A list of the contents of this article:

Xinjiang bag, as well as a kind of scallion cake in the oven, are all of the same flavor.

1. Heat the sunflower oil in the clean pot, heat the sunflower oil, stir-fry the sheep tail oil and mutton until mature, then mix in the refined salt, cumin powder and chili noodles, stir-fry into stuffing, then divide the fermented dough into four preparations, roll out into a cake about 20 centimeters in diameter, pack the two cakes into a group, pack the stuffing together one by one, use the index finger and thumb to pinch out the lace, and make the meat blanks.

2. Fire burning is a kind of cake snack with special flavor in Xiaoyi County, Shanxi Province. Xiaoyi fire can be divided into salt fire, sugar fire and vegetable fire. The salty fire is filled with salt and fennel and baked on top. When eating, if accompanied by chopped onions, garlic, vinegar, soy sauce, salt, monosodium glutamate, it is more delicious.

3. Those with chopped onions are called scallions, those with cilantro are called coriander rolls, those with ham are called ham rolls, and so on. Taste features: novel shape, fresh taste, endless aftertaste. Space Fuxin top ten gourmet food buckwheat noodles donkey meat Steamed Jiaozi buckwheat noodles donkey meat Steamed Jiaozi, is a kind of Fuxin local unique flavor of big dumplings. The raw material of the outer skin is buckwheat flour, the dumpling filling is made of fresh donkey meat as the main material, and more than ten kinds of seasonings such as sesame oil, ginger juice and cumin powder are used as auxiliary ingredients.

Yunnan cuisine pancake composition 600

First floor. Yo, ho, ho, whoa, whoa.

"I immediately took two of them and ran to investigate. Through the introduction of others, I realized that flour was the main material. In addition to flour, sesame seeds, onions, eggs, clear oil, ghee, milk, sugar, and so on are all essential materials. The practice of Kui is very similar to the baked cakes of our Han nationality.

Article 1: sweet cantaloupe my mother's sister-in-law came to Xi'an from Xinjiang a few days ago, bringing us many Xinjiang specialties, of which my favorite is cantaloupe. How sweet the cantaloupe grandma brought! It's much sweeter than mom usually buys. Grandma invited me when I was free, let my parents take me to Xinjiang to play, said that the scenery in Xinjiang is very beautiful, there are a lot of delicious fruit, said that I am drooling.

Speaking of food, I am a loyal fan of food. I don't have much hobbies on weekdays, but I like it very much. When I was a child in kindergarten, when the gatehouse vendor hawked Tomatoes on sticks and soy milk, I always dragged my grandmother to buy some. After primary school, I most wanted to taste the pumpkin pie made by my grandmother after school. The smell was overflowing and the golden skin was shiny. With a kind call, I sat on the table and ate with incense in my mouth.

In addition, Kazakh people also eat horse oil, millet, white sugar mixed with "Janiti", rice, "Balshak", rice and other food. The villages of the Xibe people are surrounded by walls. The house has its own courtyard, and the courtyard grows flowers, trees and vegetables. The gate always opens to the south. Living room windows and cabinets and other furniture are carved patterns, the most common are peonies and lotus flowers. Xibo women are good at paper-cut, and the paper-paste windows are beautifully decorated with paper-cut.

Which ethnic group does he belong to?

1. Curd is the main food of Uygur nationality in Xinjiang. There are different opinions about the origin of the horse, but there are mainly three kinds that are more common. It is said that it originated in Xinjiang and developed from the Uygur ancestor Uighur. According to records, when Qiu Chuji, a Taoist of Quanzhen, went to the Western region, he passed through Beiting, that is, the present-day Changji area, when he received banquets from local Uighur officials in a small town. It is said that it originated in Persia. It is believed that the mountain spread to Xinjiang through the Silk Road and through the Onion Mountains.

2. Bread is a Uygur diet with golden skin, flour as the main raw material, mostly fermented noodles, but without alkali but with a little salt. Most of the cymbals are round, and the largest one is called "Emmank". It is thin in the middle, slightly thick at the edge, and has many patterns in the center, with a diameter of 40-50 cm. This big one needs 1-2 kilograms of flour, which is called the king of oysters.

