Number: 1 one
The history of saute spicy chicken is not long, and it is roughly a "new dish" that became popular in the 1980s. There are several versions of legends about its origin, including Shawan County, which is more than 0/00 kilometers west of Urumqi, Chaiwobao Township, which is dozens of kilometers east of Urumqi, and a few people think it is Qitai County of Changji Prefecture. These places have obvious regional characteristics and are located in the narrow urban belt with Urumqi as the core, south of Tianshan North Road and Gurbantong Desert. To the west, along Tianshang North Road, you can reach Kazakh settlements such as Yili and Tacheng. To the east, it is close to Turpan, Hami, Barkol and other important places leading to Xinjiang from the mainland. Since the middle of the Qing Dynasty, Xinjiang has developed the fastest, collided with the mainland most frequently, and many ethnic groups live in harmony.
In a sense, the Tianshan North Road Urban Belt is an extension of the Hexi Corridor and a strategic location for the Belt and Road Initiative. Born here, saute spicy chicken naturally bears the shadow of mainland cultural exchanges and blending.
Number: 2 er
Potatoes were first introduced from Russia by Shanxi businessmen in the late Ming Dynasty. Its first stop in China was Xinjiang, but this drought-tolerant, cold-tolerant and high-yield crop was widely planted in Hexi Corridor with narrow arable land and dense population. Until today, potatoes known as potatoes in Gansu still maintain a unique cooking, barbecue and cold stew style: spiced potatoes, honey potatoes, braised potatoes, stir-fried potatoes, roast beef potatoes and potato gluten potatoes, which can't be served in other places, and are made into banquet dishes by Gansu people, which also makes potatoes have the reputation of "saving food" in Gansu. As a famous dish in Xinjiang, saute spicy chicken, including potatoes, is undoubtedly a gift brought by a large number of Gansu immigrants.
Red pepper and pepper are essential seasonings in Sichuan cuisine. The former was introduced from the southeast coast and used as a substitute for salt in inland areas such as Hunan, Jiangxi, Sichuan and Chongqing. The latter is a traditional condiment in Sichuan, which can provide pungent fragrance. In recent decades, in the frequent exchanges between the mainland and Xinjiang, they have been introduced by a large number of Xinjiang cuisine, and finally achieved the seasoning background of saute spicy chicken. Pepper itself has also gained a new name "spicy skin" in Xinjiang.
As the protagonist of chicken, its cultural integration characteristics are more obvious. For thousands of years, there have been natural differences in eating meat between eastern and western farming peoples and nomadic peoples: pigs and dogs are of no value to agricultural production, but they can be used as omnivores to consume the surplus materials of farming, while cattle are agricultural tools, so eastern civilization tends to eat pork and dog meat and beef as the means of production; For nomadic people, cattle and sheep are private property and food sources that follow the migration, and pigs cannot follow. Dogs are tools to assist grazing and are "friends of mankind".
Only chicken, as a kind of livestock that can consume surplus food and accompany human migration, has reached a certain degree of reconciliation at the dinner table between the east and the west. Therefore, it is not accidental that chicken becomes the protagonist of Xinjiang's first dish, but the necessity brought by Xinjiang's unique frontier geographical position of east-west communication.
third place
The practice of saute spicy chicken is very simple. Stir-fry the chicken pieces in an oil pan with seasoning, add potatoes and green peppers, stew with water, and finally collect the juice. Similar to the stew in the northeast, the combination dishes in Shandong, and even the hodgepodge of Li Hongzhang, the popular American Chinese food, have many * * * characteristics.
In fact, they have a common ancestor: Central Plains braised dishes. Before Han and Tang Dynasties, Guanzhong Plain was the core area of China and the birthplace of civilization. The "soup" that Zhou ate may be the embryonic form of braised dishes. The rich products here, coupled with the long-standing stewing skills, gave birth to braised dishes, which are made of Chinese cabbage, meat, vermicelli, tofu, beans and other ingredients, and the juice is collected to enhance the taste.
With the spread of oriental culture to the west and the communication between Xinjiang and the mainland, stew, together with potatoes in Gansu, spices in Sichuan and native chickens in Xinjiang, has finally become the last key to light up the large-scale chicken.
Number: 4 si
There is a huge difference between the local saute spicy chicken in Xinjiang and the saute spicy chicken in other places. Lamian Noodles, Shaanxi Province, as wide as a belt, is often directly soaked in the soup of foreign saute spicy chicken and sold as a part of saute spicy chicken. However, in Xinjiang, well-meaning shops will send bowls of sparerib noodles according to the head, which Xinjiang people call "bracing". The most authentic noodles must be made of winter wheat grown in northern Xinjiang, especially in Changji Prefecture. The high content of protein in flour makes noodles elastic and chewy, so mixing noodles with Xinjiang saute spicy chicken is not the same taste.
Everyone scooped up the meat, potatoes and rich soup of large-scale chicken, mixed noodles to eat, and then put raw garlic cloves, which was steaming and fragrant.
