Tibetan tsampa is an important food with very simple production. Ground the dried and fried barley into fine flour, which has become tsampa. Tsamgpa is very simple. When eating, add a little butter tea, when the butter mix well with tsampa and shape into small groups and eat.
Tsampa is more nutritious than winter wheat and easy to carry. When you go out, you only need to carry a wooden bowl and a belt around your waist to put tsampa and do not need to cook with fire.
Tsampa is the staple food of
Tibetan people, which is consumed daily. It is actually barley flour made from parched barley, unhusked and ground into fine flour. Put some flour with salted butter tea in a bowl, rotate the bowl with the left hand and mix the food with your fingers of your right hand, roll it into small lumps, then squeeze it into your mouth with your fingers. Other ingredients may also be added to add flavor.
Tibetan people eat Tsampa at every meal and bring it as instant food in travel.
The salted butter tea is an indispensable Tsampa pal. Boiled tea is poured into a long cylindrical churn along with salt and yak butter. Vigorous churning makes the ingredients well blended and ready to serve. The local people drink it throughout the whole day.
Yak butter is very important local food and it is separated from yak milk by hard churning. After butter is separated from milk, the residue becomes sour and can be made into milk curd which is a nice thirst quenchable and can be made into milk curd pastry with barley flour.
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