Bolta, Autonomous Region of Mongolia, commonly referred to as "Bolta", is derived from Mongolian and means "silver grassland."Located on the northwestern edge of the Xinjiang Uyghur Autonomous Region of China, east of the Tacheng region, south of the Ili Kazakh Autonomous Region, and north of the Republic of Kazakhstan, it has a border of 380 kilometers and is known as "China's first western gateway."

Specialty FoodYesSmoked meat, Oil-fried noodles, stir-fried rice, lamb intestines, dried fish, fried insects, Kazakh cuisineMilk tea, and boiled insects and insect eggs.

Smoked meat and lamb intestines

Introduction

Smoked meat and lamb intestines

The peak season for Kazakh herders to smoke lamb intestines and lamb is from November 11th to December 12th.At this time, they select healthy cattle, sheep, and goats to slaughter and use for winter consumption.To preserve the meat for a longer period, they use a method that has been accumulated over many years - smoking.When smoking meat, the meat is first cut into pieces, sprinkled with salt, placed on a wooden rack with soil blocks on the sides, and the bottom is smoked with pine needles and wood chips untilSmoking is complete, and the meat is ready.

Method

Ingredients:

Lamb intestines;Lamb ribs;Salt;Onion;；Pepper;Cumin, etc.

Method:

First, boil in boiling water over high heat for 10-15 minutes, ensuring that there are no air bubbles, and use a toothpick or other tool to pierce and remove the bubbles, otherwise the intestines are prone to bursting.After completely removing the bubbles, put in a pot of cold water and cook over low heat for more than 2 hours, or pressure cook for 30 minutes.After cooking, remove the pot, cool, and slice.When eating, you can add seasonings according to your taste:

1. Cover the meat slices with sliced onions.

2. Mix pepper, chili powder, and salt.

3. Drizzle with garlic oil.

4. Serve lamb intestines andPotatoesslices.

5. Stir-fried lamb intestines with rice.

6. Make rice noodles from the cooked soup.Delicious food, perfect for entertaining guests.Stir-fried rice

Introduction

Stir-fried rice is a Uyghur dish from Xinjiang, the main ingredients are fresh

Lamb

, carrotsonion, oil, lamb fat, andrice.The method is to first cut the lamb into small pieces and fry it in oil, then add onions andcarrotsand stir-fry in the pot, add some salt and water, cook for about 20 minutes, then add the cooked rice, do not stir, cook for 40 minutes.The finished stir-fried rice is shiny and delicious.Uyghur people consider stir-fried rice to be a delicious meal.Features:Stir-fried rice has the characteristics of color, aroma, and taste, which can arouse people's appetite.The finished stir-fried rice is shiny and delicious.Uyghur people consider stir-fried rice to be a delicious meal.Nutritional value:

1. Lamb is warm in nature, and eating lamb in winter can not only increase the body's heat, resist the cold, but also increase digestive enzymes, protect the stomach, repair the stomach mucosa, help the spleen and stomach digestion, and have anti-aging effects.

2. Lamb is nutritious, which can treat tuberculosis, pharyngitis, asthma, anemia, postpartum blood deficiency, abdominal cold pain, physical weakness, cold, poor nutrition, waist and knee pain, impotence and premature ejaculation, and all cold-related diseases.

It has the functions of tonifying kidney, strengthening yang, warming the body, and helping the spleen and stomach digestion. It is suitable for men to eat regularly.Cuisine:Stir-fried rice is a Xinjiang cuisine.

Uyghur people consider stir-fried rice to be a delicious meal.

Eating guide:

“Stir-fried rice,” also known as "Polo," is a dish that is commonly eaten by Uyghur, Uzbek, and other Central Asian peoples and the Russian Federation.During festivals and weddings, it is a must to have stir-fried rice.Their traditional custom is to first invite guests to sit around the stove and spread a clean tablecloth on it.Then the host will hold a pot and a kettle and invite guests to wash their hands, then give them a clean towel to dry.

After the guests have finished washing their hands and sitting down, the host will serve stir-fried rice, usually two or three bowls per person, on the tablecloth.

This is how stir-fried rice got its name.In some families, when entertaining Han Chinese guests, they usually have small spoons.

