Qinghai's "Lahai congee"

Mairen congee, is the Qinghai people's "Lahai congee", the eighth day of the twelfth month of the lunar calendar, many rural villages in Qinghai to be held in commemoration and celebration of the farmers to eat Mairen congee, there are places called Mairen rice. Qinghai legend says that the eighth day of the twelfth month of the lunar calendar is the day of Sakyamuni's path, before the path there are shepherdesses to offer milk, with incense and fruit porridge for the Buddha, that porridge is wheat porridge, later became Qinghai's "congee". Later generations, according to this practice, in the Qinghai people's diet to create this flavor of specialties, but also began to popularize in restaurants.

-Wheat kernel-

"Wheat kernel"

No cholesterol, rich in fiber

Wheat kernel porridge practice:

Wheat kernel porridge of wheat kernel is the year of the new wheat milled skin, or chisel ice as a mortar, chiseling the outer skin in the ice mortar repeatedly, bumps to get wheat kernel. The first night with wheat kernels and beef (sheep, pigs) meat with cooking, plus green salt, ginger, pepper, grass nuts, fennel and other spices, cooking and simmering overnight, meat, wheat, spices cooked into a latex.

And spices in the ginger peel, pepper sex dry, drive cold. In Qinghai, because of the high altitude, the temperature difference between day and night more than 20 degrees, early morning and night especially cold, need to have to drive cold things, Qinghai people's daily diet, most of the pepper, is the reason.

Mairen porridge looks like a bowl of batter soup, soup put some cilantro section, green cilantro section floating in the soup, soup is very thin, like the precipitation of the starch water, porridge ginger fresh orange. Pick up a spoon, first drink a spoonful of congee soup, after drinking salty, with ginger flavor, overflowing with wheat kernel fragrance. The porridge water is fragrant and creamy, and the taste is very good, bringing smoothness and texture.

Fresh wheat kernels, lamb chops (steak), diced lamb (diced beef), scallions, salt, white pepper. Directions: Soak fresh wheat kernels in cool water for 8-10 hours before preparation, clear and clean, set aside.

1, the lamb chops (steak) into the cool water, add salt, pepper, ginger and other seasonings, high heat boil after the medium heat to cook the lamb chops (steak), the lamb chops (steak), fish out, broth spare.

2. Put the soaked wheat kernels into the pot, add water to cook and spare.

3, the pot into the oil, the mutton diced (beef diced), onions fried, add the right amount of salt, white pepper, pour the broth, the boiled wheat kernels into the soup a little boiled and simmered, the aroma of touching the wheat kernel congee is ready.

The wheat congee looks like a bowl of batter soup, soup put some cilantro segments, green cilantro segments floating in the soup, the soup is very thin, like the precipitation of the starch water. The ginger slices in the porridge are very fresh and orange. Pick up a spoon, first drink a spoonful of porridge soup, after drinking salty, with ginger flavor, overflowing with wheat kernel fragrance.

Scoop up the wheat kernel at the bottom of the bowl, you need to take your time to savor it, that is, eat it one grain at a time. When you cook the congee, the grains of wheat look like boiled Coix lacryma, white and bright, round and swollen. Bite into the teeth, the exterior is relatively tender, the inside is quite tough, with a special texture and toughness, bite off a soft crunch heard. Bite open the wheat, tongue feel the sweetness of wheat kernel and wheat kernel natural flavor, but also feel the natural delicacy of the plateau. Nowadays, Qinghai wheat kernel porridge has become a local snack in Qinghai, and it is common in the night market roast lamb stalls regardless of the season, and is a must-see food for people traveling to Qinghai.