tendon of sheep's hoof

tendon of sheep's hoof is the ligament of sheep's hoof. In the slaughter season, the tendons of Qinghai sheep are pulled out, straightened, dried in the shade and tied into small bundles, which can be preserved for a long time without damage. There are many kinds of mutton tendon dishes, which are one of the most common and famous local dishes in Qinghai Hui-Han banquet.

Because sheep's tendon is made of gum, it is cheaper and more delicious than sea cucumber and shark's fin, and it is an important good material for cooking delicious food. In the Qing Dynasty, there was a kind of "honey paste tendon" on the whole sheep mat, which was made of sheep tendon. First, heat it very hot with vegetable oil or sheep oil, move the oil pan aside until the temperature drops, add dried sheep tendon, slowly heat the oil pan and fry thoroughly.

soak the stir-fried mutton tendon for 1-2 hours, remove fascia and miscellaneous hair, then stew it in clear water, add alkali to remove oil stains, soak it until soft, add a little vinegar to remove alkali smell, rinse it with clear water, cook it with mutton soup, and use ginger powder, pepper, refined salt, dried pepper, onion and so on. As a seasoning, that is, sheep tendon. For example, cut mutton into fine powder, add garlic paste, mix well with hooks, mix with seasonings, steam it thoroughly with sheep's tendon, pour it into soup, and sprinkle with onion and coriander, which is chopped sheep's tendon. For example, the washed sheep tendon is made into paste with flour and protein, thickened with Euryale ferox, and then taken out of the pan, and the concentrated juice of rock sugar and honey is poured in, which is the honey sheep tendon.

A dish on the wedding table in Xining is called "Sanwei", which is a local dish with mutton tendon as the main raw material and long-term meat and sliced meat as the foil. It is called sea cucumber and bamboo shoot. Sheep tendon can be used as the main ingredient of many dishes, with different names and different tastes.

Three bowls and cushions

There are many unique cuisines in East China. All kinds of restaurants and food stalls in Haidong can taste Qinghai-style food, such as local snacks, such as haggis, fermented grains, steamed buns, steamed buns, handmade meat and so on. You can also taste all kinds of pasta, such as fried dough sticks, noodles with noodles, sausage noodles, essence noodles, lasagna, Nazi, dog urine, pot mats and so on. In addition, local dishes such as Fengerling, assorted ginseng fruit, dried salted fish and braised mutton are also very distinctive, so gluttons should not miss them.

Three bowls of banquet is the most representative traditional Manchu banquet. The world-famous "Man-Han Banquet" evolved from three sets of bowls.

The three sets of bowls and mats are made of local high-quality raw materials, such as venison, dragon, frog oil, etc., and 15 methods of roasting, roasting, stewing, stewing, frying and frying are carefully prepared. The whole noodle consists of 8 cold dishes, 3 chunks, 12 stir-fried dishes and stews, with a total of more than 2 dishes.

because the main course on the table is divided into three sets of bowls: cup bowl, middle bowl and seat bowl, it is called a three-set bowl table. White blood sausage, golden pork slices, Guandong boiled fish, steamed buns and other famous Manchu dishes are all included in this table.

Qinghai Pepper

There is a Xunhua county in Qinghai Province, where more than 7, Salars live. The Yellow River passes through the county seat and produces a large and flat valley at its bend. Due to the special geographical and climatic conditions, this valley plain has been the only producing area of Xunhua pepper for hundreds of years.

Xunhua red pepper is famous for its thick, slender and bright red skin. So most of the dishes in Qinghai are delicious and spicy. Xunhua Chili powder, produced in Menyuan County, Qinghai Province, is a necessary food on the local table.