Mairen porridge is the "Laba porridge" of Qinghai people. On the eighth day of the twelfth lunar month, many rural areas in Qinghai will hold festivals. Farmers want to eat barley porridge, and some places are called barley rice. According to the legend in Qinghai, the eighth day of the twelfth lunar month is the day when Sakyamuni became a monk. Before the Taoist priest became a monk, a shepherdess offered chyle and cooked porridge with fragrant grains for the Buddha. That porridge is wheat kernel porridge, which later became "Laba porridge" in Qinghai. Later generations made this special food in Qinghai people's diet according to this practice, and it became popular in restaurants.

-Wheat-

Mairen

No cholesterol, rich in fiber.

The practice of wheat kernel porridge:

The wheat kernels of wheat kernel porridge were ground by new wheat in those years, or the ice was chiseled into a mortar, and the skin was repeatedly chiseled in the mortar to winnow the wheat kernels. The night before, wheat grains were cooked with beef (sheep, pig) meat, green salt, ginger skin, pepper, tsaoko, fennel and other aniseed were added, and the meat, wheat and spices were cooked overnight with slow fire to form emulsion.

Ginger peel and pepper in spices are dry and cold-dispelling. In Qinghai, because of the high altitude, the temperature difference between day and night is more than 20 degrees, and it is particularly cold in the morning and evening, so something is needed to drive away the cold. It is for this reason that most people in Qinghai add pepper to their daily diet.

Wheat porridge looks like a bowl of batter soup. There are some coriander segments on the soup. Green parsley segments float on the soup. The soup is very thin, just like precipitated starch water. The ginger slices in the porridge are bright orange. Pick up a spoon and drink a spoonful of porridge soup first. After drinking it, it is salty, has ginger flavor and overflows with wheat flavor. Porridge is fragrant and greasy, with a very good taste, which brings smoothness and quality.

Materials:

Fresh wheat, lamb chops (steak), diced mutton (diced beef), onions, salt and white pepper. Practice: soak fresh wheat grains in cold water for 8- 10 hour before making, and clean them for later use.

1. Put the lamb chop (steak) in cold water, add seasonings such as salt, pepper and ginger slices, cook the lamb chop (steak) with medium heat after the fire is boiled, take out the lamb chop (steak) and clear the soup for later use.

2. Put the soaked wheat grains into the pot and add water to boil for later use.

3. Pour the oil into the pot, stir-fry the diced mutton (diced beef) and onion, add the appropriate amount of salt and white pepper, pour the broth, put the cooked wheat grains into the soup and cook them slightly, and the delicious wheat porridge will be fine.

Cereal porridge looks like a bowl of batter soup. Put some coriander segments on the soup, and the green coriander segments float on the soup. The soup is very thin, just like precipitated starch water. The ginger slices in the porridge are fresh and orange. Pick up a spoon and drink a spoonful of porridge soup first. After drinking it, it is salty, has ginger flavor and overflows with wheat flavor.

When you scoop up the wheat grains at the bottom of the bowl, you need to taste them slowly, that is, eat them one by one. Cooked porridge, wheat grains look like cooked barley, white and bright, round and swollen. Bite into the teeth, the appearance is tender, the inside is quite tough, and it has a special texture and toughness. After biting, it is slightly brittle. Bitten wheat, the tip of the tongue feels the sweetness and natural fragrance of wheat grains, and also feels the natural delicacy of the plateau. Nowadays, Qinghai wheat kernel porridge has become a popular food in local snacks, Qinghai Province. It is very common in night market roast mutton stalls regardless of season, and it is a must-see food for those who travel to Qinghai.