xizang food
most of the tibetans live by grazing. the cattle and sheep are eating fresh grass and pure river water in the vast grassland pastoral area. they are sung by tibetans and danced happily. the meat is delicious and full of vitality! a whole piece of fresh goats is discharged into the area. in the simmer, roast with charcoal until the flesh becomes a charming golden yellow, until the spices and flesh are completely blended, giving off a seductive scent!
nanmulin county belongs to shigatse city of tibet autonomous region, located in the south-central part of tibet autonomous region, northeast of shigatse city... radish rabberry - that is, "mutton stewed radish", the mutton is chopped into pieces, and the radish is washed and cut into hob blocks. stewed.
a whole sirloin hoof, stewed spicy, and full of fragrant, with crispy cheesecake, is a complement of luxury and simplicity!
tibetan traditional tibetan auspicious sheep head, tibetan post-tibet area must eat sheep's head when the new year, in order to show good fortune.
the original beef tongue is more common in lhasa and other places. the tibetan voice is the most popular snack in the tibetan diet. steamed beef tongue is made from beef tongue and steamed. it is characterized by a soft and tender entrance with a delicious flavor and a peppery aroma. the taste of tibetan food is light and peaceful. many dishes, in addition to salt and onion and garlic, do not put any spicy spices, reflecting the trend of the food culture back to the times.
matsutake sauce - freshly harvested pine mushrooms are cleaned and washed, then cut into pieces and baked on the stove until they are hot. then they are placed in a stone mortar with dried red pepper, tibetan green garlic, fresh tibetan caraway seeds and salt. into the wooden bowl. put the fresh ghee in the pot and melt it. boil it until it boils. pour it into the chopped pine mushroom sauce and mix well. this pineapple sauce is finished. it is fragrant and spicy, with a natural spicy and sesame flavor of red pepper, green garlic and parsley. with tibetan cakes and clams, served with matsutake sauce and them, it is very delicious and the taste is beautiful.
first use flour to make a thin paste, grind all kinds of seasoning into fine powder and water into juice, add a little sesame oil and mix thoroughly, then fill the lungs of the sheep, put in boiling water for a while, remove and cool, then slice the oil and stir-fry.
the curry tripe is a cold salad with a cold tripe. the taste has some curry flavor. the combination of curry and chili is evenly mixed on the beef belly. the beef belly is soft, the soup is fresh, and the curry is light.