The diet of Uighurs. Introduction (within 100 words)

Uighurs mainly eat pasta, like meat and milk, eat less vegetables, and eat more fruits and vegetables in summer. There are dozens of staple foods, the most common of which are roasted buns, whole sheep, mutton skewers, pilaf, nang, Lamian Noodles and fried noodles. Drinks generally drink Fuzhuan brick tea and brick tea. Add cow's milk and goat's milk to tea and cook it into milk tea.

Baked steamed stuffed bun, also called Samusha, is made by cutting semi-fat mutton into dices and adding chopped green onion, cumin powder and pepper. Make stuffing, roll it into thin dead bread and bake it. After baking, its color is Huang Liang, and the meat is tender and delicious.

Roast whole sheep, using Capricorn or fat sheep under two years old as raw materials, slaughter, peel, remove viscera and hooves, pierce the sheep's body with a special wooden stick with big nails, and stick the sheep's neck on the nails. Then, the juice made of refined white flour, salt water, eggs, turmeric, pepper powder, cumin powder and other ingredients is evenly spread on the sheep, put into a special naan pit, and braised for about 10 minute.

Kebab is called "Kawafu" in Uyghur. It is made by cutting good fresh mutton into thin slices with uniform size, mixing with onion foam and black pepper, curing for about half an hour, putting it on an iron label, roasting it in a special oven, and turning it up and down. When it is almost cooked, sprinkle some pepper noodles, cumin powder and salt on the mutton string. Its taste is salty and spicy, and cumin is fragrant; Its color is brown and shiny. Don't use naked flame in kebabs. Generally, high-quality anthracite is used as fuel. When barbecuing, light a charcoal fire. Later, when the cigarette was finished, the kebabs were roasted in the oven slot.

Pilaf is called "Boluo" and "Bono" in Uygur language, which means sweet rice, made of rice, mutton, onions, carrots and edible oil. First, cut the tender mutton into small pieces, stir-fry it with plants, then add seasonings such as onion, shredded carrot, salt and cumin, stir together, add appropriate amount of water, and then put the washed rice into a pot and stew it on low heat for 30 to 40 minutes without stirring.

Naan, called "Hu Bing" and "Luobing" in ancient times, is the staple food of Uighurs. There are more than 50 kinds, round and roasted with a kang. Flour fermented from flour is used as the main raw material, and sesame, onion, egg, clear oil, milk, salt, rock sugar and other raw materials are added according to different tastes. The largest Naan is called "Aimanke Naan", with a thin middle edge and many patterns in the center, with a diameter of about 40-50 cm. The smallest naan is called "Tuokasan Naan", with a diameter of about 5 cm and a thickness of about 1 cm. The baking stove is a pot made of clay. Some use small water tanks to knock off the bottom, turn it upside down, and build bricks around. When baking naan, first light firewood or coal, and when the smoke is exhausted and the cellar wall reaches a certain temperature, sprinkle a small amount of salt water on the cellar wall, stick the raw naan on the cellar wall and seal it, and it will be cooked soon.

Lamian Noodles is called "Laigeman" or "Tiaozi" in Uighur. It is made of flour and flour, pulled into round strips and mixed with vegetables, hence the name. To be a Lamian Noodles, we must master two links: kneading dough and technical system. When kneading dough, you should put a proper amount of refined salt, which will taste a little salty. The dough should not be too hard, but a little softer. When pulling, just gently pinch the two ends, stretch in the long direction, then turn back and finally pull it to the size of vermicelli. The common side dishes in Lamian Noodles are oily meat, stir-fried mutton with green pepper, stir-fried mutton with cabbage and stir-fried meat with celery.

Stir-fried noodles: pull the mixed noodles into pieces about 2 cm square and cook them, or cut Lamian Noodles with water into 3-4 cm pieces and stir-fry them with mutton, onion, tomato and green pepper. It tastes very different from Lamian Noodles.

Ququer, a kind of pasta similar to jiaozi and wonton of Han nationality, looks like jiaozi, but it is like wonton. First cut the fat mutton into small diced meat, then add chopped green onion, refined salt, cumin powder, pepper and a little water as stuffing. Roll the dough into thin slices, cut into squares and wrap the meat in the dough. Wrap it and put it in the broth. Put some mint leaves and coriander powder in the soup.

Thin paper bag, diced mutton and sheep tail oil, mixed with chopped green onion, cumin powder, refined salt, pepper and other seasonings to make stuffing, wrapped in thin dead dough, steamed in a cage, crystal clear, often eaten with pilaf.