Ziweixi Xinjiang gourmet

Ah Fu thinks xinjiang cuisine is the earliest fusion dish. People from all over the country who support the construction of Xinjiang have brought their own food to Xinjiang, and then blended with the original diet in Xinjiang to become a unique flavor. Some things can only be eaten in Xinjiang, so the following foods must be tasted!

1. Spicy chicken

The origin of Xinjiang spicy chicken is actually Sichuan cuisine, but it is believed that the ingredients in Xinjiang are different from those in Sichuan, so the taste is not exactly the same. When you arrive in Xinjiang, you must try the spicy chicken in Xinjiang, but the spicy chicken in Xinjiang is very big, one is enough for two or three people, and with a belt surface, it is a perfect match ~

Xinjiang spicy chicken is famous for its spicy taste and unique spice combination. This is a thick and spicy dish. The dried peppers it uses give this dish a unique spicy taste and spicy taste. At the same time, a large number of garlic cloves and Jiang Mo were mixed into the spicy chicken, which made it have a strong garlic and ginger flavor. Spicy chicken tastes rich, and the chicken is tender and juicy. With the seasoning of peppers and spices, people can't stop.

Xinjiang spicy chicken generally chooses drumsticks as the main ingredient, because drumsticks are tender and juicy, and can be fully blended with peppers and spices. Dried Chili is the core ingredient of Xinjiang spicy chicken. They are usually red or reddish with wrinkles. Dried pepper has a strong spicy taste, and it can also bring a certain aroma and taste.

Take time to eat.

Ah Fu likes pilaf too much. Pilaf outside Xinjiang lacks a little soul. I don't know if it's because of radish yellow or rice. Anyway, pilaf must be the best in Xinjiang, and everyone is delicious ~ Xinjiang people must eat pilaf at noon, and it will be all left at night. It's best to walk to Hotan Street. People who love meat can order leg of lamb or lamb chops directly.

The raw materials of pilaf are fresh mutton, carrot, onion, clear oil, sheep oil and rice. The practice is to chop the mutton into small pieces, fry it in clear oil, then fry the onions and carrots in a pot, and add some salt and water appropriately. After 20 minutes, backwash the soaked rice and put it into the pot without stirring. After 40 minutes, grab the rice and it will be cooked. The prepared pilaf is shiny and delicious. Xinjiang's unique radish slices, mutton fat can help carotene dissolve better in the intestine, and under the action of enzymes, it can be converted into vitamin A that can be absorbed by the human body. Tomatoes dye the rice bright orange and simmer until the soup is dry. The sweetness and sourness of grapes neutralize the massiness of mutton, which not only removes oil to relieve boredom, but also brings rich taste levels to pilaf.

3. Roasted lamb intestines

If you like eating internal organs, then Xinjiang is your paradise; If you don't like viscera, you might as well give Xinjiang a chance to see how delicious viscera can be cooked! Many people don't like to eat internal organs because it tastes too heavy, but the barbecue made by Xinjiang people can make people completely forget the ingredients, especially the roast lamb intestines!

Xinjiang roast mutton sausage is a kind of delicious food with strong regional characteristics, which is deeply loved by people in Xinjiang and other places. It is baked with fresh sheep intestines as the main raw material. One of the characteristics of Xinjiang roasted sheep intestines is to choose high-quality sheep intestines as raw materials. After washing, these sheep intestines have removed the internal organs and impurities, retained the integrity of the casings, and have a tough and tender taste.

Secondly, Xinjiang roast mutton sausage is roasted with charcoal fire. Charcoal roasting can roast the inside and outside of sausage to a moderate degree of maturity, making its surface golden and crisp, and its inside fresh and juicy. Proper control of the temperature and duration of charcoal fire can not only ensure that the sausage is cooked thoroughly, but also prevent the sausage from being burnt or becoming too dry.

In addition to roasting with charcoal fire, Xinjiang roasted sheep intestines are also very particular about seasonings. Usually only the most basic seasoning, such as Chili powder, cumin powder, salt and so on, is carried out on the surface of sheep intestines. These seasonings give sausages a strong spicy taste. Xinjiang roast mutton sausage is eaten directly or in barbecue (a traditional toast in Xinjiang). In this way, the fresh flavor of lamb intestines can be perfectly combined with the taste of roasted naan, bringing rich layering and taste.