Generally speaking, adding noodles to a big plate is free. So in essence, its positioning is not a meat dish in a meal, a large plate of chicken has already constituted a meal itself, and it is not a single one. In fact, an authentic Xinjiang saute spicy chicken is a whole free-range Shawan Sanhuang chicken, a catty of Botong ancient potato chips, green peppers and scallions in Anji Sea, various seasonings and endless braces. These things are enough for three or five people to eat, and with the integration of many mainland food traditions, saute spicy chicken is really a temple and a Jianghu dish in the eyes of Xinjiang people. Seventy or eighty copies, or even a hundred copies, are really not expensive in the eyes of local people.
In essence, the eating method of saute spicy chicken is a unique form that takes into account both separate meals and combined meals. A large main course keeps a lively feeling of sitting around a table, and the separation of mixing noodles and eating noodles runs through the tradition of catering to people in the West. Similarly, there are oily noodles, spicy noodles, egg noodles and so on. These are the ritual feelings bred by Xinjiang's unique geographical environment.
-End-
When you come to Xinjiang, you don't have to go to mountains, famous lakes, grasslands or deserts. You must eat saute spicy chicken and noodles. When you walk through the crowded crowd and find an empty seat, you will see that no matter Uyghur, Hui, Kazak, Han, Tajik, whether it is a southern Han with Trump or a northern man with Shaanxi and Gansu flavor, they all get together and sit side by side because of the same taste, sharing this simple but rich food. This is the taste of Xinjiang.
Written by Wei
Head picture: Uncle Lanzhou
Some pictures are from the Network Information Office of Xinjiang Uygur Autonomous Region Party Committee.
Network theme communication activity of "Xinjiang is a good place, talents travel to the west"
Xinjiang saute spicy chicken ingredients and practices, it is best to provide pictures of Xinjiang saute spicy chicken practices to introduce the cuisine and its effects in detail: Qingzhen cuisine.
Production materials of Xinjiang saute spicy chicken: Ingredients: a fresh chicken (preferably killed alive), four potatoes, four mushrooms, four green peppers and four red peppers, some onion, ginger and garlic, a handful of pepper and pepper (depending on people) and a ball of noodles to teach you how to cook Xinjiang saute spicy chicken, which is delicious.
The first step, of course, is to wear an apron first. Otherwise, the body will smell of chopped green onion chicken for three days, and the clothes will be stained with oil. Step two, stir-fry the pepper thoroughly.
Step 3, pour in chicken, onion, ginger, garlic and pepper. Stir-fry for a few minutes, then pour in the soy sauce and water (water must be enough, otherwise the noodles will not taste good without soup). Step 4, add sugar, salt and cooking wine.
Step 5, add mushrooms and start stewing 15 minutes. Step 6, pour in the potatoes and continue to cook on low heat until the potatoes are cooked. Step 7, pour in green pepper and red pepper. It plays a role in coloring, and the spicy taste mainly depends on pepper.
Step 8, stir fry a little, and you can cook! Load the plate! The bigger the dish, the thinner the belt. You can pour the noodles on the chicken. Step 9: Finally, look at our side dishes. Sugar mixed with tomatoes can relieve the spicy taste. Or prepare more beer or cold drinks! The color of this large piece of chicken is comparable to that of impressionist painters, so brilliant, so warm, so subtle and so unrestrained. The aroma naturally lingers around the beam for three days, straight into the nose, into the internal organs, and then walks around from head to toe along the capillaries of the whole body. As for the taste, the chicken is tender, smooth and not greasy, with a faint beer flavor and a strong Chili flavor. The skin of the potato is crisp, the core melts in the lips, and the soup is delicious and difficult to reach. I have eaten a large plate of chicken in my life, what else can I ask for?
The most authentic way to stir-fry chicken is to use the ingredients of large-scale chicken.
condiments
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500 grams of chicken legs
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400 grams of low gluten flour
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200 grams of potatoes.
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50g carrot
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50 grams of green pepper
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50 grams of red pepper
condiments
verdant
1 segment
energy
1 small piece
garlic
3 petals
Sichuan pepper
20 capsules
Amomum tsao-ko
1
Red pepper
1
refined sugar
1/2 teaspoons
salt
1/2 teaspoons
Eight angles
1
soybean
1/2 tablespoons
vegetable oil
1.5 tbsp
Mircia
3 tablets
Cooking wine
1 tablespoon
The practice of saute spicy chicken
1.
Prepare the ingredients, wash the chicken legs and cut into pieces.
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2.
Prepare the auxiliary materials used, peel and cut potatoes and carrots.
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3.
Wash the green pepper and cut into pieces. Blanch the chicken pieces and drain.
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4.
Pour a small amount of oil into the pot, add the boiled chicken pieces, and stir-fry until slightly yellow. Add onion, ginger, garlic, pepper, tsaoko, dried pepper and fragrant leaves and continue to stir fry.
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5.
Cook cooking wine, add soy sauce, sugar and salt, stir well, add hot water, bring to a boil, add enough water at a time, and leave noodle soup.
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6.
Add potatoes and carrot pieces, bring to a boil, and simmer the potatoes until they are cooked.
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7.
Add green pepper and take the soup a little.
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8.
Add a little salt to the flour, add water and knead it into a smooth dough, divide the ingredients, apply vegetable oil, cover it with plastic wrap and wake it for more than 30 minutes.
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9.
Add water to the boiling pot, boil it, pull the dough into noodles and cook it in the pot; Spread the cooked noodles on the bottom of the big plate and pour the cooked large plate of chicken on it.
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Saute spicy chicken finished product map
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