Recipes tagged "Nang"

5 recipes found

Fried Naan

Fried naan is actually inspired by fried pancakes. It was the fried pancakes I ate in Shijiazhuang when I visited Hebei N years ago. I still remember it. When I went there, I saw that every restaurant had high piles of baked dough pancakes. I didn’t know how to eat the pancakes at that time, so I used my fingers to eat the pancakes. The waiter cut a few pieces and brought them over. When I saw that they were cold, I said I wanted to eat hot pancakes. The waiter immediately took them away. After a while, he brought a large plate of stir-fried cabbage and shredded pork. There were pancakes one by one. I was dumbfounded and asked what they were. The waiter said they were fried pancakes. The hot pancakes you wanted, I was speechless. What I wanted was the pancakes that had just come out of the pan. I couldn’t help but look at the pancakes. The fried pancakes were very tempting, so I just ate them. Unexpectedly, they tasted really good. The pancakes absorbed the flavor of the meat and cabbage, making them more fragrant and softer. I improved the naan this time, and modified it according to our food tastes here. The method is the same as fried pancakes. It is fried with onions, mutton and celery. The taste is no worse than fried pancakes. Mutton is a good product for supporting yang, replenishing essence and blood, treating lung deficiency, relieving strain, and warming the stomach. It is an excellent warming and strengthening agent.

Staple food Home cooking
Xinjiang Chicken

Xinjiang Chicken, our favorite. Today's large plate of chicken is no longer monotonous, just chicken and potatoes. Now you can add various kinds of noodles, hanaki, noodles, naan, etc. to the chicken to make noodles. Today we will make a large plate of chicken noodles and stuffed buns. Okay, here we go.

Staple food Hot dishes
Braised carp with leather naan

Braised carp with skin naan is actually a new way to eat the naan cabbage family. Since people in Xinjiang love to eat Nang, they take the cooking method of Nang to the extreme. In the family of naan meat dishes, the most common ones include braised lamb in naan, large plate of chicken in naan, whole mutton in naan, mutton skewers in naan, fried meat with sprouts in naan, etc., which are all dishes that are familiar to Xinjiang people in this family. The person who developed this dish is Mr. Wang Aixin, a famous Chinese cooking master. He said that this dish is an innovation in Xinjiang's traditional cooking techniques. This is the blog information of the editor-in-chief Lei Jiang in the Xinjiang food industry. I have mentioned this well-known editor in the Xinjiang food industry many times in my recipes. He specializes in food editing and editing. He has excavated, organized and recorded a large number of Xinjiang ethnic cuisines in the current era, and is one of the pioneers in pushing Xinjiang ethnic cuisine into the Internet era. Now I am the editor-in-chief of the Xinjiang Cuisine Association and several corporate websites. My recipe is a family version. I make fish according to my own taste, but tomato sauce is a must. This is the main condiment for making carp in naan buns. I am a person who loves to eat fish and naan. My husband likes to tease me, and he can't walk around with naan. Usually when making this dish, I use the kind of thin naan that has sesame or onion flavor. I like to eat sesame flavor. Every time I make naan cabbage, I use sesame flavor to increase the fragrance. Carp can nourish and strengthen the stomach, diuretic and reduce swelling, clear breasts, clear away heat and detoxify, stop wheezing and relieve cough, and is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and lactation obstruction. Carp has a good therapeutic effect on pregnant women's fetal movements and pregnancy-related swelling.

Hot dishes Home cooking
Braised naan skin and stir-fried meat with sprouts

I was chatting with a friend today and talked about onions. I said that we all like to eat white onions because they have a sweet taste and taste better than purple onions. Purple onions are only eaten by mainlanders. The person said that he has a special knowledge of onions and said that he also likes to eat onions. I immediately sent the name of a recipe called Nang Braised Sprouted Yam with Stir-fried Pork. The person immediately said it was Xinjiang cuisine, and I definitely said it was. I then sent the name of a recipe with peeled sprouts. The person was dumbfounded and asked me what the skinned sprouts were. Ha, don’t tell me you know a lot about onions? The man got anxious and said that this is your dialect. He said: In Beijing dialect, onions are still called onions, but they have round heads. Hey, every place has its own dialect, and there is always something different. Don’t say that you know a lot about a certain thing, because the old man said that I am ignorant and confined to my home. This time I asked him about it, and he was upset and said that I am a small-minded woman. People in Xinjiang call onions Piyazi, pork Darou, lard Dayou, and vegetable oil clear oil. When I used to write recipes and ingredients, I wrote them in dialect like this. Many friends made comments and couldn’t understand them, so I later changed them to popular language. Piyazi is an alias for onions. The word Piyazi originates from the West Hungarian branch of the Turkic language, due to the complex ethnic composition of Xinjiang. The phenomenon of various ethnic groups living together has long existed. The Turkic name for onion was gradually transliterated into Piyazi. Later, it was generally called "Xinjiang" in various parts of Xinjiang.

Staple food Hot dishes
Large plate of chicken with naan buns—Xinjiang flavor

Xinjiang's large-plate chicken is a household name. Even people from the mainland know it. Many people from the mainland will try the taste of Xinjiang's large-plate chicken when they come to Xinjiang. When the large plate of chicken arrived, the mainlanders were really shocked. The plate was really too big. 2-3 people couldn't finish the large plate of chicken. Not to mention a large plate of chicken and belt noodles. So when you order food, the waiter will usually remind you if you want a large plate or a small plate because there are few people around. A tourist from the mainland ordered a large portion of large plate of chicken for two people. The waiter reminded you, but he wanted to eat large plate of chicken and said he was hungry. , when the large plate of chicken was served, I didn’t say anything, and I couldn’t finish it no matter how much I ate, haha. Later, I posted a post on the Internet, specifically reminding tourists who come to Xinjiang to order the small plate of large plate of chicken, because the large plate of large plate of chicken is really too big. It can be seen how generous the portion of Xinjiang's chicken is. Nowadays, many new varieties of Da Pan Chicken have been developed, such as Braised Da Pan Chicken with Flower Rolls, Naan-wrapped Da Pan Chicken, etc., all of which are evolved from Da Pan Chicken. It also combines the unique ingredients and flavors of Xinjiang to create new ones. People in Xinjiang love to eat large plate chicken, which is a must during the New Year and festivals. This large plate chicken wrapped in naan is very good as a New Year dish. It can be used as a dish or as a staple food, and it is a complete meal. Nang has a long history in Xinjiang. In ancient times, it was called Hu cake and oven cake. Nang uses flour as the main raw material, mostly fermented noodles, but does not add alkali but adds a little salt. There are many varieties of naan, and the raw materials used are also rich. The effects of naan: remove fat and lower blood pressure, protect the heart, relieve constipation, replenish energy, suppress cancer and fight tumors, resist aging and radiation.

Hot dishes Dishes