Qinghai's special snacks
Qinghai is located in China's Qinghai-Tibetan Plateau, the taste of the dishes, mostly fresh and spicy, the taste is relatively heavy. Below I give you the introduction of Qinghai specialty snacks Daquan, welcome to read!
Qinghai special snacks1, Ga noodles: also known as soft noodles, noodles. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. Will be adjusted and slightly soft surface kneaded into a round strip, flattened, cut into finger-sized dosage agent, smeared with oil placed on the plate; and then covered with a wet towel or plastic for about ten minutes; and then the dosage agent pinched flat, stretched, pulled out of 1.5 centimeters square of the small slices of noodles, put into the boiling water to cook and become. Slim and delicate, both thin and small fingernail skin children's noodle pieces of the most elaborate. There is only a little bit of greens, choking point of green onion vegetarian noodles; there is the first stir-fried beef and mutton, and then pull the noodles of beef and mutton noodles; there is the first boiled beef and mutton, after pulling the noodles of the broth noodles; there is a pot without soup, the noodles into the meat, vermicelli, chili peppers, garlic and so on to do on the mixing vegetables in the mixing pot stir-frying fried noodles; there are a small number of pots and soups, with a fried sauce mixing to eat braised noodles; and there are no vegetables and meat and oil in the clear broth noodles.
2, the dog pour urine: also known as the dog pour urine oil cake. Local popularity of a noodle. The pancakes are fried in green oil. There is only another little leaven "half dead noodles" and do not add leaven "dead noodles" two kinds. The wheat flour is mixed and kneaded well, rolled out, sprinkled with soybean flour and a little green oil, and rolled into a long roll. Then twist it into a screw shape in the direction of the roll, cut it into small sections, and flatten and roll them out one by one. Pour about half a tael of green oil into a hot pan, put the pancake in, pour a circle of green oil along the edge of the pan, and keep rotating the pancake to make the color of the fire even. When the cake on the fire color, immediately turn over, and then burn a circle of green oil along the edge of the pot, and constantly turn the cake, fried can be eaten. 50 years ago, when into the residents of the kitchen stove more than the use of ceramic kettles containing green oil, pancakes, with a small kettle along the edge of the pot pouring oil action, as if the dog in the position of the wall peeing, so it is called "the dog pouring urine".
3, yogurt: the yogurt here, not the kind we often drink factory processed out, but the local Hui people processed their own homemade yogurt, is held in a small bowl, and in the mouth of the bowl covered with a small piece of glass, and then the Hui people set up their own kind of sale on the street. They use a small bowl of cooked milk to make yogurt, and deliberately in the bowl mouth a few drops of vegetable oil, the surface milk skin golden, oil stains point, white as fat, fragrant nose, fresh quality fine, cool and slightly sour, add a spoonful of sugar, sweet and sour, is cool and delicious. This homemade yogurt flavor is absolutely authentic, the taste is absolutely better than other brands of yogurt. Yogurt is an ideal health drink, nutrition is better than milk. It can help digestion, increase appetite, and antibacterial, astringent, sedative and hypnotic function, on the slight diarrhea of chronic patients with therapeutic effect. Medical doctors also found that it can reduce cholesterol concentrations, prevent atherosclerosis and tumors, to avoid premature aging.
4, sand cans of milk tea: milk tea stewed in sand cans. East of the agricultural region of the ethnic groups used to burned in Datong County, Qinghai Province or Gansu Kiln Street, an unglazed, rough inside and outside the rough pot (commonly known as "sand cans") "stewed tea". First Por Tea with salt stew, and then "tune" on the milk stewed into. Cooking tea with sand cans, generally called "stewed tea", "simmering tea" or "boiled tea".
5, inch inch: Qinghai home soup noodles. With wheat flour into a harder dough, kneaded and rolled thin, cut into leeks wide, about 2 inches long short noodles, the pot can be cooked. In the soup noodles with diced meat and vegetables called meat inch inch; with radish, taro and vegetables and choked with green onions called vegetarian inch inch.
