Of course, the commonly used methods are burning bait blocks and cooking bait shreds. There's something wrong with the first floor, but it's better to cook the bait with bone soup, so much the better.
Question 2: How to make bait pieces and how to eat them? Shaoerkuai
Open classification: food, diet, snacks
"Roasted bait block" is a local folk snack in Yunnan. It is made of cooked rice and pressed into blocks, usually in the shape of round pancakes. Bake it on a charcoal fire, then spread it with sauce and vegetable stuffing. The smell of rice and the taste of sauce are local people's favorite foods.
Bait block, a kind of rice product, has traveled all over the country, only Yunnan. According to ancient records, food made of wheat was collectively called "cake" in ancient times, and food made of rice was "bait". Yunnan is the birthplace of ancient humans. Rice planting has a long history. By the end of the lunar calendar, every household should choose the best rice, wash it, soak it, steam it, put it in a jar, grind it as fine as mud, rub it with beeswax on the chopping board, and then knead it into a rectangle, an ellipse and an oblate shape, which is called "bait feed" as a gift food. After a long time, most people will play it.
Question 3: Yunnan ear silk, how to use ear pieces as bait pieces is unique to Yunnan, one of the most famous snacks in Tengchong and one of the common traditional foods in Kunming. The bait block is made of high-quality rice, and its production process is to wash, soak, steam, mash and knead rice into various shapes. Generally divided into three types: block, silk and slice. The preparation method can be roasted, boiled, fried, marinated, steamed and fried, with different flavors and can be eaten for a long time. There are one of the eighteen eccentrics in Yunnan: rice cakes and bait blocks.
The raw material for making bait blocks is rice, but we should choose good quality, fragrant and sticky rice. In the past, the bait block was a landscape. Before the Spring Festival, steam the soaked rice in a wooden steamer, take it out when it is cooked in June and July, and then fry it in the nest. After the cooked rice paste is made into noodles, you can take it out and rub it on the chopping board, and then make it into bricks. This is the bait block. You can also make cakes from wood. There are happy characters, longevity characters, blessing characters, fish, magpies, swallows and other patterns on the wooden model, and the pressed bait cakes have various patterns.
First, fry your ears.
Materials: 1 cooked pig ears, garlic sprouts and red pepper slices. Seasoning: seafood sauce, soy sauce, salt, monosodium glutamate and salad oil.
manufacture
1. Shred the cooked pig ears. 2. Heat a wok, add salad oil, saute garlic sprouts, red pepper slices and shredded ears, add seafood sauce, soy sauce, salt and monosodium glutamate to taste, stir well and serve.
Production skill
Do not increase the concentration of the fire.
Second, spicy ear silk
Ingredients: pig ears, two handfuls of vinegar, pickled peppers, San Qian monosodium glutamate, two onions, San Qian pepper powder, one penny and five cents, ginger, San Qian Chili oil, San Qian soy sauce, five cents, sesame oil, two cents and white sugar, one penny and five cents.
Methods: 1. Scrape the hair off the pig's ears, clean it, put it in a pot, add water to boil, skim off the floating foam, and when it is 70% rotten, take it out and let it cool. Cut them into one-inch wide strips first, and then cut them into half-width silk. Onion, ginger and red pepper are all cut into filaments and put on the same plate. 2. Put the soy sauce and red pepper in a small bowl.
Third, cold ear silk
Cold shredded pork ear raw materials: raw materials: materials: pig ears 1 pair, 2 parsley, garlic seedlings 1 tree. Seasoning: (a) 65438 shallots, 2 slices of ginger, wine 1 tablespoon, (b) 2 tablespoons of sand tea sauce and soy sauce, and vinegar 1 tablespoon.
Method: (1) Scrape the pig's ear with a knife, blanch it, remove the blood, add seasoning A and cook it until it is rotten (about 40 minutes), and then let it cool. (2) After cooling, cut into thin slices and mix with coriander, shredded garlic and seasoning.
Fourth, hot and sour ears
Ingredients: 1 pig's ear, half a cup of shredded onion. Seasoning: 1 tablespoon soy sauce and spicy oil, 1/2 tablespoons sugar, 65438 monosodium glutamate, 1/2 tablespoons vinegar and sesame oil. Methods: (1) Pig ears were cut into pieces and washed.
Spicy oil method: (1) Prepare a large bowl with 1 tablespoon of Chili powder and a little sesame oil. (2) 1 cup salad oil, 2 shallots, 2 slices of ginger, pepper and white sesame, each 1 tablespoon, * *.
