Picturesque Xinjiang, yogurt, milk bumps, milk tea and dairy products are so delicious, do you know?

Xinjiang was called the Western Regions in ancient times, which lasted from ancient times to the reign of the Middle Leaf Qianlong in the Qing Dynasty.

Xinjiang is so big that it accounts for 1/6 of the land area of our great motherland. It may be impossible to imagine this picture just by brain supplement, but the recent Kashgar epidemic has extended the distance of 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 support have gradually developed the Han nationality. At present, 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 major 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 nomadic, and there were many cattle and sheep. People naturally stored abundant milk for emergencies, thus creating abundant dairy products in Xinjiang.

It is not without reason that ethnic minorities in Xinjiang love dairy products. In ancient pastoral areas and alpine regions, animal husbandry was the main thing, so there were more meat and less vegetables. Milk tea played the role of dispelling cold in winter, quenching thirst in summer and helping digestion. Because the pastoral area is vast, sparsely populated and far away, eating a lot of dairy products can also endure hunger for a long time.

Nomadic people used to pack fresh milk in cowhide backpacks, but often after a few days of nomadism, the milk fermented and turned sour. Later, they found that the yogurt tasted good after being processed, and then it was constantly updated. Smart Xinjiang people 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, and besides common milk, there are goat's milk, horse's milk and Xinjiang camel milk, all of which are extremely 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 for my later height.

Yogurt is the best choice for people who don't like fresh milk or who always have a 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's milk, cool it, add lactic acid bacteria and ferment it overnight. Now this is an essential skill for most Xinjiang people, which is more expensive than the small box in the supermarket outside, but it is more enjoyable to drink from one kilogram of fresh milk.

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 and women, old and young, are crazy about yogurt, which is essential every day, and cool in summer is more refreshing.

Yogurt shaved ice is an extension of yogurt, also known as Salandock. It is the most common in Kashgar and Aksu 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 cold knife was restrained and tasted refreshing.

The extra milk skin is taken out and preserved, which is uniquely used in milk tea. Kazakhs, Mongolians, Uighurs, Uzbeks, Tatars, Kirgiz and other ethnic groups often say that they don't have Chaze's disease, or prefer not to eat or drink tea for a day.

In fact, Han people living in Xinjiang now also like milk tea very much. No matter outside or at home, there will be 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 water pot. After the tea is boiled, they will add fresh milk until the tea and milk are fully 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 it themselves according to everyone's taste, so the taste is salty and strange. Accustomed to it, I fell in love with milk tea after drinking it once. Conditionally put some ghee, and the milk skin will be more delicious and nutritious.

There are also ethnic groups such as Kazak and Tatar, who boil tea and boiled water separately and put them in teapots. When drinking, put the boiled fresh milk and milk skin in a bowl, then make strong tea or dilute it with boiling water.

In winter, some Kazakh herders put some white pepper noodles in milk tea just to increase body heat and improve cold resistance.

If you have been to grassland tourism in Xinjiang, you may inadvertently see another dairy product, yogurt pimple, which can be divided into wet milk pimple, dry milk pimple, sweet milk pimple and yogurt pimple. To put it bluntly, it is cheese. It originated from nomadic herders who put fresh milk into cowhide backpacks, but often 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 pimples 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, supermarkets now sell a kind of 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 pimple is 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 boil the milk first, and then fermented the hot milk to make yogurt. When the yogurt is sticky and caked, I skim off the water soaked in it, slowly dig it out piece by piece with a small spoon and dry it separately. Yogurt at this time is like tofu brain. After hanging for three days, dry the solidified milk cubes, add a little salt and continue drying for three days. After the cheese is dried at room temperature, it is completely sealed and placed in the refrigerator for 2-3 weeks.

Handmade ice cream, there are always ice cream stalls on the streets of 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, and they are completely handmade.

Horse milk is a drink of Kirgiz and Kazak in Xinjiang. Fermented with mare's milk, alcohol content 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 in 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, herders who raise horses can make horse milk for daily drinking and entertaining guests, while ordinary people get drunk carelessly.

Milk beer, obviously not wine, can make people go to their heads. It is a unique lactic acid bacteria beverage in Xinjiang, which is sweet but not greasy and rich in foam. But people who have drunk it once can't refuse milk and beer, and they will fall in love with 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 a 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 cold, leaving only one word cold.

In addition, local brands of fresh milk for the Spring Festival are not only rich in variety, but also low in price. Maiquer, Weiwei Tianshan Snow and Western Spring are all well-known brands. In particular, the taste of Tianrun yogurt is so fragrant that all kinds of fruits are fragrant, bananas are happy, grapefruit is confused, ice cream melts, chocolate is broken and so on. You can drink it for half a month without repeating it, and you will be bursting with happiness if you think about it.

As the dominant 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 number of excellent dairy 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 excellent dairy cows 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 after lunch to help digestion, and cook a pot of fragrant milk before going to bed to accompany you to have a sweet dream.

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If you like the beauty and food in Xinjiang, pay attention to it.