"Lijiang Baba Heqing Wine, Jianchuan Carpenters Everywhere." This is a folk proverb in western Yunnan.

Entering the 80s, Lijiang Po Po has come to the Spring City to set up camp, fame. Its ham poop is Lijiang poop development to a high level of well-off varieties. Going back, the first is the fire roasted poi, is the light side of the pancake branding one side of the stereotypes and then burned with a hot stone plate; and then into the iron pot gas sweat poi. To be light cake into the convex bottom of the iron pot after cooking one side, take out the cake, on the pot into a little cold water, will be branded cake buckle, cover the water, cover the pot tightly, to be dry, the cake that is cooked.

This can be seen, Lijiang Po Po has a long history, and today's healthy seventy-year-old master Li Heqing is the family heirloom to make this cake of the third generation of the heirloom.

The ham pao pao is golden in color, multi-layered, crispy on the outside and tender on the inside, fragrant and crunchy, sweet and salty, and very refreshing.

Raw materials:

Main ingredient: 500g of secondary flour.

The ingredients: 150 grams of ground ham.

Seasoning: 50 grams each of roasted sesame seeds, sugar, melon seed kernel, walnut kernel, 1.5 grams each of baking soda, soda ash, 200 grams of cooked lard, 5 grams of cooked rapeseed oil, 350 milliliters of warm water.

Methods:

(1) flour into the enamel basin, baking soda, alkali dissolved in warm water and poured into the flour basin, add warm water and into a slightly soft dough, covered with a clean damp cloth, set half an hour to be used. Mix sugar, sesame seeds, melon seeds, walnuts into the filling.

(2) Using a marble slab, grease it with canola oil. Take the dough and divide it into several 80 grams of small doses, roll it into a round strip; then roll it into a flat round strip, smear it with lard and sprinkle it with chopped ham; stretch and roll it tightly from one end with your hands into a cylinder, then bring the two ends together and flatten them gently with your palms, wrap them in the filling, pinch them tightly at the mouth, and make them into blanks by pressing gently on them with your palms.

(3) Put a pan on fire, fill it with lard, put in the billet, and fry it to golden brown.

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1 Floor Author: Apple Cake 积分2273 [Add as Friend] 发表时间：2005-4-22 17:58:00

Shiping burned tofu

Shiping burned tofu, according to the county record: the early years of the Ming Dynasty that is the production of the end of the Qing Dynasty was selected as the tribute. Shiping tofu with its square tofu or long tofu baked and dipped in condiments and eat, with its delicate and smooth, chewy, strong, unusual flavor, rich in local flavor is known. Now every year Kunming New Year's Eve articulation, the sale of Shiping baked tofu is often lined up in front of the stall. Meandering south, meandering east, Dianzhong transportation along the famous food, especially at night, everywhere you can hear the fragrance of tofu.

Raw materials:

Main ingredient: Shiping tofu (flat long or small square can be).

Seasoning: canola oil, sweet soy sauce, salty soy sauce, marinated rot juice, paste chili noodles, pepper oil, small sections of cilantro, mint, pepper salt, dry chili noodles each into the container.

Methods:

(1) burning: chestnut charcoal into the fire pot burning, set up a wire mesh frame, rack hot, smeared with vegetable oil, set on the tofu, baked while turning (some in the flip side of the tofu on the side of the duck oil, because the tofu is easy to soak in the hot oil, food is more fragrant and glutinous), to be baked into a golden brown color is complete.

(2) eating method: sweet and salty soy sauce, marinated preserved juice, pepper oil, cilantro, mint, paste chili (that is, dry chili pepper in the charcoal fire roasted paste, and then rolled fine), blended into juice. One way to eat it is to take a square of tofu and dip it in the sauce. Some people also use cooked tofu and dip it in pepper salt and chili noodles. Seasoning can be blended according to each person's preferences, eat more or less, by the guests to determine their own, generally to 10 square tofu as a starting point.

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2 Floor Author: Apple Cake Points 2273 [Add as Friend] Post Time：2005-4-22 17:58:00

Eel Cold Rice Noodle

Eel Cold Rice Noodle

Eel Cold Rice Noodle is made with rice noodles as the main ingredient, accompanied by eel, meat skin, thin heath, leeks, and pea flour. Cold and eat. The finished product is spicy, fresh and fragrant, is a famous summer food.

Raw materials:

Main ingredient: 1 kg of rice noodles.

Applications: 200 grams of pea flour, eel, watery meat skin 100 grams each.

Seasoning: refined salt, pepper, salty soy sauce 5 grams each, 8 grams of pasta sauce, 3 grams of monosodium glutamate, chili pepper, leeks, garlic, oil residue puree 10 grams each, 15 grams of fresh mint, 20 grams of vinegar, 50 grams of cooked rapeseed oil, 30 grams of brown sugar, broth 100 milliliters.

Method:

(1) eel slaughter, pick the bones, remove the viscera, cut the long 3.5 cm section. Aquafaba meat skin sliced into small pieces. Leek scalded and cut into segments, mint washed. Garlic cut into rice. Pea flour beaten into a gyro.

