Ququ - Taste of Xinjiang

Overview

Ququ is a traditional snack deeply loved by the Uyghur people. (Ququ is actually what the Han people call wontons.) However, this Ququ is made of mutton, with thin skin and tender filling. The soup is clear and delicious, smooth and delicious, and has a unique flavor. This song is almost the same size as the wontons made by the Han people, but it has its own uniqueness in the method and ingredients. To make the dough, first make the dough with flour and eggs, roll it into thin slices, and cut it into square slices of four square centimeters. Then chop the fat mutton into minced meat, mix it with minced meat, scallions, salt, pepper, cumin powder and a little mutton soup to make a filling. Cut the lamb tail into small dices, wrap the stuffing one by one with the dough, fold it in half, pinch the edges with your hands, fold it in half to close the two sides, and leave an eye in the middle to form a curve. When the broth is boiling, add the wrapped koji. When cooked, pour the chopped lamb tail into oily cubes and add the coriander and scoop it out into a serving bowl. Usually eaten with a spoon. The Ququ skin is thin and tender, and it is served with the original mutton soup. The soup is clear and fresh, with a unique flavor and great nutritional value. Nowadays, there is also a sour soup Ququ, which is also cooked with mutton soup, with some tomatoes and side dishes added. If you like chili, you can also add chili oil. I have also made a recipe and will send it to you when the time comes. It tastes better and more appetizing. Especially in the cold winter, a bowl of Ququ not only fills the stomach but also increases the heat of the whole body. It can be tasted in ethnic small restaurants all over Xinjiang. Mutton is hot in nature and sweet in taste. It is a good food suitable for nourishing and replenishing yang in winter. Traditional Chinese medicine believes that it can help yang, replenish essence and blood, treat lung deficiency, and benefit strains. It is a nourishing and strengthening medicine.

Tags

• snacks
• common dishes
• chinese cuisine
• dishes
• xinjiang cuisine
• chili oil
• coriander
• cumin powder
• egg
• flour
• green onions
• mutton
• mutton soup
• suet
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients: 300 grams of lamb hind leg meat, 20 grams of lamb tail oil, 20 grams of flour, 300 grams of cumin powder, 5 grams of coriander, 50 grams of salt and pepper, 5 grams of eggs, MSG, green onions, 150 grams of mutton soup, 2000 grams of chili oil, 3 grams

   

2. 2 Put flour and egg liquid together, add water and knead into a dough, cover with plastic wrap and let rest for 10-15 minutes

   

3. 3 Chop mutton into cubes

   

4. 4 Chop green onions

   

5. 5 Put it into a basin, add salt, cumin powder and pepper, mutton soup and mix well,

   

6. 6 Marinate for a while and the flavor will develop,

   

7. 7 Cut sheep tail into small cubes,

   

8. 8 Wash and mince coriander

   

9. 9 Use a rolling pin to roll out the dough as thin as paper and cut into long strips,

   

10. 10 Then cut into pieces about 2 cm square.

    

11. 11 Wrap the filling in the dough, fold it in half,

    

12. 12 Pinch the edges with your hands and fold them in half to bring the two ends together

    

13. 13 Leave an eye in the middle and it will become a song.

    

14. 14 Add mutton soup to the pot, bring to a boil over high heat, add the ququ raw material and cook,

    

15. 15 Add diced suet

    

16. 16 Then add MSG, chili powder, cumin, and salt, bring to a boil over high heat, put it into a bowl, and sprinkle with chopped coriander and a few drops of chili oil.