qinghai snack complete guide_qinghai specialty snack food introduction
The rivers and streams of Qinghai crisscross, the mountains and rivers interweave, the pastures are vast, and the cattle and sheep are plump. It is also a place where many ethnic groups gather, so the dishes and snacks are diverse in flavor.Small snacks The variety of dim sum is also diverse. The characteristics of Qinghai cuisine are rich aroma, crispy and tender, juicy and spicy, with the freshness of northern cuisine and the flavor of Sichuan cuisine.Sichuan cuisine The unique flavor and aroma of fresh, spicy, and sweet south-western cuisine.and the freshness and sweetness of southern cuisine.The snacks of minority ethnic groups have a rough and rustic beauty, with beef and lamb as the main ingredients. The snacks here have a strong plateau characteristic and ethnic flavor. From cooking to color, fragrance, taste and shape, all are unique to the local area. Although Qinghai is not large, there are many snacks.
Yak cheese
Introduction
Yak cheese is one of the traditional staple foods of Tibetan pastoral people.“Cheese” is fried noodles translated from Tibetan, it is the staple food that Tibetan people eat every day, and when guests come to Tibetan people's homes, the host will definitely hand you a fragrant milk tea and yak noodles, with layers of golden yak butter and milk "curd" (casein), arranged on the table.
Because yak cheese is easy to eat and carry, it is very suitable for nomadic life. Pastoral people always hang a yak cheese bag on their waist when going out, and when they are hungry, they grab a piece of yak cheese to eat. Sometimes, they take out a wooden bowl from their pocket, fill it with yak cheese, pour in yak butter tea, add some salt, and stir it before eating. Sometimes, they eat yak cheese and drink yak butter tea together. Sometimes, they put yak cheese in a leather pouch called "Tangka", and then add yak butter tea, grab the bag with one hand and use the other hand to pinch it, and after a while, the fragrant yak cheese can be eaten.
Recipe
Yak butter is extracted from milk Purified through processing cream, and yak cheese is made by grinding fresh yak milk into powder after being cooked. When eating yak cheese, first pour a small bowl of milk tea, then add yak butter, fried noodles, curd, and sugar, and stir it in the bowl with your fingers, and then shape it into small balls to eat. It has the fragrance of yak butter, the sour and crispness of curd, and the sweetness of sugar. It is nutritious and high in calories, which can fill the stomach and keep warm. When eating yak cheese, first pour a small bowl of milk tea, then add yak butter, fried noodles, curd, and sugar, and stir it in the bowl with your fingers, and then shape it into small balls to eat. It has the fragrance of yak butter, the sour and crispness of curd, and the sweetness of sugar. It is nutritious and high in calories, which can fill the stomach and keep warm. Brewed milk
Introduction
Brewed milk is a traditional snack with a strong local flavor in Qinghai.
In Xining and other towns in agricultural areas, stalls selling brewed milk are everywhere. Brewed milk is made by mixing a certain amount of wheat flour and slurry in milk, and then making a hard dough with warm water. After kneading and smoothing the dough, it is put in cold water to wash repeatedly until the dough becomes a honeycomb-like structure. Then, it is steamed in a
steamer for"gluten", which is the process of steaming the dough. After steaming, the steamed dough is peeled off, cut into strips, and mixed withvinegar oil, mustard, chives and garlic, then it is eaten with a spicy, cool, and delicate taste. Brewed milk, in addition to steaming, also has "dry curd"
cheesewhich is similar to the Western "curd"and is a delicious and nutritious milk product. Brewed milk has a history of more than 100 years. Yak cheese is a famous local specialty made by Qinghai farmers from fresh milk, which is one of the most delicious and nutritious milk products.
It is also a favorite food of the elderly.
Brewed milk is easy to eat and carry, it is very suitable for elderly people.Brewed milk is also a good snack for children. Recipe Yak cheese is made by extracting fresh milk, controlling the heat, and constantly stirring until the water evaporates and the milk thickens. The milk will condense into a yellow circular cheese, which is dried and hardened. From flour to noodles, almost any starchy food can be used. Therefore, it is called "noodle skin," referring to the fact that its ingredients are all noodles..
