It is fried with sheep tail fat, egg white, preserved fruit and white sugar. This dish is beautiful in appearance, sweet, crisp and delicious, and has a fruity taste. It is often used to receive guests' banquets.
The method of frying sheep's tail is: cut the sheep's tail into thin slices, mix sugar, cake, hemp seed and flour to make stuffing, and wrap the sheep's tail slices. Heat the vegetable oil to 50%, wrap the sheep's tail with eggs, soak it in paste, fry one by one, take it out and put it on a plate when it is light yellow, and sprinkle with sugar to serve. This dish is characterized by its beauty, sweetness and crispness.
Lamb Kebabs
Mutton kebabs can be said to be popular snacks in China, which are deeply loved by the masses. Kebab is a traditional snack in Inner Mongolia. The practice is: cut mutton and sheep oil into thin slices, put them on thin iron bars alternately, bake them on a long mutton skewer, sprinkle some pepper noodles, refined salt and cumin powder, and they will be cooked in a few minutes. Its color is brown, shiny, slightly spicy, not greasy, fresh and delicious.
There are kebabs everywhere in Inner Mongolia. Nowadays, restaurants have many innovations in making kebabs. In addition to the general mutton kebabs, there are also bamboo kebabs and clean oil kebabs, as well as fried ones. The raw materials are basically the same. Some mutton slices are mixed with the paste made of egg white and fluorescent powder before roasting, so that the roasted mutton skewers are more tender.
Milk skin
Milk skin is made of milk. Put the fresh milk in the basin, and after two or three days, a thick layer of milk skin will form on it. Fold this milk skin into two layers, take it out and put sugar in it. It tastes sweet. Milk skins are mostly used for feasting relatives and friends and respecting the elderly during festivals. The milk used to make milk skin in autumn is the most ideal, because at this time, cows have the most fat and the most emulsifiable concentrate.
cheese
Cheese, commonly known as "butter eggs", is a kind of dairy food that Mongolian residents like very much.
Cheese can be divided into raw cheese and cooked cheese.
Raw cheese is made by pouring fresh milk into a barrel, stirring to extract cream, and then fermenting pure milk in a hot place. When the fresh milk is sour, pour it into the pot and cook it. When the yogurt is tofu-shaped, scoop it into gauze and squeeze it to remove water. Then, put the milk residue into a mold or wooden tray, or squeeze it. Most of them put a few pieces of cheese in their bags, just in case something happens, and be prepared for hunger and thirst.
Press molding, or cut into squares with a knife, and the raw cheese is made successfully.
Cooked milk is a little different from raw cheese. When making cooked cheese, first put in the fresh milk left by boiling milk skin or the fresh milk after extracting cream and ferment for a few days. When the yogurt condenses into a soft mass, filter out the excess water with gauze, put it in a pot and cook it slowly while stirring. When it becomes paste, scoop it into gauze and squeeze it to remove water. Then, the milk residue is put into a mold or a wooden tray, or extruded or cut into different shapes with a knife. After the milk is ready, it should be placed in the sun or in a ventilated place to make it hard and dry.
There are many ways to eat cheese, either with milk tea or with dry food. The more you chew, the more delicious it is.
Derailment horse banquet
The horse-cheating banquet is a special celebration banquet in which Mongolians feed on whole cattle or sheep. Cheating a horse, in Mongolian, refers to a whole animal that has been depilated, which means that after cattle, sheep and livestock are slaughtered, they are depilated with hot water, eviscerated, roasted or boiled.
The horse racing banquet began in the Yuan Dynasty. This quaint folk custom of eating whole cattle and sheep separately has developed into a luxurious palace banquet since Lord Noyen Bing Zheng. Now the palace horse racing banquet is gone, and so is the roast whole cow. 199 1 In August, when Ik Zhao Meng was preparing for the Genghis Khan Mausoleum of Nadam Conference, the relevant personnel consulted a lot of materials such as Mongolian recipes and Mongolian customs records, and conducted experiments to restore the all-cow horse racing banquet, which was held in Genghis Khan Palace according to the etiquette of Mongolian court horse racing banquet recorded in ancient books as an ornamental project of Nadam Conference, which made tourists enjoy it.
