Ewenki Diet Brief Introduction of Ewenki Traditional Dairy Products

1. Milk tea. Ewenki people in pastoral areas like to drink milk tea, not only for three meals a day, but also in their leisure time. When receiving guests, you should first provide a cup of milk tea. Put some milk skin, milk powder, butter, cheese, etc. Add milk tea to make it mellow. Some people slice the meat and put it in hot milk tea, which will be more fragrant.

The cooking method of milk tea is as follows: after the water is warm, add tea leaves and a small amount of alkaline slipknot. When the water reaches the required tea concentration, filter out the tea leaves, then put a small amount of oil in the pot, fry a bowl of millet in the pot, then pour in the tea leaves, add a proper amount of salt, and add milk to boil. Fried rice, millet, rice and sorghum rice can also be used as MC Davi.

2. Yogurt. There are two kinds of yogurt, one is semi-solidified milk with low acidity, which is called "EgdeSuhuhong" by Ewenki people in Solon, and the other is "Taruga" by Tunguska people. This semi-solidified yogurt can be drunk directly or added with white sugar. The other is liquid milk with high acidity and broken clots. Soren Ewenki called it "Wingel" and some areas called it "Saga". The Ewenki people of Tonggu call it "Ayilagu". The production method is to put milk in a vat, ferment it with "Tiger Dragon", and then continue to add fresh milk to the vat every day. Drinking yogurt with cold water and sugar on hot days is especially refreshing and delicious. In addition, you can cook and eat; Boiled corn fork yogurt porridge; Yogurt soup rice porridge or yogurt rice porridge; Make bread, pancakes and fried fruits with yogurt and noodles.

3. The milk skin is as black as wood. The method of making milk skin is: when the milk in the pot is boiled, scoop it up with water and pour it into the pot from a height, so that many bubbles will appear on the surface of the milk. After cooling, the essence of milk will solidify on the surface. The next day, the surface will overlap into a semicircle, and then take it out to dry. Milk skin can be eaten in milk tea or with bread, steamed bread and cake. Milk is one of the precious dairy products and is often used as a gift.

4. cream. Cream Siegel is usually obtained by separating fresh milk with a milk separator or skimming cream from the top of overnight milk. Generally speaking, when drinking tea at breakfast and lunch, spread thin cream on bread, steamed bread, steamed bread and snacks, or eat it with fried rice, which is delicious and nutritious.

Butter "GiveLeterenYimiqi" is usually made by heating and stirring "Wingel" in a jar or stirring thin cream. Cream tastes like cream. Boil the butter and cool it to become butter "Ren Xiang Imagi". Butter smells better than butter. Adding butter to hot milk tea will increase the flavor of milk tea. Eat thick porridge "Larry" with butter and sugar. Butter is eaten the same as butter.

5. Milk powder and cheese. Dry milk "Ariqi" is to boil yogurt and whipped cream in a pot, squeeze out solids from water, squeeze them out from fingers and dry them, or squeeze out solids deposited at the bottom of the pot after brewing, then squeeze out thin strips from fingers and dry them. Milk powder is generally used to make milk tea, and it can also be eaten by hand. "Ezige" cheese is a solid obtained by boiling "Erdesuhuhong". When drinking milk tea, put the cheese on a plate, pour a thin layer of cream and sugar, and spoon it up. It can replace bread, snacks and other staple foods, and is also a delicious dairy product for guests.

It can also be made into various shapes, dried and stored, and can be eaten all year round.

6. Milk cake. Milk cakes are usually made by pouring bovine colostrum into an iron pot and then steaming it in the pot.

7.milk wine. Milk wine uses a bottomless bucket called Brewer to cover the jar full of yogurt tightly. The tub has a side opening, and the first chute extends obliquely from the opening to the outside of the tub. The upper end of the chute is about 2-3 inches wide in the center of the barrel. After the fire boils, put a pot of cold water on the top of the bucket. Because the boiling point and freezing point of milk wine in yogurt are lower than those in yogurt, milk wine first condenses into droplets in the jar.