1. I like to eat tsampa and write essays
I like to eat a lot of fruits, among which oranges are my favorite.
The oranges are golden, round like wheels, like footballs, and like lanterns. There are small blisters like raindrops on the orange peel, which are used by the orange to breathe.
If you accidentally burst the blister, the water will fall into your eyes and your eyes will feel sore. There is a black spot in front of the orange like its eyes, as if it is looking at the world.
The orange is soft and slippery when picked up, with a faint orange smell. Oranges are so cute! I peeled off its coat and heard a squeaking sound.
At the same time, a smell hit my nose. The peeled orange peel looks like an octopus, a flower, and the lotus throne of Guanyin Bodhisattva.
The round flesh of the orange is like a pumpkin lantern, with a layer of white filaments on it, like white gauze. I counted, there were twelve orange petals in one ***, like some moons playing together.
I broke open the orange pulp and tore off a piece of orange petal. It looked like the moon, like a boat, and like an ingot. I couldn't wait to put it into my mouth, it was sour.
I pinched a small orange segment and peeled off the skin. The flesh was like small raindrops, crystal clear. So beautiful! Oranges can be made into juice and canned food. Orange peels can also be made into orange lanterns and can be used as medicine.
I like to eat oranges the most. 2. Zanba in my hometown (composition)
Zanba in my hometown My hometown is in Danba, where there is a fast-flowing river called Dadu River; in the countryside, cattle and sheep are all over the hillsides. Play...everywhere is a vibrant scene.
My hometown not only has beautiful people, but also beautiful scenery: on the hillside, the lush trees are green, the tenacious grass is better than emerald, and the colorful flowers are blooming. How could that scenery not be intoxicating? How can one make people forget? In spring, everything revives, and farmers sow seeds and wait for the autumn harvest.
The herdsmen are grazing all over the mountains and fields with their strong cattle and cute sheep; the grass shyly emerges from the ground, looking east and west, as if looking for something; the bright red flowers , there is a beauty contest going on, they are competing and choosing, as if they are unwilling to give up a name. In summer, musicians sing cheerfully in the trees. Under the lush trees, there are old people, young people, and children enjoying the shade and playing.
The water of the Dadu River is sometimes slow and sometimes fast, sometimes rushing and "jumping". They sing songs and rush forward. In autumn, the golden wheat is ripe, and the farmer uncles harvest bags of wheat. They look at the fruits of their planting and smile happily.
On the tree, the huge fruits make people drool "three thousand feet". Apples, red and crunchy; oranges, soft and sweet; pears... In the middle of winter, even though it doesn't snow here, it's still very beautiful.
In Badi, the cute little squirrel is in a hurry to find food; in Geshizha, the pond is filled with thick ice. If you hit it hard with an iron rod, you can see nothing. Countless fish are floating on the water. The mountains and rivers of Danba are beautiful, and the people of Danba are beautiful.
Rich butter tea and nutritious tsampa will entertain you; beautiful scenery and enthusiastic Tibetan people will entertain you... In short, the landscape and people of Danba will be deeply remembered in your heart. 3. Butter in hometown: 500-word essay
Butter tsampa is one of the traditional staple foods of Tibetan herdsmen. "Zanba" is the Tibetan transliteration of fried noodles. It is a staple food that Tibetan people must eat every day. When you are a guest at a Tibetan compatriot's home, the host will definitely bring you fragrant milk tea and highland barley fried noodles, golden butter and custard " The table is covered with layers of cheesecake (casein) and sugar. Ghee is butter extracted from milk, and tsampa is a powder made by frying highland barley and grinding it by hand. When eating butter tsampa, first pour half a bowl of milk tea, then add ghee, fried noodles, qula, and sugar. Mix well with your fingers in the bowl, and knead into small balls for consumption. It has the fragrance of butter and the sourness and crispness of qula. The sweetness of sugar. It is rich in nutrients, has high calorific value, can satisfy hunger and protect against cold.
