Can be counted as a mixed grain! It's just that barley is not in the five grains

Food Profile

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This is a Tibetan food. It is made from barley ground into powder, fried and made with ghee as a binder. Its practice is: first ghee dissolved in hot milk tea, then add the right amount of barley powder, stirred into a ball, and then kneaded into shape with the hand directly into the mouth to eat.

3Food Origin

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Campa is the staple food of the Tibetans. Tibetans have tsampa for three meals a day. Tsampa, with its fresh sounding name, is actually barley fried noodles. Zanba production method is, the barley (belongs to the barley category, there are white, purple and black two kinds of) sun-dried and fried, ground fine, but not sieve, so that made of fried noodles is edible Zanba. Tsampa and China's northern fried noodles are somewhat similar, but the northern fried noodles are first ground after frying, while Tibet's tsampa is first fried after grinding, without removing the skin. To eat tsampa, put some ghee in a bowl, brew in tea, add some tsampa noodles, and keep stirring with your hands.

Tsampa is more nutritious than winter wheat, and easy to carry, go out as long as you carry a wooden bowl, waist girdle "Tang Gu" (tsampa pockets), and then solve a little bit of tea on the line, no need to make a fire to cook. Pour tsampa into a leather pocket called "Tanggu", then add ghee tea, one hand grab the mouth of the bag, one hand across the bag grasp, a moment, fragrant tsampa will be able to enter the mouth.

Tibetan over the Tibetan calendar year, every family should be in the Tibetan cabinet set up a called "bamboo Soki Ma" of the auspicious wooden bucket, bucket full of barley and Zhuo Ma (ginseng fruit), etc., above the insertion of barley spike, wheat flower school and a called "Zizhuo" painted with the sun, moon, stars, the color of the spleen pattern. Neighbors or relatives and friends to pay New Year's visit, the host will end over the "bamboo Suoqi Ma", the guests grabbed a little tsampa, to the air even three times, and then grabbed a little bit into the mouth, and then said: "Zaxi Dele" (good luck), expressed blessings.

4Methods of Preparation

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Campa is a staple food of Tibetans. When making it, the barley (belonging to the barley category, there are two kinds of white and purple-black) is first dried and fried in the sun, and ground into fine flour without removing the skin. Then put the tsampa in a bowl, add some ghee tea, stirring with water until the tsampa pinch into a ball until ("Poi" is the meaning of the ball.). Tsampa is easy to carry, suitable for pastoral life. Go out as long as you bring a wooden bowl, waist harness, "Tanggu" (tsampa pocket), and then find a little tea on the line, do not have to get up the stove with fire cooking. Can also add some meat in the tsampa, wild vegetables and so on, made of "thin rice", the Tibetan language called "Tuba".

5 main ingredients

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Tsampa is a mixture of barley and washed yarn fried by fire, and then sieve out the fine sand after grinding into powder. Tsampa main ingredients are protein, its content is about 13.5%, 2% fat, 75% carbohydrates, seventeen kinds of amino acids for about 14%; inorganic salts are rich in calcium, iron, zinc and other trace elements; also rich in vitamin Bl and so on.

6 edible methods

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Consumption of tsampa generally with ghee tea and tsampa noodles can be stirred, and then add sugar and milk dregs when possible, so that you can add delicious, increase the sense of appetite; Han Chinese consumption of tsampa, if there is no ghee tea, can be used to replace the lard or cooked varnish, and then add boiled water and sugar can be consumed by stirring. Regardless of which method, after mixing the tsampa noodles contain a lot of fat, should not be eaten too much, should be eaten sparingly, so that is conducive to digestion and absorption.

7 food customs

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Tibetan over the Tibetan calendar year, every family should be in the Tibetan cabinet set a called "bamboo Sokchima" auspicious wooden bucket, bucket full of green trees, bad pole and ZhuoMa (ginseng), etc., the top of the insertion of the green tree spikes, wheat flower school and a called "ZiZhuo". "Zizhuo" painted with the sun, moon, stars, colorful spleen. Neighbors or relatives and friends to pay tribute to the New Year, the host will end over the "bamboo Soki Ma", the guests grabbed a little tsampa, to the air even withdrawn three times, and then grabbed a little bit into the mouth, and then say a sentence: "Zaxi Dre" (good luck and good fortune), to express the blessing.

8 Food Eating Methods

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When eating tsampa, put some ghee in the bowl, brew in the tea, add the fried noodles, and mix with your hands. Mixing, first with the middle finger fried noodles to the bottom of the bowl gently pounded, so as not to spill tea out of the bowl; and then turned the bowl, and fingers close to the edge of the bowl fried noodles pressed into the tea; to be fried noodles, tea and ghee mix, can be pinched into a ball, you can eat. When you eat, you keep stirring and kneading with your hands in the bowl, kneading it together to form a ball and sending it to your mouth with your hands. Tibetan people generally do not use chopsticks and spoons to eat, but only use their hands to grab. This way of eating is similar to that of Indians, who also use their hands to grab rice, called grabbing rice.

Because tsampa is simple to eat and easy to carry, it is very suitable for nomadic life. Herdsmen always hang a tsampa pocket on their waist when they go out of town, and when they are hungry, they grab the tsampa from the pocket and eat it. Sometimes, they pull out a wooden bowl from their arms, load some tsampa, pour some ghee tea, add some salt, stir a few times, grabbed and ate. Sometimes, while eating tsampa, drink ghee tea.

9 ghee tsampa

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Ghee tsampa is one of the traditional staple food of Tibetan herders. "Tsampa" is the Tibetan translation of the fried noodles, it is the Tibetan people must eat every day staple food, in the Tibetan compatriots home guests, the host will certainly give you both hands to the fragrant milk tea and barley fried noodles, golden ghee and milky yellow "Qula" (casein), sugar stacked layer after layer The table is full. Ghee is the cream extracted from milk, and tsampa is the barley fried and ground into powder with a hand mill.

10 Nutritional value

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Eating ghee tsampa first pour milk tea small half bowl, then put ghee, fried noodles, qura, sugar, in the bowl with your fingers to mix well, and pinch into a small ball to consume, it has the fragrance of ghee, qura sour and crispy, the sweetness of sugar. It is rich in nutrients, high in calories and fills up hunger and cold.

Nutrition Facts:

Calories (kcal) 257 Fat (g) 13.1 Dietary Fiber (g) 1.8 Carotenoids (mcg) 1

Thiamine (mg) ,05 Niacin (mg) 1,9 Vitamin E (mg) 2,68 Potassium (mg) 123

Calcium (mg) 71 Iron (mg 13,9 Zinc (mg) 9 ,55 Phosphorus (mg) 176

Protein (g) 4,1 Carbohydrates (g) 30,7 Vitamin A (mcg) 0 Retinol equivalents (mcg) 49,3

Riboflavin (mg),15 Vitamin C (mg) 0 Cholesterol (mg) 73 Sodium (mg) 8,9

Magnesium (mg) 61 Manganese (mg),64 Copper (mg )6,26 Selenium (micrograms)7,5