Kazakh traditional food

The Kazakh people's diet is characterized by a strong nomadic life, and the main food is from livestock. In the past, daily life was mainly based on milk and meat, supplemented by pasta, and vegetables were rarely eaten. Meat mainly includes sheep meat, goat meat, beef, horse meat and camel meat. Animal meat and wild poultry meat are also people's supplementary meat. There are three main methods: boiling, smoking and baking.

The most common way is to eat mutton by hand, which is to cut the mutton with bones into large pieces, put it in an iron pot with water and cook it with the head, belly, heart, liver and lungs of the sheep. After the water is boiled, sprinkle with floating foam, add appropriate amount of salt, and then burn with slow fire. After cooking, cut the meat into small pieces and eat it with your hands. Everyone can add salt powder at any time according to their own taste.

Barbecue is mainly for entertaining guests and eating when going out hunting. After the guests arrived, Kazakhs slaughtered the fat sheep, took out their internal organs and roasted the whole sheep with fire. Hunters hunt in the wild and often roast meat on the fire to eat; Herdsmen graze in the wild, cut a few sticks, sharpen their tips, string the cut wild animal meat and bake it on the fire, which has a unique flavor.

Bacon is a meat product for long-term preservation. As a cooking method, "smoking" refers to cooking cooked meat ingredients, which makes the ingredients more colorful and shiny, and has the unique aroma of smoking, which is convenient to carry and store. When you bacon, put some salt and some wild onions. Add wild onion jerky and it tastes more delicious. Every year in late autumn, the herdsmen in Mazhuang slaughter cattle and sheep, and most of the meat should be smoked and stored for winter consumption. It is also filled with horse meat to make sausages, which can be preserved for a long time. In addition to eating meat, herders also eat food prepared with rice and flour, such as scones, pilaf, "Bao 'ershak" (fried noodles with sheep) and "Kukadai" (mutton noodles). They seldom eat vegetables, and occasionally eat shallots or wild vegetables.

In pastoral areas, Kazaks have many kinds of dairy products, such as milk bumps, milk skins, cheese, ghee and so on. Butter is mostly made of milk or goat's milk, which is stored in the cleaned sheep's stomach after slaughter.

Herdsmen like to drink milk tea best. Milk tea is made of brick tea with milk or goat milk and salt. Besides drinking milk tea, I sometimes drink fresh milk. Boil freshly squeezed milk and drink it. It tastes fresh and sweet and has high nutritional value. In addition, milk can also be made into various dairy products, such as cream, milk tofu, milk bumps and so on.

Kazakh pasta includes Naan, Baowuersak, Naan, oil cake, noodles and so on. Rice food includes pilaf, fried wheat, wheat rice and small rice. Naan is a round cake made of fermented dough, baked in a pit with red charcoal, and made in a round frying pan in some families.

Bao Wuersak (oilseed) made fermented dough with milk or salt water, then twisted it into strips, cut it into diamonds with a knife, put it in a boiling butter or sheep oil pan, and fried it until it turned yellow. Bao Wu er sa ke duo is made for festivals or entertaining guests.

Roast the wheat, remove the wheat skin before frying, fry it in sheep oil and pound it into powder, then put sheep tail oil and mix it with tea.

Wheat rice, the peeled wheat is mashed into half pieces, put into a pot and boiled with water, then add dissolved yogurt bumps or some yogurt and meat. Herdsmen like to eat this food in autumn and winter.

In addition, there are many other foods, such as "Ginette" made of millet mixed with sugar and sheep oil. In summer and autumn, wheat and milk are also used to make sour porridge for drinks.

In order to adapt to the grassland life of changing pasture and moving residence frequently, Kazakh herders often make some convenient foods that are easy to carry. There is a kind of "rice star tea", which is made by frying millet and drinking it with water. It is this kind of convenient food, called tea, which is actually thin soup. It will be particularly comfortable to drink after eating meat. Moreover, because millet contains more carbohydrates, calcium, phosphorus, iron, carotene, thiamine, riboflavin and nicotinic acid, it can make up for the nutritional deficiency caused by the long-term lack of vegetables on the grassland. There is also "Keke" (Kazakh), which is also a kind of food made of fried millet or wheat grains. Crispy and delicious, often eaten with meat. It is very hungry and easy to carry when grazing. Kazak is a straightforward and hospitable people. No matter whether they know each other or not, they should wholeheartedly entertain visitors. Guests should take out the best food at home, and live sheep with yellow hair and white heads should be slaughtered for VIPs.

Tajiks are mainly engaged in animal husbandry, raising cattle and sheep and taking part in agriculture. They grow crops such as green trees, peas and wheat in the valley and live a semi-settled and semi-nomadic life. There are three meals during the eclipse, the main foods are meat, noodles and milk, pasta is the main food in agricultural areas and meat is the main food in pastoral areas. I like to make noodles and milk or rice and milk as staple food. Many daily foods are similar to those of Uighurs. Tajiks generally pay attention to staple food, not to non-staple food, and rarely eat vegetables. The diet in pastoral areas is mainly dairy products, pasta and meat; Pasta is the main food in agricultural areas, supplemented by milk and meat. Pasta is mainly made of noodles such as wheat, barley, corn and beans. Have breakfast, lunch and dinner every day. Farmers usually drink milk tea cooked with cow, goat's milk and brick tea in the morning and eat a little naan; Eat the paste cooked with corn flour and highland barley flour at noon, or eat a piece of meat; Dinner is dinner, mostly meat, pilaf, pilaf, sweet batter and so on. Herdsmen usually drink milk tea for breakfast and yogurt and naan for lunch. Most Tajiks can't live without dairy products such as cattle, goat's milk and ghee, mainly including milk porridge (Silbrinzi), milk noodles (Siltailiti), milk batter (Bramak), ghee batter (hax), ghee milk batter (Zharen) and ghee highland barley naan. Less non-staple food, not used to eating vegetables. There are no melons and fruits to eat in some high-altitude villages. The consumption of tea is very large, mainly black tea and green tea. Farmers in agricultural areas such as Zepu have developed horticulture. They can often eat melons, watermelons, grapes, peaches, apricots and other fruits in summer and autumn, and there are always various dried fruits to entertain guests in winter.

Uzbeks mainly eat meat and dairy products, eat less vegetables and eat more sheep, cattle and horse meat. Three meals a day are inseparable from naan and milk tea. The staple food mainly includes pilaf, nang, Na Ren, Hele, steamed stuffed bun, baked steamed stuffed bun, cold noodles and so on. The practice of Naan is similar to that of the Han nationality's sesame seed cake, which is made by slightly fermenting flour with salt water and baking it. Many people add milk, clear oil, sheep oil or ghee to noodles, which is crispy on the outside and soft on the inside, which is called oil nang. In addition, there are meat naan, nest naan, slice naan and so on. Milk tea is an indispensable drink in daily life. Generally, milk tea is cooked in a copper pot or aluminum pot. Boil the tea first, then add the milk to boil and stir. After the tea and milk are completely mixed, add a proper amount of salt. When drinking, put the milk tea into a bowl and add a little ghee or sheep oil and pepper. Among the three meals a day, breakfast is relatively simple, and most of them are milk tea cut into small pieces. Pilaf is one of the flavor foods that Uzbeks entertain their guests. Is prepared from rice, fresh mutton, clear oil, carrots, onions and other raw materials.

In fact, the dining customs of Kyrgyz and Turkmen, Kazakhs and Uzbeks are not much different.