(2) Grab meat-Tibetans love to eat meat, and yak meat and sheep meat are the staple foods of herders.
They generally eat cloven-hoofed animals, rather than horses, donkeys, rabbits and other odd-hoofed animals. Generally, Tibetans kill cattle and sheep without knives, but tie their noses and mouths with ropes to suffocate them. When eating meat, they cut beef and mutton into pieces, add salt and pepper, and cook the meat until it is half cooked.
Grab the meat in one hand and cut it with a Tibetan knife in the other. The meat is tender, fat but not greasy. This way of eating is commonly known as "grasping meat by hand".
Blood sausage-called "Ma Jie" in Tibetan. The slaughtered blood of cattle and sheep was scooped out with a spoon and put in a basin, and salt was added to solidify it. Then add chopped diced meat and oil to the blood, and add seasonings such as salt and pepper, then pour into the washed small intestines of cattle and sheep and stab them.
Sausage-Tibetan name is "you". Cut beef and mutton into diced meat, add seasonings such as salt and pepper, and then pour in. Beef and sheep fat intestines are sealed and cooked.
Liver and intestine-called "clear oil" in Tibetan. Peel the skin of sheep liver, remove blood vessels and other impurities from the liver to make it into pulp, add chopped oil, add salt, pepper and other seasonings, mix well, put it into fat sausage, seal and cook.
Air-dried meat is very popular among Tibetans and is usually made when slaughtering cattle and sheep in early winter. At this time, the cattle and sheep are fat and strong, and the cold weather is conducive to storage. Some of them are preserved as a whole, while others like to cut the meat into long strips and hang it to dry naturally. When eating, take out the dried meat and eat some Chili powder and salt. It's delicious. Friends with good gastrointestinal function can try it, try to choose lean meat to eat, and it is not easy to have diarrhea.
Butter-called "Mari" in Tibetan. Generally speaking, 50 kilograms of fresh milk can be used to make 4 kilograms of butter. Put butter into the cooked brick tea and add salt to make a yellow oil tank, which is delicious butter tea. With the progress of the times, many Tibetans now use electric mixers to replace the traditional yellow oil tanks. Buttered tea is an indispensable drink for Tibetans.
Milk residue is called qula in Tibetan. Boil the milk separated from butter and add a certain proportion of yogurt. After the milk condenses and cools, pour out the water. Squeeze the white precipitate to dry it, then knead it into broad bean-sized particles by hand and dry it in the sun for preservation. This is a good high-energy supplement, especially suitable for hiking or exploration. It can quickly replenish physical strength, and is easy to carry, even more effective than chocolate.
Yogurt-called "Yao" in Tibetan. Boil fresh milk with slow fire, add yogurt, stir well, and put it in a room at 10℃ to 20℃ for 3-4 hours to ferment it into yogurt. Add sugar or honey when eating. Yogurt in Tibetan areas is thick and full of acidity, and honey tastes best. Yogurt made in Chinese mainland really can't compare with it.
Sweet tea-called "Chamo" in Tibetan. Add fresh milk to the cooked brick tea or Tuocha, add sugar and boil. It is also the main drink of herders on weekdays. Now there are sweet teahouses in many parts of Tibet, a pot of 5- 10 yuan, which is a good place to kill time.
Highland barley wine-a low-alcohol wine brewed from highland barley, with elegant color, sweet and sour taste, is divided into one, two and three channels.
Ciba-highland barley fried noodles, which can be eaten by grinding the fried highland barley into powder. How to eat it is: first put a piece of ghee into a bowl, add a little hot tea to melt it, then add highland barley fried noodles or add some milk residue and sugar, and knead it into small pieces by hand. Pure highland barley fried noodles eat stomach acid, mixed with ghee and milk residue, delicious and anti-stomach acid. naked barley
Another way to eat it is to eat it thin and put some meat and wild vegetables in it. This way of eating is called "large size", which is very similar to the food for pigs. At first glance, it's hard to swallow, but when you can really eat it, its taste is ok.