Xing'an League Snack Full Collection_Xing'an League Special Local Delicacies Introduction
Xing'an League has a total population of nearly 1.6 million, mainly composed of Mongol and Han ethnic groups.
Special feature Specialties There are: Wang Xia'er Roast Bread,Mushroom Mold,Goji BerriesChrysanthemum,Cow's Whip Rooibos Tea, Xing'an Grilled Lamb Leg, Purple Monkey Leg, Mongolian Milk Skin, Air-Dried Beef. Air-dried beef
Introduction
Air-dried beef is also known as "air-dried
beef jerky"" or simply "beef jerky". Mongolia's vast grasslands are natural pastures. The water and grass here are abundant, the cattle and sheep are fat. Mongolian nomads have a long tradition of air-drying beef jerky. Historical culture
Tracing back to the history of beef jerky, as early as when Genghis Khan established the Mongol Empire, there was an inseparable relationship between the Mongolian cavalry and beef jerky:
"Only drinking mare's milk or slaughtering sheep for food. Wherever cattle and sheep have grass to eat, the Mongols can be self-sufficient. After a cow is slaughtered, only about 10 pounds of meat remains after being dried and ground into powder. It can be carried in bags with just water needed. Even if lacking at times, it can be supplemented by hunting. In battle, the Mongolian cavalry relied on cattle and sheep as their food supply:This greatly reduced the logistics burden of moving troops. Beef jerky played a crucial role in long-distance campaigns. Cultural traditionNomads have had the custom of air-drying beef jerky for ages, it is served only to honored guests. Only when important guests arrive are these delicacies prepared.
Ingredients and preparation: 400 grams of beef from the hind leg or large, small cucumber strips. Seasonings: 3 grams of salt, 20 grams of sugar, 10 grams of ginger.
Cooking oil: 1000 grams each in appropriate amounts.Step 1: Remove tendons and fat from carefully selected beef and slice into long strips. Mix salt, ginger, sugar, and other seasonings in a small bowl, marinate the meat for about 12 hours.Step 2: After 12 hours, hang the marinated meat on an iron frame in a well-ventilated area. Depending on location and seasonal weather conditions, it can be air-dried for 1 to 3 days. In Inner Mongolia, this process is done more quickly due to drier air. Step 3: Cut the meat strips into chunks about 4 to 5 centimeters long.Heat a wok on medium heat and add peanut oil. When the oil reaches 4-5 heat (about 160°C), fry the beef jerky for about 3 minutes until golden brown, then drain. Air-dried Xing'an Grilled Lamb Leg
IntroductionAir-dried Xing'an grilled lamb leg is colorful, tender and flavorful. It is rich in nutrition and beneficial to health, making it a popular Mongolian dish. It evolved from whole roasted lamb but through prolonged development, various ingredients and seasonings were added during the roasting process, resulting in meat that is crispy on the outside, soft inside, dry yet not greasy, earning praise as "the sight alone makes one's mouth water."Historical cultureIt is said to be a favorite of Genghis Khan. During his military campaigns, the kitchen staff changed from whole roasted lamb to grilled leg pieces for efficiency. Due to its delicious taste, he ate it every day and praised it to visitors. From then on, it became one of the staple dishes in nomadic households. With time, city chefs took inspiration from these traditions, refining the dish into what we have today at hotels and restaurants. Ingredients and preparation: 1 leg of lamb. Seasoning ingredients: 200 grams of celery, 1000 grams of tomato sauce, 250 grams of tomatoes, 30 grams of salt, 1000 grams of chili water, 5 grams of cinnamon, 10 grams of star anise, 2 cardamom pods, 20 grams of ginger, 500 grams of lamb broth. Step 1: Clean the lamb leg and make several holes with a fork. Marinate in salted chili water for 4-6 hours.
Step 2: Place the seasoned lamb on a baking tray along with celery, tomatoes, ginger, cinnamon, star anise, cardamom pods, and add lamb broth.
Preheat the oven to about 180°C to 200°C. Bake for 3-4 hours, turning once every hour until the broth is reduced and the meat is tender. Garnish with coriander before serving.
