Introduction to Tibetan Food, a Highland Eco-cuisine
"Tibetan food" is the general name of Tibetan cuisine, which uses a wide range of materials and has its own characteristics. The typical representatives are roast sheep, beef, Tun Ba, butter tea and green wine. The raw materials are beef, sheep, pig, chicken and other meat, as well as potatoes, radishes and other vegetables. The main diet is rice, flour and barley. Taste thick and fragrant, crisp, sweet, crisp, spicy seasoning, acid, reuse spices, commonly used roasting, frying, frying, boiling and so on. Due to the abundant resources in Tibet, Tibetan dinner feasts are mainly composed of matsutake roasted Tibetan chicken, Cordyceps stewed duck, roasted Tibetan pig, Qinggang fungus roasted Tibetan pig, Heshan steamed bun, buckwheat cake, hand-held mutton, native sausage, Tuba (Tibetan Laba porridge), dried yak beef, yoghurt, milk tea, cheese and other foods, which are rich in nutrition and tasty. Beautiful, simple and unadorned, full of local customs. In addition, Tibetan cuisine also integrates the national flavors. The common cuisines are Sichuan cuisine, Cantonese cuisine and Shandong cuisine, among which Sichuan cuisine is the most common. The main ingredients of Tibetan food are bamboo cake, buttered tea, beef and mutton, barley wine, tea and dairy products of different varieties. Barley is the staple food of the Tibetan people. Its raw material is the flour grinded after fried barley or peas. It is nutritious, fragrant and hungry, easy to carry and easy to preserve. Generally divided into "Nai Zai" (highland barley cake), "scattered fine" (peeled pea fried grinding), "scattered Ma" (pea cake), "Bai San" (highland barley and pea mixed grinding) four kinds. Butter is made from milk. Pour the milk into a mixing barrel or special pottery, stirring it up and down or left and right hundreds of times to separate the oil from water, and the light yellow fat on it is butter. They are then wrapped in leather pockets, either for household use or for sale. "Qinghai specialty flavor guide" pointed out: "butter fat content as high as 80% - 90%, and contains protein, calcium, phosphorus, iron, vitamin A, riboflavin, nicotinic acid and other components. Each catty of butter can produce up to 4000 calories in human body. So it can be cold and hungry after eating. Tibetan people because of the plateau, cold climate, this high-calorie food just can enhance the ability to resist low temperature. When the butter is extracted and boiled together with brick tea, a heavy butter tea can be produced. Beef and mutton are important ingredients in Tibetan cuisine. The main beef in Tibetan meals is plateau yak, while mutton is mostly mutton. Yak meat is bright red, tender, delicious, low fat and high protein. People often say that dried meat refers to dried beef and mutton. With the development of the times, the improvement of living standards and the changing needs of people's tastes, more and more kinds of dried meat are put in seasoning. In addition to home-made, many food companies have also produced different flavors of dried meat. Highland barley wine is a daily drink of Tibetan compatriots. It is not only used to entertain guests, but also often drunk by family members. When they go out, they should fill the bladder or skin bag of sheep with wine, carry it in their bosom for occasional needs, relieve thirst on the way, and use it to relieve hunger with baba. Drinking tea is also like dining, stressing the importance of elder and younger, first guest and then host. There is a Tibetan proverb: "If you are an enemy, don't pour only one cup of tea." It shows that you should avoid guests drinking only one cup of tea. When drinking tea, we should not be too hasty, too fast, and can not drink it to the end. We should first gently blow off the oil slick on the tea and drink it several times, absolutely not make a "cry" sound. After tea, leave some tea at the bottom of the bowl as a sign of courtesy. Tibetan food originated in the Qinghai-Tibet Plateau and its surrounding areas, that is, today's Tibet Autonomous Region and parts of Qinghai, Sichuan, Yunnan and Gansu, where Tibetans have lived and lived for generations. The unique natural landscape of the Qinghai-Tibet Plateau and the diligence and wisdom of the Tibetan people breed a unique style of catering culture. In the unique living environment and long-term historical development process, Tibetan people have accumulated rich dietary knowledge and formed unique cooking technology in their contacts with surrounding areas, countries and nationalities. Whether in terms of species or nutritional value, it has attracted worldwide attention. There are many ways to make Tibetan food, such as boiling, roasting, steaming, stir-frying, stewing and so on. The more unique foods are "Shabchin" (raw meat sauce), using oilless beef (such as yak hind leg meat, no fat is the best) as raw materials, chopped into sauce mixed with chili sauce, put in a little pepper, salt water and garlic powder,
How much nutrition does Tibetan bamboo have?