6, long noodles: local flavor noodles. With a rolling pin will be kneaded dough on the board rolled into a thin about 2-3 millimeters of the large garden piece and then cut into long thin noodles, cut the side of the whole for the small handle, placed in the vessel. It can be used for cold noodles and slightly substituting noodles. With the popularization of noodle processing machines, this processing method has been rarely seen.
7, fried noodles: Qinghai flavor noodles. At the same time in the noodle sheet in the pot, with the frying pan fried meat or meat and spicy, bamboo shoots, vegetables such as vegetables or vermicelli, fungus, to be the noodle sheet to open the pot, that is, with a funnel fishing up the noodle sheet, put into the fried dishes stir-fried, slightly fried for a moment, you can eat out of the pot.
8, stirrups slag skin: cooking pasta. The practice is basically the same as soft noodles. Noodles are generally broken into small pieces into the pot, this is to pull both thin and long noodles into the pot as a whole, the production is more economical, often adjusted with meat and vegetables. The flavor is similar to the noodles.
9, turning heel: folk food. Both ends of the turn out of the center cut slit fried pasta. The hair of the noodles rolled thin, cut into about 1 inch wide, 3 inch long noodles; from the center cut a seam out of the two ends, and then the two ends of the middle seam turned out, into the boiling oil frying for about 5 minutes into. Dry yellow, thin and crispy, easy to save the mouth, usually made during the New Year's festivals.
10, dry mix: Qinghai specialty pasta. Not with soup, mixed with manipulation or fried sauce with eating boiled pasta. Practice with Ramen.
11, pot helmet: Qinghai specialty pasta. Both sides are on the fire color of the thick pancakes. The fermented dough kneaded well, made than the bottom of the 'pot of bread slightly smaller than the pancake, about 3-4 cm thick, put into the hot pot, and use chopsticks to poke a few small holes in the top, so that the pancake is heated and the air escapes from it. Cover the pan with a lid and cook over moderate heat. To the bottom of the pan side of the orange color when the turn over and continue to cook, about 40 minutes can be burned into a crispy skin, inside the soft pot helmet. Generally use the cooking iron pot. Available wheat flour, barley flour, peas, pau d'arco flour. Can also do a good job rolled soybean flour, red currant powder, but also in the face mixed into the green oil branded into the oil pot helmet.
12, pot collapse: Qinghai home cooking noodles. Stewed in the pot into the bottom like pancakes, the upper part like steamed bun noodle food. The fermented dough is kneaded well, rolled into a small steamed bun, or spread thin, poured with green oil, sprinkled with soybean flour or red currant powder, etc., made into a small roll. Put them into a hot pot with green oil rubbed on the bottom, pour in a little water, and cover the pot tightly with a lid. Then cook the rolls over moderate heat for about an hour, mainly by simmering, but also by boiling. Stick to the bottom of the pan side burned into a yellow hard bottom, the top is like steamed buns, puffy and soft. In the past, mostly with barley flour, now also use wheat flour, pea flour or pau d'arco flour. Can be made into a single, but also in the pot to stick several together, making a big pot collapse.
13, churn: Qinghai specialty rice. Bean flour or barley flour and other miscellaneous noodles slowly sprinkled into the boiling water, and constantly stirring with a rolling pin, simmering for about 20 minutes. Eat with oil choked pickles, chili, vinegar, chives, chili, fried vegetables. Sour and spicy main.
14, leeks and children: leeks as the main ingredient for the filling of the cake. Filling is usually another egg, minced meat, etc.. There are two kinds of round semi-circular. Commonly used oil pan-fried and become.
15, hand-pulled noodles: also known as pulling, pulling noodles. Qinghai specialty noodles. Hand-pulled long noodles. And when the noodles into a little alkali, kneading side dipped into the right amount of water; noodle agent rolled thin, generally have to be smeared with varnish on the plate, and plastic or wet towel cover wake up for about 15-30 minutes; and then stretched evenly, into the boiling water to cook. There is also no oil and sprinkle dry noodles stretched, the method is with the pull and sprinkle, with the sticky flour. The former is called oil pull, the latter is called dry pull. Hui's skills are particularly high, a noodle blank in the flour mix to pull to and fro, wrapped around and around, hand light force even, not one, into the pot a hand, just a bowl. There are round and flat points, flat as a leek, round as a plumb line, into the pot constantly, into the bowl of smooth light, soft in the mouth. Food can be mixed with bashfulness, fried sauce, or adjusted to stir-fry vegetables, oil choking pickles, chili, garlic and so on. Color and flavor, both home-cooked meals, but also to entertain friends and relatives.