Cordyceps and Chrysanthemum Beef Whip Introduction This dish, Cordyceps and Chrysanthemum Beef Whip, is a male health tonic that uses premium "Jiliu Beef Whip" as the main ingredient. It has rich flavor with lasting aftertaste. According to the Compendium of Materia Medica, beef whip can treat male erectile dysfunction, enhance kidney function and strengthen yang energy. Do not overcook the Jiliu Beef Whip as it is already processed. Also, consume this dish in moderation; one or two times a week is sufficient to avoid adverse effects like liver heat.Ingredients and preparation: 200 grams of premium beef whip; 30 grams of goji berries; seasonings include 25 grams of alcohol, 25 grams of ginger and garlic, 5 grams of salt, 4 grams of MSG, and 10 grams of cornstarch. Step 1: Remove the Jiliu Beef Whip from its packaging and slice it into thin pieces.
Step 2: Heat a wok on high heat and add ginger and garlic. Then add the beef whip, goji berries, salt, and MSG; cook over low heat until tender.
Step 3: Add another 2 grams of MSG and mix in 5 grams of cornstarch to thicken the sauce.Serve hot with garnish. Mix a small amount of water with starch and baking powder (two spoons each), stir until well combined, add a little salad oil and mix to form a crispy batter. Cut the prepared milk skin into diamond-shaped pieces. Heat some salad oil in a pan when it's about 4-5 heat levels, dip the milk skin in the batter to set its shape, remove after draining off excess oil. Heat up again to 5-6 heat levels and fry until golden brown, then use. In a pan add a little water and sugar, stir-fry until melted and slightly yellow. Pour in fried milk skin and stir-fry before serving, sprinkle with sesame seeds.
Roasted Lamb Leg
Description
Crispy and fragrant roasted lamb leg. According to legend, roasted lamb leg was a favored dish of Genghis Khan. During his campaigns, the person in charge of meals shortened Genghis Khan's mealtime by cutting whole roast sheep into pieces without his consent, to give him more time to rest. Initially, Genghis Khan did not notice this change. His attendants served him a plate of roasted lamb leg every day. Due to its delicate and crispy texture, it was not gamey or greasy, he enjoyed it very much. After that, he would eat it daily and often praised the dish to others. Thus, roasted lamb leg became a popular dish on nomads' tables. With time, city chefs refined this traditional recipe using scientific cooking methods. It is now a sought-after delicacy in hotels and restaurants. Visiting Ordos Grassland, sipping mare's milk wine and feasting on roasted lamb leg provides a delightful experience for newcomers.
Preparation
Ingredients: 1 sheep leg, ingredients:celery 200 grams,tomato sauce 1000 grams, tomatoes 250 grams,salt 30 grams,cumin water 1000 ml, cinnamon 5 grams,star anise 10 pieces, cardamom 2 each, ginger 20 grams, onion 500 grams,lamb soup 500 ml.
Preparation method: 1. Rinse the lamb leg thoroughly, pierce with a fork evenly to create small holes, place in a container and marinate for 4-6 hours with salt and cumin water.2. Place a baking dish with cinnamon, star anise, cardamom, ginger, tomato sauce, and lamb soup inside; add marinated lamb leg, placing onions, tomatoes, and celery on top of the lamb. When the oven reaches 180-200°C, place the baking dish into the oven and flip the lamb once an hour for about 3-4 hours until the sauce is cooked dry and the lamb is tender. Remove from the oven and serve garnished with coriander.
Wang Xiao Er Large Pancake
Description
Wang Xiao Er large pancake, a traditional specialty of Inner Mongolia. Legend has it that Master Wang Xiao Er from Xing'an Alliance, after learning under a master chef, created the hanging stove pancake. Due to its crispy outside and tender inside, aromatic, and affordable, this dish is widely praised.
Historical culture
In a bustling area of the city, there was a bakery called "Bakery Shop". A staff member named "Wang Xiao Er" worked here. He was kind-hearted and intelligent. When he heard that Anti-Jin hero Yue Fei was executed by loyalist Qin Hui, he felt indignant towards Qin Hui. While selling pancakes, he thought of a way to mock Qin Hui for the people's satisfaction. After days of contemplation, "Wang Xiao Er" came up with an idea. One day, he carefully made many figurines shaped like Qin Hui and his wife Wang (she was also evil), sticking them back-to-back and frying them in oil."Look! Fried Stew!" he shouted loudly to attract attention. Crowds gathered around out of curiosity. Some people even asked "Wang Xiao Er, I want a pair too!""Next, I will take off their heads and eat them," he would shout, causing everyone to laugh. In the group, some people say with mouths full, "Eating fried stew really makes one's heart feel joyous!""Thus," the "Oil-Fried Hotpot" at Wang Xia'er's pancake shop quickly spread throughout the capital of Southern Song — Lin'an.
