Halal Food Guide: Urumqi Hui Muslims — Fried Youxiang and Family Cooking
Reposted from the web
Summary: Halal Food Guide: Urumqi Hui Muslims — Fried Youxiang and Family Cooking is presented here as a firsthand travel account in clear English, beginning with this scene: A few days ago, my family made fried dough (youxiang). I recorded the process, which is the Urumqi Hui Muslim version. It is likely similar to how it is made in many parts of the Northwest. The account keeps its focus on Urumqi Halal Food, Hui Muslim Food, Xinjiang Travel while preserving the names, places, food, and historical details from the Chinese source.
A few days ago, my family made fried dough (youxiang). I recorded the process, which is the Urumqi Hui Muslim version. It is likely similar to how it is made in many parts of the Northwest.
First, make the leavened dough. After it rises, use hot oil to scald a small portion of the dough. Add a little baking soda and blue fenugreek powder (xiangdoufen) to the scalded dough and mix well. This makes the fried dough crispy on the outside. Place the mixed scalded dough onto the leavened dough, knead them together evenly, cover the basin, and let it rest for fifteen minutes.
Knead the rested dough into a long strip, pinch off small pieces, roll them into balls, and flatten them into discs. Use a knife to cut four small slits in each, then they are ready to be fried in oil. In some places, people say the slits represent the knife marks made by a believer.
Fry for a while, then flip them over. Wait a bit longer, then pick one up and tap the edge with chopsticks. If it makes a crisp, hollow sound, it is ready to be taken out.
Also, you must perform wudu (abdest) before frying the dough, and recite the Tasmiyah before frying each piece. When eating, break the dough apart. You should also recite the Tasmiyah before eating each piece.
Besides this classic fried dough, Urumqi Hui Muslims also make steamed fried dough (zheng youxiang) and scalded dough fried dough (tangmian youxiang). Steamed fried dough is usually made when you do not fry the dough during a religious gathering (soer); you can steam it instead. Scalded dough fried dough is made entirely from scalded dough. I will share more about that when I have the chance.
For other Urumqi Hui Muslim home-cooked dishes, you can check my previous diaries, '15 Urumqi Hui Muslim Dishes My Mother-in-law Made (Part 1)' and '15 Urumqi Hui Muslim Dishes My Mother-in-law Made (Part 2).'
Summary: Halal Food Guide: Urumqi Hui Muslims — Fried Youxiang and Family Cooking is presented here as a firsthand travel account in clear English, beginning with this scene: A few days ago, my family made fried dough (youxiang). I recorded the process, which is the Urumqi Hui Muslim version. It is likely similar to how it is made in many parts of the Northwest. The account keeps its focus on Urumqi Halal Food, Hui Muslim Food, Xinjiang Travel while preserving the names, places, food, and historical details from the Chinese source.
A few days ago, my family made fried dough (youxiang). I recorded the process, which is the Urumqi Hui Muslim version. It is likely similar to how it is made in many parts of the Northwest.
First, make the leavened dough. After it rises, use hot oil to scald a small portion of the dough. Add a little baking soda and blue fenugreek powder (xiangdoufen) to the scalded dough and mix well. This makes the fried dough crispy on the outside. Place the mixed scalded dough onto the leavened dough, knead them together evenly, cover the basin, and let it rest for fifteen minutes.
Knead the rested dough into a long strip, pinch off small pieces, roll them into balls, and flatten them into discs. Use a knife to cut four small slits in each, then they are ready to be fried in oil. In some places, people say the slits represent the knife marks made by a believer.
Fry for a while, then flip them over. Wait a bit longer, then pick one up and tap the edge with chopsticks. If it makes a crisp, hollow sound, it is ready to be taken out.
Also, you must perform wudu (abdest) before frying the dough, and recite the Tasmiyah before frying each piece. When eating, break the dough apart. You should also recite the Tasmiyah before eating each piece.
Besides this classic fried dough, Urumqi Hui Muslims also make steamed fried dough (zheng youxiang) and scalded dough fried dough (tangmian youxiang). Steamed fried dough is usually made when you do not fry the dough during a religious gathering (soer); you can steam it instead. Scalded dough fried dough is made entirely from scalded dough. I will share more about that when I have the chance.
For other Urumqi Hui Muslim home-cooked dishes, you can check my previous diaries, '15 Urumqi Hui Muslim Dishes My Mother-in-law Made (Part 1)' and '15 Urumqi Hui Muslim Dishes My Mother-in-law Made (Part 2).'