16, cold noodles: Qinghai flavor food. With pea flour boiled into a thick paste, cooled into a block, cut into strips, with vinegar, oil chili, garlic, mustard, salt and other condiments mixed with food; can also be and green onions fried in oil, then with vinegar, chili, salt and other seasonings mixed with food. The most famous is the old man surnamed Yin in Xining North Street stall business, known as "Yin cold noodles". After his death, the secret recipe was not passed on.
17, cold noodles: Qinghai summer home cooking. Long noodles cooked with vegetable oil, eaten with salt, vinegar, oil chili, garlic, mustard and other condiments, and cold mixed with leeks, cucumber, green bamboo shoots, and so on. Mainly in the higher temperatures in the summer to eat. The streets of Xining are mostly run by Hui people. Cut with specially processed sheep intestines or meat, known as sheep intestines cold noodles. Can also be put in the cold noodles cooked diced radish with hot soup repeatedly rushed a few times, into the hot cold noodles; with hot soup in the process is commonly known as "bubble", bubbling over the hot cold noodles have a unique flavor.
18, stove buns: special griddle baked noodles. When mixing the noodles, mixed into the right amount of oil, there is no oil mixing, will be kneaded into a long noodle billet, cut into sections, and then grouped into an oval; above the knife cut on the pattern, or with a wooden comb on the pattern, into the bottom of the cover about 7 inches in diameter, known as griddle baking utensils, up and down the fire stewed and baked.
19. Sesame flower: four or five noodles are twisted into a bunch of deep-fried noodles. The practice is basically the same as deep-fried noodle, but it is a little harder than deep-fried noodle, and the noodle is a little thicker than deep-fried noodle when it enters into the frying pan; after it comes out of the frying pan, it can be sprinkled with sugar while it is still hot. It is yellowish in color, fluffy and sweet, easy to be digested and well preserved. It is a good gift for friends and relatives and guests.
20, hemp wheat: Qinghai flavor snacks. With a high fire will be fried wheat until crisp yellow, add the right amount of hemp seeds, mixed fried one or two minutes to the pot. It is a good digestion, appetite, crisp flavor, everyone likes a small food.
21, wheat tea: local specialty drinks. With fried wheat grains crushed into wheat ballast boiled into a farm drink. Tea soup dark brown, similar to the coffee tea flavor. More popular in the eastern agricultural areas of Qinghai, mainly due to the past Por Tea is expensive, farmers on the ground, with locally produced wheat fried and crushed, can be boiled. With wheat tea and milk can also be boiled into milk tea.
22, wheat Sole: Qinghai folk snacks. Will be full of particles, still green and not dry wheat or barley, take the spike mixed with salt water, into the pot stewed, rubbing the skin bumps net, or in the case of the board rubbed into a thin strip, or with a small stone mill, water mill for long strip. It can be mixed with minced garlic and cooked oil, which has a special flavor. It can also be used as ingredients of deep-fried rice. Not crushed whole grain and eat, said K焜 wheat or K焜 barley.
23, stuffed skin: Qinghai local food. With wheat flour processed mass food. In the wheat flour mixed with the right amount of lye (preferably made with the local method called "Pong grey" alkali), with warm water into a hard dough; a few kneading, such as the dough kneaded smooth, and then put into the basin with cool water continuous kneading, wash away starch until the dough washed into a honeycomb soft gelatinous so far. This gelatinous body is called "gluten" after steaming. Wash out the starch water to be precipitated, pour out the floating water, the precipitated batter scooped in the cage with a steam cloth, steamed into a 3-point-thick round cake, that is, "stuffed skin". Another method is to scoop the batter into a special iron plate (commonly known as "stirring pot"), cooked in a water bath, peeled from the plate. The former is the steaming method, the latter is the distillation method. Steam color brown sedate, thick and fat; distillation of the color yellow shiny, thin and tender. Xining is more famous Liu Stuffed skin, Ga Yuer Stuffed skin.