3. "Jiao" is a noodle cake. Pinyin: n á ng, nasty ng. Basic meaning: bread n á ng is a kind of baked noodle cake with Chinese Uygur, Kazak and other ethnic groups as staple food. Other meaning: desperate ng stuffed food into his mouth. Related group words: bran [nasty ng Kang ng] swearwords. A baked noodle cake with Chinese Uygur, Kazakh and other ethnic groups as staple food.

4. Oysters are mainly eaten by the Uygur, Kazak, Kirgiz, Tajik, Uzbek and other ethnic minorities. Among them, Xinjiang Uygur Autonomous region is the most concentrated, which is a characteristic food in Xinjiang Uygur diet culture. It is generally round, also known as "cake, baking". It is a staple food of cake in Xinjiang Uygur nationality. Its size is about the same as that of Shandong's dead noodles (no yeast), but it is thicker.

5. The word "Qing" comes from Persian and is popular in Arabian, Turkey and Central Asia. The Uighurs used to call it "Amak", but it was not until Islam was introduced into Xinjiang that it was changed to "Yi".

I would like to ask my friends in Xinjiang, the formal saying of making a movie.

Preparation of raw materials: the main raw materials of Xinjiang barbecue are flour, water, salt and yeast. First of all, high-quality wheat flour should be selected to ensure the taste and nutritional value of baked rice. At the same time, prepare the right amount of water, salt and yeast for noodle mixing and fermentation. Noodles: pour the flour into a large basin, add the right amount of water, salt and yeast, and stir well with chopsticks or hands to make a slightly sticky dough.

First, prepare the ingredients. The main raw material of Xinjiang rice is flour, which is usually medium-gluten flour or high-gluten flour to ensure its taste and toughness. In addition, it is also necessary to prepare the right amount of yeast powder, salt, water and some excipients, such as sesame, onion, cumin, etc., to increase the flavor of the onion. Secondly, noodles. Pour the flour into the basin, add the right amount of yeast and salt, slowly add water, add water while stirring, so that the flour fully absorbs water to form dough.

The moisture of the dough should be moderate, too dry will cause the cake to be hard, and too wet will affect the shape and taste of the finished product. In the process of baking, we should pay attention to observe the change of color to prevent burning. Xinjiang pancakes are made in a variety of ways, and different spices and ingredients can be added according to individual tastes, such as minced meat, cheese, walnuts and so on.

Sesame paste: the sesame bean is sprinkled with a layer of sesame seeds on the basis of the original flavor oyster to make its surface more crisp and delicious. When making sesame paste, first of all, roll noodles, knock and bake according to the production method of the original flavor oysters. During the baking process, when the surface of the rice begins to harden, sprinkle with a layer of sesame and continue baking until the sesame changes color.

Oyster is made of flour as the main material, salt, fermented noodles, five-spice powder, sheep oil, white sesame and other ingredients. The oyster is finely made with salt water and fermented noodles added to the flour, one layer, then a layer of oil, then rolled out and baked thinly. This kind of oyster is the simplest and most common Xinjiang roast, which is characterized by being fragrant, crisp, crisp and so on.

Is there any interesting food preparation process?

1. Three is pig's head and square meat! This is a delicacy in old Shanghai with a history of nearly 30 years. It is divided into "red" and "white" two varieties, if you like darker ones, choose fried rock candy and red soy sauce, if you like light colors, you can choose white soy sauce. Stir-fry the rock sugar into caramel color, pour in part of the square meat and stir-fry, add broth and seasoning after lust, and boil for 2 hours, the steaming pork comes out.

2. Ginger hit the milk. The milk was hit by ginger, and then it became the ginger milk, and the ginger milk was as color as clotting fat, smooth as jade, and ate the taste of internal fat tofu in the mouth, but no coagulant was used in this process! When the ginger hit the milk, the spoon was placed on it. Because the milk was solidified, the spoon could not sink. The surface of the ginger hit the milk also showed a very smooth and delicate luster, which seemed very attractive.

3. Pork head square meat, which is a delicacy in old Shanghai with a history of nearly 30 years. It is divided into "red" and "white" two varieties, if you like darker ones, choose fried rock candy and red soy sauce, if you like light colors, you can choose white soy sauce. Stir-fry the rock sugar into caramel color, pour in part of the square meat and stir-fry, add broth and seasoning after lust, and boil for 2 hours, the steaming pork comes out.