2. Filled skin
Niangpi is a traditional snack with strong local flavor in Qinghai. Vendors selling stuffed skins can be seen everywhere in Xining and towns in agricultural areas.
Skin-making is to mix a certain amount of gypsum and dressing into wheat flour, use warm water to make a hard dough, knead it several times, and then put it into cold water to wash it continuously to wash out starch. When the dough becomes honeycomb, it is steamed in a steamer, which is called "gluten", and then the precipitated starch paste is steamed in a steamer, which is called "steamed skin". Steamed stuffed skin is peeled off from the plate, cut into long strips, served with gluten, and poured with seasonings such as vinegar, spicy oil, mustard, leek and garlic paste. It tastes spicy, flexible and delicate, and has a long aftertaste.
In addition to "steamed stuffed skin", there is also "distilled stuffed skin". The skin fermented by distillation is golden and shiny, thin and soft; However, the steamed stuffing skin is brown and calm, thick and fat, with different colors and shapes, but the taste is basically the same. Although stuffed skin is a snack, it can be used as a staple food to satisfy hunger or as a cold dish. Suitable for both cold and heat, and can be eaten in all seasons.
3. Pan steamed bread
People who first arrived in Qinghai praised with one voice that "there are many people in Qinghai." People in Qinghai are not called steamed buns, they are called steamed buns. "Steamed bread" is just a general term. People of all ethnic groups in agricultural and semi-agricultural areas in Qinghai often eat steamed buns in various forms, such as flower rolls, oil bags, oil cakes, curved faces, oily incense, stove buns, steamed buns (big steamed buns for ancestor worship) and pot buns. They are traditional gifts that relatives and friends often carry in festivals, and they are also the staple food that every meal can't be separated from. Among them, the most popular and common is the dish hair.
Pot buns are baked in metal pot molds, so people are used to calling them "pots". Tobacco seeds are made by rolling vegetable oil into ordinary hair flour, coating it with folk edible pigments such as Redmi, turmeric and soybean flour, and then rolling it into red, yellow and green mixed dough layer by layer (Tibetan and Hui compatriots sometimes mix eggs and milk together when kneading dough), kneading it into a cylinder with the same shape and size as tobacco seeds, putting it into tobacco seeds, and burying it with wheat straw as fuel. The pot wall is thick, the heat transfer is slow, the firepower of wheat straw fuel is uniform, and the heat is moderate, so it can be cooked in half an hour. Baked steamed bread is crisp outside and soft inside, blooming like a flower, with bright color and fragrance. It is characterized by saving time and trouble, making a single room, crisp and delicious, convenient to carry and resistant to storage.
4. Steamed eggs with seaweed
Qinghai Plateau is rich in Nostoc flagelliforme. Nostoc flagelliforme is as thin as silk and as soft as cotton. This dish is a famous dish in Xining.
Production method: firstly, separate the egg white from the yolk, stir the egg white evenly, and add seasonings such as salt, ginger and pepper as the matrix; After that, put Nostoc flagelliforme on the egg white, steam it in a cage for a while until the egg white and Nostoc flagelliforme are initially solidified, then pour in the evenly stirred egg yolk and steam it until it is cooked; Take it out, cut it into cubes or diamonds, put it into a plate in turn, pour chicken soup or broth, add a little fungus, yellow flowers, bamboo shoots, coriander powder and flour, and drop a few drops of sesame oil to serve.
Butter Baba
Crispy rice is one of the traditional staple foods of Tibetan herdsmen. "Ciba" is a Tibetan transliteration of fried noodles. It is the staple food that Tibetan people must eat every day. When you are a guest in the home of a Tibetan compatriot, the host will definitely bring you fragrant milk tea and a table full of golden ghee, milk yellow "qula" (casein) and sugar highland barley fried noodles. Butter is cream extracted from milk, and Ciba is a powder made by frying highland barley and grinding it by hand. When eating ghee, first pour in half a bowl of milk tea, then add ghee, fried noodles, distiller's yeast and sugar, mix well with your fingers in the bowl and knead into small balls to eat. It has the fragrance of ghee, sour and crisp koji and sweet sugar. Rich in nutrition and high in calorific value, it can satisfy hunger and keep out the cold.
6, brace
Brace is also called Lamian Noodles and Lamian Noodles.
Brace is a kind of pasta for people of all ethnic groups in Qinghai. It is a great respect for guests to entertain relatives and friends with rich seasoning dishes.
The Hui and Han nationalities in Qinghai have unique dough mixing skills when making suspenders. Generally, when making braces and noodles, Han people will apply vegetable oil on noodles to prevent adhesion. Lamian Noodles made by Hui people can be made without a drop of vegetable oil. When kneading dough, they put some salt or alkaline water and knead the dough until it is moderate in hardness, elasticity and plasticity. Then they gently and evenly pull it, repeating it four or five times, one at a time, to become symmetrical noodles with different widths, thicknesses, roundness and flatness. And every time I pull it out, it happens to be a bowl when I take it out of the pot. The cylindrical one is called "chicken intestines" and the flat one is called "leek leaves". The entrance is soft, smooth, tough and continuous. Generally, when eating at home, it is mixed with fried sauce, oil and pepper, garlic paste, vinegar and so on. , very delicious.
7. Gluten noodles
Gluten flour is the most common and unique home-cooked dish in Qinghai pasta. This kind of dough is not rolled out by a rolling pin, but by hand. Noodles, also known as noodles. First, the kneaded soft noodles are cut into thick strips, which are called "noodle bases". Then cover it with a wet towel for a while (called "back" at this time). After "returning to the furnace", hold it in your hand, pinch it flat with your fingers and break it open, each about the width of your fingers, and put it in boiling water to cook. Noodles are called "noodles" because they are very small.
