Kyzyl-Su Kirgiz cuisine is integrated into the lives of fellow Kyrgyz people.
Their Kyrgyz compatriots raise cattle, sheep, horses, camels, and yaks to ensure the meat and milk they need for their lives. Wheat, barley, and vegetables are just complementary foods. Daily diet includes naan, pot sticker, Kuimark (oil bun), Baoershak (fried noodles), Quyi Baoersak (fried fruits), flaky cakes, oil cakes, milk skin noodles, fried knots, sand sand (baked buns), Ququer (dumplings), oil dumplings, cream porridge, pilaf, noodles, flower rolls, etc. Its specialties are kirgiz roasted whole lamb, braised horse meat, tiger dishes, chickpea pilaf, bacon meat, cream porridge and so on.
Kirgiz roasts whole lamb
There are many dishes on the Kirgiz recipe, but the hospitality is still based on lamb, the most exquisite of which is roasted whole lamb. The slaughtered lamb is skinned, the internal organs are removed, the tail and four hooves are cut off, soaked in salt water, and roasted in the burnt pit. Another method of roasting is to use an iron rod through the belly of the sheep, and the two people carry it on the burning fire to grill, constantly flipping and pouring salt water.
ingredient:
One fat lamb or Altay lamb (weight 10 to 15 kg), 2500 g of eggs, 25 g of turmeric, 150 g of flour, 500 g of salt, pepper, cumin powder (also known as benzoin fennel).
Practice (1):
1, sheep slaughter, hoof and internal organs to deal with clean and spare.
2: Stir the fine flour, egg, turmeric, pepper, cumin powder and salt water to make a paste.
3: Spread the seasoning from step 2 evenly over the whole body of the sheep.
4. Wear the sheep with an iron rod and put it into a special pit.
5, cover the mouth of the pit, constantly flip the observation, bake for about 1 hour.
Method (2):
1. The sheep is dehaired and poured into laxatives to remove internal organs.
2. Drive him into a house that is roasted very hot by the fire. When he was thirsty and unbearable, he brought cold water mixed with various ingredients, and the sheep drank it and then rushed into the hot house.
3. Repeat this several times, and when the taste of the ingredients on the sheep becomes stronger, the sheep will be slaughtered.
4, the slaughtered sheep, remove the internal organs, head, hooves, handle clean and spare.
5: Hang the sheep in the stove and roll and bake until the oil comes out, and the color changes and cooks.
prompt:
The whole roasted lamb of Kirgiz with fresh taste and good heat is crisp on the outside and tender on the inside, and the aftertaste is full of flavor. The Kyrgyz people call it "Kavab" and are the traditional cuisine of the Kyrgyz people.
Braised horse meat
The unique history and animal husbandry production and life have created the distinctive dietary characteristics of the Kyrgyz people, who are afraid of eating pork and self-destructing livestock meat, so cattle, sheep, horses, and are the best meat for the Kyrgyz people. Among them, horse meat is the highest quality.
Horse meat, mushrooms, ginger, green onions, brown sugar.
method:
1: Cut the horse meat into mahjong-sized cubes, cook in a pot for 15 minutes, remove the meat, rinse with cool water and set aside.
2: Cut the green onion into small pieces, slice the ginger, cut the flowers with mushrooms (or not cut) and set aside.
3: Oil in a cold pan.
4: Pour in the horse meat pieces, enlarge the green onion and ginger slices, stir and stir with the horse meat pieces and stir-fry for 1 minute.
5: Add water over horse meat, add brown sugar (a little sweet), and simmer over low heat.
6. When the meat pieces become soft, a plate of fragrant braised horse meat is finished.
Horse meat has a big taste, which is not suitable for stir-frying, but is more suitable for stewing and cooking. Horse meat can be combined with mushrooms, burdock, etc. to cook dishes, which can not only increase the nutritional value of horse meat, but also remove the fishy taste of horse meat.
Chickpea pilaf
Chickpeas, commonly known as peach beans, are one of the main ingredients in the pilaf that the Kyrgyz people like to eat in Xinjiang, and chickpeas also have the effect of balancing diet, enhancing immunity, moisturizing intestines and replenishing blood.
Chickpeas, long-grain rice, lamb, vegetable oil, salt, onion, sugar, raisins, carrots.
1: Soak the dried chickpeas overnight.
2: Long grain rice, soak for 1 hour, wash well and control water.
3: Cook the chickpeas soaked overnight for 1 hour.
4: Steep the raisins for 20 minutes.
5: Dice lamb, shredded onion, peeled carrot and coarsely shredded.
6: Heat the pan with cold oil, stir-fry the onion under the oil heat to bring out the aroma.
7: Stir-fry the lamb for 2 minutes, add carrots and stir-fry to make it soft and fragrant, add salt and sugar and stir-fry evenly.
8: Add water and spread the soaked rice directly on top.
9: Sauté chickpeas with cumin, salt and pepper for 1 minute, spread over rice and sprinkle with raisins. Cover over high heat and simmer over low heat for 25 minutes.
9: Finally, stir and simmer for 5 minutes, then eat hot with meat, salad or vegetarian dishes.
Chickpeas are soaked a day in advance, and long-grain rice is soaked several hours in advance. The rice of pilaf is generally a long line of rice, and the pilaf that comes out of this way is grain by grain. The onion must be cut into fine strips, so that after the aroma is burst, after simmering, the onion shreds have been cooked, and when the pilaf is cooked thoroughly, it is impossible to see the onion shreds, and the onions are mainly to go to greasy and flavor.