Inner Mongolia is located in the western border of China's steppe, the geographical location of the grassland coupled with the influence of Mongolian culture and history, the formation of a unique food culture. The diet in Inner Mongolia is divided into white food, red food, tea food and pasta, and the production method is mainly based on roasting. Some snacks in Inner Mongolia are also very famous. Such as Mongolian fried rice, eating a variety of crisp and delicious, delicious and hunger-resistant: a pint of potato production is exquisite, beautiful color, soft and tender texture, fragrant and delicious; chicken crisp shape is beautiful, vivid and lively, crisp and delicious.
Inner Mongolian tip of the tongue food
Mongolian pie
At the end of the Ming Dynasty and the beginning of the Qing Dynasty, pie pasta was introduced from the folk to the royal palace, and it was changed from dry boiling water to frying with soybean oil and cream, and made of white noodles as a skin, which became a good product often eaten in the palace. It is characterized by thin noodles, thin skin and fine filling, and after baking, it is shaped like a gong, the outside is burnt and tender, the oil beads on the cake surface are shiny, and the meat inside is like agate, which is good-looking. Mongolian pies are a fine regional delicacy and are one of the main foods for Mongolian families to entertain distinguished guests. Whenever they visit a Mongolian family, they treat the pasta with pies as the best meals. The Han people have a saying: "Delicious is not as good as dumplings", Mongolian people have a common saying: "delicious is not as good as pie", it seems that pie and dumplings are the same as the best products.
Inner Mongolia pie recipe and production process
【Ingredients】750 grams of flour, 750 grams of lamb, 150 grams of soybean oil, 8 grams of refined salt, 10 grams of monosodium glutamate, peppercorns, minced ginger, 150 grams of green onion.
【Preparation Method】 (1) Grind the lamb into mushrooms, cut the green onion into fine pieces, add fine salt, monosodium glutamate, pepper powder, ginger powder and stir well, then add 75 grams of soybean oil and stir well to set aside. (2) Add 500 grams of water to the flour and mix it into a dough, and then roll the dough into 12 doughs, press each dough into a circle, put it on the palm of your left hand, put the filling in the center, close the mouth, and flatten it into a round cake to set aside. (3) Heat the pot on the fire, rub the pot with oil, paste the pie, burn on high heat until it is almost cooked, switch to low heat, turn it over three times and burn it four times, when the two sides are golden and the skin is bulging.
【Tip】 The dough should be softer, and after it is even, you need to make the noodles; the filling should be even, the mouth should be facing down, and pay attention to the change of fire when burning.
【Features】Thin and transparent skin, golden butter bright, delicious and delicious.
Yurts
Yurts are a favorite food of steppe herders. Yurts do not use fermented noodles to make skin, but use wheat flour, and after mixing with hot water, they are called - hot noodles. There are several kinds of filling, one is the whole lamb filling, that is, the whole lamb is not divided into parts, and all the minced filling is only added with shallots, ginger and other condiments. Such fillings are made into buns or steamed dumplings, that is, pure yurts, and some are filled with wild vegetables such as milk tofu or wild leeks. In addition, beef is used for filling, or with blood sausage, blinds, etc., or pickled sauerkraut. Yurts are characterized by a large filling, a thin skin and a delicious taste.
Yurt recipe and production process
【Ingredients】Special flour 1 500 g, lamb 1 000 g, green onion 400 g, soy sauce 100 g, soybean oil 100 g, refined salt 30 g, monosodium glutamate 5 g, ginger minced 15 g, pepper powder 15 g, milk 200 g.
【Preparation Method】 (1) Cut the lamb into finely chopped, finely chop the green onion, add soy sauce, monosodium glutamate, fine salt, minced ginger, pepper powder, milk, soybean oil and stir well to set aside. (2) Use 750 grams of boiling water to form a hot dough, knead well, and sprinkle some cold water to knead well into a dough. Roll the dough into strips, roll out 30 dough into thin crusts, wrap in the filling, and knead into small crumpled buns to set aside. (3) Place the bun in the steamer basket, boil water on high heat, and steam for about 10 minutes on high heat.
【Tip】 Lamb filling should be stirred evenly and vigorously, add enough water when steaming, do not add water in the middle.
【Features】Thin skin and large filling, delicious taste, with milk aroma.
Hatta cake
Hatta cake is a unique flavor food in Chifeng. The advent of hada bread is a coincidence. It is said that about one hundred and fifty years ago, when Chifeng's pastry chef was making Nansha cake and bean paste cake, because the agent head was crispy, more oil, and less filling became the remaining noodles, the masters thought of a way to roll out the agent head and wrap it with crisp and sugar flapjacks, which was particularly popular. Chifeng's major restaurants have been produced one after another, and they have become famous for a while.
Hada cake recipe and production process
【Ingredients】Special flour 600 grams, white oil (crude cream) 250 grams, cotton sugar 200 grams, melon seeds 10 grams, peach kernels 10 grams, sesame seeds 10 grams, green and red silk 10 grams, osmanthus 5 grams, flavor 1 gram.
【Preparation】 (1) Knead 250 grams of flour and 150 grams of white oil into dry oil pastry, add 100 grams of white oil and 100 grams of water to 250 grams of flour and set aside. (2) Take 100 grams of flour and steam it, sift it, cut the peach kernels and green and red silk into small pieces, and mix well with cotton sugar, melon seeds, sesame seeds, osmanthus flowers and essences to form a filling and set aside. (3) Put the dry oil puff pastry and the water puff pastry dough under 12 agents each, use the method of opening the puff pastry with a small packet of puff pastry, roll it into a round piece, sprinkle the filling on the round sheet, and then roll it up from both ends to the middle, and then plate it into a cake shape, and use the noodle pin to roll out into a lotus leaf cake with a diameter of 20 cm and a thickness of 0.3 cm.
【Tip】 The opening of the puff pastry should be even, the filling should be spread evenly, and the firepower when burning should not be large.
【Features】Beautiful color, thin as paper, crispy slag, flavor food.
Glass lamb dumplings
Glass lamb dumplings are Inner Mongolian snacks. Also known as glass dumplings. Steamed and peeled potatoes, mashed into purees, cooled and steamed with picks, rolling and filling. The ingredients are unique and the taste is salty and fresh. Because the finished product is bright and transparent, the skin can be seen in the filling, so it is named.
Glass lamb dumpling recipe and production process
【Ingredients】750 grams of refined lamb, 1,000 grams of mashed potatoes, 60 grams of dry starch, 15 grams of refined salt, 10 grams of minced ginger, 3 grams of monosodium glutamate, 10 grams of minced green onion, 300 grams of lamb bone broth, 5 grams of coriander.
【Preparation Method】(1) Chop the lamb into a puree, add salt, minced ginger, monosodium glutamate, lamb bone broth and stir vigorously, add minced green onion and coriander and mix well into filling. (2) Spread the board with dry starch, roll the mashed potatoes into strips, form each noodle that weighs about 10 grams, roll out into a round skin, wrap them into the filling one by one and knead them into dumplings, and steam the wrapped dumplings into a cage over high heat.
【Tip】 The lamb filling should be stirred evenly, the dumplings should be evenly sized, and the steaming should be over high heat.
【Features】Transparent color, salty taste, unique flavor.