(2) frying pan on medium heat, injected into the oil refining through, under the garlic grains (5 grams), noodles sauce stir-fried, and then under the chili pepper (5 grams) sizzling incense, under the eel stir-fried to yellow, under the salt, pepper (2 grams), soy sauce, monosodium glutamate, injected into the soup to submerge the fish to the extent that the burned pot. Pot on the fire, ladle into the eel soup, put the meat skin cooking pot.

(3) garlic (5 grams) pounded into mud, add vinegar, brown sugar into juice. Pan on the fire, inject oil (15 grams), 7 into the heat under the pepper (3 grams), dregs of mud, chili pepper (5 grams), sesame seeds sizzling into oil.

(4) take 5 bowls, each put 200 grams of rice noodles, pea flour 40 grams, will be the above distribution, seasoning in 5 portions of the pour on the bowl to mix food.

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3 Floor Author: Apple Cake Points 2273 [Add as Friends] Post Time:2005-4-22 17:59:00

Rose Rice Cold Shrimp

Rose Rice Cold Shrimp is a Yunnan savory snack. Cooked with the rice system pulp, funneled into the cool water basin with a funnel and become. Because the head is big and the tail is thin like shrimp, so it is named. With it into the sugar water, add rose

candies, is a summer thirst quencher, the finished product is sweet and soft, the population is cold.

Raw materials:

Main ingredient: 500 grams of rice from the top.

Seasoning: 300 grams of brown sugar, rose sugar 100 grams.

Method:

(1) rice washed, soaked in water for 30 minutes, ground into rice paste into the pot. Pot filled with water, high heat boiling, the rice syrup slowly dripping, dripping while stirring with a hand spoon to prevent paste pot. Cooked into the clear lime water, switch to a slight fire to cook until paste. Take pot: a, filled with cold boiled water, the rice paste while hot into the funnel, into the cold water that is into the rice cool shrimp. Brown sugar boiled into sugar water, rose sugar with boiling water diluted to cool.

(2) when serving, use the funnel to fish out the rice cool shrimp into the bowl, put the brown sugar water, rose sugar dilution is complete.

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4th Floor Author: Apple Cake Points 2273 [Add as Friend] Post Time:2005-4-22 18:00:00

Scented Bamboo Roasted Rice

Scented Bamboo Roasted Rice is a famous product of the Dai ethnic group of Xishuangbanna, which has a strong fragrance and is soft and sticky, and the shape of the beauty of the row, and is unique. Xishuangbanna Dai chimney state, is the breadbasket of southern Yunnan. The main ethnic group is the Dai, the Dai belong to the ancient Baiyue group, they live near the water, is the advanced ethnic group in Yunnan planting rice. Since ancient times, they have formed an unbreakable bond with rice, the staple food rice, has always been concerned. Rice milled, must be sifted, whole grain people eat, broken feed livestock. The cooking of Xiangzhu rice reflects their ingenuity and adapts to the taste requirements of their shift to affluence.

Raw materials:

Main ingredient: glutinous rice (or purple rice) 1 kg.

The ingredients: 200 grams of peanut rice.

Methods:

(1) choose the tender bamboo 3 sections, one head to stay section as the bottom, one sawed off the bamboo for the population. Peanuts roasted and mashed. Glutinous rice washed, mixed with peanuts, loaded into the bamboo tube, soaked in water for 4 to 5 hours, the mouth of the tube with a banana leaf tightly plugged.

(2) put the bamboo tube diagonally on the chestnut charcoal fire (high fire) cooking, until the bamboo tube exterior burnt, bang bang the banana leaf plug popped out. Remove the bamboo, along the bamboo tube around the hammer evenly cracked, peeled off the bamboo skin, removed by the bamboo film tightly wrapped note of the rice column, cut round slices on the plate.

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5th floor Author: Apple Cake Points 2273 [Add as Friends] Post Time:2005-4-22 18:01:00

Spring City Fresh Shrimp Dumplings

The finished product is thin and stuffed with transparent crystal, fresh and tasty flavor, the production of exquisite, with a certain degree of difficulty. General dumpling skin need to use ordinary flour, and this point to use the clarified flour. In order to increase the transparency of the finished product, and at the same time add a certain amount of starch, out of the dough to rise, rolling not open, and then use a knife to spread horizontally, in the look of a welcome solution, finally created a success.

Materials:

Main ingredient: 2 kilograms of dry clarified noodles.

Working ingredients: 90 grams of dry starch, 600 grams of prawns, 200 grams each of fat meat for hydrated mushrooms and hydrated yucca slices.

Seasoning: 10 grams each of yellow wine, sesame oil, 15 grams of refined salt, pepper, monosodium glutamate 2 grams each, coriander, minced green onion, minced ginger 5 grams each, 50 grams of cooked lard.

Method:

(1) shrimp, mushrooms, yucca slices, fat meat into minced, into the bowl mixed with cilantro, green onions, ginger, salt. Pepper, monosodium glutamate, sesame oil, yellow wine and mix well into the center of the filling.

(2) take the clarified noodles, starch (0 grams) people basin, injected into the boiling water scalding noodles, rubbing well, a little cool, and then the rest of the starch and lard to join the kneading well, with a plastic paper to cover the soup noodles.

(3) Roll the dough into strips, spread the dosage into a skin with a horizontal knife, pack in the filling, pinch it into a dumpling shape, and steam it.

They are all from Yunnan, don't mind