Dip in water, in Yunnan dialect, mainly means perfunctory. As for the time needed, generally speaking, it does not exceed half an hour.

At first, it was not perfunctory to dip in water by the stove, but to get along. The southwest is generally dipped in water, and Yunnan-Guizhou is popular. There is a reason for this: when Yungui Mountain is in urgent need of water, it is inconvenient to circulate it, and when salt and oil are scarce, dipping in water is a practical measure of self-sufficiency. Seasonal dishes are mixed in a pot, and vegetables are also soup; If you add potatoes, corn, taro and pumpkin, in addition to soup, it is even a staple food; Oil and water depend entirely on ham and bacon, and taste and salt depend entirely on dipping in water. This style, called miscellaneous vegetables or soup and miscellaneous pot dishes, is popular in Yunnan Province.

△ Dipping in water can provide food with taste and salt.

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The simplest dip in water is a little salt. Most of the early salt was canned salt. Knock down a piece and calcine it until it is red and bright. When you throw it into the soup bowl, the taste of salt will harden. Of course, if you have to, you will never be so humble. On the other hand, with the general dullness of speech now, if you don't chew compressed dry food in the ravine for a week, you will never be able to accurately capture this salty fragrance. Such pot salt is often rich in various minerals and is most suitable for pickling.

Then there are peppers. Dried peppers generally need to be preserved. It's not fire, it's stew or ash, until it's crisp outside and then crushed by hand. This kind of pepper is commonly known as pepper. Fresh peppers, peeled after baking, and then cut into thin strips. This kind of pepper is called hand-torn pepper. If you have both kinds of peppers, then this bowl is best for eating fish with water.

Thirty years ago, there were many fish in Dianchi Lake. Every time a fishing boat goes out to sea for dinner, fishermen usually cook a large pot of fish in the lake, regardless of size and variety. They didn't scrape the scales, pluck the gills, cut the fins and cook the fish until it was done. They picked up a fish and dipped it in the water. As long as they wipe the bite marks along the fish's back, the rest are discarded.

△ Some raw materials for making dipping water, such as peppers, tree tomatoes, Burmese lemons, etc.

Then there are vegetarian dishes such as onions, ginger and garlic; To deal with the fishy smell, there are Zanthoxylum bungeanum, Amomum tsaoko, Illicium verum, Zanthoxylum bungeanum (Litsea cubeba), Coriander, Mint, Wild Mint, Pogostemon Pogostemonis, Schizonepeta, Polygonum hydropiper, Dijiao and Oenanthe javanica. Lack of acid and less vinegar, there are sour papaya, tree tomato, tomato, plum, stewed plum, lemon, lime, wild bayberry, bayberry sauce, kimchi, rice water and rice soup sour juice; Most of the fragrance comes from dry goods, such as sesame seeds, peanuts, peas, soybeans, pockmarked seeds, walnuts, perilla seeds and pine nuts. In particular, Dehong has a small sesame seed in Yunnan, which looks like sesame and is slightly smaller; Not rich enough, there are bittern rot, new sauce, old sauce and lobster sauce.

Salt, pepper, onion, ginger, garlic and pepper are the most common configurations, and meat can be dipped in it. In southern Yunnan, wild or domestic materials are rich, and wonderful things can be seen from time to time. From the point of view of South Asians, especially Indians, these materials include peppers, which are collectively called spices. Hani and Miao people often add chicken offal after soaking in water, which is a real dip in water.

△ Hani chicken dipped in water

The Yi people in the mountains came more simply. Pigs and sheep were killed without bleeding. Soak all internal organs and head and foot parts in water, bake them with open fire until they are dry and fragrant, and dice them. Other condiments, as the main force, helped to make a bowl of meat dipped in water with rich content and complex structure.

The season in first frost is also the season of dry fire. The sun during the day and the frost at night make vegetables green, crisp and juicy, and a little sweet. When the water boils, they die. During this period, you need to cook a pot of bitter vegetables, without oil and salt, just dip in water. Especially angry, you can dip the bitter vegetables in water first, then sweat profusely, and then wait for the soup to get cold, raise your hand and lift your neck and drink it dry. You may not be able to clear the fire, but you must feel deeply transparent and happy.

△ Dip in water and bitter vegetables

Yunnan is mountainous, and the mountain version above is basically dipped in water. In river valleys and tropical regions, dipping in water is as thick as sauce, but it is actually sauce at all. Mi Nan, such as Xishuangbanna and Dehong, is thick and can't see the juice, unlike ordinary dipping water. It is often better to add original soup to adjust juice or call sauce.

△ Mi Nan in Xishuangbanna and Dehong is so strong that it can be called sauce.

The valley and the tropics are dipped in water, and the millet is spicy and the thin pepper is transparent and divergent, which is most suitable for hot and humid places; Spices are also special, such as coriander and leek, which are rich in volatile oil and have quite good bactericidal effect; Sour taste is mostly taken from lemon, tree tomato, dried pickles and pickles paste; Bitter taste prevails, and it is huge and complicated. Like splashing water and dipping in water, its bitterness comes from the caecal juice of cattle and a red leaf of Polygonum hydropiper commonly known as fragrant willow, which is extremely cold.

△ Splashing water mixed with bovine cecum juice tastes bitter.

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In fact, a dip in the water means a lot of self-help. Whether to touch it or not, whether to touch it more or less, and whether to touch it deeply or lightly depends entirely on personal wishes. Dip it in water, it will be light, which conforms to the taste principle of salty before light, heavy before light. Dipping in water can also be a fierce dish for the next meal alone. Most dipped water has no oil, is not greasy when it is hot, and does not condense when it is cold.

Dipping in water also changes cooking. Many vegetables in Yunnan don't have to be cut with a knife before cooking, but they are just torn and twisted by hand, not to touch iron, but to make the cut surface naturally open and easy to taste. Even with a knife, it is a combination of cutting and skimming. For example, when dealing with tender pumpkins, you can cut them vertically, turn your wrists slightly horizontally, and then separate them smoothly. As for mutton, live fish and other fishy things, if they are fresh and tender, you can blanch them with white water and dip them. Maintain the original flavor and assist the main flavor. Think about it carefully, I'm afraid it's just a good intention to dip in water.

△ As long as there is a bowl dipped in water, the boiled tripe is also very tasty.

If you have a hobby of eating spicy food, you will feel extremely strong and bitter when you answer the phone, sweating and crying. From time to time, I will look up and spit in the sky. Quiet as the battle between Zhao Zilong and Changbanpo, two chopsticks and a soup pot dipped in the water room, quickly and steadily clean, killed several times. At the climax, I heard a sneeze. The bridge was not broken, but my head tilted, my eyes jumped, my mouth opened, my tongue was exposed, and I turned over. A very calm person like me, like a virgin, only eats and drinks quietly and doesn't do too much, just waiting for a big bowl of rice to be served, and dipping his half bowl in water makes me feel bored and have a headache. It's done.