The sudden cold wave caught all Xinjiang people off guard, and Xinjiang in the past two days has opened a quick-freezing modeThe minimum temperature is -523. Breaking the extreme value of the lowest temperature since Xinjiang had a record! Every time there is a cold wave, there is always something that can bring warmth to people, quickly gather around these 6 pots, let the heat of the food dispel the cold of winterFeel the warmth from the tip of your tongue to the tip of your heart.
Ancient culinary traditions.
Xinjiang soil hot pot.
Earth hot pot, toCopperIts unique shape and cooking style are full of Xinjiang "taste".
Soup baseIt is the soul of the herb, and a variety of herbs are stewed with beef, mutton, chicken and other ingredients. Rich in nutrients and original flavor, take a sip, the mellow aroma seems to dance on the tip of the tongue, making people intoxicated.
Looking at the heavy snow outside the window, the family sat around the earthen hot pot, the hot steam exuded a rich aroma, chatting about family life, enjoying the warmth and happiness in winter.
A nourishing winter delicacy.
Large pot of lamb
Big pot of mutton, the best choice for warming up in winter. With mutton as the main ingredient, with a variety of seasonings and medicinal materialsThe pot is large enough, and after a long time of stewing, the deliciousness and nutrition of the lamb can also be fully released.
In the cooking process of lamb in a large pot, the selection and processing of lamb is crucial. High-quality mutton has a delicate and tender taste, which is the key to making a large pot of mutton.
Lamb itself is a warming ingredient that can ward off the cold and warm the body. The herbs and seasonings added during the stewing process, such as angelica, wolfberry, red dates, etc., are more nutritious.
When the fire is blazing, friends and family sit around a huge pot and enjoy a bowl of fragrant lamb and rich soup, which is a treat for both the taste buds and the soul.
The unique charm of the black earth.
Northeast iron pot stew
Filed"Stew everything in an iron pot".People naturally think of the vast black land and the rich gastronomic culture that is closely connected to it. In Xinjiang, iron pot stew is also a popular food choice: it is also from the north, the taste is salty, likes to stew, and pays attention to the amount of fullness.
Stew in an iron pot"Goo"Rattle, a variety of ingredients and special stewed sauces are fused with each other, stir-fry until fragrant, cover the pot and simmer over low heatmakes the sauce aromaticDelve into dietary fiber
The iron pot stew is itchy and unbearable, which makes the chronic child on weekdays become acuteAfter coming out of the pot, I don't care about burning my mouth, I just want to enjoy the delicious taste of this "chaos" one bite after another.
Then there is a tortilla pasted on the side of the pot, which is complete with carbs, fat, and dietary fiber. The beauty of the fusion of Xinjiang's food culture is reflected in this dish.
Fluffy and filling.
Pilaf in a big pot
Pilaf, you still have to eat the strength in the cauldron. The cauldron is not an ordinary cauldron, it must have good thermal conductivityRound-bottomed iron potIn this way, the rice and ingredients can be evenly heated, and the pilaf will be delicious, fluffy and delicious.
Rice, which is a staple food, needs to be soaked for a while after washing, which makes the rice softer and more delicious.
Put the stir-fried beef or lamb in a pot with chopped carrots, onions and other vegetables, add an appropriate amount of salt and seasonings, and stir-fry evenly. Finally,Spread the soaked rice on top of the ingredients, add an appropriate amount of water, then cover the pot and simmer over medium-low heat for a while. During the simmering process, the water in the pot gradually evaporates, and the fat is fully integrated with the rice and ingredients, and the carrots meet the oil and soak the riceThe grains are golden, presenting a unique taste and aroma.
A pot is piping hot.
Sichuan-Chongqing hot pot
The fiery red chili pepper is soaked in the soup, exuding a spicy taste that hooks the soul, and when you eat it in one bite, it is spicy and happy, and every bite of the spicy taste hits the heart and spleen. With just one bite, the whole body is filled with warmth, which is the charm of Sichuan-Chongqing hot pot.
Spicy and fragrant, it summarizes the characteristics of Sichuan-Chongqing hot pot. The spicy flavor is mainly from Sichuan pepper and chili pepper, while the umami flavor comes from the combination of various ingredients and seasonings.
The hot red oil poses a challenge to the boiling time: shabu hairy belly pays attention to "seven up and eight down", duck intestines "three times and three hems", beef and mutton rolls for 30 seconds, and shrimp for 2 minutes......Every Sichuan-Chongqing hot pot lover is a rigorous "time management master".
Cook thin noodles in a wide pot.
Beef noodles
Large wide, two wide, leek leaves, two fine, three fine, capillary ......There are many different types of beef noodles, and the ramen chefs who can accurately "pull" various patterns also have deep skills.
The pot in which the noodles are boiled by all meansBe big and wideKeep the temperature just right at all times, and you can throw the noodles into the pot as soon as they are pulled into shapeThe noodles that are scalded in this way are as flexible as the strings of a piano, and the muscles are elastic
A pot for cooking noodles is not enough, there is also a beef soup pot with soup next to it, floating green onions dotted with bright broth, eat noodles and drink soup, and then a clove of garlic ......*I can forget all troubles with mixing.
After the process, this seemingly simple and simple bowl of beef noodles in winter is not simple.
The dopamine produced after enjoying food not only brings temperature, but also an emotional sustenance to temporarily escape from stress.
This cold wave, go eat these 6 cauldrons, **warm.
Camel @拜拜肉rou @是阿强呀 @七号观察员 @hi Brian @阿狗今天吃了吗 @bad boy
Editor: Mao Yaqian Wu Yuhan.
Review: Qi Xiaofei Supervisor: Si Yuanxun Ma Yipei.
"Xinjiang is a good place" submission email: xjsghdfxmz@163comXinjiang is a good place
The Kashgar food recommended by Di Lieba is delicious