Food culture - Uyghurs

Uyghurs like to eat grilled buns, roasted whole sheep, grilled mutton skewers, and pilaf (made of rice, mutton, clear oil, carrots, etc.) , naan (noodles baked in a special fire pit), ramen, etc. The drink is usually Fu tea, but some also drink brick tea. Add cow and goat milk to the tea to make milk tea.

Pilaf:

The raw materials are rice, mutton, onions, carrots and vegetable oil. First put the mutton into the pot and stir-fry with clear oil. Later add the onion and carrot shreds, add salt, cumin and other condiments and stir-fry together. Add an appropriate amount of water, then put the washed rice into the pot. Do not stir. Use Simmer until cooked.

Grilled mutton kebabs:

The most common preparation method is to cut the best fresh mutton into thin slices of even size, mix with green onions and black pepper, and marinate for about For half an hour, put it on an iron skewer (or wooden skewer), bake it in a special oven, and turn it up and down. When it is almost cooked, sprinkle an appropriate amount of cumin powder, refined salt and chili powder on the mutton skewers. Its salty, spicy taste and tangy cumin aroma are mouth-watering. Avoid using an open flame when grilling mutton skewers. Generally, high-quality anthracite (or charcoal) is used as fuel. When grilling meat, ignite the charcoal fire. Later, when the smoke is gone and the fire is strong, the mutton skewers are placed on the slot of the oven to bake.

Roast whole sheep:

The method of making it is to select fat sheep, slaughter them, peel them, remove their internal organs and hooves, and use a special wooden stick with a large iron nail to penetrate it. The sheep body, and the sheep's neck is stuck on the iron nail, and then the juice prepared from flour, eggs, refined salt, turmeric, pepper, cumin powder and other ingredients is evenly spread all over the sheep body, placed in a special naan pit, and covered It will be cooked after simmering for about 1 hour, and the whole lamb will turn yellow.

Thin-skinned buns:

Cut mutton and mutton tail oil into cubes, mix with green onions, cumin powder, refined salt, pepper and other condiments to make the filling, wrap and roll Very thin dough, steamed in a basket, crystal clear, often eaten with pilaf.

Naan:

Naan is a must-have food on the Uyghur table, with more than 50 types. It is round in shape and uses flour as the main raw material. At the same time, it is mixed with sesame seeds, onions, eggs, vegetable oil, butter, milk, salt, rock sugar and other raw materials according to different tastes. There are two types of noodles: leavened noodles and dead noodles. The oven for baking naan is made of clay and is in the shape of a pot. Some use small water tanks, knock off the bottom, turn them upside down, and build bricks around them. When baking naan, first light the firewood or coal. When the smoke is gone and the pit reaches a certain temperature, sprinkle a small amount of salt water on the wall of the pit, stick the raw naan to the wall of the pit and seal it, and it will be cooked in a moment.

"Aikman" Nang:

Thin in the middle and thick in edge, there are many patterns in the middle. The diameter is about 30 cm, and the big one can reach 50 cm. It is the largest among the Nang.

"Tokhachi" naan:

It is about 5 cm in diameter and 1 cm thick. The dough is mixed with milk, clear oil or mutton fat, and ghee. It tastes crispy and delicious. It is the smallest among the naan.

"Gerdai" Nang:

Also known as "Wowo Nang", it is about 5 cm thick, with a smooth and shiny surface, crispy on the outside and crispy on the inside.

"Sikman" naan:

Evenly apply rock sugar water on the surface of the naan. After baking, translucent rock sugar crystals will form, making it sweet and crispy.

"Guoxi" Nang and "Guoxi Gerdai" Nang:

It means meat Nang and "Rouwowo Nang". The preparation method is to cut fresh fat mutton into cubes, add onions, refined salt, etc. as seasonings, mix them well with fermented flour, and bake it.

"Kakma" naan:

Dead noodles and oil. Apply a layer of oil on one layer and twist them together, roll them out thinly and bake them. They are fragrant, crispy and crispy and will not deteriorate after being stored for a long time.

Ramen:

Also known as ramen noodles. The dough is mixed with flour and stretched into a round shape, hence its name. To make ramen, you need to master the two aspects of mixing and making. When kneading the noodles, add an appropriate amount of salt water. The amount of salt used directly affects the quality of the noodles, so it must be just right. A skilled chef can cook several kilograms of noodles at a time. Commonly used garnishes for ramen are fried pork, fried mutton with green peppers, fried mutton with cabbage, and fried meat with celery.

