Put the washed fresh potatoes into an aluminum pot, pour a little rapeseed oil, and after an hour, the original flavor of the potatoes will be out of the pot. The aroma is overflowing, and you will never forget this taste no matter where you go.

In the past, farmers were relatively poor and were reluctant to throw away cooked meat soup. People would add cooked white radish slices, vermicelli, cooked potato cubes,

Small pieces of mutton, pork, fried meatballs, etc., add seasonings such as salt, pepper powder, ginger powder, five-spice powder, etc., and start eating after boiling. If you have a small amount of leftovers at home and can't make them, you can just cook them.

A very good choice.

Every time during the Chinese New Year or festivals, or when relatives come to the house, it is one of the most delicious foods to serve as a treat. Its characteristics are soft and sweet.

First, wash the Jerusalem artichoke and dry it. It is more troublesome to wash Jerusalem artichoke, but it will be faster if you wash it with a toothbrush. After drying the Jerusalem artichoke, cut it into 30 mm slices or shred it.

The so-called pickled Jerusalem artichokes, some ingredients are also key, such as star anise, chili pepper, and garlic. These must be prepared. If you are not afraid of trouble, you can soak the washed Jerusalem artichokes that have not yet been cut into the water boiled with the ingredients.

, then cut into slices and dried.

In addition to some ingredients such as star anise, you can make sweet and sour pickled ginger or simply spicy Jerusalem artichoke according to the taste. If you want to make sweet and sour Jerusalem artichoke, you can add a tablespoon of sugar to the cut Jerusalem artichoke.

and soybean paste.

After the Jerusalem artichoke is stored and marinated for about a week, it can be opened and eaten. It tastes very good and can be eaten with rice.

Slowly sprinkle bean noodles, highland barley noodles, and white noodles into boiling water in a certain proportion. While spreading, use a rolling pin to stir 360 degrees... Seeing this, most Qinghai people can guess that the pot is a Qinghai specialty delicacy suitable for all ages.

- Stir up the group.

Chuan Tuan is a famous specialty snack in Qinghai. It is defined as "a paste made from flour". According to the main ingredients, it is divided into buckwheat dough, bean flour and potato dough.

A favorite of Qinghai people in winter, the sour pickled sauerkraut, chewy vermicelli and a few slices of pork belly are a must-have dish for every meal!

Yangyao Jinjin, as the name suggests, uses potato as its raw material.

First, grind the selected potatoes into fine powder with a spatula.

Then add an appropriate amount of salt and starch to the fine powder. According to the chef, the amount of starch added is very particular. It cannot be more or less. The ratio to potato flour is about 1:4, so as not to affect the taste.

; Then put cooking oil in a hot aluminum pot, pour the mixed potato flour into it and spread it out, cook over medium heat, wait five or six minutes and turn over, and it will be ready when both sides are browned.

When I was a kid, I didn’t have much snacks, so I was very happy to eat beef tendon noodles. Soak the beef tendon noodles until soft, add some chopped green onions, add chili pepper and vinegar, it’s simply a delicacy in the world.

At first glance, it looks like the Xuanma steamed buns are the vegetables included in the pancakes, but they are not.

It is a kind of green plant that grows on the mountains added to the dough. That plant has many thorns, and the pricks are not very painful. I really don’t know what it is called. I just remember that adults call it Xuanma. The good dough rolls

When it comes to dog urine, the taste is not that delicious. I guess many young friends have never tasted it.

Mairen porridge is the "Laba porridge" of Qinghai people. On the 8th day of the twelfth lunar month, many rural areas in Qinghai will hold memorial ceremonies and celebrations. Farmers will eat wheat kernel porridge, which is called wheat kernel rice in some places.

Qinghai legend says that the eighth day of the twelfth lunar month was the day when Sakyamuni became enlightened. Before his enlightenment, a shepherdess offered milk and used fragrant grains and fruits to make porridge for the Buddha. The porridge was wheat kernel porridge, which later became the Qinghai dish.

"Laba porridge".