Mongolian traditional fruit making steps Cut the large sheet into large strips of about 5 cm.
. Cut vertically into small strips. Use a knife to make a small cut in the middle of each strip.
6. Put more oil in about half a pot.
9: ▶Guriltai Shul / Lamb Noodles , Don't eat until your mouth is full of teeth, and you don't have any other feelings. You must chew the meat, and try to choose fresh mutton that has been more than six years old.
8: ▶Tsuivan / Fried cake
. After three minutes, lift the lid; put in the scrambled eggs and garlic, and stir well. Turn off the fire and put the MSG
7: ▶Buuz / bun
6: ▶Boodog (Mongolian stone barbecue)
To make stone barbecue, first prepare round pebbles with a diameter of about 7-15 cm. Then take it out, prepare a large pot, spread the mutton on the bottom of the pot, use the tongs to pick out a few pieces of roasted red stones and put them on the mutton, quickly sprinkle with an appropriate amount of salt and a little monosodium glutamate, and then put a layer of mutton, put A layer of stones, seasonings, and so on. If you don’t like the smell of mutton, you can put a little onion, carrot, potato and other vegetables. The tender mutton will sizzle when it touches the hot stone, and the aroma of barbecue can overflow around. In order to roast the mutton more thoroughly, after placing the mutton, you can cover the pot and simmer for about 30 minutes. In the choice of mutton, it is appropriate to choose lamb chops that are lean and fat, and avoid putting too much fat. Because in the roasting process, too much fat will flow out a lot of oil, affecting the practice of the whole dish. When roasting, pay attention to simmering and roasting slowly, so that the lamb can be heated evenly, so that it can be delicious.
: ▶KHORKHOG Barbecue in Iron Barrel
First of all, we need to find some pebbles in the riverbed. The reason for choosing this kind of stone is that it has a very smooth surface after being washed by the river for many years, so that the lamb can be heated evenly when roasted. Another reason is that it is very strong, even if it burns red, it will not shatter and slag.
First, spread a layer of mutton on the bottom of the aluminum alloy tank specially used for barbecue, use tongs to pick out a few roasted red stones and place them on the mutton, sprinkle with an appropriate amount of salt; then put a layer of mutton and a layer of stones to Several layers are laid out in this order.Put a little onion, carrot, potato and other vegetables later, not only can adjust the mutton taste of lamb, but also a very popular side dish.
The tender lamb hissed as it hit the hot stone, and the aroma overflowed. In order to make the lamb cooked faster, seal the lid of the roasting tin after placing the lamb, and roast it slowly for more than an hour on a simmer. The mutton roasted in this way is not only heated evenly, but also retains a variety of nutrients in the mutton.
Before enjoying the food, there is another necessary procedure: pouring stones. The greasy, scalding stones in the jar must be poured quickly and continuously between the hands. According to the local people, the hot stones can be applied alternately between the hands to promote blood circulation, ward off cold and ward off evil spirits, and treat diseases, especially rheumatism. In addition, this stone can also be given to others, which means to pass on happiness and beauty to relatives and friends.
After the stone pouring session, the barbecue dinner begins. Sitting on the ground under the blue sky and white clouds, the wild wind is blowing, the eagles are flying shallowly, the mutton is tender and juicy in the mouth, fat but not greasy, and a bowl of original mutton soup is really delicious.
Dairy food is mainly made of cow, sheep, horse and camel milk. In pastoral areas, cow's milk is the top product, and the production volume is larger, followed by goat milk. Few people use horse milk and camel milk. During the peak milk season, cows are milked twice a day. Dairy sheep (mostly goats) once a day. During the dry season, the cows are milked once a day at noon, and the cows are no longer milked.
The milk that has just been squeezed is called fresh milk or raw milk, which can be directly consumed, soaked in fried rice or made into milk tea.
Pour fresh milk into a clean container, put it in a cool place in summer, and put it on the heated kang in winter. After a period of time, it will ferment and coagulate to form curdled milk. Its taste is sweet and sour, cool and refreshing, and it can be eaten with fried rice or rice.
The condensed milk is divided into upper and lower layers, the upper layer is light yellow, the milk is fragrant, it is called "Zhuhe" in Mongolian, and "chew mouth" in Chinese. , rich in protein, called jaundice milk, can be eaten directly, and can also be used to make milk tofu.
Put "Zhuhe" into a white cloth bag, hang it in a cool place to control the water, pour it into a pot, heat it slowly, and stir it slowly with a spoon, the clear cream will float on the upper layer. ', that is, butter, cream. The remaining oil residue is called "Chuqu Gui".
Pour the fresh milk into the iron pot, add a small amount of fried rice to boil, and use a spoon to stir the milk repeatedly until the milk foam floats on the top and no more milk, stop removing the heat and cooling, and a layer of skin will form on the top, which is called "Wurumo" in Mongolian. ", the Chinese name is Nipizi. Take out the milk skin to dry, separate the water and the milk, and then heat it with a slow fire, scoop out the precipitated milk one after another, boil the remaining part to a certain extent, put it into the mold to dry, and it will become "Ejig", which is dark yellow and tasteful. Slightly sour, like milk tofu.
Milk tofu, also known as cheese, is called "Hu Ruta" in Mongolian. Its preparation method is to pour the coagulated milk left after extracting "Zhuhe" into a pot and boil it, then add a small amount of yogurt, like brine, point tofu to precipitate milky water, remove the milk block with a fence, and wrap it on a white cloth towel. , and then squeeze it with a wooden board until the water is squeezed out, then shape it with a mold, take it out and dry it after half a day, that is, milk tofu. It is an indispensable dairy food for herdsmen all year round.
Collect the whey that separates out when making milk tofu and Ejige, put it in a container, and ferment it on the heated kang to become "Airige". During the storage period, add a small amount of fresh milk and stir once a day, and a layer of milk foam will form on the top of the AiRige. After taking it out, it can be used to soak fried rice and eat rice. Just like "Zhu He" and slightly sour. The part below the milk foam is called "chaga", which is the raw material for making milk wine. Chaga, which has been fermented for a long time, has a very sour taste and is used by herdsmen as a condiment for rice porridge and noodle soup. Put Chaga in a pot with dry water to make solid yogurt, called "Aga Rule", which has a miraculous effect on gastrointestinal indigestion.
Horse milk is mainly used for beverages or to make kumiss, and camel milk is mostly used for wine koji or medicine introduction.
Mongolian Milk Tea, called "Suutai Eggplant" in Mongolian, is a dairy product popular among Mongolians. Made from brick tea and has a savory taste. Drinking this milk tea is a traditional Mongolian food custom. In addition to quenching thirst, it is also a major way to supplement human nutrition.
Use green brick tea or black brick tea, and the utensil for making tea is an iron pot. When boiling salty milk tea, you should first break the brick tea, put the washed iron pot on the fire, hold 2 to 3 kg of water, and when the water is just boiling, add 50 to 80 grams of broken brick tea. When the water boils again for 5 minutes, add milk, the amount of milk is about one-fifth of the water, stir a little, and then add an appropriate amount of salt. When the whole pot of salted milk tea begins to boil, it is considered that the salted milk tea has been boiled, and it can be placed in a bowl for drinking.
Zygote belongs to the pie category, round, with only one layer of filling in the two layers of thin crust, which needs to be baked in a baking pan. The noodles should be soft and the skin should be paper-thin and elastic.The filling is a single layer, and the more common fillings are leeks, fennel, eggs, and pork. Zygote is very popular because of its thin skin, large filling and delicious taste.
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