In Qiubei, when you start roasting, you should put the mutton on the iron frame on the top fork of the front and rear fulcrum, hold the handle of the iron fork and turn it slowly with warm fire. Bake for ten minutes, then dip it in the prepared seasoning water with a paint brush and carefully brush it on the spread sheep. Brush one side, turn it over and bake it below, then brush the side that has just been turned over. This kind of seasoning water brushed on sheep is called brine. It is a soup made of chopped garlic, mashed ginger, finely chopped pepper, prickly ash (or pockmarked noodles), onion, tsaoko, star anise and so on. At first glance, it looks a bit like breakfast seasoning, especially complete.
There are many unique dishes in Guangnan, a simple dish: pumpkin crisp. It seems unheard of in other places, let alone tasting this "vegetarian food". Since it is crispy meat, why is it called "vegetarian"? Because this kind of pumpkin crisp was originally invented and made by the older generation of vegetarians in Guangnan.
Raw materials are old pumpkin, glutinous rice flour, white sugar or brown sugar and vegetable oil. The production method is: peel the pumpkin and cut it into petals, then cut it into filaments, then sprinkle sugar for soaking for 10 minute, then sprinkle glutinous rice flour to make a thick paste, and glue the pumpkin filaments. Heat the oil in the pot to 70% to 80%, put down the mushy shredded melon with a spoon or chopsticks, fry until it is cooked thoroughly, remove the remaining oil and put it on a plate. If fried into oval crispy meat, scoop it up with a spoon or spoon and fry it. If you fry the crab-like meat, pick it with chopsticks before frying it, so that the shredded melon will spread out and form a toe-claw shape.
Banana, like pineapple, is not only a fruit but also a dish. Peel the ripe banana, cut it into long slices, put it in a boiling oil pan, fry it until golden, and sprinkle a little light salt on the surface, which is called "fried banana". Soft and waxy banana, crisp outside and tender inside, still original inside. It tastes special, like eating fried ice cream. What should I do if I can't finish eating fresh and ripe bananas? Slice the bananas, dry them and eat them as snacks while watching TV. Dried bananas are sweeter than fresh bananas and not as hard as sweet potatoes, so they are good snacks.
Wenshan Crispy is a special snack in wenshan city, Wenshan Prefecture. The pretzels are yellow and fragrant, layered, crisp but not crisp, moderately salty, crisp and delicious, fragrant and full of local flavor.
Pepper and sesame cake is one of the famous foods unique to Wenshan, and it is a special snack with a long history. It is a pastry kneaded with good flour, cooked lard, salt and pepper, and the production process is quite complicated. When making a cake, take the fermented flour and tear it into a ball and roll it thin. Wrap the dough with crispy stuffing, roll it thin and fold it again and again, repeat it many times, then cut it in half, rub it back and forth into a spiral, roll it thin and put it into a rice bowl. Only when the bottom fire is weak and the cover fire is strong can the cake be yellow and fragrant, layered, crisp but not crisp, salty and hemp, crisp and delicious, fragrant and full of local flavor.
Bahang chicken is a unique traditional delicious dish of Zhuang nationality in Guangnan County, Wenshan Prefecture, and it is a must in Yunnan. "Bahang" is a Zhuang language, which means sour soup. It's sauerkraut soup made of red vegetables or wild vegetables. When cooking mashed chicken, first, cut the washed chicken into small pieces and soak them in seasoning; Then put that prepared season into a pot, and pouring the sour soup; After boiling, add vegetables and lard, and add chicken pieces after boiling for one to three minutes. The soup can be eaten after it is boiled. Vermicelli, Auricularia auricula and kelp can also be added. Cooking together. The characteristics of drenched chicken are sweet and delicious, and it has a unique sour taste. If you come to Guangnan and don't try this "fried chicken", your trip will be in vain.
Tuo meat is the basic way for Yi people to eat meat. In production, pigs, cows and sheep are all cut into pieces the size of a fist boat with bones and meat after slaughter, boiled in clear water until they are 80% mature, then fished into a dustpan, sprinkled with salt, and shaken back and forth to let the salt penetrate. When you eat, you don't put any seasoning and chopsticks except salt, and you can eat them directly with your hands. When eating, it is served with a kind of dried sauerkraut soup pickled by local method in Xiaoliangshan (which has the function of choking oil and fishy smell). Hold the meat in your hand and chew it while eating. Because this meat is special and not very fat, the more you eat, the better your appetite will be.
The trick of cooking cooked meat is to master the proper heat. If the heat is not ripe, the meat will be too late. The meat cooked by Yi people is delicious and unique, especially the tender pork weighing four or five Jin.