Meat bun is baked in flour with chopped lamb, salt, cumin powder, pepper, chopped onion and other condiments, commonly known as meat bun. "Koshi" naan and "Kosigjida" naan These are meat buns, which are minced lamb, topped with chopped onion, salt and cumin, pepper, chopped onion and other condiments, and then baked in or wrapped in noodles and roasted in a pit.
This kind of bread is full of oil and aroma for a long time. In particular, the "Kusigjida" bun in the Hotan area is shaped like a steamed bun, with a browned yellow on the outside and tender on the inside, and it is even more meaty and noodle-infused to eat, with a unique flavor.
Royalties
Lamb 150 g
2 eggs
Oil g
0.5 onions
Salt grams
Cumin powder, pepper powder, pepper powder
Old soy, raw soy
The practice of Xinjiang meat buns
And dough, wake up for about 20 minutes
Lamb, chopped onion. Add salt, pepper, peppercorn powder, cumin powder, dark soy sauce and light soy sauce. Pepper and cumin can be put more. Put two egg whites. A little sesame oil. Mix well.
This amount can be burned three times.
The awakened dough is half the size of a fist, rolled out into a pancake, and spread the minced meat on top.
Roll out a slightly smaller dough sheet to cover the upper layer.
The edges of the lower layer of bread are turned upwards and pressed with chopsticks to make the pattern. For the purpose of sealing, try to be as beautiful as possible. I'm less beautiful with this one.
In a saucepan, add the right amount of oil over low heat. Burn the bottom for seven or eight minutes, turn over the noodles and burn for another five or six minutes, and then you can get out of the pot.