Mairen porridge is the "Laba porridge" of Qinghai people. Many rural areas in Qinghai will hold festival celebrations on the 8th day of the Lunar New Year1February. Farmers want to eat wheat kernel porridge, which is called wheat kernel rice in some places. 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 for the Buddha with fragrant grains and fruits. That porridge is wheat kernel porridge, which later became "Laba porridge" in Qinghai. According to this practice, later generations made this special food in the diet of Qinghai people, and it also became popular in restaurants.
-Mai Ren-
Mairen
Cholesterol-free and rich in fiber.
The practice of wheat kernel porridge:
The wheat kernel of wheat kernel porridge is peeled by the method of grinding new wheat in the same year, or it is chiseled into a mortar with ice, and the skin is repeatedly chiseled in the mortar to winnow the wheat kernel. The night before, wheat kernels and beef (sheep and pigs) were cooked together, and green salt, ginger bark, pepper, tsaoko, fennel and other star anise were added. The meat, wheat and spices were cooked overnight with slow fire to form emulsion.
Ginger peel and pepper in spices are dry and cold-repelling. 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 at night, so something is needed to drive away the cold. Most Qinghai people add pepper to their daily diet, which is why.
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 fresh and orange. Pick up a spoon and drink a spoonful of porridge soup first. After drinking it, it is salty, fragrant with ginger and overflowing with wheat. 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 kernels in cold water for 8- 10 hour before making, and clarify them for later use.
1. Put the lamb chops (steak) in cold water, add seasonings such as salt, pepper and ginger slices, boil the lamb chops (steak) over medium heat, take out the lamb chops (steak) and use the broth for later use.
2. Put the soaked wheat kernels into a 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 right amount of salt and white pepper, pour the broth, put the cooked wheat kernels into the soup and cook them a little. The fragrant wheat kernel porridge will be fine.
Cereal porridge looks like a bowl of batter soup. Some parsley segments are put on the soup, and green parsley segments float on the soup. The soup is very thin, just like precipitated starch water. The ginger slices in the porridge are very fresh and orange. Pick up a spoon and drink a spoonful of porridge soup first. After drinking it, it is salty, fragrant with ginger and overflowing with wheat.
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 wheat porridge, wheat grains look like cooked barley, white and bright, round and swollen. Bite into the teeth, the appearance is fresh and 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 kernel, and also feels the natural delicacy of plateau. Nowadays, Qinghai wheat kernel porridge has become a popular food in local snacks, Qinghai Province. Regardless of the season, it is very common in the roast mutton stall in the night market, and it is a must-see food for those who travel to Qinghai.