24, rag shirt: Qinghai flavor pasta. After rolling out the noodles, without cutting the knife, and hand pulled into pieces and cooked in the pot. Generally made of barley flour and other miscellaneous noodles.
25, chess flower child noodles: Qinghai home soup noodles. Because of the noodles are diamond-shaped, pointed at both ends, shaped like a sparrow's tongue, so the name. With wheat flour and into a harder dough, kneaded and rolled thin, cut into about 1 cm wide long rhombus-shaped noodle leaves, under the pot are cooked well. In the soup noodle with white roca, celery, leeks and other vegetables called vegetarian noodle chess; with diced meat and vegetables for meat noodle chess. Xining Han Chinese funeral, family members and help organize the funeral of the guests, dinner are eating meat noodles chess, can not do other meals.
26, whistle noodle: Qinghai home-cooked noodles. Beef, mutton, pork or minced meat stir-fried in a pot, add salt, monosodium glutamate, pepper and other seasonings and diced carrots and water to boil; and then add into the yellow flowers, fungus, hit the egg flower, slightly thickened with cornstarch, that is, to become a bashful. Will be hand-rolled or machine-pressed leeks wide long noodles cooked, fishing in a bowl, pouring the shame, then accompanied by vinegar, oil choking chili and cold carrots, bamboo shoots, chili pepper or pickled vegetables on the meal. Xining custom, entertaining guests, birthdays, babies full moon, over a hundred days (locally known as 100 years old) to eat whistling noodles, take the long blessing of longevity, the meaning of always coming and going.
27, oil flowers: barley flour made roll type rolls. Generally rolled with oil, beans, caraway seeds and so on. Originally done with barley, now generally done with white flour.
28, oil: back, the Salar masses of oil cakes commonly known. Oil incense and ordinary oil cake is almost the same, the only difference is that the oil incense in the center is not a round hole, but with the tip of the knife cut two short slits. The three major festivals of the Hui people, namely, Eid al-Fitr (Er's Day) and Gulbang Festival (Day of the Great Er's Day), every household has to fry oil incense; Sacred Jubilee Festival of the mosques to fry oil incense, distributed to the affiliated parishioners. The family of the dead, in mourning after the deceased should also be fried oil incense, invited to the imam, relatives and neighbors and send the buried body to eat oil incense, but also to give each person on the way out of a large oil incense.
29, brick package city: Qinghai flavor pasta. The outer layer of white flour, the inner layer of mixed flour rolls. Fully fermented wheat flour, barley flour layered rolled into the oil or sesame oil, sprinkled with soybean meal, safflower and other food coloring, stacked rolled into one and then cut into sections, steamed into. There are also not rolled oil without smearing coloring. The same earth brick wall, known as the brick city.
30, stove rolls: colorful surface layers of large oval rolls. The dough or pressed or rolled thin, layered with oil, smeared with red currant, turmeric, soybean, rolled up into a long strip, cut into an oval on the cage steamed. Mainly for the lunar calendar on the twenty-third day of Lunar New Year sacrificial stove.
31, oil splash sauerkraut: Qinghai Xining, Datong, Menyuan and other places customary food. The pickled pickles chopped, poured with freshly boiled green oil into. Also known as "choke pickles".
32, rapeseed straw smoked bacon: local farmers kill pigs every winter, in order to be able to long-term preservation of pork hanging in the kitchen, in the daily cooking rapeseed straw smoked in the natural air drying to the following year, after three or four months to eat, the taste can be comparable to the famous Sichuan smoked bacon, but also slightly different, because it is naturally smoked and dried, the skin of the meat in the wood fire a little roasted to scrape the burnt surface, put in a barley noodle series of pasta, and then put in a series of barley noodles. Placed in the barley flour series of pasta, meat surface is transparent, similar to the shape of icing sugar, the flavor is unique, let a person aftertaste. This flavor can only be enjoyed in China Menyuan.