Baba is one of the traditional staple foods of Tibetan herdsmen. "Baba" is the Tibetan translation of fried noodles. It is the staple food that Tibetan people must eat every day. As a guest at the home of Tibetan compatriots, the host will bring you fragrant milk tea and fried barley noodles with both hands. Golden butter and creamy "koala" (casein) and sugar stacked layer upon layer are placed on the table. It is made of highland barley grinding powder as raw material, fried, and butter as binder. Ciba is the staple food of the Tibetan people. Tibetans have rice buns at three meals a day. Ciba, the name sounds fresh, in fact, is fried noodles with barley. The method of making Baba is to dry, fry, grind and sift barley (barley, white and purple-black), so that the baked noodles are edible baba. The Baba is similar to the fried noodles in northern China, but the fried noodles in northern China are grinded first and then fried, while the Baba in Tibet is fried first and then grinded without peeling. When eating bamboo, put some butter in the bowl, pour into tea, add some bamboo noodles, and stir them with your hands. When eating the cakes, they usually stir with butter tea and noodles, then add sugar and milk dregs when the conditions are added, so that they can add tasty and increase appetite. When the Han nationality is eating the cake, if there is no butter tea, it can be replaced with pig oil or cooked oil, and then add boiled water and sugar to mix. Because it is easy to eat and easy to carry, it is very suitable for nomadic life. When herdsmen go far, they always hang a bamboo bag around their waist. When they are hungry, they grab the bamboo from their pockets and eat it. Sometimes, they take out a wooden bowl from their arms, fill some bamboo baskets, pour some butter tea, add some salt, stir a few times, grab it and eat it. Sometimes, while eating baba, while drinking butter tea. Nutritional Component Calorie (Kcal) 257 Vitamin E (mg) 2.68 Protein (g) 4.1 Cholesterol (mg) 73 Fat (g) 13.1 Potassium (mg) 123 Carbohydrate (g) 30.7 Sodium (mg) 8.9 Dietary Fiber (g) 1.8 Calcium (mg) 71 Vitamin A (mg) 0 Magnesium (mg) 61 Carotene (mg) 1 Iron (mg 13.9 Retinol Equivalent (mg) 49.3 Manganese (mg) 64z Thiamine (mg). 05 zinc (mg) 9.55 riboflavin (mg). 15 copper (mg) 6.26 nicotinic acid (mg) 1.9 phosphorus (mg) 176 vitamin C (mg) 0 selenium (mg) 7.5
Tibetan medicine's unique method of diet and recuperation
The most important health preservation method of Tibetan medicine lies in diet therapy, which is one of the main contents of the whole theoretical system of Tibetan medicine, and one of the four traditional principles of Tibetan medicine in clinical practice that can not be ignored. In the long process of development of Tibetan medicine, many foods have been studied about Tibetan medicine. Almost all diets have been identified as the basic content of Tibetan medicine. In the treatment of food and medicine reasonable organic combination, so as to achieve the "power of borrowing medicine, medicine to help food", to achieve the prevention and treatment of diseases, tonify deficiency, enhance physical fitness, slow down aging. Medical purpose of prolonging life. There are five kinds of food:
Tibetan Medicine's Diet Therapy for Rheumatoid Disease
Rheumatoid disease is a systemic connective tissue disease with unknown etiology. It is characterized by recurrent joint swelling and pain and gradual formation of joint deformities. The etiology and pathogenesis have not yet been fully clarified. At present, it is believed that the pathogenesis is related to autoimmunity. The occurrence of pathological changes is the damage of this abnormal immune response to the body. There are many modern medical treatments for this disease, but most of these treatments relieve symptoms by controlling inflammation, which can not be completely cured.
How is the Tibetan delicious rice cake made?
Butter cake is one of the traditional staple foods of Tibetan herdsmen. "Baba" is the Tibetan translation of fried noodles. It is the staple food that Tibetan people must eat every day. As a guest at the home of Tibetan compatriots, the host will bring you fragrant milk tea and fried barley noodles with both hands. Golden butter and creamy "koala" (casein) and sugar stacked layer upon layer are placed on the table. Butter is cream extracted from milk, and Baba is a powder made by grinding Barley by hand after it is fried and cooked. When eating butter baking, first pour a small bowl of milk tea, then put in butter, fried noodles, koala, sugar, mix well in the bowl with your fingers, and knead into a small group to eat. It has the fragrance of butter, the sour and crisp of koala, sweet and moist sugar. Rich nutrition, high calorific value, hunger and cold. Now let's see how the Baba is made. Practice: 1. The barley (barley, white, purple and black) is first dried and fried, ground int
Tibetans like butter tea. There is a folk love story about the origin of butter tea. Legend has it that there were two tribes in Tibet who had been wronged by armed struggle. Mei Mei-tso, the daughter of the tribal chieftain, fell in love with Wen Dunba, the son of the angry chieftain in labor. But because of the enmity between the two tribes, the chieftain of the tribe killed Wen Dunba. When the cremation ceremony was held for Wen Dunba, Mei Mei-tso jumped into the sea of fire and died. After the death of both sides, Mei Mei Tsuo went to the mainland to become tea on tea trees, and Wendunba to Qiangtang to become salt in salt lakes. Whenever Tibetans beat butter tea, tea and salt meet again. This story, triggered by tea customs, has a strong artistic appeal.