Chinese Food
Thin skin bun
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Thin skinned bun. Uyghur people call it pitimanta . It's white and glossy. Its skin is thin as paper. It's tender and rich in oil. It's accompanied with Xinjiang onion (it's not easy to suffer from high blood pressure if you eat it often. So when you enjoy the delicious food brought by thin skinned bun, you don't need to worry about eating too much meat and affecting your blood pressure.) It's full-bodied, sweet and delicious. It's a delicious food loved by Uygur people. -
Cooking ingredients
Cooking Steps
Step1:Dice the onion and mutton. Stir well in 1-1 ratio.
Step2:Use proper flour and salt to mix with the flour. The flour must be hard and not too soft. The salt must be proper. Mix the flour into a smooth dough. Cover with the plastic wrap. Wake up for 20 minutes.
Step3:Mix the chopped onion and mutton with proper salt and chicken essence, water and oil, and then put some cumin powder and black pepper into the mixture.
Step4:Pull up the wake-up face to the size of your thumb and roll it into a round patch. The thinner the skin, the better. Put some meat stuffing on the patch and wrap it into the shape of a crow.
Step5:The steamer is boiling hot. Brush the bottom of the steamer with clear oil and put the wrapped bun into the steamer.
Step6:Steam over high heat for 20 minutes and leave the pot.
Step7:Finally, sprinkle with pepper and onion.
Step8:This is the most authentic Xinjiang special snack thin skin bun ~
Cooking tips:Mutton generally chooses lamb forelegs. Do not choose mutton with strong smell, such as goat and fine wool sheep; choose Inner Mongolia mutton or New Zealand mutton if there are restrictions in the region; put more black pepper and onion. The taste will be more fragrant; flour needs to choose high-strength flour. The foreskin made in this way can be thin and transparent, strong and not hard, and can prevent rotting in the process of steaming; If the mutton is too fat or melted during steaming, add some veal in proper amount. There are skills in making delicious dishes.
