Xinjiang's delicious portions are abundant, the ingredients are simple, and it has the same heroic character as the local terroir, but it is always difficult to get out of Xinjiang in its original way.
Online-related questions abound:
"Why can't Xinjiang pilaf develop in the interior?"
"Why can't Xinjiang fried rice noodles catch fire in other provinces?"
……
As we all know, Xinjiang cuisine has lost a bit of flavor when it leaves Xinjiang. After all, Xinjiang is the essence of Xinjiang cuisine, roasted bread, roast sheep left the land of Xinjiang, there is no such taste;
Separated from the culture and religious beliefs of dozens of ethnic groups in Xinjiang, we cannot see the various styles of Xinjiang cuisine.
In other words, without Xinjiang, you can't eat the real taste of the western region at all.
▋ Speaking of meat, it has to be mutton in Xinjiang
On the fancy eating of sheep in Xinjiang
Xinjiang's grilled meat
Almost all the roasted sheep
The most well-known Xinjiang lamb skewers are collectively called "roast meat" in Xinjiang, and the roast meat in Xinjiang is almost all lamb.
The deliciousness of the grilled meat depends on the quality of the ingredients themselves.
While other regions pay attention to the small taste of skewers and need a variety of secret sauces to become the magic weapon of the town store, the people of Xinjiang pursue fresh killing and roasting, just a few grains of salt to hang the taste, pepper and cumin are not necessary.
Another cup of Gwas or a bottle of big usu is a fairy match.
Generally, kebabs use iron skewers, pay attention to a little, will use red willow branches, red willow branches in the high temperature will emit a fragrance, so that the flavor of the meat increases the sense of layering.
As for the roasted whole lamb, it is simply the master of Xinjiang roast meat.
Fat lambs of about one year old are usually selected, the meat is tender and fragrant, no smell, put into the hot pit, and simmer for about an hour.
It is a fine delicacy specially used by the Uyghur people to entertain VIPs, and it can also be said to be the most expensive delicacy in Xinjiang.
The pit is a good thing, and there are also daily barbecues in the pit, skewers with 70-80 cm long meat skewers, standing in the pit, and out of it is the pit meat.
Everything wrapped in meat food
Not surprisingly in Xinjiang is also a sheep
Grilled buns are typical of lamb appearing on the table in a different form.
In addition, there are like lamb buns, lamb wontons, etc., just as roast meat is lamb, all the food we wrap meat, in Xinjiang, it is not surprising that it is also lamb.
The people of Xinjiang love to bake buns for breakfast. Fresh lamb is stuffed, fat and lean in half; the skin of the bun is rolled thin with dead noodles, folded into squares on all four sides, and a bun is full of lamb.
Paste it on the fireplace of the pit, sprinkle a handful of salt water, start a wave of heat, and use this traditional charcoal fire roasting method to roast the buns to be golden and crispy, directly grasp it with your hands, bite a mouthful of gravy, and the mouth is full of the fresh aroma of lamb!
In Xinjiang, a delicious grilled bun shop can sell thousands of baked buns a day.
Boil the lamb in water
Full house of lamb aroma
Finger meat is one of the most primitive traditional diets in Xinjiang.
In pastoral areas, the cooking of finger meat still maintains its original flavor. Cut the fresh lamb into pieces and stew them in a pot until it is seven or eight years old, and then it can be fished and eaten, and the locals generally only put salt and onions.
Whole amniotic boiled water is used to entertain distinguished guests, and such hand-grabbed meat is naturally more exquisite.
Usually, the owner will put the lamb in a delicate large plate, first hand the plate to the most honorable guest, who will cut off a piece of meat on the head of the sheep to the old man on the table, and then cut off a piece of meat on the sheep's ear for the youngest person, and finally cut it for himself to eat.
If the boiled sheep wants to eat casually every day, then you have to find a small jar of meat on the street, which is the most Characteristic of Xinjiang.
The meat in the jar is a shrunken version of the stewed lamb, with an enamel cup as the vessel, and a large piece of lamb is simmered slowly on a charcoal fire, which is the same as the Xinjiang stewed lamb.
There is also the hand pilaf that we are familiar with, and the hand pilaf and the hand pilaf together can be called the taste of BaiNa.
The rice grains are full and crystal clear under the infiltration of mutton oil, the sweetness of xinjiang's local carrots and the spicy onion combine the overall flavor, and the tender and crispy lamb is the finishing touch.
▋馕馕, not just a staple food,
It is also the belief of the people of Xinjiang
The bread, like the aforementioned steamed buns, is roasted from the pit.
People with local life experience know that if you are cooking, you will not bake steamed buns; if you bake steamed buns, you will not bake steamed buns; and clear-eyed people will not ask if there are baked buns for sale when they see them playing bread.
Meat buns, nest buns, sesame buns, sliced buns... Because of the temperature of the pit, the production technique, and the preparation of the noodles, different methods have created different varieties of naan, according to incomplete statistics, Xinjiang's naan, there are more than 70 kinds of traditional naan, counting innovation and improvement there are more than 100 kinds.
Naan is an indispensable food on the table of the people of Xinjiang, and the way to eat it is varied, with a variety of tricks, roasting, frying, stewing, making milk tea, stir-frying rice noodles... Everything can find the element of naan!
"You can go a day without vegetables, but you must not go a day without bread", "No bread is not home"... In Xinjiang, there are too many proverbs about naan used in daily life and education.
In the life of the Tajik people, the bread is also regarded as a sacred food, a family can have nothing to eat, but can not be without the bread, the bread symbolizes the rise and fall of a family.
Folk even have the custom of swearing with your hand on the bun.
Wedding buns, funeral buns, holiday buns, childbirth buns, baby buns, travel buns, and culture-related buns are also related to these types of special occasion buns. Like at a tajik wedding bun, on the third day after marriage, the bride takes off her veil and the first thing she does after marriage is to fight with the noodles.
Bread is not only a necessity for the material life of the people of Xinjiang, but also a necessity for spiritual life.
▋Mixed noodles, the ultimate form of Xinjiang noodles
After talking about Xinjiang's pilaf and grilled bread, the third Paula strip of Xinjiang staple food was grandly unveiled!
Xinjiang noodles are actually mixed noodles, focusing on a "chewy", it is also the ultimate form of northwest noodles, the legend is that "camel guests" spread from Shanxi to Xinjiang, and finally completely rooted in Xinjiang's pasta.
Toppings can be minced meat, stir-fry... Any dish can be, the noodles and toppings are packed separately, and the noodles are one when eating.
The most common is paired with large plates of chicken, but it is most famous for its oiled meat noodles. In Xinjiang, the oiled meat belongs to the mixed noodles, and no one eats the single oily meat, but together with the mixed noodles, it is called a fragrant!
But these are not important, pay attention to the noodles themselves, can not be rolled or pressed, but to be directly pulled by hand, not thick or fine, temperament and toughness is just right.
The strength of this day is given by pulling strips, it is the protagonist of Xinjiang's stomach, in any store in Xinjiang, it has never been enough, after eating, free plus. Writing this, I am already very hungry, so let's wash and sleep.