Bread bun meat, known as "Tawakawafu" in Uyghur, is a new trendy snack variety and is one of the famous foods in Xinjiang. The flavor food of steamed bun meat is very representative of the traditional ethnic characteristics of Xinjiang. Its consumption methods are also very diverse, which can be sold as a snack cart or in front of the store, or as a flavor dish, it can be boarded in the elegant hall of halal banquets, as a famous dish for Chinese and foreign guests to taste.
Introduction
In Xinjiang, when it comes to bun meat, I am afraid that no one does not know, because it is not only a local traditional dish, but also a dish of hebi cuisine. Naan is the main food of the Uyghur people, just like the steamed buns in The Chinese cuisine, the Uyghur diet in addition to the lunch less naan, generally morning and evening two meals are essential, lamb is one of the main meat of Chinese Muslims who believe in Islam, in the Uyghur people, mutton is its main meat food, simple and rough lamb cooking method is a legacy of the history and culture of the northwest. The combination of naan and lamb produces a variety of halal-flavored foods. From the scientific point of view of diet, bread bun meat belongs to the main and secondary food, the size of the bun and the number of meat and soup can be determined according to the requirements of the guests, as needed to stew, very convenient and fast, immediately edible, is a rare flavor of cuisine.
make
The dish is bright red in color and the meat is tender and slightly spicy. This is a Uyghur dish.
raw material
501 grams of lamb ribs with skin, 1 bun. Salt 2 g, grass fruit 2 g, fragrant leaves 3. 1 g cinnamon, 1 g paprika, 5 g shredded onion, 1 g cumin powder, 5 g shallots, 5 g sliced ginger, 15 g rice wine, 5 g chili oil, 5 g maltose, 10 g wet starch, 700 g salad oil (50 g actual consumption)
Method of production
1. Cut the lamb ribs with skin into 4 cm pieces, blanch them in boiling water, remove and wash. 2. Mix the maltose with some water and spread it on the surface of the lamb while it is hot, put it into a 70% hot oil pan, fry it golden brown and pour it into a colander to filter out the oil; leave a little oil in the wok, lightly fry the green onion and ginger slices, add the lamb and water and grass fruits and cinnamon and leaves and rice wine and salt, bring to a boil and turn to low for about 1 hour until the meat is crispy, pick up the spices and green onions and ginger. 3. Cut the bun into 8 cloves, put it on a large plate, put the lamb on the bun, leave a little lamb juice in the wok and put it on the fire, add cumin powder and paprika and shredded onion, boil and use wet starch to outline, drizzle with chili oil, pour on the surface of the lamb, and it will be.
Breaded meat
Methods of removing the smell
Lamb is divided into places. Many people say that lamb is not delicious because of the smell in lamb. To eat mutton, you have to eat lamb from Xinjiang and mutton from Mongolia. In China, only these two places of lamb are not smelly. And very fragrant. But what if the mainland can't buy lamb from these two places? There is a way, that is, to remove the smell of sheep. Here's how: 1. Cut the lamb into large pieces and bring to a boil over cold water. 2。 Add a few peppercorns and cooking wine along with the lamb. Of course, onion and ginger are a must, but don't put garlic! 3。 Pick up when the lamb is 6 or 7 ripe.