raw material
Tender chicken 1, ham slices100g, water-soaked mushrooms 50g, magnolia flower slices 50g, onion slices 20g and ginger slices 20g.
manufacturing process
Rub chicken, liver, chicken gizzards, mushrooms, ham slices, onion, ginger, salt, monosodium glutamate, pepper, sugar and sweet and salty soy sauce into a basin for seasoning; Chicken liver, chicken gizzards, mushrooms, magnolia slices and ham are put into the chicken belly, folded into chicken shape, stuffed into a bamboo tube, stuffed with banana leaves at the mouth of the tube, roasted on fire for 2 hours, taken out and put on a plate, thus obtaining the dish name [Yunnan cuisine]-raw material of roasted cloud legs.
1500g of Yuntuijian, 6 eggs, 75g of Fugui powder, 250g of broad bean gouache, and a little alkali.
manufacturing process
1. Scrape and wash the cloud legs, wash them with warm alkali to remove dirt and peculiar smell, then wash them twice with clear water, put them in a soup pot and add water 1 hour until they are cooked but not melted, and remove the skin.
2. Beat the eggs into a bowl, first add Fuqiang powder and stir evenly, then add broad bean gouache and stir into a thick egg white paste.
3. Burn millet charcoal fire in the brazier. If the cloud legs are placed on the iron fork, the fat will catch fire. After heating, brush it with a brush dipped in egg liquid. After the flame browns the egg white paste, brush the egg white paste for the second time and then brush the egg white paste for the third time. After browning, cut the cloud leg and egg white paste into 2.5 cm thick slices with a knife. Then brush the cloud legs with egg white paste for three times as mentioned above, bake them yellow after each brush, then slice them, and so on until the cloud legs and egg paste are used up. Change the cloud leg chess piece under the chess piece into a rectangular strip with a width of 4 cm and a width of 3 cm, and code it in the plate.
trait
Pale yellow in color, crisp and tender in skin, fat but not greasy, instant in population and rich in fragrance. The name of the dish [Yunnan Cuisine]-The ingredients of crossing the bridge rice noodle are: half a fat hen (about 750g), half a fat old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (mullet) or squid, tofu skin 1 slice, 25g leek and 650 onions. The production process is 1. Wash the chickens and ducks, blanch them with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, add 2,000 g of water and stew for about 3 hours. When the soup is milky white, take out the chickens and ducks (they should not be overcooked for other purposes) and take the soup for later use. 2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice cuttlefish (or squid) meat, blanch it with boiling water, take it out and put it on a plate. Soak the bean curd skin in cold water, shred it, scald it in boiling water for 2 minutes, and then float it in cold water for later use. Wash leeks, blanch with boiling water, remove and change knives for later use. ) Wash onion and coriander with clear water, cut into small pieces 0.5 cm long and put them on small plates respectively. 3. Soak rice, grind it into fine powder, steam it, and press it into vermicelli. Blanch with boiling water for two or three minutes, and finally rinse the rice noodles with cold water. Each bowl150g. 4. When eating, put 20g of chicken and duck meat in a deep bowl and scoop the soup from the pot into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil, sesame and Chili oil to keep the bowl high. After the soup is served, first put the chicken, pork and sashimi into a bowl in turn, stir them gently with chopsticks and cook them, then put the leek into the soup, add chopped green onion and coriander, and then put the rice noodles into the soup one after another, or eat them while they are hot. All kinds of meat slices and leeks can be dipped in seasoning. The name of the dish [Yunnan cuisine]-600g of fresh dried mushrooms, 80g of ham, 0g of chicken breast100g, and 60g of pepper. The production process is 1. After the bacteria are cleaned, shred them, rub them with salt, wash them with water, and sprinkle with a little flour and meat. Shred pepper, ham and chicken breast, dice garlic, and size chicken breast with egg paste. 2. Stir-fry the mushrooms in the oil pan and put them on the plate. Cut shredded chicken with warm oil until drained, put it in the center of dried mushrooms, leave the bottom oil in the pot, add garlic and red pepper, stir fry in the center of shredded chicken, and wrap ham around it. The name of the dish [Yunnan cuisine]-stir-fried purple rice with lotus root, 500g fresh lotus root, 50g purple rice 100g minced chicken, and 50g fresh lotus leaf 1. Production technology 1, steamed purple rice, peeled lotus root and cooked; 2, chicken essence, salt, monosodium glutamate, 1 egg white, 30g of wet starch, add purple rice and mix well, and smear it on the lotus root; 3. Mix 2 egg whites and 30 grams of starch into a paste; 4, the oil pan is hot, the egg paste is stuck with a lotus root clip and fried in the pot until golden; 5. Blanch the lotus leaves into the bottom of the dish, and add salt and pepper to the lotus root clip as it is. The name of the dish [Yunnan cuisine]-300g of fried milk cake, 200g of chicken, 0/00g of pork fat, 0/00g of ham/kloc, and cucumber. The manufacturing process is 1. Cut the cake into cubes, beat the chicken and fat into a paste, and add the fat. 2. Make egg white paste with 1 egg white and 20g starch, cut the ham into pieces, brush the egg white paste on the cake with chicken paste, sprinkle with minced ham and shredded cucumber, brush the egg white paste again, put it in a cage, steam it with low fire, and fry it with low fire until cooked.
