Xinjiang Meat-Filled Naan
About Xinjiang Meat-Filled Naan - Xinjiang Cuisine
Xinjiang meat naan is a rare and delicious dish in Xinjiang cuisine, originating from Xinjiang. It has a strong taste and makes good use of coke and spices. It is good at roasting, stewing, frying and coal. It is a homely taste in the hearts of local people.
Ingredients
- Flour 500g
- Yeast 5g
- salt 5g
Instructions
- 1. Soak the flour in warm water until soft (about 20 minutes), drain and set aside.
- 2. Boil water in a large pot, add noodles and cook until appropriate softness and hardness, take out
- 3. Prepare the sauce: mix the ingredients and stir well
- 4. Pour the noodles into a bowl, pour the sauce over it, add the side dishes and mix well.
Cultural Notes
Xinjiang cuisine combines the cooking traditions of Uyghurs, Kazakhs and other ethnic minorities, and makes good use of solitary coke and various spices. Mutton skewers, large plate of chicken, and meat on hand are all classic representatives of Xinjiang cuisine. Xinjiang meat naan is a household name in Xinjiang. It is a must-have dish at festivals and family gatherings, and is also the epitome of Xinjiang food culture.