The tradition of nang in Xinjiang

Naan is something that Xinjiang people can never refuse!

For girls in Xinjiang, chanel no.5 is not attractive.

What makes them stop to smell the most

It's sesame fragrance just coming out of the pit.

First, the origin of naan

"Brain" is one of the most distinctive cuisines in Xinjiang, with a history of more than 2,000 years. Hu Bing and Luobing, which were called in ancient times, are a wonderful flower in Xinjiang's characteristic cuisines. Zhang Qian hollowed out Xuanzang to learn from the scriptures-Naan was an indispensable food on the ancient Silk Road, stretching for thousands of years in Wan Li. Legend has it that when Tang Priest crossed the desert Gobi, the food he brought with him was Naan, which helped him complete the arduous journey. "You can go without food for a day, but you must not go without food for a day."

Nowadays, Naan has become one of the most distinctive delicacies in Xinjiang, and it is also a regular food for ordinary families.

Second, the characteristics and types of naan

Naan is round, with wheat flour (or corn flour) as the main raw material and sesame, onion, egg, clear oil, ghee, milk, salt, sugar and other seasonings. Simple preservation, affordable price, crisp and delicious taste.

There are many kinds of naan, according to incomplete statistics, there are more than 100, and the practices in different parts of Xinjiang are different, and each ethnic group also has its own unique practices. The more common naan are: oil naan, meat naan, bird's nest naan, milk naan, Gedan naan, Hillman naan, sesame naan, bark naan, corn naan and buckwheat naan. Because the ingredients of dough and additives, the shape of flour cakes and baking methods are different, the names of naan are also different. Adding sheep oil is naan oil; Baked with diced mutton, cumin powder, pepper, onion and other condiments, it is called meat nang; Sesame and grape juice are mixed and baked, which is called sesame naan. ...

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.

Third, the straight approach.

Step 1 Prepare ingredients: flour 200g, salt12 tsp, spiced powder16 tsp, pepper16 tsp, dry yeast 2g, water 125g, sesame seeds.

Step 2: Pour some sesame seeds and other materials into a large bowl and stir them into balls.

Step 3: put it into a bread machine and stir it into a uniform and smooth dough. Round, put in a large bowl, cover with plastic wrap and ferment. The volume of dough has doubled.

Step 4: Exhaust, circle and relax 15 minutes.

Step 5: Roll it into a big round piece.

Step 6: Brush the baking tray with oil.

Step 7: Put in the dough blank and make holes in the dough with a fork.

Step 8: Grease the surface and sprinkle sesame seeds, and relax for 5- 10 minutes.

Step 9: put it in the oven, in the middle layer, fire it up and down at 230 degrees and bake it for about 25-30 minutes. Or roast it in a pit.

Step 10: the surface is golden, and it is taken out of the furnace.

Fourth, the nutritional value of Phoebe Sinkiangensis

The main raw material of Xinjiang Nan is corn flour, which contains trace elements selenium and lysine, which can prevent tumors. Regular consumption of corn flour is helpful to stimulate appetite, relieve constipation and diuresis, and has a good effect on softening blood vessels and delaying cell aging. If you suffer from hypertension, hyperlipidemia, atherosclerosis and other diseases, it is very suitable for eating corn flour.