Tibetan food is one of the genres in the Chinese dining series, with a long history and rich variety. Among them, the special snacks in Tibetan cuisine pay attention to light and peaceful taste, in addition to salt and onion and garlic, generally do not put spicy spices. Among the many special snacks, the following is an introduction to ten of the most characteristic Tibetan snacks.
Tibetan cheese cake will extract the cream of the starch cold dry, grinding into a powder, mixed with butter, sugar, ginseng fruit, peach kernels, raisins, etc., made into a round or square, the surface of the red silk green silk performance auspicious, longevity pattern of the noodle embryo, into the cage drawer steamed, milky dessert, has a nourishing and strengthening effect, for Tibetan compatriots to treat guests pastry.
For every sheep slaughtered in Tibetan areas, the blood of the sheep is usually not eaten alone, but is poured into the small intestine and cooked, and the blood of the sheep scooped into the basin from the sheep cavity is usually filled with its own intestines. The lamb is chopped and added to the seasoning and evenly stirred into the intestine, tied into small pieces with thread (the preparation method is the same as making sausages), and then the blood sausage is put into the soup and boiled, cooked until the blood intestine floats up, the intestine becomes white, and when it is about eight years old, it is cooked and put into the plate to eat. When eating, it is not broken, no slag, no peeling, and the taste is fragrant and tender.
Tibetan noodles use a relatively thick lye water and noodles, let the noodles turn yellow, then press into noodles, cooked and add an appropriate amount of bone broth, cooked vegetable oil and beef or lamb cubes, mix well and then you can eat. The texture is light, the taste is fragrant, and the preparation method is simple, suitable for people of all ages.
White intestines are cooked rice and sheep blood, mutton fat, shredded lamb (shredded beef) and seasoning after mixing evenly, and then put into the washed sheep (beef) intestines, with cotton thread tied at both ends, put into the pot to cook, cooked after cutting into slices, fried can be eaten.
Tibetans like to eat air-dried beef (sheep) meat, which is generally made in winter and generally in November. At this time, the temperature is relatively low, below zero degrees, cut the beef and lamb, hang it in a cool place, let it dry, and go out of the water. Tibetans cut cattle and mutton into small pieces and skewers, or hang them in bamboo cages in the shade under the eaves of the tents, and after March of the following year, they take the dried meat and grill it or eat it raw, without slag and teeth. In the alpine regions of Tibet, food is not easy to mildew and spoil, go to water and keep fresh, so to this day, the wind of eating air-dried beef is still very popular. The meat is crunchy and has a unique taste that is endlessly evocative.
Butter tea is a specialty drink in Tibet, China. Mostly eaten as a staple food with rice dumplings, it has the effect of cooling the mind and refreshing the brain, quenching thirst. This drink is processed with ghee and strong tea. First, put the appropriate amount of ghee into a special barrel, accompanied by salt, and then inject the boiled strong tea juice, and repeatedly mix it with a wooden handle to dissolve the ghee and the tea juice into one, in a milky shape. Some ethnic groups adjacent to the Tibetans also have the custom of drinking butter tea.
Stir-fry the barley or peas and grind them into flour, mix them with butter tea when eating them, knead them into balls by hand, or mix them with salt tea, yogurt or barley wine. The way to eat is simple, nutritious, easy to carry, full of hunger and cold. Tibetans eat rice dumplings first put more than one-third of the butter tea in the bowl, then put the appropriate rice dumplings, continuously stir them with their hands, and then knead them into rice dumplings, and then eat them.
Fresh yak milk is boiled and decomposed by the Tibetans in a traditional and unique way, the most valuable and essence is ghee, followed by milk residue, that is, the residue left after refining ghee. Fresh milk residue is sour and white, and can be used to make filling, and the milk residue bun comes from this. After the milk residue is dried, the Tibetans eat it as a snack, and also put it in porridge or soup to make condiments, and the dried milk residue Han people are not accustomed to eating, but the milk residue bun is suitable for Tibetans, Han, all ages.
Ma Sen puts an appropriate amount of rice dumplings, ghee, crushed milk residue and crushed brown sugar on the plate, mixes and kneads, puts it into a small square wooden box, fills it with his hands, compacts it, and makes a Ma Sen square cake, which tastes sweet and delicious.
Cheese, also known as cheese, cheese, or cheese, cheese, cheese, is a generic term for dairy foods, with a variety of tastes, textures and forms. Cheese is made from milk and is rich in protein and lipids, including domestic cattle, buffalo, domestic goats or sheep. In the production process, rennet is usually added, causing the casein to coagulate, acidifying the milk, and then separating and pressing the solid into a finished product. Most cheeses are milky white to golden brown. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. In modern times, there are also low-fat cheeses made with skim milk. In addition to the traditional cheese products in the West, there are also cheeses made from various non-lactic acid bacteria of the Daliang milk minority in Guangdong. There are also two kinds of Tibetan cheese, one is the substance left over after the milk extract ghee, which is boiled, the water evaporates and condenses into pieces, and then it is pressed into a cake shape, or cut into strips to dry and eat; the other is cooked with buttermilk, dried and knotted or granular, there are sweet cheese dry, sour cheese dry, white cheese dry, green cheese dry and so on.
The above is the top ten Tibetan delicacies brought to you by this issue!