Five, hot and sour tea fragrant ear silk
(1) Pig scalp 1/2kg aluminum foil paper 1 Zhang (2) shredded pepper 1/4 cups lemon juice, 2/3 tablespoons minced garlic 1/4 cups coriander 1/3 cups shredded garlic/kloc-.
Production: (1) Wash pig scalp, blanch with hot water for 2 ~ 3 minutes, and take it out for later use. Spread aluminum foil paper on the bottom of the pot, sprinkle seasoning (2) evenly, put it on a steamer, put it in, cover the pot, and smoke for 3 minutes with low fire to make the surface of pig scalp color. (2) Take it out and let it cool.
Question 4: How is Yunnan bait made? Bait is unique to Yunnan and one of the most famous snacks in Kunming. Can be boiled, boiled, fried, marinated, steamed and fried, with different flavors, and can be eaten for a long time. "Urgent" has "cake bait wheat rice sweet bean soup", and Yan Shigu has a note: "steamed rice noodles are bait"; In the Five Dynasties, Xu Kai said in Shuowen Jiezi Zhuan that "rice flour steamed crumbs" and rice was broken. The current practice is to soak and steam the rice, then put it on the wok and remove the wok. The frying pan is bait. Of course, machines can also be used, but the rice is still steamed after meals, which is different from rice noodles and steamed rolls made by grinding the rice first. The raw material of bait is mainly rice. If it is made of glutinous rice, it is "Ciba". If it is made of glutinous rice, it is a rice cake, which is different from bait. Now in Jiangsu and Zhejiang provinces, this thing is still being made in the countryside during the Spring Festival, instead of making all kinds of tricks. In the city, it was made into small strips about five inches wide and sold in the food market, but the name was rice cake, which was mixed with glutinous rice products and lost its ancient meaning. The bait block can be made into various shapes, except the thin thread is called bait wire, and the rest are called "bait" regardless of cake, roll or block. The local pronunciation of this "block" is as fast as "kuai", so it is difficult to find it in the dictionary. However, it seems that we can guess that this "block" is a "block" by pushing the meaning of sound or shape. If you want to eat separately from a gentleman, you need to find such a word "fast". In addition, many people in Kunming dialect pronounce the third sound as the fourth sound, which can also be proved. Before Kunming, the "bait" was mainly one or two kilograms, and the existing "bait" in literature experiments was "bait block", so the origin was basically clear. Erbium burning block is baked on smokeless charcoal fire with pancake-shaped bait block on it. When they are slightly brown, add sesame sauce, hot sauce, oil pepper and so on. The surface is coated, and it can also be sandwiched with beef and mutton cold slices or fried dough sticks. It is a delicious local specialty snack. Cut the bait into one-inch square pieces, and fry them with shredded rice legs, sliced meat, eggs and vegetables. It becomes a fried bait block that can be both a master and a meal. The most famous one is called "Rescue". Style is the best place to fry bait, so every year on the second day of the lunar calendar, Kunming people traditionally fry bait to eat. Cut the bait into small pieces, add ham slices, kimchi powder, green onions, leeks and pea tips, stir fry, pour in sweet and salty soy sauce and mix in a little oil pepper. It tastes sweet and thick, salty and mellow, rich in color and thick as oil painting, reflecting the feeling of Yunnan flavor. There is also a kind of fried bait called "rescue", which originated in Tengchong and is also famous in Kunming. It is said that after the demise of the Ming Dynasty, Li Ding, Liu Wenxiu and other western troops came to Kunming with Emperor Li Yong Zhu Youlang in 1656. Two years later, the Qing army entered Yunnan, Wu Sangui led the army to approach Kunming, and Li and Liu led the army to the west. When I arrived in Tengchong, the cooking was interrupted several times, endangering the lives of the people. Only when Tengchong fried bait slices are put forward can it be regarded as a relief. Li Yong sighed, which really saved my life. Therefore, Tengchong fried bait block is called big rescue. The difference between "rescue" and Kunming fried bait blocks is that the bait blocks cut into triangles are as thin as paper, and the seasonings are mainly eggs, rotten peppers, tomatoes, Chinese cabbage and onions. Soy sauce is never put, only salt is used to adjust the salty taste. So its color is like gouache, fresh and lively, red, yellow, white and green, very delicate and elegant. It tastes refreshing, moderately spicy and unique. The halogen bait block comes from Yuxi and is very famous in Yongshun Garden, Duanshi Street, Kunming. Bittern bait blocks are made by pot and