Tibetan food is one of the schools of Chinese catering series, with a long history and rich varieties. Among them, the special snacks in Tibetan food are light and mild in taste. Except for salt, onion and garlic, spicy condiments are generally not put. Among the many special snacks, here are ten of the most distinctive Tibetan snacks
1. Tibetan crisp cheese cake:
Dry the starch extracted from cream, grind it into powder, mix it with butter, sugar, ginseng fruit, peach kernel, raisin, etc., and make it into round or square shape with red and green silk on the surface, which shows auspicious and longevity patterns. Put it into the drawer and steam it. It is a milk flavored dessert, which has the effect of nourishing and strengthening the body. It is a Tibetan pastry.
2. Tibetan blood intestines
When a sheep is slaughtered in Tibetan areas, the blood is usually not eaten alone. Instead, it is boiled into the small intestine. The sheep's blood scooped from the sheep's cavity is usually filled with its own intestines. Mince the mutton, add seasoning, stir evenly, and pour it into the intestines. Tie the small pieces with thread (the production method is the same as that of sausage). Then boil the filled sausage in the soup and cook until the sausage floats. The sausage turns white. When it is about eight years old, it can be cooked and put into the plate. When eating, it is not broken, no residue and no peeling. The taste is delicate and soft.
3. Tibetan noodles:
Use strong alkaline water and noodles to make them yellow. Then press them into noodles. After cooking, add proper amount of bone soup, cooked vegetable oil and beef or mutton dice. After mixing well, you can eat them. It is light in taste, fragrant in taste and simple in making. It is suitable for people of all ages.
After the rice is cooked, it is mixed with mutton blood, mutton oil and shredded mutton (shredded beef) with seasoning and evenly stirred. Then it is put into the cleaned intestines of sheep (cattle). The two ends are tightly tied with cotton thread and cooked in a pot. After being cooked, it is cut into pieces and then fried and eaten.
5. Dried beef (mutton)
Tibetan people like to eat air dried beef (sheep) meat, which is usually cooked in winter and in November. At this time, the temperature is relatively low, below zero, cut off the beef and mutton, hang it in a cool place, let it air dry, to water. In March, the villagers cut the raw mutton into small pieces and chew it in the shade. In the high and cold regions of Tibet, food is not easy to rot, and it is not easy to keep fresh after being dehydrated. So today, the wind of eating dried beef is still very popular. The meat is crisp and has a unique taste.
6. Xiangzhai
Peel and cut the potatoes into small pieces. Remove the skin and wash the scallion, fry it in the oil pan, take it out, mash it in the stone trough, and put it into a small dish. Mix curry powder into paste with water and pour into oil pan to make curry. Chop the mutton into pieces, add some butter to cook and stir fry, add the potatoes and oil curry prepared before adding salt, ginger, fennel, pepper, clove, Tibetan cardamom and other seasonings, mix well and cook, then you can eat it. When you eat, you can sprinkle it with mashed green onion. Xiangzhai is the best dish for Tibetan people to eat rice. It is delicious, deep in color and fragrant in seasoning.
7. Zanba:
Stir fry highland barley or peas and grind them into flour. When eating, they are mixed with butter tea and kneaded into a ball. They can also be eaten with salt tea, yogurt or highland barley wine. It is easy to eat, rich in nutrition, easy to carry and satisfy the hunger and keep out the cold. When Tibetan people eat Zanba, they first put more than one-third of the butter tea in the bowl, and then put the appropriate Zanba into the bowl, and then knead it into a Zanba ball by hand.
8. Steamed bun with milk residue
The fresh yak milk is boiled down by the Tibetan people in a traditional and unique way. The most valuable and the best is butter, followed by the milk residue, that is, the residue left after the butter is refined. The fresh milk dregs are sour and white, which can be used to make stuffing, from which the steamed buns with milk dregs come. After dried in the sun, Tibetan people eat it as a snack, and they also put it in porridge or soup as seasoning. Dried milk dregs are not used to by Han people, but steamed stuffed bun with milk dregs is suitable for both Tibetan and Han people as well as young and old people.
9. Masson:
Masen put proper amount of Zanba, butter, broken milk residue and broken brown sugar on the plate, mix and knead them, put them into a small square wooden box, fill them up and compact them with hands, and then make Masen square cake, which tastes sweet and delicious.
10. Cheese
Cheese, also known as cheese, cheese, or translated as cheese, cheese, cheese, is the general name of dairy food, with a variety of taste, taste and form. Cheese is made from milk, which is rich in protein and lipid. Milk sources include cattle, buffalo, goat or sheep. Rennet is usually added in the production process to coagulate the casein, acidify the milk, and then separate and press the solid into finished products. Most cheeses are milky to golden. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low fat cheese made from skim milk is also used in modern times. In addition to the western traditional cheese products, Chinese cheese varieties are also made of various non lactic acid bacteria from Daliang milk minority in Guangdong Province.
There are also two kinds of Tibetan cheese. One is the material left after the butter is extracted from the milk, which is boiled, evaporated and condensed into pieces. Then it is pressed into cakes or cut into strips to dry. The other is cooked with cheese slurry and dried to form filaments or granules, including sweet cheese, sour cheese, white cheese, green cheese, etc.
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