Now, from towns to rural areas, glutinous rice flour has become the most popular and prestigious pasta, with a wide variety and unique taste. According to the shape of noodles, ingredients and cooking methods are different, including "nail noodles" and "sparrow tongue tips" with fine workmanship; There are "mushroom noodles" mixed with mushrooms; Did you eat with fried sauce instead of soup? Quot braised noodles. "There are also" fried noodles "where beef, mutton, vermicelli and pepper are mixed in Muslim pasta. In rural areas, there are also "melon noodles" that are often eaten.
8. Sweet preserves
Sweet candied fruit is a traditional dessert that people of Han, Tibetan, Hui, Tu and Salar in Qinghai like. Sweet and delicious, mostly made of Yumai (naked oats) and highland barley. The raw materials are easily available and the brewing is convenient. It can not only regulate diet, but also provide food for guests, which is quite popular among the masses. There is a folk proverb that says, "Sweet sugar comes first".
The origin of fermented grains is closely related to the fermented grains brewed by Han, Tibetan, local and people in Qinghai, which can be regarded as the same source and different streams. It's just that the koji is different. Fermented grains are also very sweet and have a strong taste, so they were treated as guests in the Tang Dynasty. Du Fu said in the poem "The Guest Arrives": "The market is far away, and I can offer you little. However, there are old wines for our cups in my cabin. " Old distiller's grains are fermented distillers' grains. Yumai is the best raw material for brewing candied fruit, because Yumai is very thin and has no thick skin. Chew without residue. Highland barley is the second kind, but it must be peeled. Yeast is a sweet starter, made of rice, which is called "medicine egg" or "sweet starter" in Qinghai.
When brewing, firstly, wash Yumai or highland barley with water, put it into a pot and inject water, then burn it until it boils, and then slowly cook it with slow fire until the wheat grains open. After cooking, take out the grain and put it on the panel, spread it evenly and keep it refrigerated. Grind the sweet koji into powder, mix it evenly in the grain (more than half of the spherical sweet koji is in every13kg), put it in porcelain or pottery, put it on the refractory, cover it for heat preservation (the temperature should be lower than 30℃), and keep it clean and free of polluted air. About two to three days, the surface of the container is hot, and powdery green and white hairs are produced on the particles. There is a jingle in Xining folk: "Sweet honey, the old man's doll drools, one bowl and two bowls can appetize, and three bowls and four bowls can top the meal." Eating it in summer can refresh your mind and eliminate fatigue; Eating in winter can strengthen the body, warm the stomach and stimulate appetite.
In 1930s, there was a sweet candy shop in Xining South Street, which was once famous all over the city. The owner's surname is Han. He chose the best white highland barley for his candied fruit, and paid special attention to cleanliness and hygiene in the process of winnowing, sieving, frying and fermentation. Therefore, its color is white and tender, its taste is sweet, people compete for it, and it is full of fragrance after eating, creating a famous brand of "Korean candied fruit".
9. Amdo noodles
Amdo is a Tibetan language, which refers to Tibetan inhabited areas in Qinghai, Gansu and northwest Sichuan. Tibetans in this area like to eat a simple and delicious pasta, namely Amdo noodles.
Method:
(1) Knead the flour into balls with warm water, which is softer than the noodles, and then cut the noodles into 4-inch thick slices with a knife.
(2) Put it in order, coat the surface with a little cooking oil, and then cover it with a clean wet cloth for later use.
(3) Boil the noodle soup. Mutton is cut into salt and boiled in water to make broth.
(4) Take a prepared noodle, press it into a flat and long shape on the chopping board, then slowly bypass the left wrist, hold one end with the thumb and forefinger of the left hand, break it one by one with the right hand, and throw it into the meat soup pot. Soon, fragrant and hot noodles will be out of the pot. If you like spicy food, put some pepper, if you like sour food, add some balsamic vinegar.
Features:
It tastes as you wish, spicy and sour cotton, warming the spleen and appetizing.
10 chunks of boiled mutton
Qinghai people can cook large pieces of mutton as a must. Cooked and tender, chewy, oily but not greasy, with little seasoning and full flavor. Whenever there are happy events and guests at home, the host will treat them with large pieces of meat to show respect for the guests.
The production of large pieces of mutton: firstly, chop the mutton (with bones) into fists, throw it into a cold water pot, add coal or firewood, and boil it with high fire. Soon. There is a layer of blood foam floating on the surface of the pot, and housewives keep removing it with iron spoons. After the fire is boiled for half an hour, simmer slowly. At this point, another layer of scum floats up and then pours it out with a spoon. 1 hour later, the meat is cooked and smells good. The housewife scooped up a spoonful of salt water and added it to the pot (how much salt water to add depends on experience, never tasted it, and never added it again), just right. When cooking meat, only salt is used for seasoning, and no other condiments are used.
When eating at a certain time, the host will put the cooked large pieces of mutton into a large porcelain plate in turn according to the quality of the texture, and put a knife next to it, and the host will personally serve it on the table. The host gestured to the guest with his finger. If people are embarrassed to cut meat with a knife, the host will personally cut large pieces of mutton into small pieces with a knife and give the best meat to the elderly guests. At this time, the guests will not be polite, and they will start to grab one by one and have a good time.
1 1, Sha beef
At the first China Hangzhou Food Festival held in Hangzhou in 2000, Xining selected 3 1 1 dishes with plateau flavor, ranking first in the country in the total number of gold medals. What a surprise.
Qinghai people can divide yellow and white eggs into "gold, silver and black silk cakes" (steamed eggs with seaweed), or they can wrap beef first, then fry it and make beef with sand that is not as golden as beef.