I found a way to drink half a cup of milk first and then half a cup of tea. Later, for the convenience of drinking milk tea together, it evolved into today's crisp over time.
Camellia oleifera: Pour the earth tea into a tea tube, add ghee, salt and delicate spices, and stir until Camellia oleifera is mixed and heated, then serve.
Buttered tea is an essential drink for Tibetan compatriots every day. This is necessary for life on the Qinghai-Tibet Plateau. It can drive away the cold when it is cold; Eating meat can be greasy; Hunger can satisfy hunger; Being sleepy can relieve fatigue; You can clear your head when you are sleepy. Butter is high in calories. Drinking a cup in winter is mellow and delicious, instantly warming the whole body and replenishing physical strength.
Buttered tea is an essential drink for Tibetans every day. This is necessary for life on the Qinghai-Tibet Plateau. First, it can cure altitude sickness, and second, it can be predicted.
Preventing lips from bursting due to dry weather can play a good role in keeping out the cold. Tibetans have certain rules for drinking buttered tea, generally
You can't drink it all at once. When guests come home, their tea bowls are always full.
Blood sausage hides blood sausage. Every time farmers and herdsmen in Tibetan areas slaughter/kloc-0 sheep, sheep blood is not cooked separately, but poured into the small intestine to cook and eat. Method 1. Chop the best mutton for later use. 2. Add a proper amount of salt, pepper and a little chaff to the sheep blood, mix the powder with chopped mutton, pour it into the intestine, and tie it into small pieces with thread. 3. The preparation method is the same as sausage. 4. Cooking of blood sausage: Put the filled blood sausage into the soup and cook until the blood sausage floats and turns gray. When it is about 80% mature, take it out of the pot and put it in the plate. The whole family will sit around and cut and eat. Features: it is not broken, slag-free, peeled, soft, tender, greasy and firewood-free.
Every time a sheep is slaughtered in Tibetan areas, sheep blood is usually not eaten alone, but poured into the small intestine for cooking. The sheep's blood scooped from the sheep's cavity in the basin is usually filled with its own intestines. Chop mutton, add seasoning, stir well, pour it into intestines, tie it into small pieces with thread (making method is the same as sausage), then put the filled blood sausage into soup and cook it until it floats and turns white. When it is eight ripe, take it out of the pot and put it on a plate to eat. When eating, it is not broken, slag or peeled, and the taste is soft and tender.
Tibetan Yogurt Tibetan Yogurt, people who have tasted it will never forget, and eating yogurt in other places will not find the feeling of eating Tibetan Yogurt. Tibetan yogurt is made from fresh yak milk through cooking, cooling and fermentation. Well-made yogurt is a milky white paste, which sometimes condenses into pieces. Tibetan yogurt tastes good, but it feels pure, thick and has a strong milk flavor. I may not be used to eating Tibetan yogurt for the first time, but I will never forget it after tasting it. If you don't like the taste, you can add sugar.
Sugar is insoluble in yogurt, and it rustles and tastes wonderful. In Lhasa, there are stalls selling yogurt and specialty stores selling yogurt. If you have seen it while wandering in Lhasa, you can buy it and taste it, and taste this special taste.
Air-dried beef (mutton) Tibetans like to eat air-dried beef (mutton), which is usually cooked in winter and late 1 1 month. At this time, the temperature is relatively low, below zero. Cut the beef and mutton, hang it in a cool place, dry it and drain the water. Tibetans cut beef and mutton into small pieces and string them together, or hang them in tents and bamboo cages in the shade under eaves. After March of the following year, they took the air-dried meat to bake or eat raw, and chewed it without residue. In the alpine region of Tibet, food is not easy to mildew and deteriorate, and it is fresh after dehydration, so eating air-dried beef is still very popular today. Crisp meat, unique taste and endless aftertaste.
Milk residue buns, as the name implies, are made of milk residue. What is milk residue? This should start with the refining method of Tibetan milk. fresh
Yak milk is decomposed by Tibetans in a traditional and unique way after boiling. The most valuable and essence is ghee, followed by milk residue.
That is, the dregs left after refining ghee. Milk residue is sour and white, which can be used as a pit, so milk residue steamed stuffed bun
Come on.
After the milk residue is dried in the sun, Tibetans are used to eating it as a snack and also as a seasoning in porridge or soup. Dried milk residue is not eaten by Han people.
Yes, but the steamed stuffed bun with milk residue is delicious and suitable for all ages, whether you are Tibetan, Han or other nationalities.
Highland barley wine highland barley wine is mainly a traditional folk alcoholic beverage of Tibetans, Turks and other ethnic groups, which is popular in Tibet, Qinghai, Sichuan, Yunnan and other Tibetan and Turkish inhabited areas. Highland barley wine, called Qiang in Tibetan, is made from highland barley, which is a major grain produced locally in Tibet. It is the favorite drink of Tibetan compatriots, and it is essential to celebrate holidays, get married and have children, and bid farewell to relatives and friends.