The production of fermented dough is quite complex. First, mix flour （or bean milk, etc.) and knead into a dough. Then, wrap it tightly with a very thin and clean white cloth and repeatedly knead it in a basin of water. The starch in the dough continuously seeps out of the white cloth, forming a thick paste at the bottom of the basin. After the white cloth has no more starch seeping out, only a small piece of frozenlike tofu -like dough remains. Steamed dough is an essential companion for fermented dough - without it, it would be likecoffee without milk, which would be very different. Next, gently rinse the accumulated starch paste with water and slowly pour it into a large, flat plate, making it smooth and even.
Then, steam several large plates of dough in a steamer. At this time, the starch paste has turned into a large, shiny "noodlecake".Carefully peel off the "cake" and stack them one by one. Use cooked vegetables oil to coat between the layers to prevent sticking. After cooling, the main ingredient is ready."Fermented" means "steamed," so "fermented dough" refers to the fact that steaming is an important step in the processing. As for the name "cold noodles", it is self-explanatory, referring to the eating method of cooling and mixing with seasonings. Hand-grabbed lamb
Introduction Hand-grabbed lamb has a history of nearly a thousand years, and is named so because it is eaten by hand. There are three ways to eat it: hot (slice and steam in a steamer, then dip in three-cup oil), cold (slice and directly dip in
salt
), and fried (fry in a pan and eat while frying).
Its characteristics are that it is fresh, delicious, not greasy or smelly, and has a good color and aroma. Customs: During the summer and early winter, when grass and sheep are abundant, it is the best time to eat delicious hand-grabbed lamb.At this time, if there are important guests, after drinking milk tea, the hospitable shepherd will pick out plump and tender lambs from the flock; Slaughter and cut the meat, cook it in a pot, and after chatting with three cups of milk tea, a large plate of steaming hand-grabbed lamb is presented to you.There are also several sharp knives inserted into the lamb. This plate of lamb has red meat and white fat, not greasy, and has an appealing color, which can be cut into pieces and eaten, although it is a bit greasy, but when tasted carefully, it is tender, juicy, and has a wonderful texture. The nomadic shepherds of the grassland have their own unique way of cooking hand-grabbed lamb.
The cooking method is simple and quick, only adding a small amount of salt (some people don't add salt, and they add salt when eating), the heat is just right, the blood is quickly absorbed, the meat is cooked but not hard, and it is very delicious when eaten. The hand-grabbed lamb on the grassland has a color, aroma, taste, and shape that represents the characteristics of the grassland nomads: their roughness, boldness, enthusiasm, sincerity, and hospitality. The people of Qinghai, including Hui, Han, Mongolian, and Salar, all use hand-grabbed lamb as a delicious food to treat guests. In recent years, with the development of tourism, Qinghai hotels have listed hand-grabbed lamb as one of the famous Qinghai flavors. History and culture"Sheep, also means auspicious""In the Zhou Dynasty, 'Sheep people are in charge of sacrificial animals, and for all sacrifices, they are decorated with lambs'" Sheep has been given the meaning of auspicious and is an important sacrificial food."Compendium of Materia Medica" also says that lamb meat is a good tonic, which is equivalent toginsengand astragalus.
Hand-grabbed lamb is a traditional food that has been passed down for a long time, and is a favorite food for the Mongolian, Tibetan, Hui, and Tibetan people living in Northwest China. It is an essential part of their daily life.
This is related to their harsh living environment and unique lifestyle. When traveling and herding, they may not return for months, but lamb meat can provide them with a full meal and keep them from being hungry all day. The cooking methodMain ingredients: 1000g of lamb with bone Seasoning: 25g of green onions, 25g of shallots,
15g of ginger, 10g of garlic, 1g of star anise,1g of fennel, 1g of cinnamon,1g of black pepper, 60g of vinegar, 5g of Shao wine,
1g of MSG, 5g of salt,
1g of sesame oil.
