Ganzi tsamba [Sichuan Ganzi specialty]

What is Ganzi tsamba? Authentic Sichuan Ganzi Specialty: tsamba by Ganzi Water Washing Content Abstract:Want to know what tsamba is by Ganzi Water Washing? This article is a special article about Sichuan Ganzi specialty -- tsamba tsamba tsamba, which was reviewed and edited by the editorial team of China Specialty Website. The relevant information about tsamba tsamba tsamba tsamba tsamba is collected. It takes about 5 minutes to read the full text, mainly including the basic introduction of tsamba tsamba and what nutritional value does Ganzi tsamba tsamba have? How did Ganzi's history of washing tsamba? The method of making tsamba by Ganzi water washing, and the taste of tsamba by Ganzi water washing, etc

Basic Introduction to tsamba by Washing in Garze

tsamba by Washing is a special product of Garze with a long history. It is famous in Kangba for its good selection of materials, fine processing, and delicious taste. In 1992, the Snow Mountain brand tsamba was praised at home and abroad for its excellent quality, taste, color and fragrance, and was officially granted the patent right

What is the nutritional value of Ganzi tsamba

tsamba is made by mixing highland barley with washed spun yarn, stir frying, sieving the fine sand and grinding it into powder. The main ingredients of tsamba are protein, which is about 13.5%, fat is 2%, carbohydrate is 75%, and 17 kinds of amino acids are about 14%; Inorganic salts are rich in various trace elements such as calcium, iron, zinc, etc; It is also rich in vitamins such as Bl

What is the origin of Ganzi's history of washing tsamba

For the preparation of tsamba, Kangqing No.3 and other high-quality white highland barley are selected for air drying and screening, washed in cold water, dried in the sun, and then washed in hot water. The drained water is put into a gunny bag to seal while it is hot, and kept at a constant temperature overnight. The next day, after cooking the flat bottomed wok, you will naturally smell a strong aroma of wine when you uncover the burlap bag. Then, use a large bowl to scoop up a bowl of river sand and pour it into the wok. When the sand is boiling hot, pour in a large bowl of barley and stir fry continuously. The key to stir frying highland barley is to master the heat, which is not scorched. When highland barley flowers appear, sift the river sand back into the frying pan, pour the fried highland barley into the basket, and then put a bowl of highland barley. The river sand is less and more, and so on until a bag of highland barley is fried. After the fried highland barley is cooled, sift it again, put it into a leather bag, and send it to the mill. The water milled tsamba is fine, white, and delicious

tsamba is one of the staple foods of the whole Tibetan people. It is nutritious, easy to carry and eat, and is the best food for tourists in Tibetan areas

Ganzi tsamba is a main food for Tibetans. When making, first dry and fry the barley (belonging to the barley category, with two types of white and purple black), grind it into fine flour, and do not peel it. Then put tsamba in a bowl, add some butter tea, and mix with water until tsamba is kneaded into a ball ("Ba" means "ball"). tsamba is easy to carry and suitable for herdsmen. Just take a wooden bowl, waist band, "Tanggu" (tsamba bag), and find some tea when you go out. You don't need to start cooking with fire. You can also add some meat, wild vegetables and the like into tsamba to make "porridge", which is called "Tuba" in Tibetan

How to taste tsamba with Ganzi water. When mixing, use your middle finger to lightly press the stir fried noodles towards the bottom of the bowl to prevent the tea from spilling out of the bowl; Then rotate the bowl and press the fried noodles into the tea water with your fingers tightly against the edge of the bowl; Mix the stir fried noodles, tea, and butter together, and knead them into a ball by hand before eating. When eating, constantly stir and knead the bowl with your hands, knead it into a ball, and then put it into your mouth with your hands. Tibetan people generally do not use chopsticks or spoons when eating, they only use their hands to grab food. This way of eating is similar to that of Indians, who also use their hands to grab rice, which is called grabbing rice