What do you think of when you think of Xilin Gol in Inner Mongolia? Endless grasslands, herds of cattle and sheep?
Inner Mongolia is the province with the largest proportion of grasslands and forests in the country, every year from May to September, is the most lush grassland season, Xilin Gol grassland is one of the largest grasslands; other times, the grassland is dry and cold almost no grass, herders invent many high-energy delicacies for efficient energy.
After coming to Xilin Gol, the meat and dairy products here can make people as excited as rats falling into rice tanks!
-Prairie air-dried beef-
The Xilin Gol steppe was one of the birthplaces of the Mongols, and the "people on horseback" cleverly invented air-dried beef.
Freshly slaughtered beef, cut the lean meat into long strips, smear a little salt and hang it. The meat strips are dehydrated and dried in the dry, cold, and windy weather of the grassland, and they are plucked and roasted on a charcoal fire, and they can be eaten directly.
The simpler the production means the higher the requirements for ingredients, 3-5 pounds of fresh meat can produce 1 pound of air-dried meat finished products, and the rough and pure meat aroma of air-dried meat may not be more moving than carefully served Wagyu beef.
Air-dried meat is generally made of beef leg, beef rump position tendon meat, these parts of the meat is firm, clear texture, chew the most delicious.
Modern people are more particular about making air-dried meat than before, and in order to facilitate eating, they are cut into strips thinner than fingers - you know, the mongolian Hanzi in the past ate air-dried meat, but they had to take a knife to split it!
Air-dried beef is a regular snack on many people's desks, chewy, full and not fattening. While scratching his head and fighting brain cells, while tearing the dried meat and chewing, the aroma rushed to the brain door, and the plan was written out in a moment.
There is also the most suitable scene, which is three or two confidants and a good wine. Even if it is cut finely, it is still indispensable to tear and fight when eating dried meat. The shredded meat is torn down the lines and put into the mouth to chew slowly, and the aroma of protein and oil slowly spreads in the mouth, which is a grand pleasure of the tip of the tongue and the mouth.
Don't think that air-dried meat can only be used as a snack, I have tried to make a pot of air-dried meat stew with beans, potatoes and green onions at home, which is also a good dish to eat under wine. Next time, you may be able to try air-dried meat stew, air-dried meat noodles... In short, the wild is not wrong.
-Prairie Milk Skin-
If you're a dairy enthusiast, you can't miss the milk skin. The first time I ate the milk skin, the mellow, mesmerizing smell of milk was simply amazing!
Milk skin is divided into raw milk skin and cooked milk skin, raw milk skin is to put fresh milk into the vessel for storage for one or two days, the surface of the milk is sour after the formation of a thin skin, is the raw material for butter;
As the name suggests, cooked milk skin is obtained after boiling fresh milk, and today we focus on cooked milk skin. When I drank hot milk when I was a child, I had to wait until the most superficial layer of milk condensed to form a thin skin, and I used chopsticks to pick it up and eat it before I could drink the rest of the milk with peace of mind. Although the skin is thin, the aroma is better than a large mouthful of milk.
Mongolian milk skin, is this thin milk skin hundreds of thousands of times superimposed: fresh milk in the pot with a low heat, in the boiling state of continuous stirring, until the water evaporated a lot, leaving a yellowish milk cake at the bottom of the pot, put this piece of milk cake in the shade for a period of time, a slightly dry and oily, with a little honeycomb-like milk skin is ready.
There are many ways to eat milk skins. Can be cut into small pieces like Western cheese and eaten directly, the taste is crisp with a little toughness, this kind of milk concentrate, a small piece of milk skin nutrition can be worth a large cup of milk;
It can also be used to brew in tea leaves and milk tea, and the aromatic energy of the milk skin can neutralize the bitterness of the strong tea; you can also take the milk skin roll to fry rice, fragrant soft milk skin + crispy fried rice, wonderful;
Or bake on bread for a minute, the milk skin will melt slightly and be absorbed into the bread, the bread is hot baked to set off the oil of the milk skin, it is the perfect snack. These ways to eat are very convenient.
But on the prairie, I tried a more satisfying way to eat: plucking a silk milk skin. Use flour, starch, baking soda, salad oil to make a paste, wrap it in the outside of the cut milk skin, and then fry it in the frying pan, and the paste wrapped on the outside of the milk skin will quickly form a crisp shell; then boil the sugar until it melts golden, and stir-fry the shell of the crispy milk skin and the syrup together until the syrup also forms a sweet and crisp shell on the outside of the milk skin, and the milk skin is ready.
The essence of the dishes is that the outside is sweet and crisp, and the inside is either soft and solid, or fragrant, which contrasts in taste and taste. The milk skin undoubtedly belongs to the soft and mellow category. Sugar and fat and protein are mixed in the mouth, instantly bringing people an unparalleled sense of happiness.
By the way, milk skin is high in protein, high in fat, low-carb water, which is the preferred choice for carbon-controlled dieters. Traditionally, the skin has a mellow milky aroma with a hint of natural lactose sweetness and milk's characteristic fishy sweetness.
If you eat a milk skin with an unusually sweet taste, it is likely that you will buy a deep-processed product with a lot of sugar and spices, which will be unfriendly to lose weight.
Pay attention to the "Salted Egg Travel Agency" and give you the sweetness of crazy grass planting