There are many kinds of Qinghai cuisine, today to introduce you to a few traditional dishes of Qinghai, maybe you have not eaten it? Qinghai folk have a saying: stirring up the dough, scattered rice, the favorite of the old man doll.
Stir the dough
According to the main ingredients, it is divided into soba noodle churning dough, mixed dough churning dough and potato churning dough, etc., the raw materials are different, and the taste is also very different. When doing it, stand next to a pot of steaming boiling water, sprinkle flour into the pot little by little, stir while sprinkling, stir constantly, stir very symmetrically and delicately, until it becomes a thick paste, stir the dough and always stir in one direction, otherwise it will be lax, stir well and simmer for a while, you can enjoy.
How can you eat the churn dough without the dish? Sauerkraut, shredded potatoes, oil spicy seeds, leeks, syrup, vinegar is also indispensable, stir the dough on the dish, eat a mouthful of blessings. The pot at the bottom of the pot must not be missed, yellow and crispy, Xiaobian loves to eat.
Bean noodles with loose rice
Fill the pot with water, after the water boils, one hand grabs the prepared soba noodles or bud noodles and sprinkles them evenly into the pot, and the other hand takes three chopsticks and stirs them in the pot continuously, so that the noodles are mixed as well as possible; when the noodles in the pot are basically solid, and it is difficult to stir, pour a little boiling water into the pot and continue to stir until you feel that the softness and hardness of the noodles are moderate, stop stirring. Finally, let the heat out for about 5-10 minutes and the loose rice is ready. Loose rice with pickled cauliflower, leeks, oily spicy seeds, beautiful and nourishing.
pimple
There may be more people who eat in minhe and ledu, and there are two kinds. Soft knots do this, first blanch the noodles, not too hard, roll out into a pancake, pour canola oil, evenly sprinkle with coumba powder, roll out the flax, put some chopped green onion, and then pour some green oil, roll up the dough, knead into a big knot. When the water in the pot is boiling, add the lumps and cook for a while to eat. Dry knots are generally made of miscellaneous noodles as raw materials, select the appropriate amount of noodles, pour rapeseed oil, stir evenly, after the water is boiled, pinch it with your hands, fix the molding, put one by one into the boiling hot water, and after cooking, the delicious can come out of the pot.
#爱上美好西宁 #