Fried noodles:

The method of making fried noodles is to cut the mixed noodles into about two centimeters square noodles and put them in the pot and pour water, or cut the soaked noodles into 3- The 4cm pieces are stir-fried with mutton, onions, tomatoes, green peppers, etc. The flavor is completely different from ramen.

Baked buns:

Cut the semi-fatty mutton into dices, mix it with green onions, cumin powder, pepper, etc. to make a filling, and roll it into very thin pieces. It is wrapped in dough and baked. After baking, it has a bright yellow color and the meat is tender and delicious.

36》The essence of Yi family’s traditional famous food

Yi family bait block:

“Eighteen Yunnan monsters, baba is used as bait, and eggs are sold tied on the back. Falling in love with a baby..." Whenever I touch the bait, I can't help but hear in my ears this jingle that Yi children often talk about. Bait cubes are a popular food among the Yi people in Yunnan. At the end of the Lunar New Year, every household has to select the best rice or glutinous rice. After washing and soaking, it is steamed with a steamer, then pounded in a rice cooker until it is as fine as a mud ball, and then kneaded by hand into a rectangular or oval shape. , oblate and other shapes, cut into long thin slices when eating, which are bait pieces.

There was once a poem about the life of the Yi people at the end of the year when they prepared rice and pounded bait for the fragrant kitchen.

There are many ways to make Yijia bait cubes. In order to meet the needs of different tastes, the bait cubes can be sliced ??or shredded, and cooked using cooking methods such as roasting, boiling, stir-frying, stewing, and boiling to make various varieties. A wide variety of bait pieces with different flavors. Cut the erbium cubes into 4 mm thick cubes, add Anning scallions, Xuanwei ham and other ingredients, mix with soy sauce, refined salt, MSG, and stir-fry with cooked lard until cooked, to make fried bait cubes. The taste is delicious and lasting, and you will never forget it after eating it. During the Spring Festival or Qingming Festival, fried bait cubes with unique flavor are an indispensable festival food for every household of the Yi people in Yunnan. Boiled bait is another way of eating that is generally preferred by the Yi people in Yunnan. Cut the bait pieces into thin strips, scald them in boiling water and put them into a bowl. Then pour in chicken and duck soup or bone soup, or pour in various kinds of sautes made from pig, beef, fish and other meats to form a pattern. There are a variety of "bait meat cubes", "fried sauce bait cubes" and "eel bait cubes" with different flavors. It can also be made into chicken nuggets, pea tips, roast duck and other bait pieces that are famous for their light, plain and fresh taste. The green leaves and clear soup have a pure taste and the food is fresh and delicious. Among the Yi people, sugar is mixed with fried twists and home-brewed sweet liquor to make special baits that are unique to the Yi people's eating style and habits, such as "Mahua Bait Nuggets" and "Sweet Baijiu Bait Nuggets". If the bait pieces pressed into slices are roasted over a chestnut charcoal fire until browned, then coated with sesame sauce, and then topped with a few slices of braised beef or fried dough sticks, it will taste even more crispy and sweet.

Lunan Milk Cake:

The unique flavor of Yunnan Lunan Milk Cake is a flavor food created by the Yi people through long-term production and life practices. It is easy to store, tender and white, rich in nutrients, fresh and crispy, and has become a favorite traditional food of the Yi people. Lunan milk cake is made by squeezing out the goat's milk and cooking it, adding sour milk to make it, and then shaping it after draining the sour water. The shape is very similar to white tofu cubes. The ways of eating milk cakes are increasing with the continuous development of cooking technology. Using a variety of cooking methods such as steaming, braising, frying, and deep-frying, you can cook a variety of delicacies with different tastes, beautiful shapes, and fresh colors. To steam the milk cake, cut the milk cake into thin slices, put ham in the middle, put it in a bowl, add an appropriate amount of water, add seasonings, steam it in a steamer, and then take it out and eat. To cook the custard, cut the custard into squares and add the seasonings and set aside. Then put oil in a frying pan and heat it over fire, add ginger slices and chopped green onion and stir-fry until the ginger slices and chopped green onion are fragrant, then put the milk cake into the pot and stir-fry for a few times, and add an appropriate amount of water. Serve in a bowl after cooking. To fry the milk cake, cut the milk cake into slices and fry it in an oil pan. It should not be too much oil and it should not be over-fried. Take it out and add refined salt or dip it in water prepared with chili, green onion and soy sauce. To fry the quiche, cut the quiche into squares and fry it in a pan. When the quiche is browned and crispy, take it out and place it on a plate. Add seasonings and it is ready to eat.