33, noodle bowel: flavorful food. Pea flour and onion, salt, pepper, ginger powder and other seasonings and evenly adjusted into a paste, infused with cleaned cattle, sheep, pig intestines, cooked to eat.
34, beef jerky: five spice beef jerky is a new product after the liberation of Qinghai. Marketing domestic and international markets, quite popular with consumers. Beef jerky is not only to entertain the guests of honor, but also a gift for friends and relatives. It is not only easy to carry, but also suitable for long-term storage, can be eaten at home banquets or on the way to travel. The main ingredient of Five Spice Beef Jerky is fresh consumed beef, which is a specialty of Qinghai Plateau. The method is to remove the tendons and skin of fresh meat, clean meat with white water and cooked, and then cut into small pieces of one centimeter long, one centimeter wide and half a centimeter thick, add pepper, curry powder, monosodium glutamate, cooking wine, sugar, salt and other condiments dry frying, and then finally drying, bagging. Due to sophisticated production methods, the finished product colorful, nutritious, both to maintain the flavor of consumed beef, but also has a strong aroma, taste delicious, eaten for a long time without getting tired and so on. In recent years, guests and tourists to Qinghai, scrambling to buy Qinghai beef jerky, as a kind of Qinghai local characteristics of food, so that Qinghai beef jerky more famous.
35, roast lamb: lamb cut into small slices, skewered through the iron skewer, put the special rectangular oven roasting. Then on the lamb smeared with soy sauce, refined salt, ginger powder, spicy noodles, pepper and other condiments, and turn the skewer. Its meat is tender, flavorful and nutritious. Now roast lamb has developed to roast hoof, roast waist, etc., Golmud's roast lamb is not comparable to other places.
36, haggis: refers to boiled cattle, sheep's head, heart, liver, lungs, intestines, stomach, hooves and other slices, scooping the original soup, add seasoning, that is. Minced meat is soft, tender, rotten and crispy, and the soup has a strong flavor. The most famous "haggis" in Qinghai is the Daitong Houzihe haggis museum, which is 25 miles from the city.
37, the explosion of stewed lamb: the plateau of the best. Eat lamb is generally a gradual line, only spring and fall lambing period to taste. Practice: the birth of 15 days or so of the lamb slaughtered skinned, cleaned and cut into 3 to 6 cm square, into the frying pan frying, to be skinned when the flesh yellowish add noodles sauce, spicy noodles, ginger, pepper, salt, and so on, and then repeatedly fried to the meat was red, add the right amount of cool water, sealing the pot slowly simmering, dry meat rotten water that is into. The meat is tender, spicy and crisp, dark red color, fragrant and soft.
38, deep-fried noodle cake: deep-fried noodle cake is a kind of deep-fried noodle food. The Hui and Salar people in Qinghai celebrate the traditional "Gulbang Festival", "Erde Festival" and "Shengji Festival" every year, as well as the wedding and funeral events, and take deep-fried noodle cakes as the main noodle food for the guests. The deep-fried noodle cake is made from the noodle cake of the head of Luo Baiyi. Deep-fried noodle cake is made of white flour, slightly salted and seasoned, rolled into thin strips and deep-fried in oil.
39, sweet grains: oat or barley (to remove the outer skin) clean, water to wash away impurities, into the pot to cook (surface opening), leaching cool cold, add sweet grains of quartz and well, loaded into the altar sealed, maintain a constant temperature (15 ℃ up and down), after 3-5 days of fermentation, open the altar to consume, mellow, cool, sweet, summer can be refreshing and invigorating, and in winter, it is a strong body and warm stomach.
