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和田烤包子制作秘方!在家用烤箱就能做,人人都学得会!

烤包子

和田人最爱的美食之一

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和田最大的烤包子“直径1.56米,32公斤羊肉,7公斤洋葱,26公斤面粉,1公斤枸杞,600克香料,300克清油,烤40分钟出炉。”

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1、和面,边加水边拿筷子搅和,等面到雪花状开始揉。这样开始可以不用沾手。和出来的面有韧劲儿!

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2、揉到面团表面光滑后盖上保鲜膜醒发(二三十分钟就行了)。个人建议盖保鲜膜之前面团上抹层清油,一是为了烤起来香,二是为了好把面团从盆子里拿出来。

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3、开始剁馅儿(建议还是买现成的羊肉馅儿,剁起来麻烦),把羊油单独切出来,两边都加入胡椒粉、孜然粉和盐腌着,至于咸淡就看天分了!(个人建议可以稍微多方点儿盐,因为本身包子皮是没味儿的)

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mportant;max-width:100%;box-sizing:border-box !important;">4、然后开始切洋葱(切的时候一定要速度,不然哭死!),我自己发明的放了些青椒。切好就和肉拌均匀(羊油无需拌入)。


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6、在包子皮周围抹上蛋液。

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7、把馅儿添在皮中间(这个示范的瘦肉多了点儿,最好是一半瘦肉,一半肥肉,当然还是看个人口味!)

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ding:0px;-ms-word-wrap:break-word !important;max-width:100%;box-sizing:border-box !important;">8、把皮像叠被子一样叠起来。

e:normal;-ms-word-wrap:break-word !important;min-height:1em;max-width:100%;box-sizing:border-box !important;orphans:2;widows:2;background-color:#FFFFFF;font-variant-ligatures:normal;font-variant-caps:normal;-webkit-text-stroke-width:0px;"> 9、将锡纸放入烤盘,抹上一层清油。

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11、上管温度可以210°左右,下管温度可以稍高。烤的过程中随时观察烤包子的状况,根据情况再调节温度都可以。

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12、烤箱定18分钟即可出了,这样外焦里嫩,很好吃的哟。都说羊油多放点就会更好吃的,当然这是根据不同地方的口味决定的。

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满嘴的哈喇子忍不住往出流啊!

冬天到了,

"Hiragino Sans GB", "Microsoft YaHei", Arial, sans-serif;font-size:16px;font-style:normal;font-weight:normal;word-spacing:0px;white-space:normal;-ms-word-wrap:break-word !important;min-height:1em;max-width:100%;box-sizing:border-box !important;orphans:2;widows:2;background-color:#FFFFFF;font-variant-ligatures:normal;font-variant-caps:normal;-webkit-text-stroke-width:0px;"> 大伙儿放开了吃,

吃多了才能抗寒呐是不是?

冬天这些美食不可错过……

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土火锅

【何以饱暖,唯有火锅!】

min-height:1em;max-width:100%;box-sizing:border-box !important;"> 土火锅用巴里坤传统的用铜特制的火锅,里面放入夹沙、丸子、粉条、豆 腐、绿菜叶,然后将牛、羊骨头汤,装入砂锅,可点燃煤或柴来加热,肉汤开后即可吃。土火锅汤鲜美,夹沙、丸子绵而不烂,物美价廉,深受顾客青睐。


越来越多火锅店可以品尝,但是还是忘不了以前吃土火锅的乐趣,被呛得受不了,但是为了这口儿,这大冬天值得!


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丸子汤 油塔子

【丸子汤、油塔子是人人爱】

;line-height:2em;text-indent:2em;clear:both;-ms-word-wrap:break-word !important;min-height:1em;max-width:100%;box-sizing:border-box !important;"> 丸子汤的汤可是很讲究的,要把牛肉的牛骨头一起熬制很久才能出来如此美味的高汤。丸子汤一上来,先喝一口汤,让整个身体都热火起来,口口都透着鲜啊;做丸子也得是绝活,用新鲜牛肉入料,炸熟炖到汤里,外脆里嫩的,口口都透着香啊;再吃块冻豆腐,豆腐里吸足了汤,吃下去真是回味悠长。


此外汤里理是精华荟萃,阿魏菇、牛肉片、粉块、粉条、鲜蔬菜等,口十分丰富,有的香糯、有的爽滑、有的精道……丸子汤还要配上一道新疆名吃:油塔子。


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汤饭 <


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【汤饭是家家做】

汤饭是和田人民喜爱的传统美食,有揪片子、二截子。番茄酸,羊肉香,味道鲜美,是非常不错的家常美食。无论外面多冷,吃一碗汤饭,瞬间暖了整个身子。


小时候最喜欢妈妈做揪片子,这就


像是东北的大杂烩,里面什么都有,不喜欢的胡萝卜、土豆、皮芽子…都能吃得很美味。



r-box !important;">奶茶

【酥油奶茶冬日必备】

在和田的奶茶界,什么都比不过清晨哈萨克族阿姨端出来的大碗奶茶。奶茶店营业很早,缓缓的白烟和暖暖的灯光照得人心里温热,一碗热乎乎的奶茶,一笼羊肉包蘸上辣子油,清晨的标配。


