Milk skin, called "Chaganed" in Mongolian, "Urumu", "Urimo". The Chinese word is "white food". It is to pour the fresh milk of horses, sheep, cattle and camels into the pot and cook it slowly, wait for a layer of wax fat to condense on its surface, and use chopsticks to pick up the hanging ventilation place to dry it. It is the essence of the milk skin in fresh milk, called "ebony wood" in Mongolian, which is a good product in the milk food series, and the nutritional value is quite high.
Milk skin is a dairy product preferred by ethnic minorities such as Kazakhs, Uyghurs, Mongolians, and Xibe. Milk skin refers to a mixture of fat and milk protein floating on the milk of cows and goats, and its taste has a milky and fatty aroma, slightly sweet, very delicious. The method of extraction is to milk the cow or goat's milk in the evening, let it sit overnight, and then skim off the oil slick on it the next day, which is like a milk with a layer of skin, so it is called a milk skin.
Preparation Method:
1, when making milk skin, the milk in the pot is boiled, and after many times of foaming, a coarse-grained hemp-like oil layer is formed, and the milk skin is taken out after coagulation.
2, stew milk skin to master the heat, in order to make the oil layer thicken, timely shovel down the pasted part of the pot along the edge and add raw milk many times. Add milk and heat appropriately to remove the thicker skin.
3, the fire small milk skin is thin, the fire is big, the taste is burnt. When boiling the milk skin, sometimes put some sugar in the pot to make the milk skin a little sweeter. Most people's homes are boiled at night, and after a night of time, the next day they will have a thick and wrinkled skin on the boiled tits, which is the milk skin.
4, every seven pounds of raw milk can produce a pound of milk skin, is superior. The finished milk skin should be picked up from the middle with a clean wooden stick, and then find a cool and ventilated place to dry, not directly exposed to the sun, because this will make the milk skin yellow and hard.
5. After the milk skin is dry, use a semi-circular basket to store for winter and spring. The rest of the skin is cooked milk, which can be made into cheese, yogurt or directly drunk.
6, the bottom of the pot residue is called pot ba, for boiling milk pot ba, pastoral children are the most favorite to eat.
custom:
Herders generally make a lot of milk skin when livestock catch oil in late autumn, because at this time, the milk is oily, the milk skin is thick and oily, and it is easy to store.
In summer, the grass is large and the quality of the milk is poor, and the milk skin is wet and should not be stored forever. Generally, livestock make a lot of milk skins when they catch oil fat in late autumn, and put them in a specially woven semi-circular basket for winter and spring. The milk skin is not produced much and is often placed on the table in front of the guests. The milk skin is rich in nutrients, sweet and greasy, which can nourish the body, regulate qi and blood, and make people radiant.
How to choose the milk skin? How to eat?
A specialty of Inner Mongolia, in addition to beef jerky, a variety of dairy products are absolutely mouth-watering. In dairy products, especially authentic milk skins, the price is more expensive than beef jerky ~ so how to choose high-quality milk skins? How to eat the milk skin is the most delicious and authentic?
Good milk skin, thick, soft, smooth and delicate taste, when eating milky taste, no noodle feeling, occasionally some grainy, instantly will automatically melt in the mouth. Storage is also very convenient, as long as it is placed in the freezer compartment of the refrigerator, you can eat and take it as you like.
The milk skin is a dairy product made of pure milk, and there is no additive in it, so the taste is relatively single and original. The color is milky white and light yellow, and if it is a black and dark milk skin, it is not recommended to buy. There are also some milk skins that have a mushy taste, and when they are made, they are burned and are not recommended for purchase.
The most authentic way to eat milk skin:
A: One is when snacking. Directly break into small pieces to eat, the taste is particularly strong;
B: The other is to drink milk tea, break a few pieces of milk skin, soak it, sprinkle a little fried rice, unique flavor;
C: You can also put it in the white porridge when you usually boil the porridge, and the fragrant and soft milk skin is eaten together with the white porridge, which is full of taste;
D: It can also be roasted on the stove or oven and eaten, with a rich frankincense and special flavor.
Source: Walk all over the prairie