Just because of the attraction of a group of "private cuisine" pictures on WeChat, I came to a home called Gazella Ahmadi.
It's a humble kitchen of less than 20 square meters, and Gazella Ahmai is busy neatly. I saw her wearing a white apron, wearing a headscarf, skillfully baking cakes, and the sweet and greasy breath came to my face with the taste of happiness. "I made this myself, made of ghee, yogurt, milk bumps, eggs, water and other materials. I tried it many times before I got this taste. " She served a plate of cake, which was well made, delicious, low in fat, sugar and calories, and full of pride. With the love of this cake, it was given a foreign name-Barbie Princess Cake.
I'm curious, how can a minority peasant woman suddenly think of pushing Kazakh food in the form of micro-classroom? She told me bluntly that after being besieged for six years, her life was dull, and she had been a full-time mother at home with a pair of children. The husband is a police assistant at the police station in Haribuhu town, and it is often difficult to live on salary alone.
Life is a loom, time is that long silk thread, and we are a shuttle, weaving the changes of scenery, the smell of rain, the fragrance of flowers and those trivial details of life. Gazella Ahmadi doesn't want life to be too monotonous. She wants to embroider some flowers and leaves for her day.
In this way, she set up a series of cuisines, drinks and cakes according to the characteristics of national cuisines. Each class is not less than 30 class hours, and the tuition fee is 80 yuan. She insists on posting pictures of food on WeChat every day and teaching the production process through voice or video. In less than 1 month, the number of people signing up for WeChat has climbed from the initial few to several hundred.
"I made this cloth bag" Gazella Ahemai introduced me with great interest. Borsack is made of dough. After the dough is slightly fermented, roll it into thin slices on the panel and cut it into small diamonds, or squares or rectangles of 4-5 cm. Fry it in a pan and you can eat it. Kazakhs drink milk tea six or seven times a day, and guests can't serve tea without Balsac.
When ethnic food goes to the market and people's dining tables, we should constantly increase the variety and dishes. So, she expanded to holiday diet and special diet.
Gazella Ahmadi began to develop her "hand-grabbed meat noodles", which is one of the delicious dishes that Kazakhs entertain guests. She professionally explained the technological process of this dish. First, she cut the mutton into large pieces, divided it into pieces according to the legs, tendons, chest and other parts, boiled it in cold water, skimmed the blood foam, took the meat out in about two hours, and added salt and onions to the soup. Cook noodles or noodles with broth, take out the vegetables, chop the meat with a knife and mix it with the same noodles, and put a little onion when eating. The fragrance drifted away in the direction of the plate.
Nowadays, Gazira Ahemai's cooking level is becoming more and more proficient, and applicants are in an endless stream.
In order to run a "private cuisine" class well, she often watches gourmet cooking programs, and when she sees interesting dishes, she carefully writes down the names, materials and production steps in her notebook. At first, she followed the recipe step by step for fear of missing a step. Cooking more times, she became less "rigorous". Strangely, this kind of snack food is often more delicious than "scripted" food. In her opinion, private kitchens are not beautifully decorated, but simple to use, unforgettable and easy to popularize.
"When cooking a dish, I forgot everything, just thinking about how to make it delicious and how to make the people who eat it warm." Gazella Ahmadi's face is full of confidence, and smoked horse meat is a must in Kazakh cuisine. "Smoked" is a cooking method. Every time bacon is cured in late autumn, fat horses are selected for slaughter and processing, and spices such as salt and pepper are removed. They are poured into the intestines of horses more than 3 feet long, tied at both ends, placed on a wooden frame and smoked with pine branches. When horse meat and horse intestines are dehydrated and contracted, and the surface is dark red, smoking is completed and stored in winter. Her smoked horse sausage is rich in fat, oily but not greasy, thin and fat, bright in color, and has the taste of pine oil and horse meat in its mouth.
Gazella Ahmadi firmly believes that with ingenious ideas, many seemingly different foods may meet by chance and create new delicacies. I can't name too many delicious foods. For example, in steamed dumplings, before frying, skin is peeled, sheep oil is fried and ground into powder, and then sheep tail oil is put into tea to eat. For example, wheat rice, the peeled wheat is mashed into half pieces, put into a pot and boiled with water, then add dissolved yogurt bumps or some yogurt and meat. Herdsmen like to eat this food in autumn and winter.
"This WeChat class is like another child of mine. Watching it grow and grow gave me the strength to stick to it. " Ghazila Ahemai said her future plan. She plans to open a physical store. After the name of the store was decided, she named it "Ahemai Restaurant" after her son.
Ghazila Ahemai's "private cuisine" is very popular. She said with emotion that Kazakh food culture is a microcosm of grassland culture. As a Kazak, she has the responsibility to carry forward the national food culture and pass it on from generation to generation. She wants to turn "Ahejiang Gourmet Restaurant" into a sign shop with Kazakh flavor.
These are just the tip of the iceberg. If you want to eat more special food, the "private kitchen" bought by Gazila 'a will constantly exude the temptation of warm taste buds, so that the aroma of food can be satisfied and stay between the lips and teeth for a long time.