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

In the past, farmers were relatively poor and were reluctant to throw away the boiled meat soup. People would put cooked white radish slices in the boiled meat soup (mutton soup was the best). , vermicelli, cooked potato pieces, small pieces of mutton, pork, fried meatballs, etc., add salt, pepper powder, ginger powder, five-spice powder and other seasonings, boil it and start eating. I have a small amount of leftovers at home, so I can’t help it. When cooking, boiling rice is a good option.

Every time during the New Year or festivals, or when relatives come to the house, it is one of the most delicious foods for me. It is 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 artichoke, some ingredients are also key, such as star anise, chili pepper, garlic. These must be prepared. If you are not afraid of trouble, you can wash the Jerusalem artichoke that has not been cut yet and add the ingredients. Soak in boiling water, then cut into slices and dried.

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

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 flour, highland barley flour, and white flour 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 there are old and young people in the pot. A Qinghai special delicacy that is suitable for everyone - Chuantuan. 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.

Qinghai people’s favorite in winter, sour pickled sauerkraut, chewy vermicelli and a few slices of pork belly, a must-have dish for every day!

Yao Jinjin, as the name suggests, uses potato as 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 to turn over, and it will be ready when both sides are browned.

When I was a child, 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.

Mai Ren porridge is the "Laba rice 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".