Xinjiang is so big that it accounts for 1/6 of the land area of our great motherland. You may not be able to imagine this picture by brain tonic alone, but the Kashgar epidemic in recent days has extended the distance from Kashgar to other parts of Xinjiang, which is amazing. No wonder Xinjiang does not include postage.
There are 55 ethnic groups in Xinjiang, which were only ethnic minorities in the early days. The production and construction corps and border defense support have gradually developed the Han nationality. Now there are mainly Han, Uygur, Kazak, Hui, Mongolian, Kirgiz, Xibe, Tajik, Uzbek, Manchu, Daur, Tatar, Russian and other ethnic groups, and it is one of the five minority autonomous regions in China.
Xinjiang is located in the hinterland of Eurasia. It gets cold in October and cold in winter. There is an ancient Silk Road in Xinjiang, and one of the natural foods used to keep out the cold is dairy products. After all, once Xinjiang was mainly a nomadic people with many cattle and sheep, so people naturally stored abundant milk for emergencies, thus creating abundant dairy products in Xinjiang.
Xinjiang ethnic minorities love dairy products for no reason. In ancient pastoral areas and alpine regions, animal husbandry was the main factor, so there were more meat and less vegetables. Milk tea played a role in driving away cold in winter, quenching thirst in summer and helping digestion. Because pastoral areas are sparsely populated and far away, eating a lot of dairy products can also endure hunger for a long time.
Nomads used to pack fresh milk in cowhide backpacks, but often after a few days of nomadism, the milk would ferment and turn sour. Later, they found that the yogurt was delicious after being processed, and then it was constantly updated. Smart people in Xinjiang use the combination of wisdom and practice to extend a variety of dairy products.
Among many dairy products, fresh milk is the most common one. Besides the common milk, there are goat milk, horse milk and camel milk in Xinjiang, which are very nutritious. Fresh milk is brought in and cooked in a pot, and the rich milk flavor overflows. Take a sip of sweet and thick milk. Children who have lived in Xinjiang since childhood have all grown up drinking fresh milk. Compared with bagged milk, it is like fresh vegetables just pulled out of the ground.
My sister's parents are not tall, but that's why I drank milk since I was a child. One kilogram of tits purr two bowls a day, which is also the key reason why I grew taller later.
Yogurt is the best choice for people who don't like drinking fresh milk or always have stomachache after drinking it. Yogurt originated from local Uighurs and began as early as 65,438+0,000 years ago. It is handed down from generation to generation. They boil fresh milk or goat milk, cool it, add lactic acid bacteria and ferment it overnight. Now this is an essential skill for most Xinjiang people. It is even more expensive than the small box in the supermarket outside, but drinking one kilogram of fresh milk is more enjoyable.
Because milk is easy to make, yogurt will present a solid block with a yellowish skin on the surface, which is rich in milk flavor. In Xinjiang, regardless of spring, summer, autumn and winter, men, women and children are crazy about yogurt. Yogurt is a must every day, and it is cooler and more refreshing in summer.
Yogurt shaved ice is an extension of yogurt, also known as Salandock. It is most common in Kashgar and Aksu areas in southern Xinjiang, and it is also indispensable in the streets of Yili. This kind of shaved ice yogurt is made of ice.
Under the scorching sun, the chisels of the ancient Uighurs are flying, and the ice slag slides into the bowl along the edge. With yogurt and syrup, a bowl of cool salad knife was restrained and tasted refreshing.
Excess milk skin was taken out and preserved, and it was uniquely used in milk tea. Kazakhs, Mongolians, Uighurs, Uzbeks, Tatars, Kirgiz and other ethnic groups often say that there is no Chaze's disease, or they would rather not eat or drink tea for a day.
In fact, Han people living in Xinjiang now also like milk tea very much. Whether they are outside or at home, they will have a big bowl of milk tea in the morning. First, they will mash a proper amount of brick tea and boil it in a copper pot or kettle. After the tea is boiled, they will add fresh milk until the tea and milk are completely blended. Except for tea, milk tea in Xinjiang is different from sweet milk tea in the mainland. They will add some salt to it, or they can add salt according to everyone's taste, so the taste is salty, which is very strange. If you are used to it, you will fall in love with milk tea once. Conditionally put some ghee, and the milk skin will make it more delicious and nutritious.
