Ningxia has been known as "Plugging the Jiangnan" since ancient times, it is one of the birthplaces of China, and it is also a necessary fortress of the ancient Silk Road. As a city with a long history and culture, it also brings together many ethnic minorities who believe in Islam, such as Hui, Uyghur, Dongxiang, Baoan, Kazakh, and Salar, who not only have their own unique festivals such as Eid al-Fitr, Holy Ji and Eid al-Adha, but also have special delicacies such as lamb cheek noodles, steamed lamb, braised lamb offal, artemisia noodles, lamb chop noodles, spicy paste and so on. Today, I will bring you to enjoy the cuisine from Ningxia.
Scenery of the Great Wall in Ningxia
Lamb cheek noodles
In Yinchuan, Ningxia, "eat soup" is said to be lamb noodles, large and small noodle restaurants can be seen everywhere, a bowl of authentic noodles not only noodles to do well, the most important thing is that the noodles should be fragrant and not greasy. The soup is generally made of the best tenderloin, cut it into fine pieces, and then stir-fried in a hot pot, and then add shallots and ginger, chili noodles, seasonings and rice vinegar at a time, the simmered red soup, the color is bright, thick and not greasy, while hot to add garlic seedlings, fungus, tofu, eggs, etc., at a glance will make your appetite increase, smell make you salivate. When making the soup, you can make the noodles at the same time, and the noodles should be harder, knead repeatedly until the dough is smooth, then roll out into a thin and uniform dough and cut into thin strips with a knife. Add water to the pot and cook the noodles, scoop a spoonful of soup poured on the noodles (be sure to have more noodles and less soup), mix well and eat, fresh and sour, absolutely can make you taste endlessly.
Steamed lamb
This steamed lamb meat in Ningxia is not only tender and delicious, but also rare that there is no smell of lamb. First of all, we should choose a lamb breast fork or the upper spine, wash it with fine salt, monosodium glutamate, pepper oil and an appropriate amount of flour, mix well into the flavor, put it into a large bowl, then add the chopped green onion, ginger, garlic, and then put a few peppercorn grains, steam for about thirty minutes, steam the bowl upside down in the soup dish after steaming, sprinkle with coriander to eat, you can also match your favorite bowl, stick to the dipping sauce to eat, more can stimulate the tender flavor of the lamb.
Braised haggis
Braised lamb offal, also known as "sheep under the water" or "sheep under the feet", to the Qing Dynasty Manchu Han full table after the rise of a "whole sheep feast", after the careful development of successive generations of chefs, there is now a delicious braised haggis. The selection of materials mainly includes fresh haggis (sheep's head, lamb tripe, sheep intestines, sheep's hooves, sheep hearts, sheep liver, sheep lung), and the ingredients are mainly green onions, ginger, garlic seedlings, coriander, salt, monosodium glutamate, red oil, mutton soup, etc. When making, the sheep's head and trotters are first burned with fire to clean the wool on the top, and then cooked together with the lamb tripe, lamb liver and sheep heart, and after cooking, the sheep's head and sheep's hooves are removed from the bones, and the sheep's lungs are washed with flour and cooked in the pot, and after fishing out, they are cut into small strips together with the lamb tripe, lamb liver and sheep heart. Put the cut haggis together in the mutton broth and put it in a bowl, add the lamb broth, sprinkle with garlic sprouts, coriander, and drip a little red oil. The eyes are rosy and shiny, the meat is rotten in the mouth, the red, white and green colors are folded against each other, and eating a bowl feels full of energy.
Today's cuisine is introduced here, pay attention to Ah Wei's pen talk, next week we come to enjoy the snack capital - Shaanxi's special cuisine!