To roast the whole cow in a horse race, you must first prepare the oven. Dig a rectangular pit with a width of more than one meter, a length of more than two meters and a depth of 1.5 meters on the ground, dig out five chimney slots, build by laying bricks or stones from the inner wall, put a brick upside down below for ventilation and ash storage, build by laying bricks or stones in front of the furnace, press it on the furnace bar, and leave a coal hole. When the oven is ready, the cattle will be slaughtered in the traditional Mongolian way. Choose a four-year-old fat cow and stick it on the forehead with a knife. The cow immediately fell to the ground and died. Then, cut the chest, take out the internal organs, clean them, put salt and spiced spices into the abdominal cavity, and sew up the opening. Tie the cow to two iron pipes of a special iron frame, then lift the iron pipes and put the cow in the oven. The iron pipe is placed on the brick wall of the oven, with the cow's back facing down. The limbs are washed and hung in the oven, and the surroundings cannot contact with the oven wall. Then cover the top of the stove with iron plate, seal the gap with mud except the chimney, and light the stove with coal to bake. The blazing flame is about a foot away from the cow's back. Add coal according to the fire. After six hours of smoldering, the whole cow is cooked.
Slightly beautiful
Slightly beautiful: Also known as steamed dumplings, it is a long-standing traditional flavor food in Hohhot. As early as the Qing Dynasty, local beauties were already famous in Beijing. At that time, the words "osmanthus city is slightly beautiful" were often marked on the signs hanging in front of slightly more beautiful restaurants in Qianmen area of Beijing. When foreign guests come to Hohhot, they must taste some beauty to be happy that you have come. Slightly beautiful production technology is unique, the materials are excellent, the skin is thin and the meat is fine, the mutton stuffing is moderately fat and thin, and the seasonings such as onion and ginger are complete. Slightly beautiful and delicious. Looking at its shape, I can see that its skin is as thin as cicada's wings, crystal clear and transparent, and chopsticks are like thin purses, which can be lifted and hung down, and placed on a plate like cakes. It tastes sweet but not greasy. It can be described as a delicious meal with beautiful shape and rich flavor. Hohhot is slightly beautiful. It used to be specially used for making breakfast, and most of them were run by teahouses. Now, it has become a must-have food in many restaurants and a common food in families. You can eat authentic Shao Shao in Hu Bao, and most restaurants only serve it in the morning.
Inner Mongolia special oat noodle
Oil noodles: It comes from naked oats, and its ground flour is called oil noodles. Absolute healthy food, low sugar, lowering blood pressure and blood lipid. Naked oats are low-yield crops with short maturity, cold tolerance and salt tolerance. Although the yield is low, it contains high protein and a lot of trace elements such as iron, calcium and phosphorus. As early as the Southern and Northern Dynasties, farmers planted naked oats in Hohhot. By the early Qing dynasty, it had been planted on a large scale and enjoyed the reputation of "Yinshan naked oats are the best in the world". It is still the top staple food of local people. The processing method of naked oats is quite special. When processing, the naked oats should be washed, dried and fried in a pot. Stir-fried and ground into flour. People eat fish in many ways, such as rubbing fish, pushing nests, rolling cakes, stirring cakes, grinding dregs, frying puppets and so on. Various ways to eat. You can use mutton soup, pickles soup, seasonal vegetables and so on when eating. According to different tastes and seasons, and adding some peppers and garlic, it is more delicious and deeply loved by local people.
Inner Mongolia specialty: Shouba meat
Handmade meat is a traditional food of Mongolian, Ewenki, Daur, Oroqen and other nomadic and hunting peoples in Hulunbeier grassland for thousands of years. That is, eating meat with your hands. The meat of domestic animals and wild animals such as sheep, cattle, horses and camels can be cooked by hand, but hand-grabbed meat usually refers to mutton.
