Braised pork has been the favorite and most commonly used traditional food of people of all ethnic groups in the Inner Mongolia prairie for thousands of years, and has also become one of the local flavors of Inner Mongolia. The method of making and eating is very unique: Divide the sheep into several pieces according to the joints and bones, put it in a pot of white water without adding salt and other condiments, keep the original flavor over high heat, and control the heat appropriately.
As long as the meat changes color, you can eat it. The meat is fresh but not fat, fat but not greasy, and easy to digest. Black melon seeds contain protein, fat, vitamins, starch and other nutrients. It is a commonly used first-class auxiliary material for making various pastries, moon cakes, oil tea noodles and other foods. The small melon seeds produced in Tongliao area have white tips and plump kernels; the large black-edged red melon seeds produced in Pakistan have large kernels and high oil content. Black melon seeds can be processed into melon seeds with various flavors, such as spiced, rose, cream, etc. It is a very popular snack. Black melon seeds can moisten the intestines, clear the lungs, quench thirst, lower blood pressure, harmonize the body and refresh the brain. For example, raw food can also reduce phlegm and remove internal organs, and can also be used to make thick soups to treat chronic coughs.
Therefore, black melon seeds are a health food. The main techniques of fried rice include soaking, frying and grinding. Fried rice can be soaked in milk tea and milk, or mixed with butter and chewed. Fried rice is used to make meat porridge and dry rice. During peak milk production season, cows are milked twice a day. Dairy sheep (mainly goats) use it once a day. During the haying period, the cows are milked once a day at noon, and the dairy goats are no longer milked. Freshly squeezed milk is called fresh milk or raw milk. You can drink it directly, make it into fried rice, or cook it with milk tea. Pour the fresh milk into a clean container and place it in a cool place in summer and on a warm kang in winter. After a while, it will ferment and solidify to form solidified milk. The taste is sweet and sour, cool and refreshing, and can be soaked in fried rice or cooked rice.
Condensed milk is divided into upper and lower layers. The upper layer is light yellow and overflowing with milky fragrance. It is called He Zhu in Mongolian and Zhikou in Chinese. It's fragrant when mixed with fried rice and rice, and can also be used to extract cream. Its lower layer is white and rich in protein and is called jaundice milk. It can be eaten directly or made into milk tofu. Pour He Zhu into a white cloth bag, hang it in a cool place to control the moisture to dry, pour it into a pot, heat it slowly, and stir it slowly with a spoon to make the clear paste float on the upper layer. In Mongolian, it is called Xiri Taosu, which means butter and cream. The remaining oil residue is called Chuqugui, which is delicious and has the effect of dispelling fire and reducing phlegm. Pour the fresh milk into the iron pot, add a small amount of fried rice and bring to a boil. Use a spoon to repeatedly raise the milk until the milk foam floats on top and does not boil.
Stop raising, remove the fire and cool down, a layer of skin will form on it, which is called Urumo in Mongolian and milk skin in Chinese. Take out the milk skin and dry it, separate the water and milk, then heat it over low heat, scoop out the separated milk one by one, cook the remaining part to a certain extent, and put it in a mold to dry, which is Ejige , dark yellow in color, slightly sour, and looks like milk tofu. Milk tofu, also known as cheese, is called rue in Mongolian. The method of making it is to pour the condensed milk left after extracting Hezhu into a pot and boil it, then add a small amount of yogurt, like tofu in salt water, separate the milk, use a hedge to remove the milk lumps, wrap it with a white cloth towel, and squeeze it with a wooden board. Press until the water is completely squeezed out, then shape it, take it out to dry after half a day, and it is milk tofu. It is an indispensable milk food for herdsmen all year round. Collect the whey that precipitates when making milk tofu and donkey-hide gelatin, put it in a container, and ferment it on a warm kang to become Erige.
During storage, add a small amount of fresh milk and stir once a day. A layer of milk foam forms on top of the air layer. After taking it out, it can be used to soak fried rice and rice. It's a bit like Ho Chu but a little sour. The lower part of the milk is called chaga and is the raw material for making milk wine. Chaga, which has been fermented for a long time, has a very sour taste. Herdsmen use it as a seasoning for rice porridge and noodle soup.
Chaca is dried in a jar to make s