What is the Tibetan people's concept of food?
"Wear the costume on yourself and leave the delicacies to the distinguished guests" is the best portrayal of the Tibetan people's concept of food. The first impression of anyone who has been to Tibetan areas is that the Tibetans are courteous and hospitable and treat others with sincerity. The Tibetans hold a view of frugality and abundance in their diet. It is believed that everything that is cooked, whether it is given by nature or artificially cultivated, consumes human labor and is not easy to come by. Therefore, everything that can be eaten must be good at use, and a drop of blood, a grain of rice, and a leaf of vegetables must also be processed as much as possible for food, otherwise it is a sin. On weekdays, we should pay attention to saving at home and not waste the slightest waste. For entertaining relatives and friends, it is necessary to put abundance first, otherwise it is considered a great disrespect. The rich hospitality of Tibetans to their guests is not a luxury, but a daily frugal savings. What daily tableware do Tibetans have?
Wooden bowls, is the most used tableware by Tibetans, wooden bowls are easy to use, smooth and beautiful, holding food without changing the taste, not hot mouth, easy to carry, widely used, can drink tea, eat rice, store food, miscellaneous wooden bowls and the advantages of poison prevention. Tibetans entertain guests with a silver bowl of mellow green wine, and when they drink it after waiting for a while in a silver bowl, the silver ions will kill bacteria. Jade Bowl, Shigatse Renbu County is the home of Jade Bowl. The jade bowl made in the area is beautiful and transparent, and the outer wall of the bowl is engraved with various patterns, which is both popular with people and traditional ethnic crafts. Clay pottery, the cooking utensils used by traditional Tibetan folk are mostly earthen pottery. Ceramic production has a long history in Tibet. Pottery excavated from the Qamdo Karo site dates back more than 4,600 years. Ghee barrels are the necessities of the Tibetan people's lives, and there are two kinds of ghee barrels: one is a barrel for extracting ghee from milk, called "Xuedong", which is larger, about 1.3 meters high and nearly 0.33 meters in diameter, which is a production butter barrel often seen in pastoral areas; One is a family daily butter barrel, called "Jia Dong" in Tibetan, which is smaller than "Xue Dong", about 1 meter high and about 16 centimeters in diameter. Some ghee drums are very small, only more than 30 centimeters high, and should be used when going out. Wood for ghee barrels, generally made of red birch or red pine, red birch in the middle and lower reaches of the Brahmaputra River, is a good material for making ghee barrels.
What are the characteristics of the daily diet of Tibetans?
The average altitude of the Qinghai-Tibet Plateau is above 3,000 meters, the climate is cold, the air is thin, the wind speed is large, and the sunshine is abundant. The special geographical location, harsh climatic conditions, and production lifestyle determine the unique eating habits of tibetans
The diet in Tibetan areas is mainly rice dumplings, ghee, beef and mutton, dairy milk tea, and barley wine.
Barley is the main raw material for making rice dumplings. The main food of the Tibetan people, rice dumplings, is rich in nutrients and has a very high edible value.
Beef and mutton, air-dried beef and mutton are unique delicacies in the Tibetan areas of the plateau, with high calories, which is conducive to resisting the cold and enhancing their physique for people living at high altitudes and cold areas. Danba, Yajiang County and other counties will also make bacon, and the Zaba area will make a kind of stinky pork that they eat where they are!
Ghee is an indispensable food in the lives of the Tibetan masses, and monasteries also use it to light lamps for the Buddha. Butter tea hospitality is an ancient tradition. Ghee contains a lot of vitamin A, which moisturizes the complexion, increases calories and prevents the skin from drying out.
Fresh milk, yogurt, dairy products and other dairy products are also indispensable foods for the heart.
In addition to the special aroma, it is also particularly suitable for the nomadic life of Qinghai-Tibet high noodles, Tibetans go out to knead the rice dumplings and ghee in a special bag to take with them, as long as there is water to eat when you need to eat, even if there is no water can also be eaten dry, both convenient and nutritious, really fragrant, pure, and convenient.
Ghee and rice dumplings are also the most convenient food, when going out, bring a bag of rice dumplings, a box of ghee, a piece of tea, a pot, encounter cow dung, spring water, leeward to the sun, you can burn tea anywhere to eat, this is the most typical, the most common highland picnic.
What dairy products are available in Tibetan areas?
Dairy products are an indispensable staple food in Tibetan life. Dairy products mainly include yogurt seeds, fresh milk residue, cheese, cheese cake (milk residue, ghee, life fruit, brown sugar, rice dumpling configuration] and dry milk blocks!
Dairy products are indispensable in Tibetan life!
Mellow yogurt
Yogurt, also known as "lying milk" in agricultural areas. Bring fresh milk to a boil, let it cool to a low temperature, add a primer to can, wrap it in a leather robe or quilt, and ferment it at a constant temperature for 5 to 6 hours before eating. The brewed yogurt is like tofu brain, white and tender, slightly sour, cool and slightly winey in the mouth, and it is better to eat brown sugar and granulated sugar. It has the effect of cooling down, invigorating blood, relieving muscles, tonifying kidneys, digesting food, and strengthening the stomach.
How is ghee made?
Ghee is refined from the milk, is an indispensable food high for the Tibetan people, and is an important source of daily calorie intake. The nutritional value is very high, and the method of heating the yak milk slightly and then pouring it into the refining ghee tool is:
Whip up and down vigorously, back and forth hundreds of times, stirring the milk ghee bucket so that a layer of pale yellow fat floats on the water,
Ghee is then filled in a leather pocket and stored, when the ghee is yellow or creamy, similar to crude butter. Ghee contains about 80% to 90% fat, contains a lot of vitamin A, and can supply about 400 calories of thermal energy and 200 international units of vitamin A per 50.gram of ghee
Ghee is an indispensable food in tibetan daily life, it not only makes rice dumplings and butter tea more aromatic, but also the main fuel for igniting lamps in thousands of monasteries in Tibet. It is mainly used to make ghee flowers, light lamps, but also used to boil butter tea, make rice dumplings, fry "Kasai" and fruits, and is also a tonic.
How to knead ghee rice dumplings?
There is a saying that "Tibetans will knead dough in a bowl", which refers to the special phenomenon of Tibetans kneading and mixing rice dumplings.
Rice dumplings are made by grinding ghee and stir-fried noodles with green barley and stir-frying them with your fingers in a bowl.
The method of ghee Yusu is to first put the ghee in the bowl, pour in the tea to dissolve, drink the excess tea, and then add a person and a small amount of milk residue and sugar, hold the bowl with the left hand, and slowly stir the handle with the ring finger of the right hand. At this time, if there is less water, you can add a little tea, if there is more water, you can add some rice dumplings. Then grasp and pinch with four fingers until stirred evenly, you can knead into a ball, ready to eat.
Mix ghee rice dumplings to avoid sloppy spills, generally after eating the bottom of the bowl clean without leaving residue.
How to boil butter tea
Butter tea is brick tea or tuo tea boiled to the color of red and yellow, pour into the [understand touch] butter tea barrel, at the same time put ghee and salt, and then use the [Gallo] wooden mixer repeatedly stir up and down, stir until the oil tea blends, and finally pour into the pot to heat, it becomes a fragrant and delicious butter tea.
Such as tea with walnuts, raisins, eggs, the taste is even more delicious!