Kuoerdak: Xinjiang flavor

Kuoerdak: Xinjiang flavor

Introduction:

"Kuoldak, Bauer, sakhanimu These are not names, but our unique food. How about, want to know what these delicacies are? Would you like to taste the characteristics of these delicacies? Now is a good season for tourism, autumn October, fruit fragrance, come to Xinjiang tourism. Kuoerdak, a dish stewed with mutton, yellow radish and potato, is an ideal food for Uygur people to entertain relatives and friends at weddings and festivals. We often hear of "paste Er stew", in fact, is another name of kuoerdak, because it is rich in nutrition and affordable, kuoerdak has always been an indispensable food on the table. The main raw material of kuoerdak is meat: mutton or beef, and some of them are served with mutton and beef. Lamb is the best choice for mutton (I usually use mutton with bones). Beef is the best choice for beef. Beef is chopped into pieces with bones and meat. The ingredients are slowly stewed with low heat. When the lid of the pot is lifted, the flavor is overflowing. Meat, potatoes and turnips are soft and delicious, and the color is rich. Kuoerdak is usually eaten with Nang. Carrot has outstanding anti-cancer effect. The study found that people who lack vitamin A incidence rate of cancer is 2 times higher than normal people. If you can eat a certain amount of carrots every day, it is good for cancer prevention. Because carotene rich in carrot can be transformed into a large amount of vitamin A, it can effectively prevent the occurrence of lung cancer, and even has the effect of preventing the progress or reversing the transformation of cancer cells. The study also found that carrot is rich in folic acid, a vitamin of B group, which also has anti-cancer effect; the lignin in carrot can also improve the body's anti-cancer immunity and indirectly kill cancer cells. For long-term smokers, if you can drink half a cup of carrot juice every day, it can also protect the lungs. "

Production steps:

Step 1: Ingredients: mutton yellow red carrot potato onion ginger pepper salt dry red pepper chicken essence vegetable oil

Step 2: wash the mutton and cut it into small pieces

Step 3: wash the yellow and red carrots, cut into pieces and slice the ginger

Step 4: peel potatoes, wash and cut into pieces, cut onion into pieces

Step 5: add oil in the pot and heat it to 70%. Add onion, pepper and ginger to make it fragrant

Step 6: add mutton

Step 7: stir fry dry red pepper for a while

Step 8: add water

Step 9: bring to a boil, cover and simmer until mutton 7 is ripe

Step 10: put in the carrot and potato

Step 11: stew until the mutton is soft, stir fry with salt,

Step 12: seasoning out of the pot

Materials required:

Mutton: moderate

Onion: right amount

Potatoes: moderate

Red carrot: right amount

Yellow carrot: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Dry red pepper: right amount

Oil: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: Yellow radish and potatoes can not be cut into shreds and chips, potatoes are generally cut into small squares, yellow radish is a triangle, this dish is delicious, rich in color, commonly used Nang to eat this dish. In fact, monosodium glutamate is used for MSG, so I like to cook with chicken essence

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: salty and fresh