As long as the meat changes color, it can be eaten. Meat is fresh but not fat, fat but not greasy and easy to digest. Black melon seeds contain nutrients such as protein, fat, vitamins and starch. It is a common first-class auxiliary material for making various cakes, moon cakes, oil tea noodles and other foods. Small pieces produced in Tongliao area have white hearts and full nuts; The melon seeds with big black border and red hearts produced in Pakistan have large kernels and high oil content. Black melon seeds can be processed into various flavors of melon seeds, such as spiced, rose, cream and so on. This is a very popular snack. Black melon seeds can moisten intestines, clear away lung-heat, quench thirst, lower blood pressure, harmonize and refresh. For example, raw food can also eliminate phlegm and remove dirt, and can also be used to make thick soup to treat chronic cough.
Therefore, black melon seeds are a kind of health food. The main techniques of fried rice are soaking, frying and grinding. Fried rice can be soaked in milk tea and milk, or chewed with butter. Fried rice is used to make porridge and dry rice. During the milk production season, cows are milked twice a day. Milk sheep (mainly goats) use it once a day. During the hay period, cows are milked at noon every day, and dairy sheep are no longer milked. Freshly squeezed milk is called fresh milk or raw milk, which can be drunk directly, soaked in fried rice or cooked with milk tea. Pour fresh milk into a clean container, put it in a cool place in summer, put it on a warm kang in winter, and ferment and solidify in the later stage to form solidified milk. It tastes sweet and sour, cool and refreshing, and can be eaten with fried rice and rice.
Condensed milk is divided into two layers, the upper layer is light yellow and milky. Mongolian is called Zhu He and Chinese is called Chewing Mouth. It smells good when mixed with fried rice and rice, and can also be used to extract cream. Its lower layer is white and rich in protein, which is called jaundice milk. You can eat it directly or make it into milk tofu. Pour Zhu He into a white cloth bag, hang it in the shade to control the water to dry, pour it into a pot, heat it slowly, and stir it slowly with a spoon to make the fluid extract float on the upper layer. Mongolian is called Xiritaosu, which means butter and cream. The remaining oil residue is called Qugui, which is delicious and has the effect of dispelling fire and resolving phlegm. Pour fresh milk into an iron pan, add a small amount of fried rice to boil, and repeatedly raise the milk with a spoon until the milk foam floats on it, without boiling the milk.
Stop feeding, remove the fire and cool, and a layer of skin will form on it, which is called ulumo in Mongolian and milk skin in Chinese. Take the skin out to dry, separate the water from the milk, then heat it with low fire, scoop out the separated milk one by one, cook the rest to a certain extent, and put it in a mold to dry. It's Erzige, dark yellow, slightly sour, and looks like milk tofu. Milk tofu, also known as cheese, is called Hu Yunxiang in Mongolian. The production method is to pour the remaining condensed milk extracted from Zhu He into a pot to boil, then add a small amount of yogurt, like tofu in salt water, separate the milk, take out the milk block with a hedge, wrap it with a white cloth towel, squeeze it with a wooden board until the water is completely squeezed out, then set, and take it out to dry after half a day, which is the milk tofu. It is an indispensable milk food for herders all year round. Collect the whey precipitated when making milk tofu and donkey-hide gelatin, put it in a container, and put it on a warm kang for fermentation, which becomes Ai Rige.
During storage, add a small amount of fresh milk and stir it once a day. Form a layer of milk foam on the air layer. After being taken out, it can be used to soak fried rice and rice. A bit like Zhu He, but a little sour. The lower part of milk is called chaga, which is the raw material for making milk wine. Chaga, which has been fermented for a long time, tastes very sour, and herders use it as seasoning for rice porridge and noodle soup. Shajia is dried in a jar to make S.