Sour Tang Ququ

Name: Sour Tang Ququ
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Lamb; 400g Flour; Some Chili oil; Some salt; 20g Green onions; 2g pepper; 1 piece egg; 10g mutton soup; Some Balsamic vinegar

by Tianshan Cocoa

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Everyone has eaten wonton. Xinjiang Uyghur compatriots don't call it that way. They call it Ququ, and the soup is made of mutton, and the soup is also mutton soup. In Xinjiang, you can taste this delicacy everywhere. The ququ skin is thin and tender, the soup is clear and delicious, smooth and delicious, and the flavor is unique. It is a good helper for hangover. Ququ is a traditional snack that the Uyghur people like to eat. It is similar to the wontons of the Han people, but the packaging method is different from the wonton packaging method.

If you have a lot of drinks with friends, right? Headache, uncomfortable. Stomach is uncomfortable, do you want to eat something with soup and flavorful rice? Then have some lamb wontons in sour soup. In fact, the sour soup is made with tomatoes and vinegar. Xinjiang is famous for eating tomatoes. Without tomatoes, it won’t be a dish or a meal. Xinjiang noodles have tomatoes, Xinjiang rice soup has tomatoes, Xinjiang Ding Ding fried noodles have tomatoes, Xinjiang’s pasta likes to put tomatoes, it’s not surprising that they put tomatoes in chaos, Xinjiang people even put tomatoes in stir-fried garlic moss, and stir-fried cowpeas. I have also seen that there are tomatoes in stir-fried lettuce. I know the characteristics of Xinjiang people’s food and cooking. Tomatoes are indispensable. In fact, tomatoes have many benefits, especially for women. They can be used for beauty and beauty. You can also use tomatoes as a mask.

Ingredients

300g Lamb
400g Flour
Some Chili Oil
Some Salt
20g Green Onions
2g Pepper
1 piece Egg
10g Mutton Soup
Some Balsamic Vinegar

Sour Tang Ququ

1. Ingredients: 300 grams of mutton, 400 grams of flour, 100 grams of green onions, 100 grams of salt, 2 grams of pepper, 2 grams of seaweed, 2 grams of tomatoes, 100 grams of mushrooms, 50 grams of eggs, 1 mutton soup vinegar

2. Put the flour and the egg white together, add water to form a dough, and form a slightly softer dough. Wake up for 10-15 minutes in a fresh-keeping bag

3. Chop the green onion into minced, chop the lamb into a puree, add the green onion pepper, salt, and mutton soup and stir well

4. Wash and slice tomatoes

5. Soak the seaweed in water, wash the mushrooms and break it into small pieces by hand, wash and mince the coriander

6. Knead the awake dough a few more times to form a smooth dough. Use a rolling pin to roll out the dough as thin as paper.

7. Cut into pieces about 2 cm square

8. Fill the dough with stuffing and fold it in half

9. Pinch the sides with your hands and fold them in half to close the ends, leaving an eye in the middle, which is a squiggle

10. Add clean water to the pot, add tomatoes and mushrooms to a boil after the water is boiled

11. Add another song

12. When the song comes up, add chopped green onion and seaweed salt

13. Cook for a while, then add pepper, vinegar, and finally, add coriander when the heat is turned off.

Tips:
Served with homemade chopped pepper sauce or chili oil, it is really appetizing and refreshing. Pepper can stimulate appetite. People who have just finished drinking usually have no appetite and also have a stomach-warming effect. The reason for putting vinegar before the pot is because of this. The sour scent of vinegar must be different from that of putting it out of the pot. If you don’t believe it, you can try