Kumaiqinang(ku mai qi nang )

Kumaiqinang

Introduction:

"In the mainland, most people don't know or understand the unique way of baking nangkeng buns in Xinjing, let alone the taste. Last time I made steamed buns in the oven, many friends said they had never seen them, let alone ate them. I remember a friend who played with delicious food left me a message saying that when his family came to Xinjing on business, they had to buy 200 yuan roast buns and nangkeng meat every time they went back. When they went back, they would heat them in the oven. They all said that the mutton in Xinjing was delicious. She must come to Xinjiang to taste Xinjing's unique delicious food. Kumanang is a special product of Hotan, which is a kind of high nutrition food created in desert environment. It is commonly known as "desert pancake". It's similar to nangkeng steamed buns, with the same stuffing. It's different in the way of making. It's thicker and has a crescent shaped shape. Many people don't know what it is. It's called "the grandfather of baking steamed buns" by the editors in chief of the website of the culinary Association. In Hotan of Southern Xinjiang, the size of the kumaiqinang depends on the number of people. After making the kumaiqinang, use Populus euphratica or red willow branches to burn a fire. After the fire goes out, bury the kumaiqinang directly in the hot ash. About an hour later, take the kumaiqinang and pat off the dust. A golden kumaiqinang is born. When eating, use a knife to cut into triangular pieces. A kumaiqinang man can be satisfied with a bowl of milk tea. It is said that if you eat kumaiqinang, you can sleep in the desert without a quilt, and you won't catch a cold the next day. It can be seen that kumaiqinang is excellent for its high calorie and high nutrition, and is praised as "desert pizza" by tourists. "Kumaiqi Nang" is a kind of Nang baked by traditional and ancient methods. Local people omit the word "Nang" and call it "kumaiqi". "Kumaiqi" in Uighur language is the meaning of pancake, because of its unique baking method and delicious taste, it is favored by people. According to Lei Jiang, senior editor of Xinjiang food industry, the original kumaiqinang is a big round meat cake. Now it's all crescent shaped, and it's an improved modern version of kumaiqinang

Production steps:

Step 1: Ingredients: 300 grams of mutton, 300 grams of mutton oil, 300 grams of salt onion, 300 grams of pepper, 5 grams of cumin powder, 5 grams of vegetable oil, 500 grams of flour

Step 2: mix the flour with water to make a smooth dough

Step 3: cover and wake up for more than 20 minutes

Step 4: dice the leg of lamb

Step 5: dice the white onion

Step 6: cut the mutton oil into small pieces

Step 7: put in a large bowl, add pepper, cumin powder and salt

Step 8: mix well, marinate and taste

Step 9: knead the dough and divide it into long strips

Step 10: roll into a larger wafer thicker than the roasted bun

Step 11: add mutton stuffing

Step 12: make it into a big dumpling shape, and then knead it into lace to make kumai Qigong

Step 13: spread tin foil on the baking tray, brush a layer of vegetable oil with a brush, and put it into the baking tray

Step 14: preheat the oven for 5 minutes, set the time for 40 minutes, use the up and down functions, push the baking plate, bake for 20 minutes, take out the baking plate, turn it over and continue to bake, until it is golden on both sides

Materials required:

Mutton leg: moderate

Amniotic fluid: moderate amount

Onion: right amount

Flour: right amount

Vegetable oil: right amount

Salt: right amount

Cumin powder: right amount

Pepper: right amount

Note: the preparation of kumaiqi is bigger than that of roasted bun, and the dough is thicker than that of roasted bun. The more the mutton oil is, the more delicious it is. It's better to be fat and thin in half

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: cumin

Chinese PinYin : Ku Mai Qi Nang