How to make Mongolian food, how to make Mongolian food, how to make Mongolian food

The famous dishes in Inner Mongolia are: roast lamb leg, whole lamb mat, hand-grasped mutton, dairy vegetables, mare's milk wine, wheat noodles, Zishan smoked chicken, jerky, Hada cake, Mongolian pie, honey hemp leaves, Dexingyuan roasted wheat, etc., **affordable.

Lamb pies, skewered ostriches and venison, as well as slightly sweet traditional hata cakes, are also very attractive.

Milk tea, salty tea with a strong milky aroma. Milk tea is a traditional hot drink of the Mongolian nation, which is boiled with brick tea and milk, and is generally accompanied by pasta such as cakes when eaten, which has the functions of warming the stomach, quenching thirst, filling hunger, and helping digestion. Mongolian people love tea, and regard tea as "fairy grass elixir", in the past, a brick tea can be exchanged for a sheep or a cow, and there is a custom of "replacing sheep with tea" on the grassland to give friends.

But don't get addicted, Mongolian milk tea is also the main hunger, and it should be called "hard tea".

Milk food is pronounced "Chaganyid" in Mongolian, which means pure and auspicious. There are six main types of dairy food: white oil, butter, milk skin, milk tofu, cheese, and milk fruit. Mongolian dairy products taste very different from the dairy products we usually eat, and the strong milky aroma will leave a lasting taste between your lips and teeth.

Roasted whole sheep is a big dish and hard dish, roasted whole sheep is selected from the grassland fat, weighs about 40 pounds of sheep, after slaughtering, remove the fur with skin and add green onions, ginger, pepper, salt and other condiments to roast as a whole. The shape of the sheep is complete, the color is golden red, the sheepskin is crispy, and the mutton is tender and fragrant. This is an authentic Mongolian dish, about 40 catties of whole sheep, enough for a large table of friends to eat.

Grilled lamb chops. This is a dish in the Mongolian traditional whole sheep banquet in the past, the golden mutton chops are yellow on the outside and tender on the inside, the oil is shining, there is a layer of tender green lettuce underneath, a Mongolian knife is obliquely inserted between the mutton chops, the aroma of meat wafts between the banquets, so that you can't help but go to a feast.

Roasted whole lamb, roasted lamb chops, and roasted lamb legs are too greasy, and at this time, the steamed hand-grilled meat is much "lighter". Hand-grilled meat is the traditional food of the Hulunbuir grassland nomads for thousands of years, and it is also the most commonly used and favorite food of the grassland herdsmen. Hand-grilled meat is generally made of mutton, and it is eaten with your hands instead of chopsticks.

The meat is fresh but not fatty, fat but not greasy, easy to digest, and tastes so delicious that diners feel like they are in the grassland.

Which dish? Let's be specific.

1. Mongolian roast leg of lamb.

Ingredients: 1 Mongolian tender leg of lamb (about 1750 grams). Seasoning:

110 grams of cumin powder, 110 grams of chili noodles, 3 grams of pepper noodles, chopped green onions, 3 grams of sesame oil, 25 grams of minced green onions, 25 grams of ginger, 10 grams of salt, 100 grams of red oil, 20 grams of cooked sesame seeds, 5 grams of diced onions, spice packets (1 gram of rosemary, 5 grams of Sichuan pepper and star anise, 1 gram of white cardamom, 3 grams of cinnamon, 1 gram of cloves, 2 grams of kaempfera, 2 grams of cumin, 3 grams of bay leaves), 5 kg of brine, 2 kg of salad oil (actual consumption of 300 grams).

Method: Soak the leg of lamb in water for 12 hours, soak it in blood, draw a knife on the inside of the leg of mutton, boil it in a pot of boiling water to remove the blood, and remove the water for later use. Put Bi Yu into the brine and spice packets in the pot and boil over high heat, put in the leg of mutton, turn to low heat and marinate for 2 hours, remove and cool.

Wipe the marinated lamb leg with 100 grams of cumin powder, 100 grams of chili noodles and 10 grams of salt, brush with red oil, fry in 30 percent hot oil until golden in color, and remove the oil. Leave 30 grams of bottom oil in the pot, when it is hot, stir-fry the ginger slices and minced green onions, put in the remaining cumin powder, chili noodles and pepper noodles and fry until fragrant, pour them into the leg of lamb, sprinkle with cooked sesame seeds, chopped green onions, diced onions, pour sesame oil, and put them out of the pot to form.

2. Mutton pie.

Ingredients: wheat flour (600 g) Lamb (lean) (600 g). Excipients:

Rice (60 g) Celery (60 g) Onion (60 g) Eggs (150 g). Seasoning: salt (6 grams) pepper (2 grams) lard (refined) (150 grams) sheep fat (100 grams).

Method: Wash the rice, add an appropriate amount of water to boil it into rice, and let it cool; Crack 1 egg in a bowl and beat. Wash the mutton and mutton fat and put them together and chop them into a puree; Wash the celery and chop it into finely chopped pieces; Peel the onion, rinse and finely chop it.

