Qinghai de special snacks

Qinghai is located on the Qinghai-Tibet Plateau in China. Most of the dishes are spicy and spicy, with heavy taste. Next, I'd like to introduce you to the complete collection of Qinghai specialty snacks. Welcome to read!

Qinghai special snacks daquan 1, glutinous noodles: also known as soft noodles and noodles. Qinghai home-cooked pasta. Knead the softened dough into round strips, flatten it, cut it into finger-sized dough, and put it in a dish filled with clear oil; Cover with a wet towel or plastic for about ten minutes; Then the dough agent is squashed, stretched, broken into small pieces 1.5 cm square, and boiled in boiling water. Small and delicate, thin and small nails are the most delicate. There are vegetarian noodles with a little green vegetables and chopped green onion; There are fried beef and mutton first, and then beef and mutton noodles in Lamian Noodles; There is clear soup noodles with beef and mutton cooked first and then pulled; If there is no soup, pour the noodles into a miscellaneous vegetable pot made of meat, vermicelli, pepper and garlic. Braised noodles with a small amount of soup mixed with fried sauce; And noodles in clear soup. No vegetables, no meat, no oil.

2, dog pouring: also known as dog oil cake. A popular local pasta. Fried pancakes with green oil. There are two kinds of "half-dead noodles" with yeast and "dead noodles" without yeast. Knead the wheat flour, roll it out, sprinkle with fragrant bean flour, pour a little green oil, and roll it into a roll. Then twist it into a spiral along the direction of the dough roll, cut it into small pieces and flatten it one by one. Pour about half of green oil into the hot steamed bread pot, put the cake in, pour a circle of green oil along the edge of the pot, and constantly turn the pancake to make it even in color. When the cake is burnt, turn it over immediately, burn a circle of green oil along the side of the pot, and turn the cake until it is cooked. Before 1950s, when the small oil pan made of pottery was used to hold green oil and pancakes on the kitchen stove of residents, the action of pouring oil along the pan with the small oil pan was like the posture of a dog peeing at the root of a wall, so it was called "dog urine".

3. Yogurt: The yogurt mentioned here is not processed by the factory we often drink, but is made by the local Hui people themselves, put in a small bowl, put a small glass on the mouth of the bowl, and then sold by the Hui people themselves in the street. They use small bowls of boiled milk to make yogurt, and they also drop a few drops of vegetable oil at the mouth of the bowl. The surface of the milk skin is golden, with little oil stains, white as fat, fresh and tender, cool and slightly sour, with a spoonful of sugar, sweet in acid, cool and delicious. This homemade yogurt tastes absolutely authentic, and the taste is definitely better than other brands of yogurt. Yogurt is an ideal healthy drink with better nutrition than milk. Can help digestion, increase appetite, and has antibacterial, astringent, sedative and hypnotic effects, and has therapeutic effects on patients with chronic mild diarrhea. Medical scientists have also found that it can reduce cholesterol concentration, prevent arteriosclerosis and tumors, and avoid premature aging.

4, casserole milk tea: milk tea stewed in a casserole. People of all ethnic groups in the eastern agricultural areas are used to "stew tea" with a kind of unglazed coarse clay pot (commonly known as "sand pot" locally). Poria cocos tea is stewed with salt first, and then cooked with milk. Making tea in a sand pot is generally called "stewing tea", "simmering tea" or "boiling tea".

5, inch by inch: Qinghai home-cooked noodle soup. Make a hard dough with wheat flour, knead it evenly, roll it thin, cut it into short noodles with leek leaves wide and about 2 inches long, and cook it in a pot. Diced meat and vegetable soup noodles are called inch by inch; This is a vegetarian dish with radishes, potatoes, vegetables and chopped green onion.

6, long noodles: local flavor pasta. Roll the kneaded dough on the chopping board into large round pieces about 2-3 mm thin with a rolling pin, then cut into slender noodles, cut into small handles and put them into a vessel. You can eat cold noodles and noodles. With the popularity of noodle processing machines, this processing method has been rare.

7, fried noodles: Qinghai-style pasta. When the dough is in the pot, stir-fry diced or sliced meat and vegetables or vermicelli, such as peppers, bamboo shoots and melons. Use an iron pan. When the auricularia auricula and dough pieces are in the pot, scoop up the dough pieces with a colander, stir-fry them in the fried dishes, stir-fry for a while, and then take them out of the pot.