Handmade meat is the most commonly used and favorite meal of grassland herders, and it is also an essential food for them to entertain guests. It seems that a concept has been formed all the year round, that is, it is a waste of time to go sightseeing in the grassland, if you don't eat a hand-grabbed meat, even if you don't fully appreciate the flavor and interest of the grassland eating customs. Herdsmen can't fully express their feelings without entertaining guests with meat. Therefore, in Hulunbeier area, it has become a custom to entertain guests from afar with mutton.
Roast Lamb Leg
One of the famous dishes in Xilin Gol prairie. Select the hind legs of tender mutton, chop off the calves, wash them, cross-cut the surface gently, put them in a baking tray, and add shredded onion or onion, ginger slices, tomato pieces, shredded carrots, celery pieces, etc. Or add pepper, cooking wine, soy sauce, refined salt, clear soup and other seasonings and put them in the oven. Bake for about 4 hours. When the soup and dried meat turn red, they can be taken out of the oven. Then, the whole leg was put on a plate. When serving the table, cut it into pieces with a Mongolian knife to keep the original shape of the legs. It is best served with sweet noodle sauce, yellow sauce, onion and lotus leaf cake.
It is said that roast leg of lamb was once a famous dish that Genghis Khan loved to eat. During Genghis Khan's expedition to the East and the West, in order to shorten the meal time of Genghis Khan and let him have a rest, without his consent, the roast whole sheep that Genghis Khan often ate was changed into pieces for barbecue.
Genghis Khan was busy with the war and didn't pay attention. But the attendants bring him a plate of roast lamb leg every day. He likes roast leg of lamb because it is crisp and not greasy. From now on, he will eat every day, and everyone envies roast leg of lamb. Since then, the herdsmen have added another famous dish to the table.
With the passage of time, chefs living in cities have absorbed the essence of folk roast lamb leg and practiced scientific cooking, which has gradually become a famous dish in hotels and restaurants, attracting people's attention and favor.
Roast leg of lamb is beautiful in shape, reddish brown in color, crisp and rotten in meat, mellow in taste, fresh and tender in color, and full of fragrance, which is suitable for all ages. It is really one of the most beautiful dishes in the grassland.
fried rice
Mongolian favorite food is called "Mongolian Lebada" locally, which means "Mongolian rice". It is made of millet by steaming, frying and grinding. There are several ways to eat fried rice: mix it with butter, milk skin and sugar, and it tastes like sesame sugar; Soak in milk tea, it is fragrant and soft. If you add a small piece of butter or cheese, it will taste more delicious. Every morning, before the herdsmen go out to pasture, they have fried rice with milk tea for breakfast, plus some other dairy products, and take some away before leaving, so that the Chinese food is solved. Fried rice contains a lot of starch and is very resistant to hunger. Therefore, Mongolian herders often say "wear skin to keep warm and eat millet".
butter
Put the milk skin into a pot and boil it over high heat. After the dregs are separated, what is left is butter. Take the butter out and put it in a bottle, and you can eat it at any time. Soaking fried rice in milk tea, adding butter and eating it while drinking is the favorite way of Mongolian people.
Milk residue
Milk residue is extracted from grandma cows. After the milk is broken into ghee, the remaining milk is boiled with fire and cooled to form yogurt water. Milk residue is poured into the bamboo bucket filter and left in the bamboo bucket filter.
Milk residue is white and sour, which is very helpful. Tibetans who go out often bring milk residue to prevent water and soil discomfort. Fried milk residue with butter and brown sugar is a common dish for Inner Mongolia people to entertain guests.
Sour cow (horse) milk
Yogurt, called "Arige" in Mongolian, is a good summer resort in pastoral areas.
