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有网友曾好奇地问我:新疆菜以什么口味为主?吃了三十余年的新疆菜,还是第一次思考这个问题。想了一会,我得出答案:酸甜苦辣诸味中,新疆菜最离不开的,就是辣。以我们爱吃的拉条子(拉面)为例,这是道再家常不过的主食,不管什么菜来配拉面,不离不弃的总有一道小菜——滚辣皮子。具体做法是将辣皮子(辣椒皮)切碎,旺火油热时下锅翻炒几次后即可盛出装盘。选择辣皮子时有门道,必
Some users have asked me curiously: What is the main taste of Xinjiang cuisine? Ate for more than 30 years of Xinjiang cuisine, or the first time to think about this issue. Think for a while, I came to the answer: sour and bitter taste, the most inseparable Xinjiang cuisine, is spicy. Take our favorite ramen (ramen) as an example. This is the staple food of the Dao family. No matter what dish comes with ramen, there is always a side dish - hot spicy leather. The specific approach is to spicy skin (pepper skin) chopped, stir the heat when the pot stir fry a few times after the plate can be filled. When there is a choice of spicy leather door, will be