8. Slag skin: cooked pasta. The practice is basically the same as that of soft film. Generally, the dough pieces should be broken into small pieces and put into the pot. This is to put the whole thin and long noodles into the pot, which is easier to make. There are often meat and vegetables. It tastes like noodles.

9. somersault: folk food. Fried pasta with both ends turned out and cut in the middle. Roll the dough thin and cut it into noodles about 1 inch wide and 3 inches long; Cut a seam in the middle, but not at both ends, then turn the two ends out of the seam and fry them in boiling water for about 5 minutes. Dry, yellow, thin, crisp, delicious and easy to store, usually made on holidays.

10, dry mixing: Qinghai special pasta. Don't bring soup, eat fried pasta. Practice with Lamian Noodles.

1 1, Guo Kui: Qinghai special pasta. Thick pancakes with fire colors on both sides. Knead the fermented dough evenly, make it into a round cake slightly smaller than the bottom of steamed bread, about 3-4 cm thick, put it in a hot pot, and poke a few holes in it with chopsticks to make the air escape from it after the cake is heated. Cover the pot and bake it gently. When the side next to the bottom of the pot is burnt orange, turn it over and continue to burn, and it will burn into a pot helmet with crisp skin and soft inside in about 40 minutes. Usually use an iron pot for cooking. Wheat flour, highland barley flour, peas and corn flour can be used. You can also make a roll of gourd croton powder and monascus powder, and you can also add green oil to noodles to make oil helmets.

12, guobeng: Qinghai homely pasta. A kind of pasta stewed in a pot, the bottom is like a pancake and the top is like steamed bread. Knead the fermented dough evenly and make steamed buns, or roll the dough thin, pour green oil, sprinkle with fenugreek bean powder or red yeast powder and make small flower rolls. Put it in a hot pot with green oil at the bottom, pour in a little water and cover it tightly with a lid. Then simmer intermittently with a small fire, mainly stewing, supplemented by branding, and it will be cooked in about an hour. The side attached to the bottom of the pot is branded as a yellow hard bottom, which looks like steamed bread and is large and soft. In the past, barley flour was mostly used, but now wheat flour, pea flour or corn flour is also used. Can be made into a single, can also be pasted together in the pot, so that the cauldron collapses.

13, stirring the ball: Qinghai special meal. Slowly sprinkle the mixed noodles such as bean noodles or highland barley noodles with boiling water, stir with a rolling pin and simmer for about 20 minutes. With sauerkraut in oil, pepper, vinegar, leek, stir-fry and so on. Hot and sour.

14, leek heel: a cake with leek as the main material and filling. The fillings are usually eggs, minced meat, etc. There are two kinds: circular and semi-circular. It is often fried.

15. Handmade Lamian Noodles: also known as Lamian Noodles and Lamian Noodles. Qinghai specialty pasta. Hand Lamian Noodles put a little alkali in the dough and dipped it in the right amount of water while kneading; When kneading flour, it is usually put on a plate with clear oil and covered with plastic or wet towel for about 15-30 minutes. Then pull it evenly and cook it in boiling water. There are also noodles that are spread out when the oil is not clear. The method is to spread with the pull and stick with flour. The former is called oil pull and the latter is called dry pull. The technology of the Hui people is particularly superb. One dough is stirred and twisted in flour, and the hands are light and even, and one is kept in the pot, just one bowl. Can be divided into round and flat, such as leek leaves, round as vertical lines. Keep pouring into the pot, and the bowl slides into the soft mouth. When eating, it can be mixed with SAO Zi, fried sauce, or stir-fried dishes, oil-soaked vegetables, peppers, garlic sprouts, etc. It's delicious, not only for home cooking, but also for entertaining friends and relatives.

16, bean jelly: Qinghai flavor food. Boil pea powder into a thick paste, let it cool, coagulate into pieces, cut into strips, and serve with vinegar, oil-roasted pepper, garlic paste, mustard, salt and other seasonings; You can also fry chopped green onion in oil, and then add vinegar, pepper, salt and other seasonings to eat. The most famous is an old man named Yin, who set up a stall in Xining North Street and was called "Yin Liangfen". After his death, his secret recipe did not survive.

17, cold noodles: Qinghai summer home-cooked pasta. Cook the long noodles and mix with vegetable oil. When eating, add seasoning such as salt, vinegar, oil roasted pepper, garlic paste and mustard, and mix with leek, shredded cucumber and shredded green bamboo shoots. Mainly when the temperature is high in summer. Most streets in Xining are run by Hui people. Slices of specially processed sheep intestines or mutton are called cold noodles with sheep intestines. You can also put the boiled diced radish in cold noodles and wash it with hot soup several times to become hot cold noodles; The process of using hot soup is commonly known as "Mao", and the hot cold noodles you have eaten taste different.