Preparation method
Mongolian traditional food. Also known as Lijuz da jiang. Created by the deceased Hui chef Wang Xia'er from Xingan. By using high-gluten flour, water, and alkali to make the dough, then baking it in a hanging oven. Cool water mixed with salt and food alkali is stirred evenly, then an appropriate amount of flour is added to form a soft dough. After resting, it is stretched into rectangular sheets, tossed lightly, spread with prepared soft oil paste, folded, shaped, and portioned into moderate-sized round pancakes before being placed in the hanging oven for baking until cooked.
Xingan roasted lamb leg
Introduction
The Xingan roasted lamb leg is colorful, tender, tasty, nutritious, and a health-promoting dish that people love. It is a famous Mongolian delicacy. Roasted lamb legs are a gourmet dish served to guests in Hulun. Roasted lamb legs evolved from whole roasted lambs. Over time, various seasonings were added during the roasting process of the leg, making it colorful, flavored, tender outside and juicy inside. It is praised as"the smell before seeing the dish". Historical and cultural background
Legend has it that roasted lamb legs were a favorite dish of Genghis Khan.
During his campaigns, to allow Genghis Khan some rest after meals, the food officers changed whole roasted lambs into cut pieces for quicker consumption without consulting him. Genghis Khan was too busy and did not notice this change. However, his attendants served him a plate of roasted lamb legs every day. Due to its tender and slightly crispy texture, it became one of Genghis Khan's favorite dishes. From then on, roasting lamb legs became a daily dish for the nomads. With the passing of time, city chefs took inspiration from rural cooking methods and refined the process with scientific techniques. It eventually became a famous dish in hotels and restaurants today. Preparation methodIngredients: one whole sheep's hind leg.
Preparation materials: 200 grams of celery, 1000 grams of tomato sauce, 250 grams of tomatoes, 30 grams of salt, 1000 grams of Sichuan pepper water, 5 grams of cinnamon, 10 grams of star anise, 2 cardamom pods, 20 grams of ginger, and 500 grams of onions.
Yak meat broth500 grams Preparation method: 1. Rinse the sheep leg clean, pierce it with a fork to make small holes evenly, place in a container, add salt and Sichuan pepper water for marination for 4-6 hours..2. Place ingredients in a baking dish; put the marinated leg inside and top with onions, tomatoes, and celery.
Heat up the oven to around 180～200℃, push the baking dish into the oven and turn it every hour for about 3-4 hours until the broth is baked dry and the leg is tender. Remove from the oven, garnish with coriander sprigs, then serve. Goji berry and chrysanthemum bullwhipIntroduction
Goji berry and chrysanthemum bullwhips are a male health-boosting dish. The main ingredient is high-quality "Joyful Bullwhips".
They are rich, fragrant, and melt-in-mouth delicious.
According to the Compendium of Materia Medica: Bullwhips treat male erectile dysfunction, strengthen yang, fortify the root, and nourish one's body. They have strong tonifying properties.Joyful bullwhips are already specially prepared; do not overcook them on high heat! 2 Due to their significant health benefits, consume them in moderation once or twice a week only. Overconsumption can cause liver heat to rise. Preparation methodMain ingredients: 200 grams of Joyful bullwhips;Auxiliary materials: 30 grams of goji berries;
Seasonings: 25 grams of liquor, 25 grams of ginger and scallions, 5 grams of garlic, 5 grams of salt, 4 grams of monosodium glutamate, 10 grams of cornstarch.
Step 1: Remove the bullwhips from the vacuum bag and cut them into slices;Step 2: Heat oil in a pan and add ginger and garlic;Step 3: Add bullwhips, goji berries, salt, and monosodium glutamate. Cook over low heat until soft and tender.Step 4: Add 2 grams of monosodium glutamate and 5 grams of cornstarch to thicken the sauce, then serve in a dish. 4 grams, starch 10 grams.
Method: 1 Open the vacuum bag of Heavenly Joy Beef Whip and remove the beef whip to cut it into slices;2 Place the pot on the fire and wait for the oil to heat up, then add chopped, ginger, and garlic;3 Add the beef whip, goji berries, fine salt,monosodium glutamate, cook over low heat until soft and tender;4 Add 2 grams of, 5 grams of starch to thicken the sauce, and serve in a dish.