Yogurt can be divided into raw fermented yogurt and cooked fermented yogurt. The production method is as follows: the extruded fresh milk is filtered with gauze and poured into a wooden or iron tube with a diameter of 30 cm and a depth of 100 cm. Stir the fresh milk up and down with a wooden stick with a wooden board at the top. After the cream to be dissolved in fresh milk floats to the surface, scoop out the cream with a spoon. Pure fresh milk is still sealed in barrels to promote its fermentation. During fermentation, the temperature should be kept above fifteen degrees. After two days, the fresh milk will turn sour. The longer the fermentation time, the more sour the yogurt will be, and it will never deteriorate.
The method of making fermented yogurt is also very simple. Pour the fresh milk into the pot and boil it. When the boiled milk is cooled, add a proper amount of yogurt left over from the last time, ferment it like yeast, and then put it in a ventilated place for fermentation. After a few hours, the cooked milk turned sour. The sourer the yogurt, the better.
Yogurt is rich in nutrition and has the beauty function of nourishing qi and blood. Drinking yogurt often can whiten the skin. Because yogurt contains lactic acid bacteria, it has obvious curative effect on tuberculosis, dyspepsia, cardiovascular diseases and other diseases. If you go out for a long trip, drinking a bowl of yogurt is really refreshing, which can satisfy hunger and quench thirst.
Every family in Inner Mongolia will make yogurt, often making it by themselves and drinking it by themselves. People in Inner Mongolia eat yogurt without sugar, so they drink sour. When mainlanders first started eating, they couldn't resist the sour taste. They can put the right amount of sugar, stir it well and drink it. The acid is sweet, milky and has its own flavor. Drinking yogurt will be addictive, and once addicted, it may "benefit for life."
Inner Mongolia Special Food-Whole Lamb Summer Sleeping Mat
The whole lamb mat is a very precious dish in Hulunbeier area for entertaining distinguished guests, paying homage and holding grand festivals. The banquet was named after the whole sheep because of its excellent color, fragrance, taste, shape and taste. Generally choose a whole fat sheep about two years old.
The cooking methods of whole sheep mainly include: killing a sheep, scalding wool with water, and eviscerating. First, cook it with boiling water and dip it in the prepared seasoning. Second, put the seasoning into the abdominal cavity of the sheep and bake the whole sheep in the oven. The latter is a combination of Mongolian diet "roast mutton" and "roast duck". When it comes out of the oven, the smell is full of room, the color is beautiful, the skin is crisp, and the meat is particularly fragrant.
How to eat the whole sheep mat is: when sitting on the mat, the whole sheep lies flat on a big wooden plate with a red ribbon around its neck to show its grandeur. Put it on the dining table for guests to watch and then go back to the kitchen to change knives and arrange them in the order of sheep structure. The owner first cuts the sheep's scalp into small pieces with a knife, presents it to the most distinguished guests or elders at the table, and then removes the sheep's head. Then cut off the sheep's back completely, cut a knife on the sheep's back, cut pieces of meat from both sides and give them to the guests one by one. Finally, please help yourself with a knife and dip it in delicious sauce. Cold dishes, hot dishes, meals, etc. You can also put it on the whole sheep table.
Roast Whole Lamb
Roast whole sheep: a traditional Mongolian dish, specially prepared for entertaining VIPs or holding banquets at major celebrations. Generally, the sheep fattened on the grassland and weighing about 40 kilograms are slaughtered, and the whole sheep is roasted with seasonings such as onion, ginger, pepper and salt in the abdomen, without hair and skin. This dish has a complete sheep shape. The sheep kneels in a square wooden plate with golden red color, crispy sheepskin and tender mutton.
Yangbeizi
The precious dishes that Mongolian people like can only be seen at sacrificial ceremonies, weddings, birthdays of the elderly or banquets to welcome relatives and friends.
Method: Divide the whole lamb into seven pieces (excluding the chest fork), put the tail into the pot and cook with salt. First, put the limbs, sheep's back and neck leaves on the cauldron, put the sheep's head on the sheep's back, and serve in a crawling posture similar to that of a sheep. At this time, everyone first tore off a piece of fat meat from the sheep's tail with a Mongolian knife, and then took what they needed.