18, oven bun: pasta baked with special tobacco. When mixing dough with proper amount of clear oil or not, knead the dough blank into a long strip, cut it into sections, and then make it into an oval shape; Carve a pattern on it with a knife, or press it out with a wooden comb, put it in a baking vessel with a bottom and a cover about 7 inches in diameter, and bake it up and down with fire.

19, Twist: fried pasta with four or five noodles twisted into a bundle. The practice is basically the same as that of the scorpion, except that the surface is slightly harder than that of the scorpion, and the surface is slightly thicker than that of the scorpion when it enters the oil pan; After the twist is out of the pan, sprinkle sugar while it is hot. Yellow and bright, crisp and sweet, easy to digest and easy to preserve. This is a good gift for friends and relatives and for entertaining guests.

20. Mamai: Qinghai-style snacks. Stir-fry the wheat until it is crisp and yellow, add a proper amount of hemp seed, stir-fry for a minute or two, and then take out the pot. It is a snack that is good for digestion, stimulates appetite, is crisp and delicious, and everyone loves it.

2 1, wheat tea: local specialty drink. A farmer's drink is made by crushing fried wheat grains into wheat residue. Tea soup is dark brown, similar to the clear fragrance of coffee tea. Popular in the eastern agricultural areas of Qinghai Province, mainly because in the past, Fuzhuan tea was expensive, and farmers used local materials to fry local wheat. Milk tea can also be cooked with wheat tea and milk.

22. Mysore: Qinghai folk snacks. In Shang Qing, wheat or highland barley with full grains and not dried is mixed with salt water, stewed in a pot, kneaded and winnowed, or ground into thin strips on a chopping board, or ground into long strips with a small stone mill and a water mill. It can be mixed with minced garlic and cooked oil, which has a special flavor. It can also be used as an ingredient in porridge and rice. Eating without grinding the whole grain is called roasted wheat or roasted highland barley.

23, stuffed skin: Qinghai local cuisine. Popular food processed with wheat flour. Mix an appropriate amount of alkaline flour (preferably the alkali made by indigenous method called "Peng Hui") into wheat flour and stir it with warm water to form a hard dough; After kneading dough for several times, the dough is kneaded evenly and smoothly, then it is put into a basin for continuous kneading, washed with cold water, and the starch is washed away until the dough is washed into a honeycomb soft gel. This gelatinous body is called "gluten" after steaming. After the washed starch water precipitates, pour out the floating water, scoop the precipitated batter in a cage covered with steaming cloth, and steam it into a round cake with a thickness of 3 minutes, which is called "stuffing skin". Another method is to scoop the batter into a special iron pan (commonly known as "wok"), boil it in a water bath and peel it out of the pan. The former is steaming, and the latter is distillation. Steamed brown, thick and fat; The distillate is yellow and shiny, thin and tender. Xining is famous for its Liuniangpi and Gayuer Niangpi.

24, rags: Qinghai-style pasta. After the noodles are rolled, you don't need to cut them with a knife. You can break them into pieces by hand and cook them in a pot. Generally, it is made of miscellaneous noodles such as highland barley noodles.

25, chess noodles: Qinghai home-cooked noodle soup. Ye Er is named for its diamond-shaped face, pointed head and the shape of sparrow's tongue. Make a hard dough with wheat flour, knead it evenly, roll it thin, cut it into rhombic long leaves about 1 cm wide, and cook it in a pot. In the noodle soup with white Rachel, celery, leek and other vegetables, it is called vegetarian chess; There are diced meat and vegetables, which is meat-faced chess. The Han people in Xining hold funerals, and their families and guests who help organize funerals have meat and chess for dinner, so they can't cook other meals.

26, whistle face: Qinghai home-cooked pasta. Stir-fry cattle, sheep, diced meat or minced meat in a pot, add seasonings such as salt, monosodium glutamate and pepper powder, and boil diced white radish and water; Add yellow flowers and fungus, add plumeria, and add starch thicken juice to make a scorpion. Boil the long noodles with broad leek leaves by hand or machine pressure, take them out and put them in a bowl, pour them with SAO Zi, and add vinegar, oil pepper and shredded carrot, shredded green bamboo shoots, shredded pepper or pickled cabbage. Xining custom, entertain guests, celebrate birthdays, have a full moon for babies, and eat whistle noodles for more than 100 days (called centenarians locally), which means longevity and frequent visits.

