Just because of the attraction of a group of "private dishes" pictures on WeChat, I came to a home called Gazella Ahmadi.
It was a humble kitchen of less than 20 square meters, and Gazella Ahmai was busy neatly. I saw her wearing a white apron and a turban on her head, skillfully baking cakes, and the sweet and greasy breath came with the smell of happiness. "This is my own, made of ghee, yogurt, milk bumps, eggs, water and other materials. I have tried it many times before I got this taste." She served a plate of cake, which was well dressed, fragrant, low in fat, sugar and calories, and full of pride. With the affection for this cake, it was given a foreign name-Barbie Princess Cake.
I am curious, how can a minority peasant woman have a whim to push Kazakh food in the form of micro-classroom? She told me bluntly that after six years of siege, life was dull and she had been a full-time mother at home, taking care of a pair of children. The husband is a police assistant in the police station of Haribuhu town, and his salary alone often makes life hard.
Life is a loom, time is that long silk thread, and we are a shuttle, constantly shuttling back and forth, weaving the change of scenery, the smell of rain, the fragrance of flowers, and those trivial details of life. Gazella Ahmadi is not willing to live too monotonous. She wants to embroider some flowers and leaves for her own day.
In this way, according to the characteristics of national cuisine, she set up a series of cuisines, drinks and cakes. Each class has no less than 30 class hours, and the tuition fee is 80 yuan. She insists on posting pictures of delicious food on WeChat every day, and teaching the production process by voice or video. In less than 1 month, the number of students enrolled in WeChat has climbed from the initial few to hundreds.
"I made this Borsack." Gazella Ahemai introduced it to me with great interest. Borsack is made of dough. After the dough is slightly raised, it is rolled into thin slices on the panel and cut into small diamonds, or squares or rectangles of 4-5 cm. Fry it in a pan and serve. Kazakhs have to drink milk tea six or seven times a day, and guests can't serve tea without Balsac.
When ethnic delicacies go to the market and people's dining tables, we should constantly increase the variety and dishes. As a result, she expanded to festival 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, ribs, chest and other parts, boiled it in cold water to skim the blood foam, and took out the meat in about two hours, adding salt and onions to the soup. Cook noodles or noodles with raw juice broth, take out the dish, chop the meat with a knife and mix it with the same noodles, and put a little onion when eating. The fragrance drifted away with the direction of the plate.
Nowadays, the cooking level of Ghazila Ahemai is becoming more and more proficient, and there is an endless stream of applicants.
In order to run a good "private cuisine" class, she often watches gourmet cooking programs, and when she sees interesting dishes, she carefully writes down the names, materials and production steps of the dishes in her notebook. At first, she followed the recipe step by step, for fear of missing a step. With more cooking times, she became less "rigorous". Strangely, this kind of casual food is often more delicious than "scripted" food. She believes that private cuisine is not about how beautifully decorated it is, it is simple to use, unforgettable and easy to promote private cuisine.
"When cooking a dish, I forget 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" as a cooking method, every time you bacon in late autumn, you choose fat and strong horses to slaughter and process them, remove seasonings such as salt and pepper, pour them into a horse intestine more than 3 feet long, tie both ends tightly, put them on a wooden frame, and smoke them with pine branches. When the horse meat and the horse intestine are dehydrated and shrunk, the surface is black and red, the 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 smells like pine oil and horse meat in the mouth.
Gazella Ahmadi firmly believes that with clever thoughts, many foods that seem to have different gas fields may meet by chance and create new delicacies. There are too many delicious foods that I can't name, such as burning wheat, removing the skin before frying, frying sheep oil and mashing it into powder, and then putting sheep tail oil to eat with tea. For example, wheat rice, the peeled wheat is smashed into half pieces, boiled in a pot with water, and then added with 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 has given me the strength to stick to it." Ghazila Ahemai said her future plans, and she was going to open a physical store. When the name of the store was decided, she named it "Ahemai Restaurant" after her son.
The "private cuisine" in Ghazila Ahemai is very popular. She said with emotion that the Kazak diet culture is a microcosm of grassland culture. As a Kazak, she has the responsibility to carry forward the ethnic diet 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 of "private cuisine". If you want to eat more special delicacies, the "private cuisine" in Ghazila Ahemai will constantly exude a warm taste bud temptation, so that the aroma of food can be satisfied and stay between the lips and teeth for a long time.