Grains
Flour has traditionally been used as the food staple for Mongolian travellers, as it is relatively light and easy to transport, easily digested, and keeps well. To improve its nutritional value, the flour can be mixed with fat from the sheep's rump, producing a uniquely Mongolian product known as anchu among the Bayad, Dörvöd and Torguud people, and bagsarsan guril among the Xalx Mongols.
Elderly people in the western aimags consume shelled barley flour, while children and youth eat whole-grain barley flour. Since whole-grain barley retains a greater protein content, it positively affects growth and strength of children and youth, while the fibre in the shelled barley improves the digestion of elderly people. Roasted wheat and barley grains are often eaten mixed with the fat from the visceral organs of animals; this is believed to strengthen the teeth of children.
Changaamal (boiled millet)
The most common way of consuming millet was in the form of porridge (changaamal). The quality of the food depends on the selection of an appropriate variety of millet; thus it is possible that specially-selected varieties of millet were grown for the purpose of making porridge in the Bulgan, Selenge and Xalx Gol areas. Thus the people of Selenge aimag traditionally used a native grain with brownish black or greenish colouring, known as mulcag uxaa. The porridge is made by first washing the grain, then boiling it in a quantity of water equivalent to 1.5 times the volume of grain. Once approximately one-third of the water has boiled away, the grain must be stirred continuously so as to prevent sticking or overcooking in parts. Once the shells have cracked open and the grains have softened, the grain is drained in a sieve then fried in a cast-iron pot, stirring continuously to avoid burning. The grain is then placed in small quantities in a mortar, and beaten gently with the pestle so as to separate the shells, taking care not to crush the grain. The grain is then washed in a bowl or basin and drained so as to remove the shells, in a process known as alagshuulax. This process of beating and washing is repeated two or three times; the final washing is known as cailgax, while the second of the third washings is known as the zavsryn ceverlegee. Changaamal is very effective in strengthening teeth and in improving the lactation of breastfeeding mothers. Nowadays, when millet is harvested and processed on an industrial scale, the shells of grain are completely removed by threshing. The resulting grain can be added to tea, water or milk to produce a beverage with similar therapeutic and nutritional effects as changaamal.
To improve the protein content and overall quality of flour, peas are sometimes roasted and milled together with wheat. Efforts to produce such a type of enriched flour on an industrial scale for the domestic market have been hampered by the cumbersome technical processes involved.
Traditionally, vegetables have most often been stored in root cellars, which can be maintained at minimal cost and necessitate no additional heating. Fruits and berries are generally consumed immediately unless they have been dried for long-term storage.
 | In commemoration of the legacy and teachings of His Holiness Dulduit Danzanravzhaa Fifth Wrathful Noble Xutagt of the Great Gobi (1803-1856) I did not overbearingly sophize Nor preach with pride and arrogance But having found a sense in this world Spoke the truth of my dear heart. |   |