Zanba is a flour made by frying and grinding highland barley. It is usually mixed with milk tea, brick tea or butter tea, and kneaded into small balls for consumption. It is the staple food of Tibetan people. When you are a guest in a Tibetan home, the host will definitely bring you fragrant milk tea and tsampa, golden butter and custard "qula" (cheese) with both hands as a sign of hospitality.
The method of making tsampa is: dry and fry the highland barley grains (belonging to the barley family, white and purple and black), then grind them into fine pieces without sieving. The fried noodles made in this way are edible. of tsampa. Composition 200 words 250 words 300 words 350 words 400 words 450 words 500 words 550 words 600 words 650 words 700 words 800 words 1000 words
When eating tsampa, put some butter in the bowl and add white sugar. Pour in the tea, add some tsampa noodles and "qula" (cheese), and stir evenly with your hands. When mixing, first use your middle finger to lightly pound the fried noodles into the bottom of the bowl to prevent the tea from overflowing out of the bowl; then rotate the bowl and press the fried noodles into the tea with your fingers close to the edge of the bowl; after the fried noodles, tea and ghee are mixed evenly, you can use your hands Knead it into a ball and you can eat it. When eating, keep stirring in the bowl with your hands, knead it into a ball, and put it into your mouth with your hands.
Tsampa is more nutritious than winter wheat and is easier to carry. When Tibetans go out, they only need to carry a wooden bowl, a "Tsampa bag" (Tsampa bag) on ??their shoulders, and some tea. There is no need to light a fire to cook. . Because tsampa is simple to eat and easy to carry, it is very suitable for nomadic life. 4. Composition on Tsampa, a delicacy in my hometown
I like to eat a lot of fruits, among which oranges are my favorite.
The oranges are golden, round like wheels, like footballs, and like lanterns. There are small blisters like raindrops on the orange peel, which are used by the orange to breathe. If you accidentally burst a blister, the water will fall into your eyes and your eyes will feel sore. There is a black spot in front of the orange like its eyes, as if it is looking at the world. The orange is soft and slippery when picked up, with a faint orange smell. Oranges are so cute!
I peeled off its coat and heard a squeaking sound. At the same time, a smell hit my nose. The peeled orange peel looks like an octopus, a flower, and the lotus throne of Guanyin Bodhisattva. The round flesh of the orange is like a pumpkin lantern, with a layer of white filaments on it, like white gauze. I counted, there were twelve orange petals in one ***, like some moons playing together. I broke open the orange pulp and tore off a piece of orange petal, which looked like the moon, a boat, and an ingot. I couldn't wait to put it into my mouth, it was sour. I pinched a small orange segment and peeled it off. The flesh was like small raindrops, crystal clear. So beautiful!
Oranges can be made into juice and canned food. Orange peels can also be made into orange lanterns and can be used as medicine.