Put the lamb puree into a bowl, add minced onion, refined salt, pepper and minced celery and mix well, pour in a little water and cool rice and stir well to make a filling. Pour the flour into a basin, add water, knock in 2 egg hand clump pieces, mix into a dough, and let it brew for about 30 minutes. Place the dough on a cutting board, roll it into strips, divide it into pieces, and roll out the dough into slices about 6 cm thick and about 6 cm in diameter.

Place the pie topping on one half of the round dough sheet, fold the other half over and cover the filling, pressing the edges of the upper and lower dough sheets tightly. Pour lard into a frying pan, heat it, and add the lamb pie dipped in the egg mixture to cook. Serve immediately.

3. Grab the mutton.

Ingredients: 500 grams of lamb (lean). Ingredients: 3 grams of Sichuan pepper, 3 grams of star anise, 25 grams of green onions, 10 grams of ginger, 25 grams of soy sauce, 3 grams of salt, 10 grams of coriander, 1 gram of chili powder.

Method: Cut the fat lamb nest into long cubes of centimeters and centimeters wide. Put the cut Zhengjian mutton nest cubes in a spoon, add water, add peppercorns, spices, green onion and ginger slices, salt, and cook for two or three hours.

Take it out, put it in a bowl, steam it in the upper drawer for about 10 minutes, take it out and buckle it in a plate. Mix soy sauce, green onion, ginger, coriander and chili pepper into a bowl. When eating, dip the lamb loin meat on the plate in the sauce.

The characteristics of Inner Mongolian cuisine are mainly reflected in the flavor of Mongolian cuisine. The diet of the Mongolian people is relatively rough. Mutton, milk, wild vegetables and pasta are the main dishes. The dishes advocate fullness and substance, and pay attention to the original taste of the raw materials.

The characteristics of Inner Mongolian cuisine are mainly reflected in the flavor of Mongolian cuisine. The eating habits of the Mongolian people are relatively rough. Beef and mutton, beef and goat milk, wild vegetables and pasta are the main ingredients.

The cooking method is relatively simple, most famous for barbecue, in addition to the common cooking methods are stewing, steaming, shabu-shabu, etc. The dishes are full and substantial. Pay attention to the original taste of the raw materials.

The famous dishes in Inner Mongolia are: roast lamb shank, whole lamb mat, hand-grilled mutton, milk tea, mare's milk wine, noodles, Zhuozi Mountain smoked chicken, air-dried beef and mutton, Mongolian pie and so on. In addition, slightly wheat, which is commonly found in Hui food, is also popular in Hohhot, Inner Mongolia and other places.

Mongolian cuisine is characterized by a variety of meats, including beef, sheep, deer, peiwei ostrich, .....There are all of them, with Mongolian special spices, the unique cooking method and brother make the beef taste more pure, which is a perfect combination.

Ingredients: 250g of mutton, 150g of white radish, 1 teaspoon of wolfberry 5g, 1 large ingredient, 2 green onions, 2 slices of fresh ginger, 2 teaspoons of cooking wine 10ml, 1 teaspoon of salt 5g, 1 2 teaspoons of pepper 3g, 1 teaspoon of oil 5ml

Method 1: Wash the mutton and cut it into 5cm pieces; Wash the white radish, cut it into 5cm hob pieces, and set aside.

2. Put the mutton pieces into boiling water and blanch for a while, remove the blood foam, remove them and rinse them with running water.

3. Heat the oil in the casserole over medium heat, add the green onions, fresh ginger slices and ingredients to stir-fry until fragrant, add the blanched mutton pieces, cook in cooking wine and stir-fry evenly, pour in an appropriate amount of water to boil, turn to low heat and cover and cook until the mutton is seven mature.

4. Add the white radish pieces, wolfberry, salt and pepper and mix well, and continue to cook until the mutton and white radish are soft and ripe.

Preparation of beef stew:

Ingredients: beef, carrots, shiitake mushrooms, vermicelli.

Excipients: vegetable oil, salt, dark soy sauce, cinnamon, peppercorns, spicy skin, ginger, hawthorn slices Method: 1. Wash and wash the beef in a cool underwater pot and boil it.

2. Wash the carrots and cut them into pieces, clean and cut the mushrooms into pieces for later use, soak the dry vermicelli in cold water until soft, slice the ginger, wash and cut the spicy skin.

3. Heat the pan with cold oil and oil to heat 7 into the beef to stir-fry the water to produce the fragrance, add the old soy sauce and stir-fry evenly 4, add cinnamon, peppercorns, spicy skin, ginger, hawthorn slices and stir-fry the fragrance 5, add carrots and mushroom pieces and stir-fry the fragrance, (the beef can not be bone-in, the stewing time is short, the carrots can be stewed together, so that the carrots absorb the taste of the beef is more delicious), heat the water and boil over high heat.

6. Pour into a clay pot and simmer until the beef is 8 ripe (about 80 minutes).

7. Add vermicelli and stew until the vermicelli becomes soft and absorbs the flavor of beef.

9. Add salt and monosodium glutamate and simmer for 2 minutes.

Tip 1: Don't soak the vermicelli too softly. In this way, you can absorb the flavor of the beef soup and cook it thoroughly and delicious.2. The beef soup can be more, boiled in a hot pot and eaten, and some vegetables and soy products can be added.