tomatoes dye the rice bright orange and stew it until the soup is dry. The sweetness and sourness of grapes neutralize the massiness of mutton, which can not only remove oil and relieve boredom, but also bring rich taste levels to pilaf.

3. Roasted lamb intestines

If you like eating internal organs, then Xinjiang is your paradise; If you don't like eating viscera, you might as well give Xinjiang a chance to see how delicious viscera can be cooked! Many people don't like to eat internal organs because they taste too strong, but the barbecue made by Xinjiang people can make people completely forget the ingredients, especially the roast lamb intestines!

Xinjiang roast mutton sausage is a kind of delicious food with strong regional characteristics, which is deeply loved by people in Xinjiang and other places. It is baked with fresh sheep intestines as the main raw material. One of the characteristics of Xinjiang roast sausage is the selection of high-quality sausage as raw material. After washing and processing, these sheep intestines have removed the internal organs and impurities, retained the integrity of the casings, and tasted tender.

Secondly, Xinjiang roast mutton sausage is roasted with charcoal fire. Charcoal roasting can roast the inside and outside of sausage to a moderate maturity, making its surface golden and crisp, and its inside fresh and juicy. Proper control of the temperature and duration of charcoal fire can not only ensure that the sausage is cooked, but also prevent the sausage from being excessively burnt or becoming too dry.

In addition to roasting with charcoal fire, Xinjiang roasted sheep intestines are also very particular about seasoning. Usually only the most basic seasoning is carried out on the surface of sheep intestines, such as Chili powder, cumin powder, salt and so on. These seasonings give sausages a strong spicy taste. Xinjiang roast mutton sausage is eaten directly or in a barbecue stall (a traditional toast in Xinjiang). In this way, the fresh flavor of the lamb intestines and the taste of the roasted naan can be perfectly combined, bringing rich layering and taste.