Recipes tagged "Sheep tail oil"

4 recipes found

Grilled buns - Taste of Xinjiang

Grilled buns (called Shamusa in Uyghur) and thin-skin buns (called Pitmantu in Uyghur) are favorite foods of Uyghur compatriots. Every morning, Uighur compatriots receive a bowl of milk tea and two baked buns as a nutritious breakfast. The Han people also eat the same way, but they go to the Uighur compatriots' baked bun shop and pack two baked buns, which is what the Han people often say. If you want to ask for mutton grilled buns, you must be an outsider who doesn’t understand the customs of Xinjiang. Xinjiang grilled buns are originally made of mutton. The method is relatively simple, it is fresh lamb, it must be half lamb hind legs and half mutton fat, so that it tastes particularly delicious. The onions used (called Piyazi by Xinjiang people) must be white and cut into small cubes, so the mutton must also be cut into small cubes. When you take a bite of the baked buns like this, the fillings are fresh and tender, the oil is flowing, and they look shiny. This is the characteristic of Xinjiang food. It is oily (many outsiders say Xinjiang food is too greasy. In fact, this is related to the region and climate of Xinjiang) rather than dry. Such baked buns taste crispy on the outside and tender on the inside. For the delicious taste of Xinjiang mutton, you don’t need to add a lot of seasonings, just use pepper and cumin powder. If you add other seasonings, it won’t taste like Xinjiang. The shape of baked buns has been the same shape since ancient times, that is, square. Authentic baked buns are all baked in a naan pit. Now that you have an oven, you can make them at home, but the method is the same. The only difference is that they are baked in an oven. Of course, the taste is also different. The taste baked in a naan pit is particularly fragrant and natural. No matter how you bake it in the oven, it can't produce that flavor. I usually bake them in the oven at home and brush them with egg wash. In fact, the real baked buns are not brushed with egg wash when baked in the Nang pit. This is for the sake of appearance, and I also want to bake the kind of Nang pit. No matter how I bake it, I can’t bake the taste of the Nang pit. Therefore, many specialties in Xinjiang cannot be imitated, unless you have never tasted Xinjiang specialties and have been deceived. These two kinds of food are mostly sold in restaurants, food stalls, and streets in bazaars in urban and rural areas in Xinjiang. They are like Beijing meat-stuffed biscuits and Tianjin's Goubuli steamed buns, which are very popular with customers. Interestingly, when the thin-skin buns are steamed and taken out of the steamer or the baked buns are taken out of the naan pit, the chef often raises his voice and shouts: Ibrayin. Alex Lamu Baozi...it is said that this is Ibrahim. Alex Lamu was a famous chef hundreds of years ago. His baked buns and thin-skin buns were really famous in the Western Regions. So later generations used his name as a brand to attract customers.

Staple food Home cooking
Sauer Braised Pork—Xinjiang Taste

The lamb in Altai, Xinjiang is famous for its delicious taste, but it is rare to see it steamed in oil instead of boiled in water. When I arrived in Jimunai, I learned that ten years ago, when Jimunai was short of food, a local chef came up with the idea of steaming mutton with sheep tail oil, which not only saved the source of water, but also made delicious lamb, and named it Shawur braised meat. Shawur braised meat is a large piece of mutton served with potato chunks, carrots, and onions as auxiliary ingredients. The tender mutton melts in the mouth when mixed with the soup. It is salty and delicious and is smoother and more delicious than ordinary meat in the mouth. With the addition of local Kazakh potatoes and carrots, it is fat but not greasy. The key to why Sauer braised meat is so delicious is that its cooking method is different from other mutton. It is said that a lamb of 15-16 kg is generally selected. First spread a thick layer of sheep tail oil on the bottom of the pressure cooker, then cut the mutton into large pieces and put it into the pot. According to the height of the mutton, spread the same thickness around the pressure cooker until it is even. At the same time, add the potatoes and carrots together, add some salt, cover the pot and steam for about an hour before serving. Big chunks of potatoes and carrots, and big chunks of mutton taste delicious! Shawur braised pork won the title of one of the top ten famous snacks in the autonomous region in a food competition held in the Altay region in 2005. Therefore, it is also used as a banquet by the locals. But if you want to eat this delicious Shawur braised pork, you have to come to Jimunai Guesthouse. The main reason why Sauer braised meat is plump but not greasy, and the aroma is not sour, is mainly due to the lamb. Even if such lamb is cooked directly in boiled water and eaten without adding any seasonings, it will still be fresh and delicious. In order to make this Sauer stewed meat, I specially bought lamb for 54 yuan per kilogram. The boss who bought the mutton also required that he sell half a lamb at a time, which is more than 400 yuan for 7 kilograms. But the lamb is really worth the money and really delicious. The only thing is that there is a little bit of mutton fat. The Sauer braised pork I made is not as rich in oil as that restaurant.

Hot dishes Dishes
Mongolian buns

Mongolian buns are simple to make and rich in nutrients. The filling is composed of fresh meat and prairie green onions.

Pasta Beef
Madoufu

Ma tofu is a Han specialty snack in old Beijing. The more authentic version is made with sheep tail oil, so autumn and winter are the times when this delicacy shines. In addition, Ma Tofu is made from mung beans, so it also has the effect of clearing away internal heat. (Baidu) Madoufu is a Han specialty snack in old Beijing and a common delicacy. There is also a similar food in Anyang, Henan, called powder paste. This item comes from the powder room in Jiujing. The powder room was originally a place where powder skin starch was produced. The beans were ground on a stone mill and water was added as they were ground. At the same time, the beans were divided into three things. The thinnest ones become soy milk, which is the genuine product, and are used to make starch; the thinnest ones become juice, which is soybean juice; the thick and stagnant dark green powder slurry in the middle is put into a cloth bag and heated to boil, and the water is filtered out, which is hemp tofu. Because Ma Tofu is made from mung beans, it has auxiliary functions such as appetizing, aiding digestion, and clearing away internal heat. The taste is mellow and thick, sour and salty, and has a unique flavor.

Snacks Home cooking