Zānba is a specialty snack of the Tibet Autonomous Region and is one of the traditional staple foods of Tibetan herders. "Zanba" is a Tibetan transliteration of "fried noodles". This is a staple food that Tibetans must eat every day. If you are a guest of a Tibetan family, the host will surely bring you fragrant milk tea and ts, golden ghee and brioche. "Quila" (casein) and sugar stacked on the table. Tsampa is a flour that is washed, dried and fried after grinding highland barley. When eating, stir it evenly with a small amount of butter tea, milk residue, sugar, etc., and then knead it into a dough by hand. Not only is it easy to eat, nutritious and high in calories, it's perfect for relieving hunger and cold, but it's also easy to carry and store.
Tibetans eat three meals a day (i.e. highland barley fried noodles). The method of making ample is to dry, sauté, grind and grind the plateau barley (which belongs to barley, white, purple and black) instead of sifting. Fried noodles made with this method are edible amp. Rice dumplings are somewhat similar to fried noodles in northern China, but fried noodles in northern China are fried first and then fried, while in Tibet, fried noodles are fried first and then ground without peeling. When eating tea, pour some ghee into a bowl, pour into the tea, add the tea noodles, and then stir well by hand.
Samba is more nutritious than winter wheat and is easy to carry. All you need to do is bring a wooden bowl, a corset pocket "Tang Gu" (Zanba bag) and more tea. You don't need to make a fire to cook. Pour the tsampa into the "Tanggu" and add the butter tea, holding the mouth of the bag with one hand and squeezing with the other. After a period of time, you can eat the fragrant one.
<h1 class="pgc-h-arrow-right" > production method</h1>
The processing of rice dumplings is divided into two processes: one is fried highland barley, and the other is ground.
Fried highland barley
Before frying, rinse the highland barley with water and then dry the water vapor.
Blast the Highland Barley Flowers in Clay Pots: Pour coarse sand into the pot, heat it until the bottom of the pot almost turns red, then immediately pour the right amount of highland barley flowers into the pot, hold your ears and shake the pot. A few minutes later, smoke and the crackling of highland barley came out of the fish tank. When the cracking sound basically stopped, the flowers on the highlands suddenly formed, and the sand was drained with an iron sieve.
Stir-fry the highland barley flowers in an iron pot: Pour an appropriate amount of highland barley into the iron pot, heat it gradually, and constantly brush the pot with bush branches to heat the highland barley evenly until the highland barley is up. bloom. In the Qamdo, Nyingchi and pastoral areas of northern Tibet, flat-bottomed iron pans are used, sometimes with sand, but when frying large amounts of highland barley, no sand is added. Due to the high temperature in front of the stove, people who master the heat often sweat. If you are delicate, you must put the barley flower in the leather bag and step on it with your feet, leaving the heart of the barley flower.
Mo Samba
More water mills were used, which were installed on canals or natural streams. The lower grinding disc is fixed and the upper grinding disc is fixed to the wooden water wheel shaft. The shaft extends downward through the hole in the center of the lower grinding disc, the water wheel is mounted at the lower end, and the upper grinding disc is driven by the shaft. The upper grinding disc has an inlet and a fixed leather funnel is installed at the upper end of the inlet with barley flowers on it. Tie the crossbar to the lower end of the funnel and place a short rod vertically at the end of the crossbar to touch the edge of the upper grinding disc. As the millstone rotates, the wooden rod vibrates and the highland barley slowly flows into the inlet of the millstone, constantly grinding out the tsampa. In the Qamdo area, insert the rod into the funnel and suspend the lower end from the inlet. As the grinding wheel rotates, the funnel opening also vibrates. Among the traditional grain processing tools in the plateau, the Tibetan water mill is a relatively effective tool. It shows the wisdom of the Tibetan people and is still widely used today.
Tsampa is made by mixing highland barley with washed fine sand, frying, sifting the fine sand and crushing it.
<h1 class="pgc-h-arrow-right" > how to eat</h1>
Method one
When eating tea, butter tea and noodles are usually used after stirring. If possible, sugar and milk scraps can be added to increase flavor and appetite. When Han people eat tea, if there is no butter tea, it can be replaced by lard or lard, and it can be eaten with boiling water and sugar. Either way, the stirred noodles contain a lot of fat, so it is recommended not to eat too much, but to eat less and more meals to facilitate digestion and absorption.
Method two
When eating tea, put some ghee in a bowl, pour into the tea, add the fried noodles, and stir by hand. When mixing, gently mash the sautéed noodles at the bottom of the bowl with your middle finger to prevent the tea from spilling out of the bowl. Then turn the bowl and press the fried noodles into the tea with your fingers near the edge of the bowl. Wait until the sautéed noodles, tea and ghee are mixed well. Knead into a ball and you can eat. When eating, keep kneading in a bowl with your hands, knead into a dough, and then use your hands to bring it to your mouth. Tibetans usually do not eat with chopsticks or spoons, but can only grasp them with their hands.
Because it is easy to eat and easy to carry, it is ideal for nomadic life. Herders always have a tea bag hanging from their waist when they go out. When they were hungry, they took a tea bag from their pockets and ate it. Sometimes, they take a wooden bowl from their bosom, fill it with some teaspoons, pour some butter tea, add some salt, stir a few times, grab it and eat it. Sometimes, while eating, drink butter tea.
<h1 class="pgc-h-arrow-right" > New Year custom</h1>
When Tibetans pass the Tibetan calendar age, each family places an auspicious wooden barrel called "Bamboo Sochima" on the Tibetan cabinet. The barrel was filled with Highland barley, chao chicken and Dolma (ginseng fruit), among others, as well as highland barley ears, wheat ear flower pie and a brightly colored spleen coated with daylight, moon and stars, called "Purple Zhuo". When neighbors or relatives and friends came to greet the New Year, the host offered "Bamboo Sochima". The guest grabbed a small tea amp with both hands, sprinkled it in the air three times, grabbed it a few more times, put it in his mouth, and said "Tashi Delek" (Tibetan: good luck), which means blessing.
Rich in nutrients and high in calories, it can satisfy hunger and cold protection.