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烤红薯

【山珍海味,不如一块烤红薯】

hans:2;widows:2;background-color:#FFFFFF;font-variant-ligatures:normal;font-variant-caps:normal;-webkit-text-stroke-width:0px;"> 以前的和田入冬以后,满大街的路口都能看到卖烤红薯的大爷,用铁皮桶做成炉腔,内有炭火。红薯必须存放一段时间,让水气消失,这样外皮儿才会显得蔫,吃起来才会甜。


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趁热撕开有些焦糊的外皮,满眼橘红色的红薯瓤儿,其实贴在皮上的那部分最甜。价格便宜,又冒着热气,所以这烤红薯是新疆最平民化的冬天的美食了。


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糖葫芦

【糖葫芦好看 它竹签儿穿】

以前只要去大街上,就能看到卖糖葫芦的,而且一定是像图片那样,把糖葫芦插在草垛上。可不是像现在把糖葫芦放在橱窗里卖的。

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text-indent:2em;letter-spacing:normal;clear:both;font-family:"Helvetica Neue", Helvetica, "Hiragino Sans GB", "Microsoft YaHei", Arial, sans-serif;font-size:16px;font-style:normal;font-weight:normal;word-spacing:0px;white-space:normal;-ms-word-wrap:break-word !important;min-height:1em;max-width:100%;box-sizing:border-box !important;orphans:2;widows:2;background-color:#FFFFFF;font-variant-ligatures:normal;font-variant-caps:normal;-webkit-text-stroke-width:0px;"> 现在糖葫芦内容也非常丰富,有香蕉,橘子,菠萝,猕猴桃... 但是,还是喜欢酸甜硬脆的山楂。


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er-box !important;">炒栗子


【举个“栗子”,吃一个冬天】

a, "Hiragino Sans GB", "Microsoft YaHei", Arial, sans-serif;font-size:16px;font-style:normal;font-weight:normal;word-spacing:0px;white-space:normal;-ms-word-wrap:break-word !important;min-height:1em;max-width:100%;box-sizing:border-box !important;orphans:2;widows:2;background-color:#FFFFFF;font-variant-ligatures:normal;font-variant-caps:normal;-webkit-text-stroke-width:0px;"> 在和田人的回忆里糖炒栗子曾与烤红薯、糖葫芦一起被视为冬日里最具风味的三种时令小吃,“栗香市前火,菊影故园霜”这是清代诗人的诗句。


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所以这糖炒栗子是我们儿时又一大爱,每逢初冬至春节期间走在大街小巷,总能被无不飘满糖炒栗子甜香的味道所吸引。


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饺子

【好吃不如饺子】

lvetica Neue", Helvetica, "Hiragino Sans GB", "Microsoft YaHei", Arial, sans-serif;font-size:16px;font-style:normal;font-weight:normal;word-spacing:0px;white-space:normal;-ms-word-wrap:break-word !important;min-height:1em;max-width:100%;box-sizing:border-box !important;orphans:2;widows:2;background-color:#FFFFFF;font-variant-ligatures:normal;font-variant-caps:normal;-webkit-text-stroke-width:0px;"> 立冬吃饺子,冬至也是饺子,除夕也吃饺子,总之,饺子一年都在,只是冬天更想。


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-word !important;max-width:100%;box-sizing:border-box !important;">牛肉面

【有了面的陪伴,日子才有滋味】

美好的一天,从一碗面开始。比起和田人常吃的拌面,有汤有面的滋润感,看似寻常,却不乏鲜香口感。

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ant;orphans:2;widows:2;background-color:#FFFFFF;font-variant-ligatures:normal;font-variant-caps:normal;-webkit-text-stroke-width:0px;"> 汤和面的要求比其它更苛刻些,经过5-6h+熬制的汤底,骨汤的醇香和鲜香,纤细的面筋道非常,清冷的冬天吃上一碗从头暖到脚。有了面的陪伴,平淡的日子才更有滋味。


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炒米粉

spacing:normal;clear:both;font-family:"Helvetica Neue", Helvetica, "Hiragino Sans GB", "Microsoft YaHei", Arial, sans-serif;font-size:16px;font-style:normal;font-weight:normal;word-spacing:0px;white-space:normal;-ms-word-wrap:break-word !important;min-height:1em;max-width:100%;box-sizing:border-box !important;orphans:2;widows:2;background-color:#FFFFFF;font-variant-ligatures:normal;font-variant-caps:normal;-webkit-text-stroke-width:0px;"> 我们吃的不是辣,是激情和青春


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aps:normal;-webkit-text-stroke-width:0px;"> “老板,鸡炒爆辣上给!”和田丫头青春里朝思暮想的白马王子,是一碗碗满满的辣酱和拥有直逼舌根的爆香辣味,辣到泪眼朦胧,校服上溅满的油点……都是我们忘不掉的青春。


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小到两个人迎面而过必须要侧身的米粉店,虽然藏的深却逃不过我们的手掌心。米粉里的肉也是大快大块片状,浸在米粉的红汤里色泽格外诱人,口感从微辣、一般辣、超级辣依次递增到爆辣,吃到嘴巴开始发麻却依旧停不下来筷子的节奏!


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dth:0px;"> 新疆的冬天最离不开这些普通的吃食

样样儿看了都馋人,

一起吃去~

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