Chamagu, a plant that is very familiar to Uighurs in Xinjiang, is even regarded as an indispensable food by Uighurs in many areas of southern Xinjiang. People in Xinjiang have been eating Chamagu for 2, years. The weight of Chamagu in the hearts of local ethnic minorities is the same as that of ginseng in Han people. The difference is that Chamagu can be eaten every day without getting angry, so Uighurs call it the fruit of longevity.

how to eat chamagu:

what methods are commonly used to eat chamagu?

Method 1: Stew: Cut the washed Kalpin Chamagu into pieces with a thickness of .3 cm to .5 cm. One kilogram of clean water is put into 2 ~ 3g of Chamagu, and it can be eaten after boiling for 2 minutes. You can eat Chamagu in soup, or you can add a little salt according to your own taste.

method 2. stewed mutton method: 1 kg of mutton can be put into chamagu after boiling for 3 minutes, and it is appropriate to mix 25-5 g of chamagu with 1 kg of mutton, and then it can be eaten after cooking for 2-3 minutes. The cooked mutton and chamagu can be fished out, sprinkled with salt and eaten, and the soup can be eaten with a little salt.

method 3: add a pot of chamagu noodle soup (or shredded noodles) and clear water, add lamb slices, boil for 5 minutes, then add chamagu slices (the size of nails) or chamagu dices (the size of soybeans), boil for another 5 minutes, and then add a little cabbage leaves. When the noodles are cooked, add salt and serve.

the fourth best method: traditional Uygur eating method (commonly known as Holdack in Uighur). 1 kg mutton, 25 g chamagu, 25 g carrot, 2 g potato. Cut mutton into 6 cm square chunks, and slice Chamagu, carrot and potato. Pour clean water, put 5g of ginger and garlic into the pot, put the sheep meat after the water boils, and cook for 4 minutes on medium and small fire, but the fire should not be too small. Add chamagu, carrot and potato, add onion and 5 grams of salt after 3 minutes, eat meat and drink soup, and the flavor is excellent.