World-famous Qinghai specialty food

Each region has its own unique cuisine, which is not only unique in flavor, but also contains local culture, which makes people fondle it. Qinghai is no exception. Qinghai has many special cuisines that attract tourists from all over the world. Influenced by the eating habits of ethnic minorities, the eating habits in Qinghai culture cover many cultural characteristics of ethnic minorities. Let me recommend some Qinghai specialties to you.

Gamian

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 is called "noodle base". 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, each about the width of your fingers, and put it in boiling water to cook. Because the noodles are small, they are called "noodles".

Sweet sugar

Candied fruit is a traditional dessert loved by Han, Tibetan, Hui, Tu and Salar people in Qinghai. 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 adjust the diet, but also support the guests, which is quite popular among the masses. There is a folk proverb that says, "Sweet sugar comes first".

Niangpi

Skin-making is to mix a certain amount of plaster and dressing into wheat flour, mix it with warm water to make a hard dough, knead it several times, and then put it into cold water for continuous scrubbing 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 mashed garlic. It tastes spicy and refreshing, flexible and delicate, and has a long aftertaste.

Guomomo

Pot steamed bread is baked in a metal pot mold, so people are used to calling it "pot". A dry pan is made by rolling vegetable oil into ordinary dough, coating it with folk food pigments such as Redmi, turmeric and bean flour, and rolling it into red, yellow and green mixed dough layer by layer (Tibetan and Hui people sometimes mix eggs and milk when kneading dough), kneading it into a cylinder with the same shape and size as the dry pan, putting it into the dry pan, 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 even, the heat is moderate, and it can be cooked in half an hour. The baked steamed bread is crisp outside and tender 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 durable to store.

brace

The Hui and Han nationalities in Qinghai have unique dough mixing skills when making suspenders. Generally, when Han people make braces and noodles, they will coat the noodles with vegetable oil 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 to moderate hardness, high elasticity and strong plasticity. Then they gently and evenly pull it, repeatedly pulling it four or five times, one at a time, and it becomes symmetrical noodles with different widths, different circles and different levels.

And every time I pull it out, it happens to be a bowl. 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.

A large piece of cooked mutton

Qinghai people can take large pieces of mutton as a must. It is tender and chewy, oily but not greasy, with little seasoning and full of 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.