In fact, there are a lot of steamed vegetables in Yunnan, so I'll arrange 9 kinds of steamed vegetables here to entertain everyone and show my friends how delicious they are.
Steamed chicken with fire clip
Yunnan ham has a long history of curing, which can be traced back to the bronze age in ancient Yunnan. At that time, there was a method of making Wujin pig ham. In the inheritance and evolution in 2000, Yunnan ham has been world-renowned. In the Ming Dynasty, Yunnan's chicken fir was sought after by countless literati, and Xu Xiake, Yang Shen and others even spared no effort to make the chicken fir delicious.
A piece of cloud leg is sandwiched between two pieces of chicken fir, arranged in a book shape, and put into a buckle bowl, which is called a fire clip. Chicken fir is delicious when cooked with meat, and even better when steamed with cloud legs. This dish has beautiful appearance, clear soup color, delicious taste, refreshing and not greasy. Chicken fir and cloud legs are soaked in each other and complement each other. It can be said that it is an extremely delicious steamed dish in Yunnan.
Steamed milk cake with fire clip
In Yunnan's modeling dishes, there is also a kind of steamed milk cake with fire clips, but it was not created by the Han people, but by the Yi people in Yunnan. Inspired by the tofu made by the Han nationality, the Yi people order goat milk with yogurt to make milk cakes. Milk cake is rich in nutrition, with the same quality as European cheese, delicate texture, smooth oil, rich frankincense and endless aftertaste.
This dish is inspired by the fire chicken fir, and it is also two pieces of cloud legs with a milk cake. Put it in a buckle bowl and steam it in a steamer, then take it out and turn it into a soup bowl. This vegetable cake is red in white, soft and smooth, and has good palatability. Especially, the milk cake and ham are rich in aroma, which greatly increases people's appetite and makes people eat it absolutely.
Steamed beef tongue
Diqing, Yunnan, located at the southern tip of Qinghai-Tibet Plateau, has a cold climate and developed animal husbandry. Tibetans, Lisu and Naxi here all like to eat beef and mutton. In the Tibetan king banquet here, there is a very distinctive steamed beef tongue. Many people think that beef tongue should be a dark dish, but they don't know that beef tongue is not only nutritious, but also an unparalleled delicious ingredient.
Steamed beef tongue, choose the root of beef tongue, because the root of beef tongue is soft and oily. After steaming, pour the fried oil pepper into the water and eat it. Thick-cut tongue root meat, although it doesn't explode in the mouth like beef ribs and beef ribs, the elasticity produced by smooth muscle and tooth grinding makes the taste buds have a pleasant and unforgettable experience.
Steamed meat
There are many kinds of steamed vegetables in Yunnan. Such as steamed pork, steamed chicken, steamed beef and steamed chicken. Among them, the most common one is pork belly steamed with pork powder, which is also commonly called "pork belly steamed with pork powder". Steamed pork is a favorite dish of Yunnan people. On holidays at home, most of them have this dish on the table, and most beautiful women in Yunnan can cook this dish.
Wash the fresh pork belly, cut it into thick slices, add salt, onion ginger, white wine juice, monosodium glutamate, sweet soy sauce and salty soy sauce for about two hours, add spiced rice flour and a little soup, put the meat slices in a bowl, and mix the ribs, potatoes and taro evenly. Just flatten the bowl and steam for three to four hours on medium heat.
Dean Qian Wei Zhang Rou
As we all know, thousands of pieces of meat is a famous steamed dish in Hubei and one of the three bowls in Jiangling. Why does it become a unique Yunnan flavor thousand pieces of meat in Yunnan? During Guangxu period, the governor of Yunnan was Li Jingyi of Hunan Salt Grain Road, and his official chef opened Yuchunge Restaurant near Cuihu. Thousands of pieces of meat were the specialty of Yuchunge at that time. During the Xianfeng period, chefs in Hunan and Hubei cut thousands of pieces of meat thinner and thinner, and it is said that it reached as many as 80 pieces. Liuyang douchi and sufu were added to the bottom of pickles to make them salty and not sour.