Steps:1. Cut the lamb with bone into pieces about 2 inches long and 5 inches wide, and wash it. Wash and chop the green onions, shallots, ginger, garlic, star anise, fennel, cinnamon, black pepper, vinegar, Shao wine, MSG, salt, and sesame oil.2. Place the lamb in a pot and add two catties of water. Bring to a boil over high heat, skim off the foam, and then remove the lamb and wash it. Then, add three catties of water and bring to a boil again. Add the lamb, star anise, fennel, cinnamon, fennel, cinnamon, shallots, ginger, Shao wine, and salt.After boiling again, cover the pot and cook over low heat until the meat is tender. Remove the meat and put it on a plate, dip it in the sauce and eat it.Qinghai Noodles 1g，Introduction Noodles are also called noodles, and in Western countries, they are also called"pasta".It is similar to the famous Qinghai local product made from milk, which is one of the most delicious and nutritious milk products. Its production history has been nearly a century.Qinghai noodles are pure yellow and white, with oil spots and honeycomb sand holes, which are fresh and attractive. When eaten, the creamy and delicious flavor is very satisfying. It is not greasy and not smelly, and is very nutritious. It can be eaten as a daily food, and it is also a good food for celebrating festivals, wedding, and welcoming guests. The elderly people especially like to cut Qinghai noodles into small pieces and soak them in milk tea to eat.
If served on a plate, it can be a delicious and creamy snack.
The making of Qinghai noodles is to cook fresh milk in a pot, control the fire, and steam it slowly, constantly stirring, so that the moisture gradually evaporates, the milk juice concentrates, and a round yellow noodle cake forms at the bottom of the pot. After cooling, dry it. Wash and disinfect the cilantro, then cut it into two-inch long pieces. Chop the green onions into one-inch long pieces and the other into fine pieces.
Mix the green onions, garlic, and cilantro.Soy sauce Flavoring, white pepper, sesame oil,Chili oil and others into a seasoning sauce.
In a pot, pour in two pounds of water, add the lamb, and bring to a boil. Skim off any foam and remove the meat. Then, pour in three pounds of fresh water, add the lamb, cardamom, Sichuan peppercorns, fennel, cinnamon, green onions, ginger slices, Shaoxing wine, and salt. After the soup boils, cover the pot and simmer over low heat until the meat is tender. Remove the meat and serve with the seasoning sauce.
Qinghai Milk Skin
Introduction
Milk skin is also known as dried cheese. It is similar to "Jitsi"in Western cuisine, it is a famous local specialty made by farmers in the Qinghai agricultural and pastoral area with milk, and is one of the most delicious and nutritious food products made from milk. Its history dates back to nearly a century.
Qinghai milk skin is pure yellow with white veins, with scattered honey holes, and has a fresh and charming color. It has a creamy and delicate flavor, is not greasy, is nutritious, and can be eaten daily, but is also a delicacy for celebrations and welcoming guests, as well as gifts for visiting relatives and friends and caring for the elderly. The elderly especially like to cut the milk skin into small pieces and soak them in milk tea. If cut into pieces and served as dried fruit candy, it is a delicious snack.
Method
To make milk skin, first cook fresh milk in a pot, then control the heat and simmer over low heat, while constantly stirring, so that the water slowly evaporates and the milk becomes thicker, forming a yellow milk cake at the bottom of the pot. After cooling, dry it.
Broth
Introduction
Qinghai people consider braised soup with noodles to be the best Breakfast. It can replenish the body and resist hunger, and also resist cold. Broth refers to the cooked heads, hearts, lungs, intestines, stomachs, and four legs of cattle and sheep, commonly known as " " (xia shui). It is divided into two types, namely " " (niu xia shui) or "Beef Broth", " " (yang xia shui) or "Lamb broth". Broth is the soup made from cooked meat, that is, after the meat is cooked, it is added with seasonings,Chinese date etc., and simmered over low heat, then fished out after softening, and then continued to cook the head and legs, removing the top layer of oil (called " "), and then all are fished out for use. Add some chopped green onions, coriander, etc., to season the broth. Broth is fragrant, not greasy, and replenishes the body.
