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Roasted barley flou
Roasted barley flou Roasted barley flou is one of the traditional Tibetan food. “Roasted barley flou” is the tibetan translation of fried flour. It is the necessary food for tibetan everyday. When you visited Tibetan family, you will be served with tasty milky tea and roasted barley flou. The golden butter and milky cheese are both served on the table too. Roasted barley flou is the highland barley washed, dried and cooked for making as flour. When served, it is mixed with few butter tea, cheese, sugar and squeezed into roll shape. It is convenient for serving, meanwhile with high-nutrition, high-heat, fits for keeping off coldness, easy for bring around and saving. Roasted barley flou is the main dish for Tibetan. Tibetan had roasted barley flou on all three meals. Roasted barley flou is actually the fried highland-barley. The manufacture method of making roasted barley flou is: dry highland-barley (belongs to category: barley, with color as white or as purple black), well-cooked, grind, that made roasted barley flou. Roasted barley flou is similar to fried flour of northern area. But for north fried flour, it is at first grinding, the next step is deep-fried. But for Tibetan roasted barley flou is at first deep-fried and the next is grinding including skin. When served, usually roasted barley flou is mixed with some butter and tea. Roasted barley flou is more nutritious than winter wheat with more nutrition and easy to carry around. When going outside, it is ready only with bowl, waist bag with roasted barley flou, and some tea. Without heating, only mix roasted barley flou with butter, and tea in a bag, quickly the fragrant roasted barley flou is done. In Tibetan new year, there is usually a wooden box on Tibetan cabinet for every family, the wooden box is filled with highland barley and monorchid herminium herb, on top of which Insert the barley spike, wheat flower and a painting named with "Muzhuo" depicted with the sun, the moon and the stars. When neighbor and friends comes, the host usually grasps some roasted barley flou, sprays to the sky three times, then grasps some into mouth, at last says “wishing all the best to you”. When Roasted barley flou is served, it is usually mixed with butter and tea, added with fried highland barley, at last mixing by hand. When mixing, at first press the fried highland barley to the bottom of bowl with middle finger for avoiding water out of the bowl, then turn around the bowl, press the dried highland barley to the tea with the finger from the brink of the bowl, meanwhile is added with tea and butter well, as it is squeezed into roll shape, that means it is done. When eating, squeeze to shape roll and put into mouth. Tibetan usually has the dish by hand only, without chopsticks and spoons. This eating method is the same as Indian who have food only by hands too. Because roasted barley flou is served simply and easy to carry around, it is very fit for nomadic. When nomadic go outside, usually carry a bag of roasted barley flou. When Hungary, some roasted barley flou are taken out. Sometimes, a wooden bowl is taken out, filled with some roasted barley flou, mixed with butter tea, added with salt, and done for serving. Others while having roasted barley flou, while drinking butter tea.
Tibetan butter cake
西藏 酥酪糕 Tibetan butter cake Tibetan butter cake is a famous pastry in Tibet Autonomous Region.It's made of cheese which has a very high nutritional value.It is a kind of milk dessert which is specially prepared for guests or monks who come to Tibetan family on holidays. The cooking method is simple and easy.First dry the milky white starch(Tibetan people call it as Qure)which has been extracted cream.Then use millstones to mill it into powder.Put butter (cream), sugar, ginseng fruit (also called herba boehmeria),raisins and walnuts into the milky white starch.Make it into dough.The shape of dough can be round or square.The Tibetan people may also put some green and red silk on the surface of the dough.These patterns symbolize good luck and a long life.Then put the dough into the food steamer and steam it.When the important guests come,the Tibetan butter cake may be served as a whole or cut into pieces. When people eat it ,It has a thick milk flavor.It is loved by people of all ages and nationalities.It has a very good function for health care besides the delicious taste.You can nourish the body while enjoying the food.It has a variety of materials that are very beneficial to the body.The ginseng fruit in Tibetan is a nutritious food which is pure natural and pollution-free .It grows in an area of 3700 meters above the sea level.It can be very effective in warming and nourishing the stomach and consuming fat.According to scientific research,the ginseng fruit is rich in protein and has a variety of saponin and flavone.It can effectively improve the immune system,enhance physical strength,stimulate the growth of the brain,prevent fatigue and aging.It is suitable for pregnant women, children's growth and development, the elderly body deficiency, anemia, malnutrition.The walnuts have a positive effect on activating blood circulation and removing blood stasis.Tibetan butter cake is very worth trying.
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