Gourmet:
First, the chowder.
Qinghai people regard chowder and steamed bread as the best breakfast. It can not only nourish the body, resist hunger, but also resist cold. Minced meat refers to the head, heart, lungs, intestines, stomach, hooves and so on. Refers to cooked cattle and sheep, commonly known as "water". It can be divided into two types, namely, beef offal, sheep offal or sheep offal. Chopped soup is a soup made of chop suey, that is, water is put in the pot, seasoning is added and simmered. After the stomach is rotten, take it out, continue to cook the head and feet, take out the oil inside and solidify it (called "melting oil"), and take it out for later use. Add some dried onions, coriander and other condiments to the soup. Chopped soup is rich in flavor, not greasy and nourishing.
Second, make tea.
Boiling tea is a kind of boiling black tea. Cooking tea is the habit of drinking tea in Qinghai. Tea is made of brick tea produced in Sichuan and Hunan tea-growing areas, with water, green salt, pepper, ginger bark, Schizonepeta and so on. People in Qinghai drink salty tea, and there is a jingle, "Tea has no salt, water is average, people have no money, and ghosts are average".
Third, Qinghai gamian
Noodles are the most common and unique home-cooked dishes in Qinghai people's pasta. This kind of dough is not rolled out with a rolling pin, but by hand. Take out the pot, pour in mutton soup, add diced mutton, tomatoes and radish slices to make "tomato and mutton noodles"; Mix with beef, mutton slices, tofu, vermicelli and vegetables to form "braised noodles"; There are also beef, mutton, vermicelli and vegetable fried noodles with various varieties and different tastes.
Fourth, Qinghai stuffed skin.
Skin-making is to mix a certain amount of turmeric ash and seasoning into wheat flour, mix it with warm water to make a hard dough, knead it a few times, and then put it into cold water for continuous kneading to wash out the starch. When the dough becomes honeycomb, it is steamed in a steamer, which is called "gluten", and then the precipitated starch paste is scooped into the steamer for steaming, which is called "steaming skin". Steamed stuffed skin, peeled from the plate, cut into long strips, mixed with gluten, topped with vinegar, spicy oil, mustard, leek, garlic paste and other seasonings. It tastes sour and refreshing, with a flexible and delicate taste and a long aftertaste. Don't think the stuffing is inconspicuous, soft, smooth and sour. It is one of the most popular snacks in Qinghai. It is deeply loved by men, women and children, and is a necessary food for people who like to drink, especially women.
Five, Qinghai local hot pot
The "pot bottom" of local hot pot in Qinghai is generally mutton broth with a little sauerkraut. If you like spicy food, so much the better. Qinghai local hot pot tastes spicy and loves online games, but the soup is clear in color and naturally mellow in taste; After a taste, the delicious mutton and refreshing sauerkraut are perfectly combined, and there is no greasy feeling at all. I have to say that this dish has been using traditional copper chafing dish with charcoal as fuel since the appearance of the Western Han Dynasty, which makes the chafing dish heated evenly and tastes natural. And it is different from the "instant-boiled mutton" that everyone usually eats. Go to the local hot pot in Qinghai, the main ingredients are neatly packed in the pot, and they are basically cooked food. The ingredients are decorated with shredded pepper and onion, which looks pleasing to the eye and is worth a try.
Sixth, sweets
There is a folk proverb in Xining: "To satisfy your appetite, be sweet first." Sweet candied fruit is a kind of sweet food that Xining locals like. Sweet wine, delicious, is mostly made of Yumai (naked oats) and highland barley. It can not only adjust the diet, but also serve the guests. The brewing process pays attention to cleanliness and hygiene. Eating in summer can refresh the mind and eliminate the irritability and fatigue caused by summer heat. Eating in winter can keep you warm
As the name implies, mutton needs to be scratched, torn and cut with a Tibetan knife. Although this way of eating is no longer used with the development of the times, the name has been passed down to this day. Xining hand-grabbed mutton is red and white, fat but not greasy, oily and crisp, tender and tender, and very delicious. The meat is delicious. If you don't particularly like mutton, you can try it. There is no strong mutton smell. To some extent, no matter how you eat mutton by hand, its color, fragrance and hospitality represent the simple, bold and hospitable character of Qinghai people, which is very popular among tourists from all over the world.
Eight, Qinghai yogurt
Qinghai yogurt tastes good. Yogurt in Qinghai is not "drinking" but "eating". It's a thick bowl, and you can smell the faint milk before eating. The finishing touch is the top fermented grains, which are very delicious. Add a spoonful of sugar, sour and sweet, cool and delicious.
Nine, cooking
Cooking and stewing Add boiled radish slices, vermicelli, cooked potato pieces, small pieces of mutton, pork, fried meatballs, etc. Add the cooked broth (mutton soup is the best) and add salt, pepper powder, ginger powder, spiced powder, etc. Boil and serve. "The rice produced in Qinghai is rich in nutrition." Mutton is warm and easy to get angry when eaten frequently. Chinese medicine pays attention to the treatment of "heat is cold". Therefore, when eating mutton, it should be accompanied by cool and sweet vegetables, which can play a role in cooling, detoxifying and removing fire. Qinghai people cook with cool food, such as radish and tofu. Cooked with radish, it can play the role of supplementing qi and deficiency, reducing qi and resolving phlegm; Combined with tofu, it can not only supplement a variety of trace elements, but also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst.
Major:
1. Cordyceps wine