27. Oil flower: a flower roll made of highland barley flour. Generally, there are clear oil, fragrant beans, flaxseed and so on. Originally made of highland barley, now it is usually made of white flour.

28. Oil fragrance: the common name of the Hui and Salar nationalities for oil cakes. Oil incense is similar to ordinary oil cake, the only difference is that the middle of oil incense is not a round hole, but two short slits drawn with the tip of a knife. In the three major festivals of the Hui people, namely Eid al-Fitr (Eid al-Adha) and Eid al-Adha (Eid al-Adha), every household should fry oil incense; On a holy day, mosques will fry oil and distribute it to their members. Someone in the family died, and the mourners should also be fried with oil. Please invite the imam, relatives and neighbors, and the undertaker to eat oil incense, and send a big oil incense to everyone when you leave.

29. Brick City: Pasta with Qinghai flavor. The outer layer is white and the inner layer is miscellaneous. Fully fermented wheat flour and highland barley flour are layered and rolled into clear oil or linseed oil, sprinkled with edible pigments such as soybean flour and safflower, rolled into a whole, cut into sections and steamed. There are also those that do not roll oil or paint. Brick walls made of the same soil are called brick walls.

30. Steckel: A large oval flower roll with a colored surface. The dough is pressed or rolled thin, layered with clear oil, coated with red yeast, turmeric and fragrant beans, rolled into strips, cut into ovals and steamed in a cage. Mainly used for offering sacrifices to stoves on the 23rd of the twelfth lunar month.

3 1. Pickled sauerkraut in oil: popular in Xining, Datong, Menyuan and other places in Qinghai. Chop the pickled sauerkraut and pour in the freshly cooked green oil. Also known as "sauerkraut".

32. Rape straw smoked bacon: After killing pigs every winter, local farmers hang pork in the kitchen for long-term preservation, naturally air-dry it in the rape straw smoked by themselves every day, and then eat it after March and April of the following year. The taste is comparable to the famous smoked bacon in Sichuan, but it is also slightly different. Because it is naturally smoked, the skin is slightly roasted in firewood and scraped into the pasta series of highland barley noodles. This kind of taste can only be enjoyed in China Menyuan.

33. Noodles and sausages: flavor food. Mix pea powder with seasonings such as chopped green onion, salt, pepper and ginger powder. To make a paste, pour it into the intestines of washed cattle, sheep and pigs and cook it.

34. Beef jerky: Spiced beef jerky is a new product after the liberation of Qinghai. Marketing in domestic and foreign markets, well received by consumers. Beef jerky is not only a top grade for entertaining VIPs, but also a good gift for relatives and friends. It is not only convenient to carry, but also suitable for long-term preservation, and can be eaten at family banquets or when traveling. The main raw material of spiced beef jerky is fresh beef, a specialty of Qinghai Plateau. The production method is to remove tendons from fresh meat, cook it with clean meat and white water, then cut it into small pieces with a length of 1 cm, a width of 1 cm and a thickness of half a centimeter, and add seasonings such as pepper powder, curry powder, monosodium glutamate, cooking wine, sugar, salt, etc., dry-fry, and finally dry-bag. Because of the exquisite production method, the finished product is bright in color and rich in nutrition, which not only maintains the flavor of edible beef, but also has the characteristics of rich aroma, delicious taste and not greasy after long-term eating. In recent years, guests and tourists who come to Qinghai compete to regard Qinghai beef jerky as a kind of food with local characteristics in Qinghai, making Qinghai beef jerky more famous.

35. Roast mutton: Cut the mutton into small pieces, string them on iron skewers and bake them in a special rectangular oven. Then put soy sauce, salt, ginger powder, spicy noodles, pepper powder and other seasonings on the mutton and turn it into iron skewers. Its meat is tender, delicious and nutritious. Now roast mutton has developed to roast tendons and kidneys. The roast mutton in Golmud is incomparable in other places.

36. Mutton offal refers to slicing the head, heart, liver, lungs, intestines, stomach and hooves of cooked cattle and sheep, scooping up the original soup and adding seasonings. The chop suey is soft, tender and crisp, and the soup is overflowing. The most famous chop suey in Qinghai is the Datong Houzihe chop suey museum, which is 25 miles away from the city.

