The delicacy of Xinjiang meat naan will never be understood by those who have never eaten it, and they can't help but drool

Xinjiang meat naan is also called meat patty, is one of the special delicacies of Xinjiang, in the flour and add chopped mutton dice, salt, cumin powder, pepper, onion and other condiments to bake, eat full of oil and fragrant, for a long time. Today we are going to make a very classic Xinjiang meat sac, I hope you will like it.

Ingredients: Lamb or beef, all-purpose flour

Seasoning: yeast, salt, cooking oil, cumin, black pepper, onion

Steps:

1. Prepare 300g of all-purpose flour, add 1g of fermented mother powder, a little salt about 1~3g, and then add a little cooking oil. A little yeast powder is placed here, not to make the dough rise, but to make it taste better, try to use warm water when mixing the dough, add warm water in small amounts many times, and constantly stir with chopsticks until it is flocculent.

2. Then knead it into shape, knead it for a while more until the surface is smooth, cover with a layer of plastic wrap, and let it rest for about 20 minutes.

3. Taking advantage of the resting gap, let's prepare the filling, prepare 300g of fresh lamb shank, cut it into small pieces, and not too small.

4. Chop the onion, in order to mix the filling more conveniently, this is better than the lamb cubes.

5. Next, we mix the filling, the ratio of lamb to onion is 2:1.

6. In order to make the taste richer, I put in two kinds of cumin, cumin grains and cumin powder, 5g cumin, 5~8g salt, a little cooking oil, an appropriate amount of pepper, add a little water, don't put too much, and then stir well.

7. After the filling is mixed and the noodles are awakened, we take out the dough, knead it again, knead it well for a few minutes, and then arrange it into strips. Using a clean knife, divide the dough into quarters.

8. Take out one of the small doughs, knead them well again, then pat them flat, then use a rolling pin to roll them into a pancake shape, as round as possible, and the rest of the dough is treated like this.

9. Take out the filling you have just mixed and spread it evenly on the surface of the dough, where the meat filling is not easy to put too much, so that the filling will not be exposed later.

10. Then take out another sheet of dough and cover it with the filling, remembering to pinch the edges tightly with your hands. If the size of the two flatbreads is not the same, you can adjust it gently by hand. There are two ways to curl the edge, one is by hand, and the other is with chopsticks. Here I use the method of kneading by hand.

11. At this time, we are only one step away from the delicious meat naan, there are two common ways to form the meat naan, baking and frying, here I use fried, which is more convenient and fast. Heat the oil, put a little more oil, insert a pair of chopsticks, and when the bubbles are up, we can put in the meat naan, be sure to put it in slowly, and quickly adjust the shape. This may seem like a simple step, but there are many details to pay attention to. There are 4 points that everyone must pay attention to, otherwise it will be difficult for the meat naan to be fried into the ideal shape. [(1) When mixing the dough, the dough must be harder. (2) Don't put too much filling. (3) The edges of the dough must be pinched tightly. (4) Fry slowly over medium-low heat for about 8 minutes, during which remember to turn over. 】

The super delicious meat naan is freshly baked, and the meat naan that has just been baked is still relatively hot, so you must be careful. I cut the meat naan with a knife and cut it into small portions, and before I started to eat it, the room was already full of meat, and it was so comfortable to eat it with some cold beer or fruit.