However, after arriving in Yunnan, there were no pickles in the two lakes, but dried winter vegetables in Yunnan, commonly known as "pickles", were used to steam Melaleuca meat, which made the taste of Melaleuca meat sour and salty and had a unique charm, so "Yunnan-flavored Melaleuca meat" became a classic Yunnan taste.
Steamed chicken with banana leaves
Yunnan is rich in plant resources. In the steaming of food, a steaming method is often used, because there are many plant materials that can be wrapped, such as banana leaves, bamboo leaves, pipa leaves, mango leaves, gala leaves, elephant ear leaves, pumpkin leaves, taro leaves, etc., all of which are edible wrapped plants. Among them, the steamed chicken wrapped in banana leaves in Xishuangbanna is very famous.
Wash the whole slaughtered chicken, put it on the chopping block and pat it gently with the back of the knife, then add seasonings such as onion, coriander, pepper, pepper and salt, marinate for half an hour, then wrap it with banana leaves and steam it in a wooden steamer. Steamed chicken is delicious, and the natural fragrance of banana leaves is really hard to get.
Steamed pumpkin
In Yunnan, there is another kind of steaming. Steaming is to steam or sandwich one kind of food in the middle of another, so that it can be mixed into a new delicious food. For example, steaming pumpkins means chopping lean pork, adding seasonings, mashing it and putting it into pumpkins to form a new flavor.
Steamed meat is the most famous in Qujing and Xuanwei, Yunnan. Once I visited a friend's house in Xuanwei, and at a banquet, there were nearly ten steamed dishes, which opened my eyes. No wonder some people say that Dongchuan's cooking, Qujing's steamed dishes and Yuxi's stewed dishes don't seem to be groundless.
Steamed with ordinary flour
In Yunnan, in addition to steaming meat, there is also a kind of vegetarian steaming, also called vegetarian steaming of plant raw materials, which has a wide range, such as steamed potatoes, sweet potatoes, green broad beans, yams, leek roots, lilies, fennel, eggplant, pumpkins, loofah and so on. I found in Yuxi, Tonghai, Jiangchuan and other places that almost everything can be used for steaming, which is amazing.
When cooking vegetarian steamed vegetables, the high-temperature steam has strong permeability, the raw materials are heated evenly and the cooking speed is faster. When heating in the container, it is not necessary to turn it from time to time, which is beneficial to keep the shape and flavor of food. Therefore, vegetarian steamed vegetables can retain the nutrition of these plant ingredients to the greatest extent, which is fresh, tender and fragrant, and has a mellow taste.
Yunnan steamed chicken
During the Qianlong period of the Qing Dynasty, Master Yang Li of Tengchong Fudeju pioneered the method of eating steamed chicken, which has been passed down for more than 200 years. In the 1940s, Bao Hongwei and his wife brought them to Kunming, making the steamed chicken famous all over the country. The steamer is made of purple sand from Jianshui, Yunnan. It is a flat drum with an air outlet in the middle. Steam comes out from the middle steam outlet to steam raw materials, and distilled water becomes soup and stays in the steamer. It's original and delicious.
In addition to steamed chicken, Yunnan has now formed a series of steamer, such as steamed pigeon, steamed turtle, steamed duck, steamed ribs and so on. You can also add Yunnan's precious Chinese herbal medicines into the steamer and turn it into a medicated diet steamer, such as steamed chicken with cordyceps sinensis, steamed turtle with gastrodia elata, steamed ribs with codonopsis pilosula, etc. It can be seen that in Yunnan, a variety of ingredients can be steamed by a steamer alone.
Of course, among these steamed dishes, only steamed chicken is the most distinctive dish in Yunnan, and the steamer is also the most distinctive cooker in Yunnan. Looking around the world, cooking tools like Yunnan steamer are rare. I have only seen nine-eyed Polygonum hydropiper in Chongqing, and cooked Polygonum hydropiper chicken has the same effect. This fully shows the wisdom and cleverness of the people in Yunnan, so as to create such a unique steamed dish!
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