The name of the dish [Yunnan Cuisine]-600g of zucchini (about 1 kg), 50g of straw mushroom (about 1 0.2 half), shrimp 100g (about 2.2 half), 75g of crab meat (about 2 ounces) and protein1. Salt 1 tsp, sugar 1/4 tsp, corn flour and wine 1 tsp, water 1 tsp, a little pepper. Production process: 1. Wash, peel and grind zucchini. 2. Wash the straw mushroom and dice it. 3. Wash the shrimps and remove the intestines. 4. Dice the onion. Put the soup, chopped gourd, straw mushroom, shrimp, crab meat and ginger slices into a deep bowl, cover and cook for 5 minutes. 5. Add seasoning and stir, then cook for 3 minutes. 6. Take out the protein and sprinkle with shallots, then serve. The name of the dish [Yunnan cuisine]-eggplant in chicken sauce 300g, green pepper 1, red pepper 1, chicken breast 100g, 2 tablespoons of bean paste, half a tablespoon of soy sauce, 2 tablespoons of Shaoxing wine, half a tablespoon of sugar 1 tablespoon of vinegar, and. The production process is 1. The eggplant is pedicled and washed, cut in half, and then cut into 4 cm long sections, each section is cut three or four times, and the two ends are connected; Green pepper and red pepper are pedicled and seeded, washed and cut into small pieces. 2. Slice chicken breast, marinate with 1 tablespoon Shao wine, 1 tablespoon oil, half a tablespoon water starch, egg white and a little salt and pepper for 0/0 minute. 3. Mix Shaoxing wine 1 tablespoon, sugar 1 tablespoon, chicken powder, 3 tablespoons of water, half a tablespoon of soy sauce, vinegar and water starch to make a sauce for later use. 4. Heat the wok, add appropriate amount of oil, add eggplant, green pepper, red pepper and chicken slices in turn, slide with oil, remove and drain for later use. 5. Heat the wok again, stir-fry the garlic slices, take out the garlic slices, add 1 tablespoon oil and bean paste, stir-fry the shallot ginger, add the oiled materials and garlic slices, pour in the thicken sauce, stir-fry evenly, pour a little sesame oil, and take off the pan. The name of the dish [Yunnan cuisine]-Sati fresh squid
Ingredients: 300g fresh squid (about half a catty), onion 1, 2 slices of ginger, 300ml of water. Garlic salt, sugar, sesame oil 1 teaspoon, pepper 1 4 teaspoon, satay sauce 1 teaspoon, wine1teaspoon. Production process: 1. Wash the fresh squid and carve flowers on the belly. 2. Put water, ginger slices and shallots into a bowl, cover with plastic wrap, leave an opening for air, and cook for 4 minutes on high fire. 3. Add fresh squid, cook over high fire 1 min, take out and drain. 4. Marinate the fresh squid with seasoning15min, cover it with plastic wrap, leave an opening to breathe, and cook it for 2min on high fire.