There are also Kazaks, Tatars and other ethnic groups, who boil tea and boiled water separately and put them in teapots. When drinking, put the boiled fresh milk and milk skin into a bowl, then soak in strong tea or dilute with boiling water.
In winter, some Kazakh herders put some white pepper noodles in milk tea, just to increase the heat in the body and improve the cold resistance.
If you have traveled in Xinjiang grassland, you may inadvertently see another kind of dairy product, yogurt bumps, which are divided into wet milk bumps, dry milk bumps, sweet milk bumps and yogurt bumps. To put it bluntly, it is cheese. It originated from nomadic pastoralists who put fresh milk into cowhide backpacks, but usually the milk will ferment and turn sour after a few days. Later, they found that yogurt would form a lump after a few days in a cool and humid climate and become a delicious milk cake.
Therefore, it was made into today's yogurt pimple after continuous attempts in the later period. The normal hard and sour taste is unacceptable to most people. In order to meet the tastes of many people, today's supermarkets will sell a soft and crisp wet milk pimple, which is very delicious. You can buy it and try it if you like.
/kloc-it's getting colder and colder in October, and my family started making yogurt bumps by itself not long ago. Yogurt bumps are made by concentrated fermentation of milk. After the water in milk evaporates, it retains the essence with the highest nutritional value, which is called gold in dairy products.
That day, I helped my mother cook milk first, and then fermented the hot milk into yogurt. When the yogurt became sticky and caked, I skimmed the water soaked in it, slowly dug it out piece by piece with a small spoon, and dried it separately. At this time, yogurt is like tofu brain. After hanging for three days, the coagulated milk cubes were dried, slightly salted, and dried for another three days. Cheese is completely sealed after drying at room temperature, and then put in the refrigerator for 2-3 weeks.
Handmade ice cream, there is always an ice cream stand on the street in Yili.
There are also many handmade ice cream shops that have been circulating for a long time in the streets and lanes. Because the main raw material of ice cream is fresh milk, it is mellow and has a sweet aftertaste. There are no additives, just eggs, milk and sugar are boiled and stirred, completely handmade.
Horse milk is a drink of Kirgiz and Kazak in Xinjiang. It is fermented with horse milk, and the alcohol is 1.5 to 3 degrees. Fresh horse milk is put in a leather barrel made of cowhide, and aged milk wine koji is put in for warm fermentation. Stir with a wooden pestle several times a day, and after a few days, it will become slightly salty, slightly fragrant, cool, palatable and refreshing horse milk.
In midsummer, in the grasslands of pastoral areas in Xinjiang, all herdsmen who raise horses can make horse milk for daily drinking and entertaining guests, while ordinary people will get drunk if they are not careful.
Milk beer, obviously not wine, can make people dizzy. It is a unique lactic acid bacteria drink in Xinjiang, which is sweet but not greasy and rich in bubbles. But people who have drunk it once can't refuse milk and beer, and they will love it. They will have a barbecue or fried rice noodles while drinking, and the taste can be imagined.
People who smell the commercial atmosphere have developed this unique milk beer, which is a bit like the mixed taste of AD calcium milk and beer, into an industrial chain and entered thousands of households. After being chilled, they swallowed it, and the whole tongue was wrapped in ice and cold, leaving only one word cold.
In addition, local brands of new year's milk are not only rich in variety, but also low in price. Maiquer, Weiwei Tianshan Snow and Western Spring are well-known brands. In particular, Tianrun yogurt has a lot of flavors, all kinds of fruits are very fragrant, bananas are very happy, grapefruit is very confused, ice cream melts, chocolate is broken and so on. You can drink it for half a month without repeating it, and when you think about it, your happiness will explode.
As a superior milk source in China, Xinjiang has 860 million mu of high-quality grassland in the north and south of Tianshan Mountain, accounting for 22% of the national grassland area. The stock of excellent cows exceeds 265,438+10,000, and the annual milk output exceeds 654,380+0.52 million tons, which has the largest core group of imported fine cattle in China. How can such output not enrich local dairy products?
Come to Xinjiang, start with a bowl of warm milk tea in the morning, pack yogurt to help digestion after lunch, and cook a pot of fragrant milk to accompany you to have a sweet dream before going to bed.
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If you like the beauty and food in Xinjiang, pay attention to it.