Xinjiang cuisine
VicentaLakin
Baking is Xinjiang food. It's like Samusa, which is different from Tianjin's bun, Yanzhou's bun, Beijing's bun, Shanghai's bun, Henan's bun. The general buns are made of fermented flour, so many of the buns are fermented with alkalis to remove the acid from fermentation. Then Tinjin's buns were half-haired, so they were thin and soft, and Shanghai's frying buns were fermented and dead, so they were thin and flaming. And Xinjiang's baked buns are different, and he uses dead faces, but its wraps are simple: they fold them with their skins, and then roast them in the pits. I'm writing about the oven version, and I'm gonna write down how to cook with a pan。
VicentaLakin
Honey's home is northwest, and northwest lamb is good. Well, no way, it's nothing like Shanghai. So the family receives a lot of cattle and goats from there every year. And this onion bursted into greasy lamb, which is our family's traditional lamb – more frequently on the table than red lamb, lamb soup, roasted lamb, etc. And as for the way it works, hey, I've got the chef's real story: the husband's third uncle's cooking is so delicious that he can't even make a beef knife to cut his face outside... This dish is hot, and my husband doesn't have to say it, and I'm a Shanghai girl who eats it better than him. People who have seen me eat spicy and say, "Are you from Shanghai?" If you can't eat spicy, you can't let it go
VicentaLakin
This is particularly bad for people with cold health, and it is not easy to take a cold or not. It's been a long time, and I'm not feeling well. When I went to the street to buy vegetables, I remembered the lamb soup, and the lamb warmed up, and the white radish purified the pulmonary sting, it would work. All right, let's go. Get meat for carrots and soup. The simplest and most original soup, salt doesn't need much, it eats its own taste, and it's odd that the smell of lamb always tempts me, and it's drunk
