Meat is a traditional dish commonly used by Tibetan herdsmen. Because of its single material, simple production, special eating method and delicious taste, it has been popular all over Tibet for decades. Features: The finished dish is dark red in color, fresh and tender in meat, and delicious after baking. Technology: Pickled roast beef tenderloin. Wash beef tenderloin, cut it into 6 cm long and 4 cm wide oblique slices, put it in a bowl, add salt, sugar, highland barley wine and soy sauce, mix well, and marinate for about 1 hour, so that the meat quality is better. When eating, people put an iron frame around the fire pit next to the fire pit, roast the beef on both sides to dark gray, roll up the meat, put ghee on it and bake for a few minutes.
Eat while baking, don't have a taste. Baba is the staple food of Tibetans. It looks like mainland fried noodles, which can be divided into highland barley, peas and oats. Tibetans should carry Bazin with them whether they are working in the fields, grazing on the mountains or traveling. When eating, pour some bazin and a little ghee into the bowl to make tea. Ciba is easy to carry and cook.
It is really a cheap, practical and convenient fast food in a place where the land is vast and the population is sparse and the fuel is scarce. Bazin's method is: select highland barley, peas or oats, wash them, dry them, fry them and grind them into flour. When eating, you can also add milk residue or white sugar, mix it with appropriate amount of tea or highland barley wine, then repeatedly stir it counterclockwise with your middle finger, knead it into a ball by hand, and send it to your mouth by hand when eating. Another way to eat it is to burn it into a paste and put some meat and wild vegetables in it. This is called wax soil. Bazin is richer in nutrition and easier to carry than wheat. Just take a wooden bowl and Tanggu (a steamed bun or sheepskin) when you go out.
When you eat, you only need to add the right amount of tea, and you don't need to make a fire to cook. Baba includes highland barley Baba, pea Baba and the mixture of highland barley Baba and pea Baba. Every sheep slaughtered by farmers and herdsmen in Tibetan areas with blood intestines is not boiled separately, but poured into the small intestine for cooking.
Method:
(1) Chop the best mutton for later use.
(2) Add a proper amount of salt, pepper and a little glutinous rice flour to sheep blood, mix it with chopped mutton, pour it into the intestine, and tie it into small pieces with thread.
(3) The preparation method is the same as sausage.
(4) Boiling blood sausage: put the filled blood sausage into the soup and cook until the blood sausage floats and the sausage turns gray. When it is about 80% mature, it is put in a pot and the whole family sits around the ground to cut it. Features: unbreakable, slag-free, peeling, fragrant, soft, tender, greasy and firewood-free. Make Tibetan food with Potentilla anserina pig. Popular in Gannan Tibetan Autonomous Prefecture, Gansu Province. Wrapped in mud, Potentilla anserina pig is cooked in dark fire. Potentilla anserina is a specialty of Gannan grassland. Pigs raised by local people often feed on Potentilla anserina (scientific name Potentilla anserina, whose underground stems are irregular, rich in starch and sweet, and can be eaten as dried fruits, commonly known as ginseng fruit), hence the name. this
Breeding pigs have tender meat, delicious taste and little fat. This dish is characterized by crispy skin, tender meat and delicious taste. It is said that Tibet is still a place where time freezes. For thousands of years, Tibetans like to bask in the sun at the foot of Potala Palace. When they have a fire in their bellies and give them a sun, Tibetans today are extremely self-satisfied.
Ingredients: beef ingredients: ghee, coriander, shallot and garlic seasoning: salt, monosodium glutamate and Chili noodles. Processing technology: 1. Chop the hind legs of cattle into minced meat for later use; 2. Making Tibetan auspicious symbols with ghee; 3. Make minced beef into four flavors and put them in the space of auspicious symbols. Features: It keeps the fresh flavor of beef, which is a traditional Tibetan meal.