37. Braised mutton: a must on the plateau. Eating mutton generally has an asymptote, which can only be tasted in the spring and autumn period. Practice: Slaughter and peel lambs born about 15 days, clean and cut into cubes of 3 ~ 6 cm, stir-fry them in an oil pan, and add batter, spicy noodles, ginger powder, pepper powder, refined salt, etc. When the skin turns Huang Shi, stir-fry repeatedly until the meat turns red, add appropriate amount of cold water, seal the pot and simmer slowly, and dry the meat until rotten. Its meat is tender, spicy, crisp, refreshing, deep red in color and soft in fragrance.

Xunzi: Xunzi is a kind of fried pasta. When celebrating the traditional Eid al-Adha, Eid al-Adha, holy days, weddings and funerals, Qinghai Hui and Salar people regard prickly heat as the main pasta for entertaining guests. Heat rash is made of flour, a little salt and seasoning, rubbed into thin strips, and fried into coils in oil.

39. Sweet fermented grains: winnowing naked oats or highland barley (peeled), washing off impurities with clear water, cooking in a pot (with an opening on the surface), draining and cooling, adding sweet fermented grains, mixing well, putting in a jar, sealing, keeping constant temperature (up and down 15℃), and fermenting for 3 times.

40. Dry plate fish: There is a jingle in Qinghai: "Guide pears enjoy the hall melons, and Huangyuan dry plate fish is famous all over the world." This statement is absolutely correct. Qinghai province is rich in yellow croaker, which is famous for its fresh and delicious body fat. Cut the internal organs of yellow croaker, wash the impurities, and arrange them on hot slate or beach to dry, that is, dry plate fish. After soaking in water, dried fish is flexible and can be used to cook delicious food with unique flavor. Steamed fish on the market is made by adding flour to soaked dried fish with seasoning powder such as chopped green onion, salt, garlic paste, pepper and pepper. Make it into a paste, smear it on the washed dry plate fish and steam it. As the dried fish softens, the seasoning will also penetrate into the meat. When the steam is filled and the smell is tangy, take it out and eat it with noodles. It is spicy and delicious.

4 1, sausage noodles: sausage noodles are common flavor snacks in Xining area. Mainly mutton intestines, with hot soup noodles. The method is to wash the large and small intestines of sheep, without peeling off the oil on the intestinal wall, add the paste bean powder seasoned with onion, ginger, pepper and refined salt, tie the mouth and cook, and put the cooked diced radish and diced onion and garlic into the soup. When eating, first drink a hot mutton sausage soup, then cut the bean noodle sausage into small bowls, and then eat a bowl of noodles poured with soup. The mutton sausage noodle soup is light yellow in color, with clean intestines, white pork intestines, golden noodles and chopped green onion floating on the surface, diced radish in a bowl, crispy and soft intestines, long and refreshing noodles, which can be eaten while hot in summer. It is really an affordable snack.

42. Pan steamed bread: Pan steamed bread is baked in a metal pot mold, so people used to call it "Pan", which is the pasta of people in agricultural areas and semi-agricultural and semi-pastoral areas of Qinghai. 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.

43. Menyuan famous milk skin: it is a unique dairy product of the Hui nationality in Menyuan area. It is a bubbling substance when milk is boiled. After a period of rest, it is condensed by suspended fat foam. It is the essence of milk. Menyuan milk skin is made of pure natural and pollution-free high-quality forage grass from Qinghai-Tibet Plateau and fresh milk from yaks and cows raised by snow mountain spring water. It is refined according to the needs of modern nutrition on the basis of inheriting traditional Hui folk crafts. It is rich in high-quality protein, fat and trace elements such as calcium, iron and zinc needed by human body. Menyuan milk skin is white and yellow with little oil, and a piece of milk skin hangs like a bright moon; Like a woman's smiling face; It looks like an ultra-thin white cauldron helmet. The milk skin is covered with beehives and dense Chacon, just like a fluffy sponge. It tastes neither oily nor greasy, and it is crisp and refreshing. Its shape is like a cake, like a cake, like a cake, like a crisp, like a soft. Delicious and delicious, people are not tired of eating, and will stay forever.

44. Menyuan is famous for eating rubbing fish: it is a local Hui snack in Menyuan, Qinghai. It uses highland barley noodles as raw materials. After kneading the dough, knead it into a slender noodle more than a foot long, arrange it in small handles while kneading it, put it on a utensil, and then fry a pot of potatoes to make a little bit, and eat it with other condiments. Its taste is delicious and delicious.

45, cold antlers: Antlers, Phaeophyta algae multicellular plants, egg reproduction, mainly growing on tidal rocks. It is a specialty of Qinghai, which can be served cold, and it is also a special snack in Qinghai.

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