Ququ: Xinjiang flavor(qu qu xin jiang wei dao )

Ququ: Xinjiang flavor

Introduction:

Ququ is a traditional snack popular with the Uygur people. But this ququ is made of mutton. It has thin skin, tender stuffing, clear and delicious soup, smooth and delicious, and unique flavor. This piece is about the same size as the wonton made by the Han nationality, but it has its own characteristics in the method and materials. Practice first with flour and eggs and noodles, rolling into thin slices, cut into four square centimeters of square pieces. Then chop the fat mutton into minced meat, add salt, pepper, cumin powder and a little mutton soup to make stuffing. Cut the tail oil into small cubes, wrap the stuffing one by one with the dough, fold them in half, pinch the edges with hands, fold them in half to close the two sides, and leave an eye in the middle. When the broth is boiling, put in the wrapped pieces. When cooked, put the diced sheep tail oil upside down and then scoop out the bowl. It's usually eaten with a spoon. Ququ has thin skin and tender stuffing. It is served with mutton juice and original soup. The soup is clear and delicious. It has unique flavor and is of great nutritional value. Now there are also ququ in sour soup, which is also cooked with mutton soup, with some tomatoes and side dishes. Those who like to eat chili can also add chili oil. I have also made a recipe and will send it in time. It tastes better and more appetizing. Especially in the cold winter, a bowl of ququ not only fills the stomach, but also increases the whole body's heat. It can be tasted everywhere in ethnic restaurants all over Xinjiang. Mutton is hot and sweet, which is suitable for tonic and tonic in winter. Traditional Chinese medicine believes that it can help Yuanyang, tonify essence and blood, treat lung deficiency and strain, and is a tonic and strong medicine. "

Production steps:

Step 1: Ingredients: 300g hind leg meat, 20g tail oil, 300g flour, 5g cumin powder, 50g coriander, 5g salt and pepper powder, 5g egg, MSG, scallion, 150g mutton soup, 2000g chili oil, 3G

Step 2: put the flour and egg liquid together, add water and make a dough, cover it with plastic wrap and let it stand for 10-15 minutes

Step 3: Chop mutton into minced meat

Step 4: chop the scallion

Step 5: add salt, cumin powder, pepper and mutton soup into the basin and mix well,

Step 6: marinate for a while,

Step 7: dice lamb tail oil,

Step 8: wash and cut coriander

Step 9: roll the dough as thin as paper with a rolling pin and cut it into strips,

Step 10: cut into 2 cm square pieces.

Step 11: fold the stuffing into the dough,

Step 12: pinch the edge by hand and fold it in half to close the two ends

Step 13: leave an eye in the middle, that is to say, make a song.

Step 14: add the Lamb Soup to the pot and bring to a boil. Add the starter and cook it,

Step 15: add mutton oil

Step 16: add monosodium glutamate, chili powder, cumin and salt, boil them over high heat, put them into a bowl, sprinkle with coriander powder and drop a few drops of chili oil.

Materials required:

Mutton: moderate

Amniotic fluid: moderate amount

Flour: right amount

Mutton soup: moderate

Eggs: right amount

Scallion: right amount

Pepper: right amount

Cumin powder: right amount

Salt: right amount

Chili oil: right amount

Coriander: moderate

Note: the dough should be rolled evenly, the size of the green body should be the same, not too long, because the skin is very thin, so as not to break the skin and leak the filling. If you don't eat chili, you don't need chili oil

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qu Qu Xin Jiang Wei Dao