Method
Main ingredients:Beef feet 1/4Beef bones 1/4 piece of beef bone broth, 1/4 piece of beef knee bone, 100g of fresh meat, beef Ribs 100g of meat, 4 cups of water, 4 green onions (roots), 1 piece of garlic,Radish 1 small piece, 1 piece of ginger Onion 1/2 piece of onion
Seasonings: Salt, chopped green onions and garlic, appropriate amount of pepper powder Method: 1. Cut the beef feet, beef bones and knee bones into pieces, then soak in water for about 1 hour until no blood is visible.2. Beef bones and meat ingredients, clean in pieces.3. After the water boils, put the prepared materials into the water, and cook for a while.4. In the pot, add appropriate amount of water, put in beef feet, beef bone broth, beef knee bones, sliced large radish, ginger and onion, and simmer for a while.?5. When the meat is half cooked, and the water starts to boil, add6. Remove the meat attached to the bones, cut into small pieces, and fish out the beef bones and meat, and cut into edible portions, and season with chopped green onions and garlic, salt, and pepper.?7. In a large bowl, add the seasoned meat, and heat the soup, and pour it directly into the bowl.8. Cut the beef feet, beef bone broth, and beef knee bones into pieces, and soak them in water for about 1 hour until no blood is visible.9. Beef bones and meat ingredients, clean in pieces.10. After the water boils, put the prepared materials into the water, and cook for a while.11. In the pot, add appropriate amount of water, put in beef feet, beef bone broth, beef knee bones, sliced large radish, ginger and onion, and simmer for a while.12. When the meat is half cooked, and the water starts to boil, addand beef bones and meat, simmer over low heat until cooked, then fish out the soup and cool, then fish out the oil.?13. Remove the meat attached to the bones, cut into small pieces, and fish out the beef bones and meat, and cut into edible portions, and season with chopped green onions and garlic, salt, and pepper.14. Add the seasoned meat to the large bowl, heat the soup, and pour it directly into the bowl. Qinghai Noodle
Introduction
Qinghai flavor noodles.
Noodles Cooked noodles without soup, cut into short strips, and mixed with noodles minced meat, chili and a small amount of vegetables. Cooked noodles: The preparation before cooking is the same as making noodles, and the method of cooking after cooking is similar to frying noodles, but the flavor is different. Long and short, cooked and fried, mixed with noodles. History and culture
The name " " (pao zhang zi) means "firecracker", which is a type of
soup , which is made by noodles, which are kneaded very hard and smooth, and require more kneading than ordinary noodles, and after kneading, let it rest for about 10 minutes, and then knead the noodles into a diameter of 0.3 cm, and cut them into 25–3 cm long, which is like a small firecracker.
The simple and quick " " soup is usually made by steaming, and after adding cold water to the pot, add fresh meat, appropriate chili, cooked oil, MSG,vegetables That is, to put tomatoes etc., and roll the " " noodles in the pot for a while, and then add green onions, garlic, pepper, soy sauce, vinegar, and salt, and the taste is rich and varied.
Some people in Bayin (Bayan ) use this soup to treat colds and flu, and they can recover after drinking a bowl of Uyghur " " soup. Many people also call it " " (gan mao tang), which means "cold soup".The method 1. Make noodles like making " " (la tiao zi) by kneading and resting.2. Cut the meat into pieces, and put it in a pot with cold water, and bring it to a boil. 3. At the same time, cut the potatoes, tomatoes,
peppers
etc. into pieces, and season with the appropriate vegetables.
You can also cook them directly in the soup, which makes the flavor richer.
