Tibetan cuisine is a dish eaten daily by Ethnic Minorities of the Tibetan people in China, and it is also a unique one in the entire flavor system of our country. So do you know what dishes Tibetans like to eat? This article maigoo small editor for everyone to take stock of 10 of the most popular Tibetan specialty home cooking, there are hand steaked meat, Tibetan sauerkraut soup, Tibetan blood sausage, radish stir-fried yak beef, stewed lamb, curry potatoes, etc., let's take a closer look.
1. Hand grilled meat
Hand-grilled meat is well known as hand-grabbed lamb, is a kind of red food, for China's northwest Mongolian, Tibetan, Hui, Uighur and other ethnic groups love the traditional food, according to the legend of nearly a thousand years of history, originally to hand grasp and eat and named, is one of the representative dishes of halal cuisine. This classic halal dish is also one of the home-cooked dishes that Tibetans love to eat. The method of hand-grilled meat is to take the bone-bearing lamb apart according to the bone joints, put it in a large pot without adding salt and other spices, and cook it with the original juice; when eating, grab the lamb bone with one hand, take the Mongolian knife in the other hand to remove the lamb, and dip it in the prepared seasoning to eat.
2. Tibetan sauerkraut soup
Tibetan sauerkraut soup is a very homely Tibetan specialty, if you come to Tibet for tourism, to visit tibetans' homes, you usually have to eat sauerkraut soup. This dish is not difficult to prepare, and the main ingredient is sauerkraut. The method of sauerkraut is very simple, the general vegetable leaves are boiled until they are almost ripe, take out and cool, then put them into a jar or wooden barrel, add a little cold water, seal it and put it in the shade, and it will become sauerkraut in about a week. Tibetan sauerkraut soup has a delicious taste and is a very popular home-cooked dish on the northern table.
3. Tibetan blood sausage
What are the specialties of Tibetan cuisine? Tibetan blood sausage is one of them. In Tibet, whether it is a farmer or a herdsman, every time a sheep or cow is slaughtered, the blood of the sheep or the blood of the cow is not cooked separately, but the blood of the sheep or cattle is mixed with the barley, and the "condiments" such as the heart and liver of the cattle and sheep are cut into small pieces, and the salt and spices are mixed and well-fed, and when they are eaten, they can be cooked or steamed, of course, they can also be fried or steamed to eat, and the flavor is better.
4: Stir-fried yak beef with sour radish
Yak beef is tender, delicious and has high nutritional value. In Tibet, yak beef and sour radish are usually used as the main ingredients, accompanied by saffron, wild chrysanthemums and other ingredients, which is a Tibetan home-cooked dish. This dish is not difficult to prepare, appetizing and refreshing, and can be eaten with rice. Because the staple food of Tibetan food is mostly pasta, it can also be eaten with barley cake, and the taste is very good.
5. Lamb stew
What dishes do Tibetans like to eat? With lamb and white radish together, the stewed lamb stew is made with white and tender meat and clear soup color, which preserves the unique fresh flavor of mutton to the greatest extent, and is the favorite lamb home cooking dish of all ethnic groups in northwest and north China. This home-cooked dish is very simple, put the blanched lamb in the pot and stir-fry with the ingredients for a while, put it in a pressure cooker or casserole, add the white radish and stew together, it is a super simple and delicious home-cooked delicious dish.
6. Curry potatoes
Curry potatoes are a home-cooked dish and also a Tibetan home-cooked dish. This home-cooked dish is mainly made with curry and potatoes. Local potatoes in Tibet have a high content of potato starch because of the long sunshine time on the plateau and the large temperature difference between day and night, which is particularly pink and sweet to eat; coupled with the fact that Tibet is close to India, curry is also an ingredient they usually eat, so curry potatoes are a common dish on the table of people in Tibet.
7. Stir-fry lamb
Stir-fried lamb is a very typical Northwest specialty and a special home-cooked dish that Tibetans love to eat. This special dish, the method is relatively simple, the material is relatively easy in the local area, the selection of high-quality lamb, the meat is tender, coupled with rich ingredients, the hot stir-fried lamb meat is rapidly ripe, is a simple and easy to do home-cooked dish. Its color is bright red, the flesh is soft and tender, the taste is mellow, and the spicy taste is really delicious.
8. Haggis
Haggis soup, also known as haggis, is a home-cooked dish with local characteristics of Tibet, and is also a common traditional cuisine in the great northwest region, which is made of sheep's head, heart, liver, intestines, belly, hooves, blood and other parts, and mixed and stewed in a pot with various spices, so it is also known as "haggis". This Tibetan specialty is very popular with the local people of all ethnic groups. Its aroma is fragrant and appetizing, put into a bowl, bright red oil, eat in the mouth, fat but not greasy, appetizing.
9. Blow the liver
Blowing liver, also known as pickled liver, is one of the unique cured meat products of the Tibetan people, and it is also a very flavorful Tibetan cold dish. This traditional Tibetan cuisine, the method is very simple, is to cut the bile duct on the fresh pork liver, except for 1 large one, the rest are all tied tightly with thread, from the bold pipe mouth with artificial blowing, while blowing while slapping with your hands, while pouring condiments, the outside is also coated with a layer of fine salt, hung to the ventilation place to blow dry, when eating, take it down, wash and cook the slices, the taste is fragrant, appetizing and refreshing.
10. Potato stew with yak
Yak beef is known as the "crown of beef", its high nutritional value is unmatched by other beef, is a semi-wild natural green food. Yak beef is stewed with yak and potatoes, and is a common dish on the tables of herders in Tibet. The taste of this dish is very good, the soft stickiness of the potatoes combined with the tendons of the beef form a wonderful delicacy, which is loved by many people.