40, dry plate fish: Qinghai has a jingle: "Guide's pears to enjoy the Hall's melon, Huanghuan's dry plate fish world boast." This is not false. Qinghai Province is rich in Huangshui fish, because of its body fat meat tender and fresh and far and near famous. Huangshui fish dissected offal, clean impurities, according to the size of the arrangement in the hot stone plate or the beach on the sun, that is, dry board fish. Dry plate fish softened by water, the meat is pliable, can be cooked out of the flavor of the delicacies. Steamed fish sold on the market is the soaked dry board fish, with chopped onion, salt, garlic, pepper, chili, pepper and other condiments added to flour, mixed into a paste, coated in the cleaned dry board fish steamed. As the dry fish softens, the spices penetrate into the meat, and when the steam fills the air and the aroma is fragrant, take it out and eat it together with the fish with the noodle pieces, spicy and fresh, aromatic and delicious.
41, sheep intestines noodles: sheep intestines noodles is a common flavor snack in Xining area. It is the sheep intestine as the main material, and accompanied by hot soup cut noodles **** food. Practice is to wash the sheep's large and small intestinal tubes, intestinal wall oil is not pick peeling, loaded with green onions, ginger, pepper, salt and other condiments for the paste of soybean flour, Zagou cooked, and in the soup cooked sheep intestines into the boiled diced radish, onion and garlic diced mixed with the tip of the soup. When eating, first drink a mouthful of hot goat intestines soup, then cut the bean flour intestines into small bowls of inch sections, and then eat a bowl of noodles in the soup. Sheep intestines noodles soup color yellowish, intestines section clean, fat intestines powder white, noodles golden yellow onion powder floating on, diced radish sinking in the bowl, intestines section crispy stuffing soft, noodles long and refreshing, summer eat cool winter can eat hot, is really affordable snacks.
42, K焜 pot bun: K焜 pot bun is baked in the metal K焜 pot mold, so the masses used to say "K焜 pot", is the Qinghai agricultural areas and semi-agricultural and semi-pastoral areas of the people's noodle food. K'un pot is in the ordinary flour rolled into vegetable oil, smeared with red, turmeric, soybean meal and other folk food coloring, and then layers of rolled into red, yellow, green color intertwined dough (Tibetan, Hui compatriots in the face and sometimes mixed into the eggs and milk), kneaded and K'un pot the same size as the shape of the cylinder, into the K'un pot, buried in the stove or kang hole in the ashes of the fire with the wheat grass as fuel. K'un pot wall is thick, slow heat transfer, wheat grass fuel fire uniformity, moderate heat, half an hour after the pot. Branding out of the K'ung pot bun, outside the crisp inside soft, bloom as flowers, bright colors, fragrance. It is characterized by time-saving, trouble-saving, production of a single room, crunchy and delicious, easy to carry, durable storage.
43, Menyuan famous milk skin: Menyuan region is a unique Hui name between dairy products, is the milk after boiling Yang Yang moving bubbles, and then rest for a period of time by the suspension of the fat froth and other condensed substances, is the essence of milk. Menyuan milk skin selection of the Tibetan plateau pure natural, pollution-free quality pasture and snow mountain springs raised yak, Pian fresh milk as raw materials, in the inheritance of Hui folk traditional crafts on the basis of modern nutritional needs in accordance with the refined. It is rich in high quality protein, fat, calcium, iron, zinc and other trace elements needed by the human body. Menyuan milk skin white with yellow, oil flower point, a milk skin as a round of white moon hanging in the sky; as a woman's smiling face; as ultra-thin white pot helmet. Milk skin above the honeycomb full of cloth, sand holes dense, like a fluffy sponge, its flavor is not greasy, tender and crispy. Its shape like a cake is not a cake, like a cake is not a cake, like a crisp is not a crisp, like a soft is not soft. Delicious, so that people do not get tired of eating, stay permanently.
44, Mengyuan famous food rub fish: Department of Qinghai Mengyuan local Hui snacks, barley flour as raw materials, and after the surface of the surface with both hands rubbed into a foot-long long long thin noodles, rubbing the edge of the finishing for a small handle, placed on the utensils, and then fry a pot of taro to do a little son, plus other condiments eaten underneath the flavor of the warm and tasty, can be described as a masterpiece.
45, cold antler cabbage: antler cabbage family, brown algae algae multicellular body plants, egg reproduction, mainly grown on the rocks in the tide zone. It is a specialty of Qinghai, can be cold, also belongs to the Qinghai a specialty snack
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