When you are a guest at the herdsmen's house in Ximeng, the host will choose different parts of mutton for the guests according to their age and status. Old people generally eat sheep thighs, and the meat is tender and chewy; Young people eat the ribs and neck of sheep; Children gnaw sheep calves; Female guests are more caring, and generally eat fat and tender sheep breasts. During the dinner, everyone sat together, holding a knife in one hand and meat in the other, cutting, sticking, digging and picking with a knife.
Braised pork is fresh but not greasy, fat but not greasy. It is sour and delicious, nutritious, seasoned and unique in flavor.
Fresh mutton is loosened.
Put it directly into a pot filled with cold water and cook it with cow dung.
First: steamed dumplings with oat noodles.
This is the daily life of Mongols. Although steamed dumplings can be seen everywhere, they are really much bigger than those that Duoduo usually eats, and you can feel the full meat inside through the skin.
The picture comes from the internet.
Second: mutton steamed dumplings.
Steamed dumplings are also a kind of breakfast that many breakfast shops have, but the breakfast here is mainly whole grains, especially glutinous rice and purple rice, which are basically meatless, but steamed dumplings, in Inner Mongolia, are all meat. Looking at this picture, I feel that I can smell the fragrance, and I can't help eating more.
Third: Grab the mutton by hand.
Grasping mutton by hand is a common practice in Inner Mongolia, but the mutton here is too expensive, and I can't bear to eat it for tens of dollars a catty. But in the eyes of Mongols, these are commonplace. Alas, why can't I grow strong? How could I?
See what Mongolians eat. There are regional differences as well as dietary cultural differences. Are their lives really interesting? Two words: envy.
Ancient special food: braised pork
It is one of the traditional Mongolian foods and the main way to eat meat in daily life. The practice is to slaughter the fat and tender sheep in the traditional way, peel and gut 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 Mongolian knives and cut them in chunks. It gets its name from holding food with hands instead of chopsticks.
Mongolian special food: roast whole lamb
Roast whole sheep is a traditional local flavor meat product of Mongolian diet, a dish with the most national characteristics, a traditional delicacy formed in thousands of years of nomadic life and a traditional famous dish of Mongolian guests.
It is said that roast whole sheep is the healthiest, most environmentally friendly and greenest food in meat products diet at present. Roasted whole sheep has golden and shiny appearance, brown and crisp skin, soft and tender meat inside, and fragrant mutton flavor, which makes people fondle it.
Mongolian special food: air-dried beef
"Air-dried beef" is a specialty of Ximeng and is known as "Genghis Khan's military food". Beef jerky comes from the war grain of Mongolian soldiers, which is convenient to carry and rich in nutrition. Ximeng beef jerky is made of high-quality and pollution-free prairie fresh beef, which is refined by combining Mongolian traditional handwork and modern advanced technology. Unique taste and endless aftertaste.
Mongolian special food: milk tea
If you ask Mongolians, what is the most important thing in their daily diet? You can't live without tea for three meals a day. If you want to have guests at home, the hospitable host will pour delicious milk tea first to show a sincere welcome to the guests. Milk tea is called "Ugutacuo" in Mongolian. It is mainly made of green tea bricks or black tea bricks with milk and salt.
Mongolian blood sausage:
Raw materials for making blood sausage: sheep small intestine, sheep blood. Sheep blood is the product of Mongolian Tao Xin's killing sheep. Salt, chopped green onion, a small amount of water and flour (white flour or buckwheat noodles) are put into sheep blood to make plasma. Then wash the intestines with salt water several times until the dirt on the inner wall of the intestines is completely washed away, pour in the seasoned sheep blood, tie both ends of the intestines with thin thread, and cook them in water. In the cooking process, it is necessary to puncture a small hole with a fine needle to deflate the intestines, so as to prevent the hot air in the intestines from bursting the intestines; For mutton sausages that have not been eaten at one time, they can be cooked and heated in broth with cooked meat. This method has the dual effects of heating and seasoning. If there is no broth, you can heat it in a steamer. Fried and roasted, it tastes better.
Mongolian sausage:
After killing the sheep, take out the fat intestines. Sheep have thick fat intestines and a lot of fat. Rinse the intestines with salt water, then cut two tender tenderloins from the abdominal cavity of the sheep near the two sides of the spine with a knife, then cut off the meat on the neck, add onion, garlic, ginger powder, pepper noodles and salt noodles, chop them into minced meat, sprinkle some fried noodles after chopping them, and stuff them into the fat intestines. Glue your intestines to one end when you pretend. After loading, the fat side will turn in with the meat stuffing. When it is inside, it will turn outside. Rinse it again with clear water and cook it in a pot. Take it out after cooking, cut it into small pieces and serve it on a plate. Add vinegar to mashed garlic and dip it in. It tastes very delicious.