4. After boiling, pull out the noodles, and use the left hand to grab the noodles, and use the right hand to quickly twist and cut the noodles into short pieces, and put them into the pot.5. Put the cooked vegetables into the pot, and add seasoning such as MSG, pepper, vinegar, green onion, garlic, etc., and turn off the heat and sprinkle with chopped coriander. 76. 1, like making " " (la tiao zi) by kneading and resting.2, cut the meat into pieces, and put it in a pot with cold water, and bring it to a boil. 3, at the same time, cut the potatoes, tomatoes,
peppers
etc. into pieces, and season with the appropriate vegetables.
6, The authentic way to eat is to make it crispy, sweet, and juicy.Green cabbage Cut into strips, arrange on a plate.
Large-scale yak beef
Introduction
Large-scale yak beef is produced on the Qinghai Plateau, with altitudes above 3000 meters, in a natural pasture free of pollution. It is the first new breed of yak beef developed by humans in the world, inheriting the genetic genes of wild yaks. The meat product is tender and juicy.Protein High in quality, low in fat deposition, good water retention, rich in minerals, and with a complete variety of amino acids and vitamins. Due to its unique production environment and quality, it is highly acclaimed both domestically and internationally, with great development potential.
The Qinghai large-scale yak beef is an important local ecological type of yak in China. Because its distribution area often has wild yaks, it contains the genes of wild yaks, has obvious wild yak external characteristics, and is a newly developed breed of yak in the Qinghai Plateau ecological type, which is the only breed of yak that fully utilizes the Qinghai Plateau grassland resources.
The flavor of mature yak beef should be characterized by the unique aroma and fat aroma of yak beef, and be able to fully display the unique flavor of yak beef. The aroma and sweetness of young yak beef are significantly higher than that of mature yak beef. The aroma and sweetness of young yak beef are mainly characterized by aroma and sweetness, highlighting the fragrance and sweetness, while the meat aroma and fat aroma are relatively bland.
History and culture
The State Quality Supervision and Standardization Administration has issued a notice to list "Large-scale yak beef" as a national geographical indication product, and the protection area is the current administrative area of Large-scale yak beef. This is the 7th "National Geographical Indication Product" obtained by Qinghai after "Qinghai Ergu Tea", "Tibetan Carpet", "Huayu",Vinegar, "Tea Salt", "Winter Mushroom and Summer Grass", and "Kunlun Jade".
Pot-cooked bread
Introduction
The local people of Qinghai do not call it dumpling, but call it "pot-cooked bread".“Pot-cooked bread” is just a general term. The pot-cooked bread eaten by the people of different ethnic groups in Qinghai's agricultural and semi-agricultural areas is diverse and abundant, such as rolled bread, fried bread,flatbread, long bread, fried bread, steamed bread (large pot-cooked bread for ancestor worship), pot-cooked bread, etc. They are traditional gifts often carried during festivals and visits, and are also the staple food. Among them, the most popular and widely eaten is pot-cooked bread.
How to make
Pot-cooked bread is baked in a metal pot mold, so the local people call it "pot-cooked". The pot is made by wrapping vegetable oil into ordinary dough, applying red glutinous powder, turmeric, fragrant powder, etc. locally edible pigments, and then layering and folding into red, yellow, green, and other colors, (Tibetan and Hui ethnic groups when making dough, sometimes add eggs and milk), and then kneaded into a cylindrical shape similar to the pot, placed in the pot, and buried in the ash of the fire in the straw-fueled stove or.The pot is thick, and heat transfer is slow, the straw fuel has a uniform fire, and the temperature is moderate. After half an hour, it can be taken out. The pot-cooked bread is crispy on the outside and soft on the inside, blooms like a flower, and has a vibrant color and a fragrant aroma. Its characteristics are that it is quick, easy, simple, and tastes good, is easy to carry, and is durable. Boiled lambIntroduction
Boiled lamb is a famous dish in the plateau, which can only be enjoyed during the spring and autumn lambing season.
