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, stew and distill, and it becomes transparent and mellow milk wine. The alcohol content of this drink is not high, so herders often use it to entertain distinguished guests.
2. Grab the meat. Braised pork is one of the traditional Mongolian food 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 for eating. Everyone took a Mongolian knife and cut it into big pieces to eat. It gets its name from holding food with hands instead of chopsticks.
3. Dairy products. There are many kinds of dairy products in Mongolia. There are butter, milk skin, cheese, milk tofu, cream, yogurt, milk residue, milk cake and so on. Milk tofu, also known as dried milk. The practice is to put the fresh milk into fermentation, skim off the top white cream and pour it into the pot to boil. When the breast is old tofu-like, put it into a wooden mold engraved with various patterns and put it in a ventilated place to dry. White, transparent and oily are the top grades, followed by yellow and hard.
4, milk tofu. Milk tofu: After fermentation, the remaining milk from boiling milk skin or making butter is filtered with linen, and then cooked in a pot with slow fire. When it thickens, put it in a bag and squeeze it. After squeezing out the yellow water, pour it into a wooden mold, then make it into a square, cut it into strips or small squares, and dry it.