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 meals are light and mild in taste, except for salt and Onions and garlic, generally do not put spicy condiments. Among the numerous characteristic snacks, the following is to introduce ten kinds of the most characteristic Tibetan snacks:
Tibetan cheese cake:
Will extract the cream of the starch cool dry, with grinding into powder, mix into butter, sugar, ginseng fruit, peach nuts, raisins, etc., make it round or square, the surface has red silk green silk performance auspicious, longevity with rubbing dough embryo design, put in the steamed in the commode, milk flavor dessert, have a nourishing and strong effect, for Tibetan cells for guests.
Tibetan blood sausage:
For every sheep slaughtered in Tibetan areas, the blood is usually not eaten alone. Instead, it is boiled and eaten in the small intestine. Minced mutton into the intestines after adding seasoning even stir, with a line into a small section (production method and production of sausage like), and then will fill good blood sausage let go of the soup to cook, cook until the blood sausage floating up, intestines into white, about 80% cooked from the pot, into the dish can be eaten. Eat when not broken residue not peeling, delicate taste.
Use concentrated alkaline water to mix the noodles. Make the noodles turn yellow. Then press them into noodles. It is light in taste, fragrant in taste and easy to make, suitable for people of all ages.
Cooked rice and sheep blood, sheep oil, mutton silk (beef silk) add seasoning after even stir, and then put into the clean sheep (cow) intestines, tied with cotton thread tight ends, into the pot to cook, cooked after cut into pieces, Fried after you can eat.
Dried beef (sheep) meat:
Tibetans like to eat air-dried beef (sheep) meat, air-dried meat generally in winter, generally in November low do. At this time of the temperature is relatively low, below zero, cut down the beef, mutton, hanging in a cool place, let it air dry, to give water. Tibetans cut beef and mutton into small pieces and put them on a skewer, or hang them on bamboo cages in the shade of their tents and eaves. In the high and cold areas of Tibet, the food is not easy to be moldy and spoiled, and fresh, so today, the wind of eating air-dried beef is still very popular. The meat is crisp and has a unique flavor and a long aftertaste.
After stir-frying the barley or the pea, it is ground into flour, mixed with buttered tea and kneaded into a ball by hand, or mixed with salt tea, yogurt or barley wine. It is easy to eat, rich in nutrition and easy to carry. Tibetan people eat zanba first in the bowl put on more than one-third of the butter tea, then put on the appropriate zanba, with his hands constantly stir well after kneading into zanba group, you can eat it.
Cheese steamed stuffed bun:
Fresh yak milk is boiled and decomposed by tibetans in a traditional and unique way. The most valuable and essential is ghee, followed by milk residue, the residue left after ghee is extracted. Fresh dregs are sour, white and can be used as fillings, from which they come. After dried milk, the tibetans eat it as a snack, also put in porridge or soup as seasoning, dry milk han people do not eat used to, but the milk steamed stuffed bun is Tibetan han, old and young people are suitable.
Maisen on the plate put an appropriate amount of zanba, butter, broken milk and broken brown sugar, mixing and kneading, filled into a small square wooden box, with his hands stuffed, compacted, can be made into maisen square cake, its taste sweet and delicious.
Cheese, also known as cheese, cheese, or translated as cheese, cheese, cheese, is the general name of dairy food, there are a variety of tastes, tastes and forms. Cheese takes milk as raw material and contains rich protein and lipid. Milk sources include domestic cattle, buffalo, domestic goat or sheep. Rennet is often added to the process, causing the casein to coagulate, acidifying the milk, and then separating and pressing the solids into finished products. Most cheeses are creamy white to golden. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low-fat cheese made from skim milk is also available today. In addition to the traditional western cheese products, Chinese cheese varieties are also made from non-lactic acid bacteria of daliang dairy minority in guangdong.
There are two kinds of Tibetan cheese. One is a substance left over from the extraction of ghee from milk, which is boiled, evaporated, and condensed into a lump. There is another one, which is boiled in cheese milk and dried in a silky or granular form, including sweet cheese, sour cheese, white cheese, green cheese, etc.