The city of Pulan is located in the valley of the Peacock River (Magpa Tibetan) between the Namakabi Peak and the Nani Snow Mountain. The terrain is narrow, and there are famous scenic spots such as the sacred mountain " " and the sacred lake " ".
The lake nourishes the livestock.
Talking about livestock, we must mention the famous dish of Pulan, boiled lamb. Boiling lamb is a traditional snack, with a unique production in Pulan, and is well-known, and many people come here to try it. At first glance, it is bright in color, tender in meat, and has a rich flavor. How to makeHow to make: first cut about 15 days old lamb into 3-6 cm cubes, and then fry in a pot with oil, when the meat is pale, add face, chili, ginger, pepper, salt, and then stir-fry until the meat is red, then add a little water, cover the pot and simmer, when the water dries, the meat is tender.
The meat is tender, spicy, with a dark red color, and has a fragrant aroma.
The sky-grazing sheep is a traditional and valuable dish in the semi-agricultural and semi-pastoral area of the Tibetan people. The season for eating sky-grazing sheep is mainly in the spring and autumn lambing season.
The sheep born about 15 days before the Tibetan people will be slaughtered to obtain the short and curved for making winter clothes. The skin obtained is the authentic Qinghai specialty lamb skin, which is a top material for making winter clothes. Therefore, the lamb meat that is slaughtered generally has an internal organ of less than 10 pounds. After cleaning the meat, cut it into 1-2 inch cubes, and when the oil in the pot is boiling and smoking, pour the meat cubes into the pot and stir-fry until the meat is pale, then add face, chili, ginger, pepper, salt, and then stir-fry until the meat is red, then add a little water, cover the pot and simmer, when the water dries, the meat is tender. Boiled lamb is tender, spicy, with a dark red color, and has a fragrant aroma, is nutritious and has the function of nourishing and strengthening the body. The sky-grazing sheep
Introduction
Sky-grazing sheep, also known as Tian
plant, belongs to the coral fungus family.
It grows in the in August and September, and is seasonal, and is difficult to find.It is 15 cm high, with a yellow base. The main stem is thick and does not branch, and the top is irregular. The small branches end with 2-3 small teeth. The meat is white and solid, and the spores are yellow. Every 500 grams of fresh product contains 12.9 grams of protein, 27.8 grams of brown algae acid, 2.7 grams of trehalose, 1.38 grams of minerals, and 10.71 milligrams of vitamin B and 1.46 milligrams of vitamin B2. It is a high-quality nourishing food. Features: The algae is red and purple, strong and tough. It grows in clusters, 5-12 cm high, with a base of shape, gradually upward is, the top is 2-7 times, the axillary angle is wide and round, and is flat and fan-shaped. The central part is made up of many long, parallel, and parallel to the surface of the algae filaments.
The four-part spore sac is scattered on the two sides of the upper branches, and is irregular and round. Mature fruiting body is elliptical, protruding from the algae body;The other side is concave. The fixing device is a short and stubby. The sky-grazing sheep is rich in nutrients, natural and green, and has unique functions, which can effectively improve the human digestive function, and has a positive therapeutic effect on gastrointestinal diseases. The sky-grazing sheep is a plant of the. The algae is fresh and yellow olive color, with a height of 6-7 cm.
The upper branching is 2-8 times. It grows on rocks in the main cold region. It is mainly distributed in Gansu, Liaoning, Shandong, Qinghai and other places. The sky-grazing sheep is rich in nutrients, natural and green, and has unique functions, which can effectively improve the human digestive function, and has a positive therapeutic effect on gastrointestinal diseases. Growing in coastal rocky areas. Mainly distributed in Gansu, Liaoning, Shandong, and Qinghai. The nutritional value of Buckwheat is rich, natural green, and has unique functions, which can effectively improve the digestive function of the human body and has positive therapeutic effects for gastrointestinal diseases. Dried vegetables become fresh and green after soaking in water.
