The production method of Tibetan crisp cheese cake is to air dry the starch from which cream is extracted, grind it into powder, mix it with butter, sugar, ginseng fruit, peach kernel and raisin, make round or square dough embryo with red and green threads on the surface, and steam it in a steamer to make milky dessert, which has the function of nourishing and strengthening the body and is a cake for Tibetans.
2. Tibetan blood sausage
Every time sheep are slaughtered in Tibetan areas, sheep blood is usually not eaten alone, but poured into the small intestine for cooking. Sheep blood scooped from the sheep cavity in the basin usually fills one's intestines. Chop mutton, add seasoning, stir well, pour into sausage, 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 about 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.
3. Tibetan noodles
Tibetan noodles are mixed with strong alkali water to make the mixed noodles yellow, and then pressed into noodles. After cooking, add appropriate amount of bone soup, cooked vegetable oil and diced beef or mutton, mix well and serve. Light taste, fragrant taste, simple preparation method, suitable for all ages.
4. White sausage
The preparation method of white sausage is to cook rice, add seasoning into sheep blood, sheep oil and shredded mutton (shredded beef), stir well, then put it into washed sheep (ox) intestines, tie both ends tightly with cotton thread, boil it in a pot, cut it into pieces after cooking, and fry it.
5, air-dried beef (sheep) meat
Tibetans like to eat air-dried beef (sheep), which is usually cooked in winter, and 1 1 month is low. At this time, the temperature is relatively low, below zero, cut beef and mutton, hang them in a cool place, let them dry and drain. Tibetans cut beef and mutton into small pieces and string them together, or hang them in tents and bamboo cages in the shade under the eaves. After March of the following year, they used the air-dried meat for baking or raw food, and chewed it without residue. In the alpine region of Tibet, food is not easy to go moldy 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.
6.buttered tea
Buttered tea is a special drink in China and Tibet. As a staple food, it is eaten together with Ciba, which has the functions of keeping out cold and refreshing, promoting fluid production and quenching thirst. This drink is made of ghee and strong tea. First, put a proper amount of ghee into a special bucket, add salt, then pour in the boiled strong tea juice, and beat it repeatedly with a wooden handle to make the ghee and tea juice blend into one, showing milky white. Some ethnic groups adjacent to Tibetans also have the custom of drinking butter tea.
7.lamb cake
Stir-fried highland barley or peas and ground into flour. When eating, mix them with butter tea, knead them into dough by hand and eat. You can also eat it with salt tea, yogurt or highland barley wine. It is simple to eat, nutritious and easy to carry, and can satisfy hunger and keep out the cold. When Tibetans eat Ciba, they first put more than one third of buttered tea in the bowl, then add appropriate Ciba, and then knead it into glutinous rice balls by hand, and they can eat it.
8. Milk residue steamed stuffed bun
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, which is the residue left after refining ghee. Milk residue is sour and white, and can be used as stuffing, from which milk residue steamed buns come. After the milk residue is dried, Tibetans eat it as a snack and put it in porridge or soup as a seasoning. Sun-dried milk residue Han people are not used to eating, but milk residue steamed buns are suitable for Tibetans and people of all ages.
9. Masons
Mason put a proper amount of Ciba, ghee, broken milk residue and broken brown sugar on a plate, stirred and kneaded, put it in a small square wooden box, filled with hands and compacted to make Mason square cake, which is sweet and delicious.
10 cheese
Cheese, also known as cheese, cheese, or translated as cheese, cheese, cheese, is the general name of dairy food, with a variety of tastes, flavors and forms. Cheese is made from milk, which is rich in protein and lipids. The milk source includes domestic cattle, buffalo, domestic goats or sheep. In the production process, chymosin is usually added to coagulate casein and acidify dairy products, and then the solids are separated and pressed into finished products. Most cheeses are milky white to golden yellow. Traditional cheese is rich in protein and fat, vitamin A, calcium and phosphorus. Low-fat cheese made from modern skim milk is also available. In addition to the traditional western cheese products, China's cheese varieties also include various non-lactic acid bacteria cheeses produced by Guangdong Daliang dairy minorities. There are also two kinds of Tibetan cheese. One is the substance left after extracting ghee from milk, which is boiled, evaporated and concentrated into blocks, and then pressed into cakes, or cut into strips to dry and eat; There is another kind, which is cooked with cheese paste and dried in the air, and then becomes filamentous or granular, including sweet cheese, yogurt, white cheese and green cheese.