Naren

Naren

Introduction:

"Naren" is a favorite food of Kazaks and Mongolians. It is to cook the wide noodles directly in the hand grazed meat soup, put them in a large tray, put the horse meat on it, and use the mutton soup and shredded raw skin sprouts to water and eat them by hand. The secret of this kind of noodles is to use proper amount of salt water to make the noodles hard, and the other is to make the broth thick. In the past, the herdsmen killed the sheep to make this kind of meal for the distinguished guests. Although Naren has become the home food of many ethnic groups in Xinjiang, it still retains the flavor of ancient nomadic food. It is to roll the flour into thin pieces and cook them together with the meat. It tastes delicious and has obvious pastoral characteristics. This delicacy is also called hand grasping mutton noodles. Now a variety of eating methods have been developed, such as horse meat Naren, smoked horse sausage Naren, mutton beef Naren, smoked goose and so on. No matter how to make them, they don't use mutton soup to cook noodles and onion shreds to make side dishes. Naren generally likes to eat with milk tea, because milk tea can remove greasy. This is the carrot stewed mutton soup. I used the mutton soup directly to make Naren, and made it into two kinds of food: carrot stewed mutton and horse intestine Naren. If you taste this delicious food yourself, you will feel the ancient nomadic flavor deeply hidden in a plate of Naren. Naren is a delicacy in every Kazakh hotel or Kirgiz hotel in Urumqi. Horse meat is sweet and sour in taste and cold in nature. It enters the liver and spleen meridians. Horse meat has the functions of Tonifying the middle, Qi, blood, liver and kidney, strengthening tendons and bones. "

Production steps:

Step 1: Ingredients: flour, mutton soup, onion, cooked yellow carrot, smoked sausage and pepper

Step 2: mix the flour with a little salt and water to form a smooth dough, spread a layer of vegetable oil, and pack it in a fresh-keeping bag for more than 2 hours

Step 3: shred the onion

Step 4: steam the smoked sausages in a steamer

Step 5: slice

Step 6: knead the dough again

Step 7: roll out a large thin wafer

Step 8: cut into large pieces

Step 9: pour mutton soup and cooked yellow carrots into the pot and bring to a boil

Materials required:

Cooked carrot: right amount

Flour: right amount

Horse intestine: moderate amount

Mutton soup: moderate

Salt: right amount

Pepper: right amount

Coriander: moderate

Onion: right amount

Note: pull the cut dough off the pot with both hands, bring to a boil, add a little salt and pepper to taste, bring to a boil, pick up and put on a plate, spread the cut smoked horse sausage on it, sprinkle with shredded onion, then pour mutton soup, sprinkle with pepper

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh