Name: Ququ-xinjiang Taste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some Mutton; Some Flour; Some mutton soup; Some egg; Some Green onions; Some pepper; Some Cumin powder; Some salt; Some Chili oil; Some parsley

Ququ-xinjiang Taste

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Ququ is a traditional snack loved by the Uygur people. (Ququ is actually the wonton that the Han people say) But this song is made of mutton, it has a thin skin and tender filling, the soup is clear and delicious, smooth and delicious, and has a unique flavor. This song is about the same size as the wonton made by the Han nationality, but it has its own uniqueness in the method and materials. The method first uses flour and eggs to mix the noodles, roll them into thin slices, and cut into square slices of 4 square centimeters. Then chop the fat mutton into mashed meat, add the mashed meat, green onions, salt, pepper, cumin powder and a little mutton soup to make the stuffing. Cut the lamb's tail oil into small dices, wrap them one by one with the dough, fold them in half, pinch the sides with your hands, and fold them together to close the two sides, leaving an eye in the middle to create a twist. When the broth is boiled, add the wrapped ququ. When it is cooked, pour the diced lamb's tail butter over the coriander to scoop out a bowl. They are usually eaten with a spoon. The koji skin is thinly stuffed and tender, and it is served with the mutton original soup. The soup is clear and delicious, with unique flavor and extremely nutritious value. Now there is also sour soup koji, which is also cooked in mutton soup, with some tomatoes and side dishes. , You can add chili oil if you like to eat chili. I have also made a recipe and will send it back then. It tastes better and more appetizing. Especially in the cold winter, a bowl of twists and bows will fill the stomach and increase the heat of the whole body. It can be tasted everywhere in ethnic small restaurants all over Xinjiang.

Lamb is hot in nature and sweet in taste. It is a good product suitable for tonic and yang in winter. The motherland medicine believes that it can help Yuanyang, replenish essence and blood, heal lung deficiency, and benefit fatigue. It is a tonic and strong medicine. "

Ququ-xinjiang Taste

1. Ingredients: lamb hind leg 300 g lamb tail oil 20 g flour 300 g cumin powder 5 g coriander 50 g salt and pepper powder 5 g egg monosodium glutamate and green onion 150 g lamb soup 2000 g chili oil 3 g

2. Put the flour and egg liquid together, add water to form a dough, and cover with plastic wrap for 10-15 minutes

3. Lamb chopped into diced meat

4. Finely chopped green onions

5. Add salt, cumin powder and pepper to the mutton soup in a basin and stir well.

6. Marinate for a while to taste,

7. Cut sheep's tail oil into small cubes,

8. Wash and mince coriander

9. Use a rolling pin to roll out the dough as thin as paper, and cut into long strips,

10. Then cut into pieces about 2 cm square.

11. Fill the dough with stuffing, fold it in half,

12. Pinch the edges with your hands and fold them in half to close the ends

13. Keep an eye in the middle and it becomes a song.

14. Put the mutton soup in the pot and bring it to a boil, add the skewer and cook it,

15. Add mutton butter

16. Then add the monosodium glutamate, chili powder, cumin, and salt to a boil, put it in a bowl, and sprinkle a few drops of chili oil on top of coriander.

Tips:
The dough should be rolled evenly thick and thin, and the koji greens should be of the same size

Don't cook for too long, because the skin is very thin, so as not to break the skin and leak the filling.

If you don’t eat chili, you don’t need chili oil