Xinjiang thin skin bun color white oil bright, thin skin as paper, tender meat oil rich, accompanied by onion (skin teeth) rich sweet taste, refreshing and delicious. Sprinkle with a little pepper and it will taste unforgettable.
Thin-skinned buns and pilaf are a perfect match
In the north, almost every household has the habit of eating pasta, especially buns, steamed buns and dumplings, so in many places, all kinds of pasta have become one of the local characteristics. Some places are very different in the way of eating pasta, some places are the shape of pasta is peculiar, and some places are where the taste of pasta is very beautiful, no matter where, local pasta has many local characteristics, Xinjiang is no exception.
Xinjiang's thin-skinned buns, known locally as Piti manta, mean dead bread. After steaming, you can penetrate the bun skin to see the full filling inside, and it is like the bun skin has melted into the tender meat oil aroma. It is bright in white and oily color, thin as paper, tender and oily, accompanied by skin buds and black pepper. The thick aroma that emanates from the air can't help but make people's taste buds surge, which is called a flying stream down three thousand feet. And its eating method is also diverse, in addition to eating alone, it can also be eaten with naan or pilaf, and if the thin-skinned bun and pilaf are put together, it is also one of the fine meals that Uyghurs entertain guests.
Thin-skinned buns are similar to roasted wheat, but the filling is different. When it is made, the skin of the bun can not be used for hair noodles, its noodles should be combined with warm salt water to form hard noodles, and after cutting it into dough, it must be rolled into thin slices with a rolling pin, and its dough needs to be rolled out very thinly, it must be translucent and translucent. Its meat filling is mainly made of good lamb meat, diced sheep tail oil cut into small meat cubes the size of chopstick heads, and then minced the skin buds, and then added pepper, cumin powder, edible salt and a little water to mix into the filling. Once the buns are ready, they only need to be basketed and steamed for fifteen minutes, and then they can be taken out and start to eat. It has the original flavor of lamb, and it is fat and tender, and the meat is juicy. Adults can generally eat at least ten to fourteen, and the skin buds can stop greasy, remove the body, and lower blood lipids, so lamb and skin buds are the most wonderful combination between heaven and earth.
In general, some friends who travel to Xinjiang, if the stomach is not particularly good, then after tasting the flavor of Xinjiang's thin-skinned buns for the first time, they must be moderate, otherwise they will feel a little greasy, especially for the elderly, they must pay more attention to discretion! In any case, if you travel to Xinjiang, be sure to taste this authentic, fragrant thin-skinned bun and don't leave yourself with regrets.
To make it, first cut the best ingredients of lamb into diced meat with chopsticks, then chop the onion, add pepper and salt water (appropriate amount) to mix into the filling. Add cold water to the flour and form hard noodles, cut into dough, roll out into thin slices with a walking mallet, shake off the flour, wrap the filling into a chicken crown shape (with few flower pleats), and steam for 20 minutes in the cage drawer over high heat.