The endless prairie!Mongolia’s top seven Delicacies!

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Mongolian cuisine is very unique, especially their shredded lamb, everything is very original and the Mongolians can be said to eat rice in their every meals.

1. Hand grabbing lamb

Mongols pay close attention to how mutton is prepared and eat it right away to preserve it fresh and delicate. When preparing hand-caught mutton, be careful not to overcook it.

2. Mongolian Milk Tea

Mongolians are unable to live without tea on a daily basis. In addition to black tea, practically everyone drinks milk tea. Boiling milk tea is the first thing I do in the morning. Simmer for 2-3 minutes in the net pot or pot of powdered tea, then add the fresh milk and salt and bring to a boil.

3. Mongolian fried lamb

It is made of mutton as the main ingredient and fried in paste. It is named because of the large main ingredients used in the production. Cut the cooked lamb loin meat into moderately thick slices, put it in a saucepan with fresh soup, cumin, green onion, ginger slices, garlic cloves, soy sauce, salt, monosodium glutamate, etc., and heat it until it is delicious. Remove and drain the water.

4. Milk tofu

Mongolian milk tofu is most usually used to create milk tea directly. It has a strong and pleasant scent. Of course, breaking a piece and chewing it in my mouth is my preferred method.

5. Mongolian buns

Mongolian buns as their favourite meal. The skins of Mongolian steamed buns are not made from fermented noodles. They are made with wheat flour and hot water and are known as hot noodles. The entire lamb stuffing, in which the whole lamb is not separated into halves and all of the filling is chopped with onion, ginger, and other seasonings, is one type of stuffing.

6. Mongolian camel meat pie

A soft meaty aroma mingled with the scent of the cake drifted out as the camel meat pie was brought out, and I continued burrowing my nose into it. The delicacy appears to be quite delectable; the dough is deep-fried till golden and crispy, and the camel flesh in the centre has an appealing hue that piques people’s interest.

7. Mongolian blood sausage

Sheep small intestine and blood are the primary ingredients for producing blood sausage. Sheep blood is obtained using the Mongolian heart-cutting method of slaughtering sheep. To produce plasma, the sheep’s blood is mixed with salt, chopped green onions, a tiny bit of water, and flour. After that, wash the lamb intestines with salt water, season with the lamb’s blood, and bind the two ends of the lamb intestines with a fine thread before boiling them in water.

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