Historical and cultural significance

There is also a moving legend about stir-fried rice.It is said that more than a thousand years ago, there was a doctor named Abu Ali. He was very weak in his old age and had tried many medicines, but nothing worked. Later, he discovered a way to cook rice, which was stir-fried rice.He used lamb, beef, carrots, onions, oil, lamb fat, and rice, cooked over a low heat,The resulting rice had all the characteristics of color, aroma, and taste, which could greatly stimulate people's appetite.So he ate a small bowl of stir-fried rice before and after bed, and after half a month, his health gradually improved, and everyone was amazed, thinking he had found a miracle medicine.Later, he shared this "recipe" with everyone, and it spread from person to person, eventually stir-fried rice.Oil-fried noodles

Introduction

Oil-fried noodles are a food invented by the Hui people of northwest China.They are usually eatenfor breakfastwith soup.The noodles are white, thin, and have many layers, with a lot of oil, soft and not sticky, suitable for people of all ages.Now it has become a popular food in Xinjiang, and is loved by people of all ethnic groups, such as the Uyghur people of Ili in Xinjiang, in addition to making oil-fried noodles with flour and oil, they have also developed other types of oil-fried noodles, such as "Sai Wei Zi" noodles (yellow squash noodles).MethodThe making of oil-fried noodles is not simple, it requires certain skills.Experienced chefs first soak the flour in warm water, add some yeast and knead into a soft dough, then heat and ferment for about an hour, and then add alkaline water and knead into a soft dough. Depending on the production requirements, they will divide the dough into small pieces and coat them with oil before use. When making, first take a piece, flatten it on a cutting board, and roll it thin, using the dough's good extensibility and toughness, roll it as thin as possible.Then, spread a layer of oil on the thin dough.Here's the key: When it's hot, add an appropriate amount oflamb fatinto the oil, because lamb fat is difficult to solidify, if it's too hot, it will melt and drip out of the dough layer.

When it's cold, add a little

clear oilinto the oil, clear oil won't solidify.

This makes the oil-fried noodles rich in flavor and not sticky.Then, in the dough, sprinkle somesaltand pepper powder, and roll it into a small strip, then tie it into a small roll, and cut it into small pieces, then twist it into a tower shape, and put it in a steamer forsteaming25 minutes, and it's ready to eat.

Seasoning:Sichuan peppercorns10 peppercornsSoy sauce2 tablespoons, cumin powder 2 tablespoons, a little rock sugar, a little salt.

Instructions:

1. Soak dried hawthorn in hot water for a short time (I prepared hawthorn with pork ribs at the same time, so I soaked the hawthorn for a longer time, please ignore this), wash off the dirt and set aside;Dice carrots and onions, cut small lamb chops into small pieces and set aside;Soak rice for 1 hour and set aside;

2. Heat a non-stick pan without oil, add the lamb chops and cook over low heat for 3 minutes, frying out some of the oil from the lamb, then pour it out.

3. Add half of the onions and carrots, stir-fry until evenly mixed, then pour in soy sauce and a cup of water;

4. Place the soup bag containing Sichuan peppercorns, hawthorn and cumin powder in the pot, cover and cook for 15 minutes;

5. Remove the soup bag, add the remaining onions and carrots, add rock sugar and cook for about 5 minutes.At this time, taste the flavor, if it's not salty enough, add more salt;

6. Transfer all ingredients to a rice cookerRice cookerand spread out the rice that has been drained;

7. At this time, the water should just cover the rice.Add more or less as needed, then cook according to the normal rice cooking procedure.

Oil tower

Introduction

The oil tower is a food made by the people of Northwest Hui, which has the shape of a tower.It is generally used to makeBreakfastand eaten with soup.The tower is white and oily, with a thin and paper-like dough and many layers, it is oily but not greasy, fragrant and soft, and is suitable for people of all ages.It has now become a beloved food in all ethnic groups in Xinjiang, such as the Uyghur people in Ili, Xinjiang, who not only useWheat flourand oil to make oil towers, but also extend the content of oil towers to make a type of oil tower called "Sae Wezi" (yellow pumpkin oil tower).

Method:

The production of oil towers is not simple, it requires certain skills.Experienced chefs first use warm water to make dough, add a little yeast to knead into soft dough, heat and proof for about an hour, then add alkaline water to knead and let it rest, depending on the production needs, divide into several small balls, and apply a thin layer of oil before use. When starting to make, first take one and lay it flat on a cutting board, roll and stretch it thinly, using the good extensibility and elasticity of the dough, stretch it as thin as possible.Then spread a layer of sheep's oil on the thin dough.There is a trick: when it's hot, add a suitable amountSheep's stomach oilinto the sheep's stomach oil, because sheep's stomach oil is very viscous and will not melt and flow out of the dough layer when it's hot;When it's cold, add a little clear oil into the sheep's stomach oil, clear oil is not viscous.This kind of oil tower is full of oil and does not leak, which maintains the unique fragrant and plump flavor of the oil tower.Sprinkle a littleSalt and Sichuan peppercorn powder into it, roll the edges and roll it into a thin strip, then cut it into several small pieces, and finally twist it into a tower shape, and put it in a steamer to steam forSteam25 minutes, and then open the lid to eat.25 minutes, ready to eat.