5. What is the staple food of the Tibetan people
Zanba is the staple food of the Tibetan people. Tibetans have tsampa for three meals a day. Zanba, as the name sounds novel, is actually green fried noodles. It Zanba is stir-fried, finely ground but not sieved fried noodles made from highland barley. It is somewhat similar to the fried noodles in northern China, but the fried noodles in the north are ground first and then fried, while the Tibetan tsampa is fried first and then ground without removing the skin. Eat Zan When making cakes, put some ghee in the bowl, add tea, add fried noodles, and stir with your hands. When mixing, first use your middle finger to lightly pound the fried noodles at the bottom of the bowl to prevent the tea from overflowing outside the bowl; then rotate the bowl and keep it close with your fingers Press the fried noodles into the tea at the edge of the bowl; when the fried noodles, tea and ghee are mixed well and can be kneaded into a ball with your hands, you can eat. While eating, keep stirring the noodles in the bowl with your hands to form a ball and put it into your mouth. It is sent to Tibetan people to eat - generally they do not use chopsticks or spoons, but only use their hands. This way of eating is similar to that of Indians. Indians also eat rice with their hands, which is called pilaf. Because tsampa is simple to eat and easy to carry, It is very suitable for nomadic life. Herders always have a tsampa bag hanging on their waist when they go far away. When they are hungry, they grab a handful of tsampa from the pocket and eat it. Sometimes, they take out a wooden bowl from their arms and put some tsampa in it. Pour some butter tea, add some salt, stir it a few times, grab it and eat it. Sometimes, you eat tsampa and drink butter tea. Sometimes, you pour the tsampa into a leather bag called "Tanggu", add butter tea, and grab it with one hand. Hold the mouth of the bag, grasp it with one hand, and after a while, the fragrant tsampa will be ready to eat. When Tibetans celebrate the Tibetan New Year, every family will place an auspicious wooden bucket called "Bamboo Suoqima" on the Tibetan cabinet. The bucket is filled with green trees, Zaoji and Zhuoma (ginseng fruit), etc., with green ears, wheat ears and a colorful spleen called "Zizhuo" painted with patterns of the sun, moon and stars on it. Neighbors or When relatives and friends come to pay New Year's greetings, the host will serve the "Bamboo Suoqima". The guest will grab a little tsampa with his hands, lift it into the air three times, grab a little more and put it in his mouth, and then say: "Tashi Delek" ( Good luck and good luck), expressing blessings. In Tibet, you can see butter in every Tibetan family anytime and anywhere. Butter is an indispensable food for every Tibetan every day. Butter is extracted from cow and goat milk. In the past, the herdsmen's method of refining ghee was quite special. They first heated the milk, then poured it into a large wooden barrel called "Xue Dong" (about 4 feet high and about 1 foot in diameter), and whipped it up and down hundreds of times. , stir the oil and water until the oil and water are separated, and a layer of lake-yellow fat floats on the top. Scoop it up, pour it into a leather bag, and cool it to become ghee. Nowadays, many places gradually use butter separators to refine ghee. Generally speaking, one end Cows can produce four to five kilograms of milk every day, and five or six kilograms of ghee can be extracted from every hundred kilograms of milk. There are many ways to eat ghee, mainly drinking it as butter tea, or you can mix it with a rake and eat it. During the New Year and festivals, you can also fry fruits. Use butter. Tibetan people like to drink butter sticks on weekdays. When making butter tea, boil the tea leaves or brick tea with water for a long time to make it thick, then pour the tea into "Dong Mo" (butter tea bucket), then add butter and salt, and mix it with force. "Jialuo" is pumped up and down dozens of times to stir the oil-tea blend, and then poured into a pot and heated to become fragrant and delicious butter tea. Tibetans often use butter tea to entertain guests. They have a set of rules for drinking butter tea. When guests are guests When being asked to sit at the Tibetan square table, the host takes a wooden bowl (or tea cup) and puts it in front of the guest. Then the host (or housewife) picks up the butter teapot (nowadays, a thermos is often used instead), shakes it a few times, and pours the tea for the guest. Serve a full bowl of butter tea. If the guest does not drink the butter tea immediately, he should chat with the host first. When the host picks up the butter teapot again and stands in front of the guest, the guest can pick up the bowl and gently pour some butter into the bowl. He blew a circle on the ground to blow away the oil flowers floating on the tea, then took a sip and praised: "This butter tea is so well made, the oil and tea are inseparable." The guest put the bowl back on the table. , the host will refill it. Just like that, you can refill it while drinking. If you don't finish it in one day, the enthusiastic host will always refill the guest's tea bowl; if you don't want to drink anymore, don't touch it; if you drink half of it, If you don’t want to drink anymore, the host fills the bowl and you put it on the table. When the guest is ready to say goodbye, he can drink a few more sips, but he can’t drink them all. There should be some tea base with oily flowers left in the bowl. In line with Tibetan customs and politeness...