Daur diet; Traditional food of Daur nationality

The main food of Daur nationality is rice, cakes and porridge. Every meal has meat and coarse grains and vegetables. Rice flour is mainly rice. Living in the north bank of Heilongjiang, animal meat used to be one of the staple foods. Since moving to Nenjiang Valley, meat has decreased and vegetables have increased, and grain has gradually become the only staple food. There are many kinds of main and non-staple foods, rich in nutrition and unique in flavor.

Oats are called "Huali Fruit", and oats containing roe deer meat or milk are called "Huali Fruit Eight". This is the favorite meal of Daur people, especially the elderly.

Grilled oatmeal is called Haig. This fried grain is called "Xinle". Hagrid and Hinterland often mix sugar, butter and milk. Hargreaves and the backcountry are very popular with hunters, rafters and farmers because of their strong hunger resistance, dryness and portability.

Chicken wings, called "Xia _", are made by boiling millet on a kang and grinding it.

Jizi rice is the favorite traditional rice of Daur nationality. Huang Chengcheng's big round particles are like golden beads.

When steamed rice is cooked, kidney beans are usually mixed. Don't soak fresh milk or yogurt when eating, soak crucian carp soup. Sometimes they also make milk, millet and rice porridge directly, which is called "vegetarian system".

According to the Qing Dynasty's record in "Herbal Tablet", Ji also had Oracle Bone Inscriptions. Glycyrrhiza uralensis Fisch, benefiting qi, harmonizing middle energizer and strengthening spleen and stomach. It can be seen that millet is nutritious and beneficial to human health.

Millet is so delicious because it is cooked in a pot before processing, so the nutrients in rice bran will be immersed in rice without reservation, thus reducing the loss of vitamins during rice processing and preserving more carbohydrates, protein, inorganic salts and vitamins. Therefore, it tastes delicious and is not fragile during grinding, thus increasing the yield of rice. Cooking can also destroy the enzymes in millet and kill pests, so the storage time of millet rice is longer than other rice. Rice is ground directly without cooking. Daur people call it Xijimo. Jimo is beige and white, like jade beads. You should also mix kidney beans when cooking. When eating, soak in animal broth or fresh or cooked milk or yogurt.

Jimo can also make thick porridge-Xiji moral porridge, which is a mixture of butter and sugar.

"Vareselle" is made of high-quality milk produced three days before Sijimo. Inform the surname when eating, choose a representative, and collect and taste with a bowl and spoon. Even Ben Mokunhu, who lives in a scattered neighboring village, will come on horseback at the notice. This is because this is one of the ancient ways of Daur people, symbolizing the unity, honor and disgrace and * * * within Mokun. Although Ben Mokun has not been informed yet, we should also inform our neighbors to try it. Laura not only eats normally, but also eats at home on February 8, 65438.

Western flour can also be used to make sponge cakes, bean bags and willow pancakes.

Cakes with auspicious patterns made of Xiji flour-the fried fruit is called Xiji Ge, the one mixed with sugar and oil is called Hezhi Ge, and the one mixed with hawthorn powder, butter and sugar is called Wa. These cakes can be used for wedding banquets, festivals and entertaining distinguished guests. The big plate is filled with all kinds of cakes, which taste soft, crisp, sweet and sour, mellow and delicious.

Buckwheat is called "fun" Yu Yi, made of buckwheat flour, is called "Darbada" and is the top grade of Daur staple food. When serving, mix milk or pour wild bird soup and chicken soup. Soba noodles can also be mixed with gravy to make noodles in the shape of thumb nails, which is called "what day is Gebada". The buckwheat cake filled with perilla paste is called Pahlavi Tumo. This cake can also be made of white flour.

Cup-shaped steamed bread made of buckwheat noodles is called "one grinding and five grinding". This kind of steamed bread is usually cooked in a vegetable pot and then taken out to eat alone. And the smell of vegetables and condiments permeates the steamed bread, making them taste different. Boil buckwheat noodles with milk and dip them in sugar and butter, which is called "Togur". This kind of dough can also be made of white flour. When you do it, cut it into diamonds by hand or knife. Mixing soup or milk with buckwheat noodles is called noodles, and mixing milk or soup with buckwheat noodles is called noodles. This porridge made of buckwheat flour and millet is called "Sabri Danbada".

Pancakes wrapped in soba noodles are called "OrikuMolauTumo" or "baking spoon Leutumo"; When cooking, mix chopped green onion with meat oil. It tastes good, too. Buckwheat is called alameda. Old people in Daur like to eat roe deer meat and alameda porridge. Alamo and millet or millet can be combined into two kinds of rice, which can be soaked in milk or broth. Buckwheat navel is called "mud chicken", which is the staple food of Raj and Daur people. Daur people also like steamed dumplings wrapped in buckwheat flour. Barley is called "Muliguribada" and is often used to make porridge. Besides noodles, noodles, pancakes, jiaozi, pies and steamed bread, white flour also eats fried cakes, which is called "TuwaVutumo".

Before the Republic of China, Daur people ate pasta, especially white flour, which was relatively simple, usually just called torn noodles. After the Republic of China, I had more and more contact with Han people, and learned to eat jiaozi, half moon cakes, steamed bread and bean bags. At present, the staple foods are white flour, buckwheat noodles, millet, millet, corn, hawthorn and sorghum rice.

The non-staple foods of Daur nationality are mainly meat, milk and vegetables. Food is always called "Sassoon". Eating stews, pickles and stews is the main method.