bowl method. The famous Guandu bait blocks in Kunming are cut into fine filaments with uniform length and thickness, and then repeatedly stir-fried with seasonings such as cooked lard, sweet and salty soy sauce, kimchi, leek, pea tip and Chili oil in a small copper pot until the juice on each bait block is fried, shiny, ruddy and mellow, and then served in a bowl. Steamed bait block is a variant of grilled fish bait block. I'm afraid of getting angry at the barbecue, so I eat it with thick slices of steamed sauce, which is soft but not hot. The fried bait block should be called "fried bait block slice" or "sand fried bait block slice", which is different from the above-mentioned fresh bait block as the main material and made of bright white thin bait block, and is characterized by crispness. The bait slices fried in sand are made of glutinous rice, which is one of the eight dishes fried by farmers in Dianchi Lake area when they eat fried broad beans on the 16th day of the first month. They are fragrant, crisp and soaked, and have a sweet aftertaste of rice, which is especially popular among young people with sharp teeth and sharp mouths. The way to eat bait silk is mainly to make "soup" like rice noodles and noodles. Tengchong bait silk is made from cook the meat as fresh soup and poured into it. This is because Tengchong bait silk is made of so-called "pulp rice", which has both "bones and muscles" and softness, and the hot soup is soft and glutinous. Weishanba meat bait silk is burned with pig's hind legs, scraped and washed, and then stewed in salt-free chunks until it is extremely rotten. Lean meat becomes fiber, fat meat is not greasy. Yunnan people call it Ba Rou, and Ba Rou is the "cover" of the bait. The bait is made of the famous local "Huangpi Valley", which is flawless, elastic and not easy to break. It is delicious with meat, oil and pepper. ......& gt& gt
Question 5: How to eat the bait? You can cut the bait pieces into shreds or slices, steam or boil them, fry them, and then mix them with seasoning.
Question 6: The practice of Yunnan bait block is 1. Use rice well. 2. Taomi. 3. Steamed rice. If you can't cook it, steam it directly. 4. It is the same reason that you want to crush steamed rice with a machine. If you don't have a machine, you can find a way by yourself! The more broken and sticky, the better. 5, just dry it, then soak it in cold water or it will be hard. 6. Actually, they are sold in Vuormaa.
Question 7: It's actually very simple to understand the ear block. Traditionally, rice is steamed and beaten into rectangular pieces, and when the pieces are cool, they become ear pieces. Ear block is the name of Yunnan area. Chengdu also has it, but it's called cake. Yunnan's ear pieces are soft but not chewy, and are usually used for breakfast and fried dough sticks. Xichang is close to Huili, but ear pieces can't be as delicious as Huili ear pieces.
Question 8: How to make bait in Dali, Yunnan? The method I'm talking about is the indigenous method that has been circulating for many years, not made by machines now, but by Kunming. I think it should be the same as Dali's, not made by machines now. This is the production method I saw in the workshop. Only one raw material is rice. They soak rice for a day and a night, and then steam it in a steamer for several hours. It comes out like rice, but it is soft. Then put it in a wok (hit it with a big stone for a long time) and rub it with your hands (also for a long time), which is the kind of pillow, you should remember. This is the bait block. As for cooking under family conditions, I haven't heard of it, but try it. You cook some soft rice, break something, rub it, and then dry it to see if you can make that taste. Of course there are machines. What you put in is cooked rice, and what comes out is bait. It's not delicious, and the taste is not as good as manual. I really want to eat it Ask your friends in Dali and Kunming to send you some.
Question 9: How is Yunnan specialty bait sweet sauce made? Sweet noodle sauce, also known as sweet sauce and noodle sauce, is a kind of sauce made of flour, water and salt. Using amylase secreted by Aspergillus oryzae, a large amount of starch evaporated from flour was decomposed into dextrin, maltose and glucose mixture.
The choice of raw sweet noodle sauce depends on the color, and black sauce is the best.
Put the sweet noodle sauce into the pot, rinse the bottle of sweet noodle sauce with hot water, pour water into the pot, put the pot full of sweet noodle sauce into the pot, add water to the pot, and boil someone with low fire. Take a spoonful in the pot and keep stirring until the sweet noodle sauce and sugar are mixed evenly, and the cooked sweet noodle sauce bubbles. Add a spoonful of sesame oil and mix well.
It can be used in 2-3 days.