1, koumiss. Koumiss is a major feature of grassland. The alcohol content of koumiss is not high, so herders use it to entertain guests. Put the fermented milk into the pot and distill it with slow fire, and it will become transparent and mellow milk wine. This drink is not very alcoholic, so herders often use it to entertain distinguished guests.
2. Grab the meat. Braised pork is one of the traditional Mongolian eating methods, and it is also the main way to eat meat in Mongolian daily life. The practice is to gut the fat and tender sheep, peel and gut them, wash them, remove their heads and hooves, wash them, cut them into pieces, cook them in white water, take them out when the meat is cooked, and put them on a big plate. Everyone took Mongolian knives and cut them into large pieces to eat. It gets its name from holding food with hands instead of chopsticks.
3. Dairy products. Mongolian dairy products can be described as varied. There are butter, milk skin, cheese, milk tofu, cream, yogurt, milk residue, milk cake and so on. Milk tofu, also known as milk powder. The method is to put the fresh milk into fermentation, skim off the top white cream and pour it into a pot to boil. When the breasts are old tofu-like, put them into wooden molds engraved with various patterns and put them in a ventilated place to dry. White, transparent and oily are the top grades, followed by yellow and hard.
4, milk tofu. Milk bean curd: The milk left from boiling milk skin after fermentation or the milk residue left from making butter is filtered with linen, and then put into a pot and cooked with slow fire. When it is thick, put it in a bag and squeeze it. After squeezing out yellow water, pour it into a wooden mold, then make it into squares, cut it into strips or small squares, and dry it in the sun.