Daur women grow all kinds of vegetables in the vegetable garden, so there is a saying that "the vegetable garden is half a year", and the vegetable pods are called "Japanese-style wrapped vegetables". In winter and spring, after autumn, cut the pods into thin strips and dry them. Stew peas with Japanese cucumbers and potatoes, which is also a common dish of Daur people.

The long dish is called "Nuga", and the cooking is mainly stewed, boiled and stewed. When pickling sauerkraut in autumn, soak the cabbage in boiling water for a while, take out the empty water for a while, then pickle it in a jar and store it in winter. When making cabbage puree, the chopped edges and leaves of cabbage are mixed with garlic, salt and pepper, and ground into puree on a grinding plate; It is different from leek sauce and Chili sauce and has its own characteristics. In autumn, winter storage methods such as cellar storage and sun drying are adopted.

Daur people have always lacked advanced cooking skills such as stir-frying and are only good at making willow buds. Willow bud, commonly known as "Kunmiller", "Kunbiele" or "Kumule", has been the most popular wild non-staple food with ethnic characteristics in Daur since ancient times. When cooking with pig intestines, pork, fish, roe deer meat, kidney beans or potatoes. Dark green willow buds are mixed with purple kidney beans and white meat slices, just like red agate and white jade slices embedded in dark green felt, which is particularly harmonious and elegant.

The rich fragrance of willow buds often makes people's appetite open, and people are fascinated by its rich fragrance until they are full, and they can't remember what staple food to eat. No matter how good the staple food on the cliffs of Liu Hua is, it will be given a cold shoulder by people.

According to Chinese and foreign medical research, eating this unique flavor of willow buds often has the effect of clearing away heat and toxic materials, reducing fire and preventing cancer.

Every Dragon Boat Festival, ethnic minorities, especially women, will gather in the wet willow belt by the river. This garden not only has a good harvest, but also has inexhaustible vegetables, and the number of harvested and dried willow buds has not decreased.

In addition to picking willow buds, Daur people also pick mirabilite, wild onion and wild leek as seasoning or stuffing. Crush wild leek flower and grind it into leek flower paste for eating.

Slice eggplant, cut gourd into strips and dry.

Daur people are also good at pickling pickles. There are all kinds of pickles. For example, carrots and cabbages are shredded and pickled together. Radish is cut into pieces or pickled, shredded when eaten, or cut into small pieces and fried with diced game, which becomes a kind of kimchi. Slice or pickle cucumber. When pickling eggplant, open a hole in the middle of eggplant and add spices such as pepper, garlic, celery and coriander. Put it in eggplant, so that the pickled eggplant has all the flavor of spices.

Daur people are also good at using homemade soy sauce as seasoning. And eat raw bean sprouts to cook.

When making broth or stew, Daur people like to add some local specialties, such as mushrooms, black fungus and yellow flowers. To add flavor.

The meat of Daur nationality includes fish, roe deer, cattle, sheep, pigs, wild boar, chickens, pheasants, sand chickens, rabbits, dragons and other animals and animal meat.

Eating fish is a common habit of Daur people, and the main method is stew. Carp usually boils first, then stews, eats its meat and drinks its soup.

The Daur feast takes meat as the top grade. Pork is divided into top grade and bottom grade and cut into small pieces. Hand-grabbed rice is very expensive.

When eating with your hands, dip chopped green onion or leek powder and Chinese cabbage in salt water. Especially the annual New Year's Eve dinner, pay attention to the whole family eating meat around the table.

The first-grade pork of pigs is called "wach", also called pig back. Second-class meat is called "Dale", or shoulder blade. Third-class meat is called "crispy meat", which means ass and ass. Vajpayee and Dell are only suitable for the elderly and VIPs. Ordinary relatives and friends will eat Suji meat. The food of other animals and animals and pigs is also regarded as the honor of meat, which can only be enjoyed by distinguished guests, elders and gods.

Besides eating meat by hand, Daur people are also good at drying roe deer, sheep, cattle and dried fish. They are boiled in water and fried in oil.

Meat is generally used for stewing and stewing. The roe deer meat is also barbecued in the wild. Since the Republic of China, stuffing is very common.

Daur people used to eat only homemade perilla oil and sesame oil. Soybean oil, rapeseed oil and peanut oil are now widely consumed.

Milk is also one of the main non-staple foods of Daur nationality. In addition to rice and pasta, it is also used to make various advanced nutrients, such as milk skin, butter, yogurt and so on.

Daur people also like alcohol and tobacco. Drink homemade milk wine, oatmeal, rice wine and persimmon wine; Nowadays, it is very common to buy ready-made wine from the market.

Smoking is an expensive gift for customers. Whether you respect customers or smoke, you should use your own dry tobacco leaves.

Daur people also use wild fruit juice and various teas to make drinks. Drinking tea is also one of the hospitality etiquette of Daur people.

In autumn, women will go to Shan Ye and Hetao to collect wild fruits, such as persimmons, thick plums, hazelnuts, strawberries, rose hips and clover. In addition to eating them raw, they also grind them into synthetic wild fruit powder, which can be used to make pastry fillings or to make drinks with boiling water. This wild fruit juice has a strong acidity, sweetness and fragrance. This is a nourishing high-grade drink unique to Daur people, specially prepared for weddings and VIPs. Therefore, Daur girls, wives and elderly women attach great importance to collecting wild fruits.