Is Xinjiang baked buns delicious?

I am eager to go to Xinjiang, and I like Xinjiang cuisine. Slimming, kneading dough, baking steamed buns,,, It smells so good, but I only saw it online. [Love] After the epidemic, the situation has improved and I have to go. .

Only when you have personally been to Xinjiang and eaten Xinjiang's baked buns can you feel the taste. It is impossible to really appreciate the taste of food by piling up words.

Xinjiang baked buns are delicious!

There are generally only two kinds of fillings in traditional baked buns, meat and onion. The main ingredient is local diced mutton or beef, and the ingredient is diced onion (called "Piya" locally), sprinkled with black pepper and mixed well. Baked buns dough does not need to be fermented. Generally, it is high-gluten flour mixed with salt and flour. After waking up, divide into uniform ingredients, and then roll them into round dough with uniform thickness. The process of filling is to put the filling in the center of the dough and wrap it into an ingot shape by special means.

Traditional baked buns are baked in a pit, which is shaped like an inverted water tank with a big bottom and a small top and an opening at the top. Put the charcoal fire burned to a certain degree in advance (no need to emit black smoke) in the center of the pit, cover the upper opening, and bake the inner wall of the pit to a certain temperature, so that the baked buns can be officially baked.

The baking process is also very special. After the baker opens the pit cover, he should dip a lot of salt water in the pit inner wall, and then stick the wrapped buns on the pit inner wall for baking. Sprinkle salt water to cool the pit, avoid sticking the steamed stuffed bun blank to the middle of the pit, and increase the adhesion between the steamed stuffed bun blank and the inner wall of the pit. The inner wall of the pit is attached to the vertical surface of the pit, and the pit is arc-shaped, with a big bottom and a small top, so it must be quite sticky, otherwise the steamed stuffed bun blank will fall into the charcoal fire.

After pasting the buns, cover the naan pit and bake the buns in the closed naan pit. Baking time depends entirely on experience, usually more than ten minutes.

After baking, open the lid of the naan pit, and the attractive fragrance immediately emanates from the naan pit and permeates the whole block. You can smell the smell of baked buns dozens of meters away, attracting diners from all directions. Even if you are not hungry, you should have two baked buns to satisfy your hunger!

The freshly baked buns are golden on both sides, tender inside and burnt outside. The oil in the stuffing permeates into the skin during the baking process, and every steamed stuffed bun exudes attractive light. Carefully open the corner of the hot steamed stuffed bun, the smell is tangy, the appetite is wide open, and I can't wait to take a bite. The aroma of meat and onion is accompanied by the aroma of crispy steamed bun skin, which makes people feel refreshed.

From the shape point of view, in addition to the ingot shape, there are long baked buns, which are called "grabbing". Hotan also has giant baked buns in the shape of semi-circular bread, each weighing half a catty. There is also a flat semi-circular steamed stuffed bun, which is very big and is laughed as "grandpa who bakes steamed stuffed buns".

Now, Xinjiang, a gourmet region, has made various innovations in traditional baked buns, including lamb chops, chicken legs and even crayfish. There are a variety of choices of cumin flavor and spicy taste, as well as crispy baked buns wrapped in sesame seeds, which are different from traditional crispy buns …

To know whether the baked buns are fragrant or not, only when you arrive in Damei Xinjiang, you must personally taste the freshly baked buns in front of the pit to know the taste of the baked buns. The baked buns that have just come out of the pit have souls …

Xinjiang baked buns are delicious in Xinjiang. If you eat it in Beijing, it has lost its original flavor. Soil and water support one side, so does food. It feels very different to leave the place that nourishes you.

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