The practice of Mongolian milk crispy rice

Mongolian milk crispy rice is a by-product of making Mongolian milk skin.

Making method of Mongolian milk skin and Mongolian milk crispy rice;

When making milk skin, the milk in the pot is boiled and foamed many times to form a coarse hemp oil layer, and the milk skin is taken out and solidified. To master the cooking temperature of stewed milk skin, in order to thicken the oil layer, shovel off the pasted part on the edge of the pot in time and add raw milk several times. Thick milk skins can be taken out with milk and proper heating. A small fire is light in milk, but a big fire is heavy in coke. When boiling milk skin, sometimes you should put some sugar into the pot to make the milk skin sweet. Most people cook milk skins at night. After a night, a thick and wrinkled skin will be formed on the remaining milk skins the next day, which is called milk skins. Every seven kilograms of raw milk can produce one kilogram of milk skin, which is excellent.

The finished milk skin should be lifted from the middle with a clean wooden stick and then put in a cool and ventilated place to dry. It is not appropriate to expose directly to the sun, because it will make the milk skin yellow and hard. When the milk skin is dry, a complete milk skin will be made. Then store it in a semi-circular basket for use in winter and spring.

The remaining skin is boiled milk, which can be made into cheese, added with yogurt or drunk directly. What is left at the bottom of the pot is called crispy rice. Children in pastoral areas like boiled rice crust best.

The benefits of eating milk skin

The milk skin is pure, fragrant and nutritious. Together with milk tea, milk fruit and fried rice, it was once called the "best food" for entertaining VIPs, and it was an indispensable food for dining at home, entertaining guests and offering sacrifices to ancestors and gods. Due to different regions, its varieties and production methods are not the same. Mainly milk skin, cream, cheese, milk tofu and so on.

Milk skin is called "Chagan Yide", "Wu Rumu" and "Wu Rimo" in Mongolian. Chinese means "white food". Pour the fresh milk of horses, sheep, cows and camels into the pot and boil it slowly. When a layer of wax grease condenses on its surface, lift it with chopsticks and hang it in a ventilated place to dry, which is the milk skin. It belongs to the essence of milk skin in fresh milk, is a good product in the series of dairy foods, and has high nutritional value. The production process of milk skin is simple, but it uses a lot of materials. Pure taste and rich nutrition. Together with milk tea, milk fruit and fried rice, it was once called the "best food" for entertaining VIPs, and it was an indispensable food for dining at home, entertaining guests and offering sacrifices to ancestors and gods.