Why does everyone like to eat the snack cake "Nan" in Xinjiang?

Nan is delicious, especially suitable for young people. He tastes particularly hard, tastes particularly energetic and smells like wheat.

Naan, the skin is golden yellow, with flour as the main raw material, mostly fermented noodles, but a little salt instead of alkali. Most naan are round, and the largest naan is called "Aimanke" naan, which is thin in the middle, slightly thicker at the edge, and has many patterns in the center, with a diameter of 40-50 cm. This kind of glutinous rice is 1-2 kg flour, and is called the king of glutinous rice. The smallest naan is as big as the mouth of a normal teacup, called "Tokas" naan, and its thickness is about 1 cm. It is the finest naan, and there is another naan with a diameter of about 10 cm, a thickness of about 5-6 cm and a hole in the middle. There are many kinds of naan, and the raw materials used are also rich.

The general practice of Naan is very similar to that of Han people baking sesame cakes. Add a little salt water and yeast to flour (or refined flour), mix well, knead thoroughly and bake slightly. Adding sheep oil is naan oil; Baked with diced mutton, cumin powder, pepper, onion and other condiments, it is called meat nang; Sesame naan is made by baking sesame seeds and grape juice. It is called Sesame naan. Because the ingredients of flour and additives, the shape of flour cakes and baking methods are different, the names of sesame naan are also different.

Naan has less water content, is not bad after long-term storage, is easy to carry, and is suitable for the dry climate in Xinjiang; Besides, it is not surprising that people of all ethnic groups like barbecue. Barbecue is a good way, and barbecue is a good way.