What are the foods of the steppe (Mongolian)

Mongolians have a lot of characteristic food, such as roasted sheep, oven-roasted whole sheep with skin, hand-held mutton, big fried sheep, roasted leg of lamb, milk tofu, Mongolian buns, Mongolian pies and so on. Folk also have thin cream, Mongolia's regular dairy products; milk skin; depilated whole sheep feast, is Mongolia's traditional feast dishes, rituals are also commonly used; cooked roasted sheep, Inner Mongolia Ordos region flavored dishes; cabbage lamb rolls; new Su cake, Mongolian folk traditional cakes; dry rice, Mongolian snacks.

Mongolian herders regard sheep as the guarantee of life and the source of wealth. They eat three meals a day, and each meal is inseparable from milk and meat. Milk as raw materials made of food, the Mongolian language, called "Chagan Ide", meaning holy, pure food, that is, "white food"; meat as raw materials made of food, the Mongolian language, called "Ulaan Ide", meaning "Ulaan Ide", meaning "white food". The food made from meat is called "Ulaan Ide" in Mongolian, which means "red food".

Mongolians consume goat's milk, horse's milk, deer's milk and camel's milk in addition to the most common cow's milk. A small part of it is used as fresh milk drink, and most of it is processed into milk products, such as: dried yogurt, milk tofu, milk skin, cream, diluted cream, cream residue, buttermilk, milk powder and so on, which are more than ten kinds of products that can be consumed in the main meal, and they are also the snacks suitable for young and old people alike. Dairy products have always been regarded as the finest treasures, and if there are guests, the first thing to offer, if the children come, but also the milk skin or cream to smear their heads, in order to show the good blessing.

Mongolians meat is mainly cattle, sheep meat, followed by goat meat, camel meat and a small amount of horse meat, in the hunting season also hunted yellow sheep meat. The common traditional way of eating mutton is whole goat feast, tender skin whole goat feast, depilated whole goat feast, roasted goat, roasted goat heart, fried goat belly, goat brain braised vegetables and so on more than 70 kinds of. The most characteristic is the Mongolian roasted whole sheep (peeled and roasted), oven roasted whole sheep with skin or called Alashan roasted whole sheep, the most common is hand-held mutton. Mongolians eat lamb pay attention to cooking, cooked that is eaten to maintain the tenderness of the lamb, in doing hand-held mutton, avoid cooking too old. But the eastern part of Inner Mongolia Mongolia and Han mixed areas of Mongolians also like to eat boiled with spices, and the meat cooked into a crispy hand-held mutton. Some areas of the Mongolians also like to sheep waist nest of meat cut into large pieces, hanging batter deep-fried into deep-fried pieces of meat, folk known as "big fried sheep". Beef is mostly eaten in winter. There are made into a whole beef feast, more stewed, braised, made soup. Also eat camel meat and horse meat, deep-fried hump pieces dipped in sugar, as a delicacy, experienced cooks are also good at cattle hoof tendon, deer tendon, cattle prod and oxtail cooked into a variety of therapeutic dishes. In order to facilitate the preservation, but also often made of beef and mutton jerky and bacon.

Mongolians can not leave the tea every day, in addition to drinking black tea, almost all have the habit of drinking milk tea, the first thing in the morning is to cook milk tea, milk tea is best to use a new hit of clean water, boiling, rushed into the net pot or pot with tea, slow cooking 2-3 minutes, and then fresh milk and salt into the, boiling can be. Mongolian milk tea sometimes add butter, or milk skin, or fried rice, etc., its flavor aromatic, salty and delicious, is a variety of nutrients containing tonic drinks. Some people even believe that three days without food can be, but a day without drinking milk tea can not. Mongolians also like a lot of wild plants, fruits, leaves, flowers are used to cook milk tea, cooked milk tea flavor is different, and some can also prevent and cure diseases.

Most Mongolians are able to drink alcohol, and the wine they drink is mostly white wine and beer, while some regions also drink milk wine and horse milk wine. Mongolians brewing milk wine, that is, the first fresh milk into the barrel, and then add a small amount of acidophilic milk juice (more acidic than the average yogurt) as a lead, daily stirring, 3-4 days until the milk is all sour, you can enter the pot to heat, the pot on the cover of a bottomless wooden barrel, the large mouth down the inside of the barrel hung on several small cans, and then in the bottomless wooden barrel sitting on an iron pot full of cold water, yogurt evaporates after heating When the cold iron pot condensed into liquid, dripping into the small cans, that is, the first pot of milk wine, such as the degree is not thick, you can also steam two pots. Whenever a festival or guests and friends get together, they have the habit of drinking it. Horse milk wine is fresh horse milk made by fermentation, without distillation.

Mongolians live on the steppe and make their living from animal husbandry. Horse milk wine, hand-picked meat, roasted mutton is their favorite drink food and hospitality. Every year in July and August, the cows are fat and the horses are strong, and it is the season to make horse milk wine. Diligent Mongolian women will be stored in the horse's milk in the leather bag, to stir, a few days after the milk fat separation, fermentation into wine. With the development of science, the prosperity of life, the Mongolian people brewing horse milk wine process is increasingly exquisite and perfect, not only a simple fermentation method, but also appeared in the brewing of potent milk wine distillation method. The milk wine is the best quality after six times of steaming and six times of brewing. Horse's milk wine is warm in nature, and has the effects of driving away cold, relaxing muscles, activating blood circulation, and strengthening the stomach. It is known as Purple Jade Syrup and Yuan Jade Syrup, and is one of the "Eight Treasures of Mongolia". Once for the Yuan dynasty court and Mongolian aristocratic house of the main drink. Kublai Lie also often put it in the precious golden bowl, rewarding meritorious officials. Hand-steamed meat is one of the traditional food methods of Mongolians. The practice is to fat sheep gutted, peeled off the skin to wash the internal organs, remove the head and hooves, and then the whole sheep unloaded into a number of large pieces, into the white water cooking, to be the water rolled meat is cooked that is taken out, placed on a large plate on the table, we all take the Mongolian knife chunks of large pieces of cut to eat. For not using chopsticks, hand food and named.