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Ghee with Ghee (tibetan: Bazha Mogu)
by Dazi's Private Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Knead the noodles to make gnocchi. I use two kinds of noodles, the local noodles and the inner ground. The inner ground is more chewy and hard. The elderly like it better, so I want to eat softer, so I added a little local noodles. Half of each, according to the number of people in the meal, this is for 1 person, 500 grams. Mainlanders may not be accustomed to eating ghee, but I must order it when I take tourists to Tibetan food. It is a sweet dish. If the ghee is good, everyone likes it very much. We Tibetans like it very much, especially the elderly.
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2. Boil boiling water, add a teaspoon of salt, not too much, mainly to enhance the flavor of the noodles, a little bit. Just boil and float.
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3. Prepare brown sugar, white sugar, and milk dregs (the milk dregs can be soaked in boiling water for 5 minutes, mainly depending on the hardness of the milk dregs. If it is too hard, soak for a while, soak it in water and squeeze dry for later use). The sweetness is according to your liking.
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4. Put the ghee in the dry pan to melt, and the good ghee will have a milky fragrance when it melts.
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5. First put the cooked gnocchi in a bowl, and then pour the auxiliary ingredients on the gnocchi. In the last step, pour the melted cooked oil on the gnocchi while stirring, so that the auxiliary ingredients, ghee and noodles are completely integrated.
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6. There is no ghee. You can use supermarket cream. This is a high-calorie, high-protein plateau delicacy. I hope you like it.
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