Name of the dish [Yunnan cuisine]-Fried onion Raw materials: onion 400g, spinach leaf 80g, cherry 10, 2 eggs, flour 80g, bread crumbs 100g. The production process is 1. Shred spinach and stir-fry until cabbage is loose. After the onion is sliced, the egg paste is dragged, and then the bread crumbs are sticky. 2. Add 50% hot oil one by one, fry until golden brown, and serve with spinach pine, coriander and cherry. The name of the dish [Yunnan cuisine]-fried diced chicken with Zhu Baoli 250g, Julie 150g in Chenggong House, 25g old egg with cloud legs, egg 1, ginger 65438+ ginger. The production process is 1. First cut the chicken with a cross knife to a depth of 2/3 of the meat thickness, and then cut it into squares with a square width of 1 cm. Yuntui, Laodan and Zhubaoli (peeled and cored) were cut into 0.8 cm square dices respectively. Slice ginger. Onions are cut into 2 cm long sections. 2. Dice the chicken into a bowl, add salt, egg white and broad bean gouache, knead well and adjust the size. 3. Heat the wok on high fire, scoop in a spoonful of cooked lard, then pour in cooked lard, heat it to 30%, release diced chicken and Zhubaoli, push it back and forth with a spoon to avoid sticking the wok until the color turns white, and pour it into a colander to drain the oil. 4. Leave 20 grams of oil in the pot, heat the pot, add ginger slices and shallots, add diced cloud legs and old eggs and stir-fry until cooked, then add diced chicken, diced pearl pears and refined salt, add chicken soup, take a small bowl and add a little water, dilute the broad bean gouache, slowly put it in the pot, add monosodium glutamate and stir-fry. The name of the dish [Yunnan cuisine]-the raw material for burning Yunnan legs
1500g of Yuntuijian, 6 eggs, 75g of Fugui powder, 250g of broad bean gouache, and a little alkali.
manufacturing process
1. Scrape and wash the cloud legs, wash them with warm alkali to remove dirt and peculiar smell, then wash them twice with clear water, put them in a soup pot and add water 1 hour until they are cooked but not melted, and remove the skin.
2. Beat the eggs into a bowl, first add Fuqiang powder and stir evenly, then add broad bean gouache and stir into a thick egg white paste.
3. Burn millet charcoal fire in the brazier. If the cloud legs are placed on the iron fork, the fat will catch fire. After heating, brush it with a brush dipped in egg liquid. After the flame browns the egg white paste, brush the egg white paste for the second time and then brush the egg white paste for the third time. After browning, cut the cloud leg and egg white paste into 2.5 cm thick slices with a knife. Then brush the cloud legs with egg white paste for three times as mentioned above, bake them yellow after each brush, then slice them, and so on until the cloud legs and egg paste are used up. Change the cloud leg chess piece under the chess piece into a rectangular strip with a width of 4 cm and a width of 3 cm, and code it in the plate.
The name of the dish is stuffed Sydney dish, which is a special dish in Yunnan. This dish is white and crystal clear, with fresh and sweet lines and rich pear fragrance. The Sydney exclusively produced by Erhai Lake is as white as snow, smooth and fragrant, with waxy honey. When used for cooking, the ratio of pear 10, ham1500g, glutinous rice 50g, Chinese cabbage 80g, pine nuts 50g, sugar100g, lotus seeds 80g and crystal sugar100g. 60 grams of sand washing (about 50 grams), 60 grams of persimmon Ingredients: 1 aconite fish weighs about 12 (about 480 grams), orange 1 piece, 2 tablespoons of black bean powder, garlic 1 2 tablespoons, red pepper1piece.
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour. The production process is 1. Choose Sydney with the same size, peel it, cut a piece from the bottom of the pear handle to make a cover, dig out the pear core, restore the pear cover and insert bamboo sticks, and rinse with water. 2. Rock sugar is ground into powder. Peel and chop jujube. Dice longan, ham and persimmon. Remove the film from the pine nuts. Chinese cabbage is deboned and shredded. Peel the lotus seeds, remove the heart and cook. Wash glutinous rice and steam it into rice. Put the above ingredients and seasonings into a pot, steam them in a cage, take them out, add sand and mix well to make stuffing. 3, wok fire, inject lard, burn to 50% heat, fry the pears until the color turns yellow, take out and drain the oil. Take off the pear cover, put in the stuffing, cover it, insert the bamboo stick, steam it thoroughly in the cage, and take out the pear and put it on the plate. 4. After the pot is on fire, pour the steamed pear juice into the pot, add sugar and water until the sugar melts, thicken with wet starch, and pour the juice on the pear. The name of the dish is stuffed Sydney dish, which is a special dish in Yunnan. This dish is white and crystal clear, with fresh and sweet lines and rich pear fragrance. The Sydney exclusively produced by Erhai Lake is as white as snow, smooth and fragrant, with waxy honey. When used for cooking, the ratio of pear 10, ham1500g, glutinous rice 50g, Chinese cabbage 80g, pine nuts 50g, sugar100g, lotus seeds 80g and crystal sugar100g. 60 grams of sand washing (about 50 grams), 60 grams of persimmon Ingredients: 1 aconite fish weighs about 12 (about 480 grams), orange 1 piece, 2 tablespoons of black bean powder, garlic 1 2 tablespoons, red pepper1piece.
