Xinjiang cuisine

Secret roasted lamb

Secret roasted lamb

VicentaLakin

it's spring, it's spring, it's spring, it's spring, it's spring, and it's the season. every time we pass through the streets of the night, we can smell the familiar lamb string, it's in the eyes, it's in the mouth. but considering the fact that the food outside is not so healthy reminds me of the fact that tv reports have eaten tomandjerry's meat. the black merchants are so chilling! actually, it's easy, and it's not a problem. with the oven, you can do it at home. if there's a oven and there's a suitable place to bake, it's easier to make a good barbecue. it's a slow life, a special tune, one of them. let's share it down here.
Tokashi Xinjiang

Tokashi Xinjiang

VicentaLakin

It's like the old one, but less. It's all a part of milk that turns the yeast off, adds flour to the other materials, then falls apart, and finally joins the rest of the milk. It's gonna be a little more time-consuming, not to ferment as much as twice as much. Now that the fermentation time is shorter, it will be easier to scramble it slowly and slowly, to see if there is any difference between a one-time and a gradual formation. The spherical face brushes the eggs and sesame the nest, and it feels big enough and it's long enough to bake. How old is this? What's strange is that you've been brushing your eggs and sesame, and then you've been scratching your nest. There's nothing wrong with oil. There's no room for sesame. Despite all the doubt, it's pretty good, though it's too hot to be seen in a nest. Soft inside, a little sweet, full of sesame。
Xinjiang butter cream

Xinjiang butter cream

VicentaLakin

A couple of Xinjiang pies, and this butter cream looks simpler. Most importantly, the formula doesn't look like a dessert. It's just milk and oil in the dough. It is not clear why the milk should be split into two parts, first using a part of the milk to re-activate the yeast to add flour, “twisted” and then adding separate materials to rub it, “twisted” and finally “twisted” the remaining milk. It's not too much of a problem. It doesn't make any sense, so you melt the yeast with milk, then add flour and other materials and rub them straight into a smooth and soft face. It doesn't seem like anything's wrong with that until it's made. Actually it's a milk cake, while it's hot, soft inside。
Xinjiang

Xinjiang

VicentaLakin

there is a sudden interest in the special foods of xinjiang. it is one of the main features, and although it is felt that it is not too popular, it has to be tried once. it was only known that the verbs were made of small holes with a special jab, but it never occurred to me that some spices were rubbed in the noodles. i just thought it was hard to chew, but it tasted better. 200 grams of flour, nine inches of pizza, this one seems a little too big. kind of like making pizza, just without a pap. and suddenly, those who do this are really good at doing it, and they put soft gillpia into the pit, not only to stick it, but also to keep the round cakes in shape. without a needle in the graft, he used two forks to pounce the pie into an ass face. it's a roasted twig. looks like it's a lot looser than it was. but it's still chewing, biting slowly, and the smell of all kinds of spices is coming out. the best, of course, is sesame。