Introduction to ghee knowledge: Ghee is a dairy product similar to butter, which is a fat extracted from cow and goat milk. People in Tibetan areas like to eat ghee produced by yak. Yak ghee produced in summer and autumn has a bright yellow color, sweet taste and excellent taste, while in winter it is light yellow. Sheep ghee is white in color, its luster and nutritional value are inferior to cow ghee, and its taste is also inferior to cow ghee. Nutritional analysis of ghee: Ghee is a dairy product similar to butter, which is fat extracted from cow and goat milk. Ghee moisturizes the stomach and intestines, warms the spleen, and has high nutritional value. Ghee is suitable for people: It can be eaten by everyone

1. More suitable for people who lack vitamin A and children;

2. Patients with coronary heart disease, hypertension, diabetes, and arteriosclerosis should not eat it. ; Pregnant women and obese people should try to eat less or no food. Therapeutic effects of ghee: Different ghee has different effects. Yak ghee can regulate the body, cattle and goat ghee can cool down wind and heat, and yak and sheep ghee can dispel wind and cold. Instructions for making butter: 1. Heat the milk or goat's milk slightly, then pour it into a wooden barrel specially used for making butter. There is a long-handled piston in the barrel, which is called "Jialuo" in Tibetan. The piston is slightly smaller than the inner wall of the barrel and can move freely up and down;

2. After the milk is poured into the barrel, stir it up and down nearly a thousand times with "Jialuo", and the oil and water in the milk will separate by themselves. The oil floats on top, and is scooped out with your hands and poured into an oval or rectangular leather bag. After cooling, it becomes a lump of ghee. The ghee made from milk is yellow, and the ghee made from goat's milk is white;

3. After these ghee are made, they can be stored for consumption at any time or shipped out for sale. The water left after making ghee can be drunk or made into dairy products such as "qula" (ie milk residue). In pastoral areas, some people pour milk into clay pots and shake them repeatedly to make ghee. How to make Danish horns introduces the cuisine and functions in detail: exquisite staple food

Technology: Materials for roasting Danish horns: Ingredients: 500 grams of high-gluten flour, 60 grams each of eggs, sugar, 80 grams of butter, water, Yeast and shortening in appropriate amounts.

Seasoning: appropriate amount of salt. Teach you how to make Danish horns, how to make Danish horns delicious 1. Mix high-gluten flour, eggs, sugar, butter, salt, water and yeast, and knead until smooth and tough to form a Danish bread crust. 2. Weigh the shortening, and the ratio to the dough is 1:1. 3. Wrap the risen Danish bread crust in the shortening, cut it into large pieces of even thickness, and then cut it into small pieces of similar size to make a similar shape. The horn buns can be baked in the oven. How to make the fragrant egg tarts with detailed introduction to the cuisine and functions: delicious pastries

Technology: Baked fragrant egg tarts Materials: Main ingredients: 500 grams of low-gluten flour, 400 grams of shortening, 100 grams each of sugar and eggs , appropriate amount of water. Teach you how to make fragrant egg tarts, how to make delicious fragrant egg tarts 1. Make pastry from low-gluten flour and shortening, pinch it into a cup; mix eggs, water and sugar, stir well and filter into egg tart water. 2. Pour the egg tart water into the egg tart cup one by one and bake in the oven for about 15 minutes. How to make sesame crispy rings with detailed introduction to the cuisine and functions: Dessert/Snack

Technology: Baked sesame crispy rings Ingredients: Main ingredients: 500g high-gluten flour, 100g eggs, 80g sugar, shortening 400 grams, appropriate amounts of butter, water, yeast, and cheese.

Seasoning: appropriate amount of salt. Teach you how to make sesame crispy rings. How to make sesame crispy rings delicious. Make Danish bread crust with high-gluten flour, eggs, sugar, butter, salt, water and yeast. Knead it smooth and roll it out thinly. Wrap it in shortening and roll it out. Use a mold to carve out a large piece of uniform thickness into a round shape of cheese, bake it, and then squeeze on the cheese.