Azuoqi butter

Azuoqi ghee is the essence of fresh milk, which contains all the important nutrients necessary for biological organisms. It is the most precious and is an expensive food for entertaining VIPs or major festivals. Butter, which the ancients called "sobering". In the Yuan Dynasty, Chilo was listed as one of the "Northern Eight Treasures" for imperial cuisine, which was regarded as a delicacy treasure. After tasting it, Du Fu, a famous poet in the Tang Dynasty, improvised a poem "Da Zhi Si Zan Gong Fang", praising: "Long hair, too much diet helps the decline". Butter is not only a delicacy, but also has certain medicinal functions and wide practical value. Li Shizhen, a medical scientist in the Ming Dynasty, wrote in The Compendium of Materia Medica: "When making cheese, Kouzong said,' When the cheese is made, the last one is crisp, and the crisp one is as oily as oil, so it is hard to get, and it is rare and extremely sweet'. Ghee has the functions of moistening lung, relieving cough and nourishing. Gu Kuang said in the poem "it is hard to go": "I don't know that there is a sobering, which can make the head cool and not hot". The word "sobering" may be derived from this. In Buddhism, the metaphor of "enlightening" is often used to instill wisdom, which makes people fully realize and reach the highest realm of Buddhism. Therefore, ghee is the best offering to worship Buddha. In the daily life of Mongolian residents, ghee is an indispensable item. Butter is precious, and its making method must be exquisite in ancient times. First, the freshly squeezed milk is filtered through gauze several times and fermented to make it into yogurt. Squeeze two more pots of fresh milk, cook and air-warm, then pour two pots of cooked milk and one pot of yogurt into the milk tube at the same time, and seal it. At this time, the owner began to stir up and down in the tube with a wooden stick. If the milk in the milk tube is too cold, put the milk tube in the sun or by the fire to heat it and then stir it until the cream originally melted in the milk floats on it. At this time, open the lid, take the oil out with both hands and put it into the basin, then rinse it with cold water. Because the cream will harden in cold water, you should pinch the cream hard when floating in the yuan. After several rinses, the milk and cream are completely separated, and the ghee is made. Generally, only five or six catties of ghee can be extracted from 100 catties of fresh milk. For the convenience of eating, the owner often puts ghee into a vessel or a washed lamb belly and seals it. If long-term storage is needed, it is most suitable to place ghee at MINUS 15 degrees. Eating ghee, or dipping it in hot steamed bread, or mixing it with milk tea, or accompanying it with western food, has a special fragrance.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)