Xinjiang is rich in land and rich in products, and has the advantages that other provinces cannot match in terms of ingredients, fresh melons, vegetables, meat, cereals are very excellent, called top ingredients, often without too much processing, these high-quality ingredients can meet people's picky taste buds.
And Xinjiang's cuisine, like Xinjiang's colorful beauty and top ingredients, constantly emits a seductive taste to the world, making foodies across the country full of yearning for it. The New Year is approaching, many friends have begun to choose the dishes on the Chinese New Year's Eve meal, so what is the unique "finale dish" on the Chinese New Year's Eve dinner table of Xinjiang people?
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As a special delicacy of Xinjiang, the bun bun meat perfectly combines lamb and grilled buns, which can be used as a special snack to taste at any time when walking in the streets and alleys, or as a classic traditional cuisine, and can be used as a classic traditional food to entertain relatives, friends and guests from afar.
There are few side dishes in the bun meat, so the choice of lamb is extremely important, fresh leg of lamb meat is fat, lean meat mixed with fat, used to make bun meat is just right, hot oil stir-frying ingredients, and then add lamb stir-fry, simmering and collecting juice can be served, full of a plate, just look at the amount is tempting. The lamb is tender and juicy, soft and rotten, the soup is absorbed by the roasted buns on the plate, the surface changes from hard to soft, the inside is salty enough, the taste is full of toughness, two words: absolutely!
2. Grab the lamb by hand
Hand-grabbed lamb is a heavy dish for xinjiang Chinese New Year's Eve family banquet, using high-quality Altay big tail sheep, the seasoning is simple, just need to add salt to stew, fish out sprinkled with onions, pour hot lamb soup, retain the original flavor of lamb.
Chinese New Year's Eve family banquet, full of a pot of hand-grabbed lamb on the table, instantly full of fragrant, lamb is delicious and tender, the oil is not greasy, with spicy onions, a different flavor, eat meat, drink in a large bowl, it is really heroic.
3. Pepper and hemp chicken
Originating from Sichuan and finally taking root in the rich and beautiful Xinjiang, unlike the Sichuan version of the "red oil" of the Pepper Ma Chicken, the Xinjiang version of the Pepper Ma Chicken is mainly characterized by a strong pepper and hemp aroma. Xinjiang's local special sesame oil and chicken soup wrapped in each piece of tender chicken, the compound aroma of strong peppercorns fills the entire mouth, chicken is cooked just right, each piece is sucked enough chicken juice of spicy oil sesame oil, the meat is delicate and tender, the chicken skin is chewy, even the chicken bones are immersed in the taste, it is worth a long time, tear a piece of pepper hemp chicken, spicy and fragrant, with a bite of skin teeth, sweet and spicy, and finally pour a mouthful of life-killing big Wusu, full of addiction!
4. Large plate of chicken
Xinjiang dapan chicken originated from the Shawan area of Xinjiang and has a short history, but with its smooth and spicy chicken nuggets and soft sticky sweet potatoes, spicy flavor, the affordable "dapan" is loved by diners across the country. Spicy and refreshing chicken nuggets, after playing teeth can also appreciate the umami taste of the chicken nuggets themselves, soft and sweet potatoes, followed by the fresh aroma of chicken nuggets melted in the tip of the tongue, eat to six or seven full, throw into a bowl of belt noodles stirred and stirred, a sip, spicy with incense, the essence of the whole plate of chicken into the stomach.
5. Lamb pilaf
Lamb pilaf is an indispensable delicacy for the New Year's Festival in Xinjiang, and the pilaf is rich in nutrition and has the effect of food supplementation, so it is also known as "Ten Complete Supplementary Rice". Non-fat and not greasy lamb chop meat, with crisp and sweet carrots, fried to golden onion slices, together into the shiny, grainy rice, just look at it makes people appetite greatly, scoop a spoonful into the mouth, the oil aroma of pilaf instantly fills the mouth, the rice particles are clear, the oil is not greasy, the lamb is delicate and soft, fresh and juicy, and finally with a tiger dish made of green peppers, onions, tomatoes mixed, meat and vegetarian, very satisfied.
6: Bake the buns
Xinjiang's grilled buns have a long history and are loved by the local people, and even the most important Chinese New Year's Eve rice throughout the year will be served with a plate of grilled buns. Among them, the most common is the square bun, fat and thin Xinjiang big tail lamb, delicious sheep tail oil mixed with spicy skin teeth, wrapped with shiny dough skin, three or two folded into a boxy bun, quickly put into the pit roast, in the continuous sound of nourishment, the bun gradually becomes golden, full of aroma, the baked bun skin is scorched crisp, the outer skin is thin and crispy, the filling is full of fresh and juicy lamb, mixed with fragrant cumin and spicy and degreased onions, bite into a mouthful of nourishing oil, It's not even fun to eat a few.
<h1 style="text-align: left;">—said the old well.)</h1>
Xinjiang, a beautiful place, Chinese New Year's Eve rice makes foodies yearn for more than these 6 kinds of food, waiting for everything to improve, foodies must explore and explore, and taste the food of Xinjiang. What are the must-have dishes in everyone's hometown Chinese New Year's Eve meals, welcome to share them in the comments section.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.