Mention Dunhuang, naturally think of Mogao Grottoes, crescent spring
In the image are deserts, Gobi, poplars, and oases
And in the eyes of the ancient literati rioters
"Grape wine luminous glass, want to drink pipa immediately urge"
Verses such as "Persuade the king to drink a glass of wine, and the west out of the yang guan has no reason" and other poems have been passed down to this day
Speaking of Dunhuang cuisine, donkey meat yellow noodles, pulled strips, hu sheep stew cake and so on
Let the population teeth leave a fragrance and endless aftertaste
<h1 class="pgc-h-arrow-right" > the historical origin of the lamb stew</h1>
Dunhuang for thousands of years as an important ancient Silk Road town, people living here and ethnic minorities in the western region are called "Hu people", Han culture and Hu culture collide with each other, integration, naturally for the local food culture is affected, but also formed a unique, regional characteristics of the cuisine, Hu sheep stew cake to hu people's dietary habits, sheep is mutton, and stew cake is Dunhuang's unique pasta, Hu sheep stew cake is therefore named.
In recent years, in the streets and alleys of Dunhuang, Dunhuang's night markets, various hotels, and even barbecue restaurants, you can see the figure of Huyang stewed cake, which has now become a typical representative of Dunhuang's food culture, and has also become a folk snack.
Braised cakes are a hospitable dish in Dunhuang, and if you go to your girlfriend's house and your husband puts on a plate of stewed cakes, it means that your business is done.
In Dunhuang, there are chicken stew cakes, pork rib stew cakes, and lamb stew cakes are the upper choice, the method is basically similar, but the selected ingredients are different.
<h1 class="pgc-h-arrow-right" > the method of lamb stew</h1>
Lamb preparation
The lamb is fresh lamb chops, cooked in a manner similar to braised lamb chops, cut into sections of lamb chops with cooking wine, soy sauce, salt and ginger and put in the refrigerator for more than 12 hours.
The choice of spices should not be too much, generally for onions, ginger, garlic, onions, peppers, large ingredients, dried peppers, etc., simple, a small amount of spices, otherwise it will cover up the deliciousness of the lamb itself.
Stir-fry the shallots, ginger, garlic, onions, dried peppers and spices in the pan, add the marinated lamb chops and continue to stir-fry, add soy sauce, soy sauce and oyster sauce until the lamb is golden brown, add boiling water to the lamb, simmer for 30 minutes.
Add as much water as possible, simmer the cakes several times, and add a portion of the soup to set aside.
The recipe of the cake
The bread here is not the bread we usually look at, but the pancakes, or more precisely the dough.
In fact, the seemingly unpretentious cake is the essence of this dish, which is strong and flavorful, thin and not rotten, and it is integrated into the fresh aroma of lamb and the thick soup, so that diners forget that this is an ordinary dough cake.
The method of cake is very exquisite, add salt and dough in warm water, brush with a layer of cooking oil, cover with plastic wrap and let the noodles sit for 30 minutes, divide into dough of uniform size, and roll out into pancakes.
Place on the stewed lamb, simmer for 2-3 minutes, during the simmering process, drizzle the soup of the lamb on the dough and repeat all the dough cakes in turn.
Finished product out of the pot
Make all the cakes, cut into long strips or small slices, put them all into the pot of stewed lamb, collect the soup and finish the sauce to get out of the pot, sprinkle with the right amount of green onions and eat.
After the finished product is on the table, the lamb is soft and sticky, the taste is strong, and the taste of the desert lamb chop is really experienced, and the taste of the cake is better than the lamb, the strong and chewy pasta, but also absorbs the aroma of spices, and the umami taste of the lamb, almost no mutton smell, fragrant into the taste, this is the best interpretation of Dunhuang taste of heavy lamb and pasta.
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