Weining Buckwheat Crisp:

Since ancient times, buckwheat has been the main food crop and staple food of the Yi people, and it occupies an important position in the inclusion of the Yi people. To this day, various nutritious buckwheat products are still accompanied by the Yi people. In the Yi village, buckwheat food is indispensable for weddings, funerals, festivals, and religious activities. The buckwheat foods cooked by the Yi people include "thousand-layer buckwheat cake", "buckwheat rice cake", "buckwheat jelly", "insect chestnut cake", "snake buckwheat cake", "buckwheat rice" and so on. Guizhou Weining buckwheat cake, which is famous for its fragrant and sweet cake, is the best.

Weining buckwheat cake is a traditional snack of the Yi people in Guizhou. About 5 kilograms each, it is a filled pastry made from buckwheat noodles, brown sugar, rape oil, adzuki beans, sesame seeds, roses, melon sticks and other ingredients. There are two types: flat round and flat square, with patterns engraved on the front, golden color, fragrant, sweet and crispy, and uniquely delicious. It is said that this kind of snack has been famous as early as the early Ming Dynasty. Legend has it that it was created by Ding Chengjiu, the chef of Si Shexiang, a lady of the Yi ethnic group in Guizhou during the Ming Dynasty. It was originally intended for the toast lady Shexiang. It was engraved with the image of nine dragons holding longevity balls. It was presented to Zhu Yuanzhang on his birthday and was listed as one of the tributes. Later, it gradually became a popular food among the people.

Mojiang Machi:

The Yi people like to eat various foods made from glutinous rice. Mojiang Machi is an indispensable traditional instrument for the Yi people in Mojiang, Yunnan to eat New Year's dinner during the Spring Festival. Mojiang Machi is made from glutinous rice as the main raw material, and is processed with sugar cane, red taro, sweet potato, brown sugar and a kind of raw material called mountain tofu root in a certain proportion. The production method is to mash the above raw materials, then take the juice and mix it into steamed glutinous rice. The glutinous rice is pounded into glutinous rice cake. Before it is dry and hard, it can be made into hydrangeas, lanterns, and goldfish according to people's preferences. , puppies, kittens, rabbits and other shapes, thread them into strings, and then dry them for storage. When eating, take it out and fry it in boiling oil until golden brown. Pick it up. Add salt or sugar according to your preference. Mix evenly before eating. Sweet and crispy in the mouth.

Stone-baked cake:

The stone-baked cake of the Yi people has a unique flavor and its cooking method is special. During cooking, the stones are heated, and then the paste of buckwheat noodles or wheat noodles mixed with water is poured evenly on the stone slab, and the stone-baked cakes are ready in a moment. If you like a crispier buckwheat cake, you can bake both sides of the cake for a while until it becomes yellowish. If there is honey, spread some on both sides of the cake to make it taste even more crispy and sweet.

Suomo (fried noodles):

A food that the Yi people like to eat. Whenever they go out to farm and hunt, or travel far away to visit relatives and friends, fried noodles must be a dry food that the Yi people often carry with them.

Oatmeal fried noodles, barley fried noodles and corn fried noodles are three types of fried noodles that the Yi people in Liangshan are accustomed to cooking. Fried noodles are loved by the Yi people for their delicious taste, portability, simple eating method and easy digestion. Especially those who are too old to eat hard food or children who have not yet grown their teeth, fried noodles have become a good food for them.

Fried noodles play an important role in the dietary consciousness of the Yi people in Liangshan. Generally, if a married daughter goes home to visit her parents and brings some fried noodles and eggs to her parents, she will be considered the most filial daughter. Therefore, in the Liangshan Yi language, fried noodles and eggs have become symbols and synonyms for children to bring edible gifts to honor their parents.

The method of making fried noodles is to stir-fry oats (or barley, corn) until fragrant, cool and grind into powder. When eating, put some fried noodles into a bowl, add cold water and mix well. Adding more water can make it into porridge to quench your thirst; adding less water can make it into fried noodles and steamed buns to satisfy your hunger.