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour. The production process is 1. Choose Sydney with the same size, peel it, cut a piece from the bottom of the pear handle to make a cover, dig out the pear core, restore the pear cover and insert bamboo sticks, and rinse with water. 2. Rock sugar is ground into powder. Peel and chop jujube. Dice longan, ham and persimmon. Remove the film from the pine nuts. Chinese cabbage is deboned and shredded. Peel the lotus seeds, remove the heart and cook. Wash glutinous rice and steam it into rice. Put the above ingredients and seasonings into a pot, steam them in a cage, take them out, add sand and mix well to make stuffing. 3, wok fire, inject lard, burn to 50% heat, fry the pears until the color turns yellow, take out and drain the oil. Take off the pear cover, put in the stuffing, cover it, insert the bamboo stick, steam it thoroughly in the cage, and take out the pear and put it on the plate. 4. After the pot is on fire, pour the steamed pear juice into the pot, add sugar and water until the sugar melts, thicken with wet starch, and pour the juice on the pear. Yunnan white meat ingredients: pork belly 1 kg minced garlic, 3 tablespoons chopped green onion, 2 tablespoons Jiang Mo, 3 tablespoons pepper with a little salt 1 tablespoons white vinegar, 5 tablespoons monosodium glutamate with a little sugar 1/2 cups-Exercise: (1) Prepare 1 pot of water, add pork belly and cook. (2) Take out the meat and cut it into pieces with a thickness of 0.5cm. (3) Saute minced garlic and Jiang Mo in an oil pan, add seasoning and cook the meat for a few minutes, then take the pan and sprinkle a little chopped green onion and pepper. -Nutritional value: Pork belly-Pork belly is rich in nutrition, easy to absorb, and has the functions of supplementing skin nutrition and beautifying. Pork belly recipes belong to Yunnan cuisine-Yunnan cuisine is Yunnan cuisine. Located in the southwest border of China, Yunnan Province is famous for its richness and beauty. Raw meat, onion, ginger, cooking wine, sesame oil, soy sauce and vinegar, which are known as the "plant kingdom" and "animal kingdom", are the ingredients of bibimbap. Food practice: 1. Boil the raw belly with clear water. Be sure to boil it in water without adding salt, but you can add some onion and ginger cooking wine to remove the fishy smell. 2. The cooked belly is cool and shredded; Wash and disinfect the cucumber, shred it, put it on a plate, then put sesame oil, soy sauce and vinegar in a pot, heat it slightly, make a "three-in-one oil" sauce, pour it on the shredded belly and cucumber, and mix well to serve. Cooking key: the quality of shredded pork belly depends on cooking belly. If it's not cooked properly, it's either hard and chewy, or it's too brittle to cut silk and has no "chewiness". Therefore, when cooking, the water in the pot is boiled, so immediately turn to a small fire (the water is slightly boiling) and poke it with chopsticks. Once you can poke it into your stomach, you should cook it in time. The belly cooked in this way is crisp and tender, and has a certain "chewing head" toughness, but it is not full enough because of its large contraction. So you need to plate it, add some fresh soup, and then steam it in a steamer for a while. This can not only keep the advantages of crisp and tough belly, but also make the belly full (generally 1 times) and cut more tender belly silk. Ingredients for fried noodles with meat: pork and flour.
Accessories: tomatoes, mushrooms, peas, onions, ginger and garlic.
Seasoning: salt, chicken essence, pepper, egg milk.
Cooking method:
1. Pour flour into a basin, add egg milk and dough, press into cakes, cut into pieces, cook in a pot, take it out and let it cool;
2. Pour oil in a pan, stir-fry the meat slices, then add onions, ginger, garlic and peas, add salt, chicken essence and pepper to taste, and add tomatoes and noodles to stir-fry for a while.