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Yunnan flavor, do not eat the earth "pickle" fire

Sour pickles

Sour pickles, or green and blue, or yellow, sour taste, appetizing and rice, both a weekday dish, but also commonly used when the family seasoning. Whether it is cold, stir-fried, or hot, simmered, steamed, pickles have a unique flavor. Yunnan pickles are mainly represented by Maidu, Xinping, Xiangyun, Weishan, Yongping, Tengchong, Kunming and other places.

Pickled leek flowers

Wang Zengqi commented, "Yunnan's leek flowers are different from those in the north." During the seventh and eighth months of the lunar calendar, it is the peak season for making leek flowers. Pickled leek flowers are made by mixing fresh leek flowers with chili peppers and other ingredients.

Pickled leek flowers with fresh leek flowers inherent rich fragrance, while salty, spicy and delicious, crisp and tender flavor. Eating it can promote appetite, appetite and digestion. "Leek flower" is also a Qujing quite famous traditional food, exported to Guiyang, Nanjing and other places.

Brine rot

Yunnan's various types of savory dishes, brine rot is the "little king" general existence, by many people's favorite. The soybean made of stinky tofu as the main material, the requirements of fine texture, block uniform, thick and thin consistent. Sunshine, drain the outer layer of water, respectively, different tastes, with the right amount of grain white wine soaked, and then sugar, salt, chili peppers, high-quality anise, pepper, etc. rolled in the cortex, and seeped in the refining of good vegetable oil, pickled and made. Only in the sunshine and temperature of the plateau to pickle this unique "plateau flavor".

Yunnan brine preserved mainly to Lunan Shilin brine preserved, Tonghai brine preserved, Yongping ginger brine preserved, Yuxi oil brine preserved, Muding oil brine preserved, Tangchi brine preserved, Yimen and Shizong fungus oil brine preserved, Qidian brine preserved, and so on as a representative.

Kunming Preserved Eggplant (zhǎ)

In the beginning, preserved eggplant existed as a dry food in times of famine. Later, when life got better, it gradually evolved into a savory dish to accompany meals. Through continuous innovation, the flavor of preserved eggplant got better and better, and many Yunnanese people bring it with them wherever they go.

People in Yunnan love to eat "preserved fish", "preserved fish" is divided into meat and vegetarian, vegetarian preserved eggplant preserved, taro preserved, etc., meat preserved fish preserved, shrimp preserved. Cut the eggplant into thin silk dried, steamed, into the cut chili, and then into the rice flour or Baogu flour and fennel seeds and other spices, fully mixed into the preserved fish cans in the marinade. After a few months, the marinated preserved eggplant is pulled out into the frying pan and stir-fried, which is really a good dish for dinner.

Tempeh

Tempeh is a traditional Chinese fermented soybean seasoning. According to the processing raw materials are divided into black tempeh and yellow tempeh, according to the taste can be divided into salted tempeh and light tempeh. At the dinner table, tempeh refreshing rice, for Chinese medicine, tempeh wind-cold cold cold, fear of cold fever, cold and heat headache, nasal congestion, sneezing, abdominal pain, vomiting and diarrhea should be eaten; chest and diaphragm full of boredom, the heart of the irritability should be eaten.

Yunnan tempeh, Yimen tempeh is more famous, divided into two categories of green soybean tempeh and dry soybean tempeh, especially green soybean tempeh water is the most popular; and Shidian water tempeh, Shidian urban and rural families, especially the mountain townships, "when the pickled chili"; and Dali Xiangyun, Weishan tempeh are also very famous.

Oil chicken vertical

Every year after the heavy rain in midsummer, in the townships of Chuxiong, as well as in the mountains of Dayao, Shuangbai, Nanhua, etc., an umbrella shaped chicken vertical breaks out of the ground. After picking, wash off the soil, dry a little, fry with vegetable oil, add dried chili peppers, peppercorns, ginger and other ingredients, cooked, even the oil together into the altar cans sealed, or oil chicken longitudinal torn into thin julienne, mixed into the pickles. No need to eat, just talking about it is enough to make people gag.

Bone Ginseng

Bone Ginseng is a flavorful snack for ordinary people in the minority areas of Yunnan. Every Spring Festival, there is a custom of killing the New Year's pig in the rural areas of Yunnan. A pig in addition to the plate oil refining oil, pork curing bacon, fresh meaty pig ribs, skulls, spine bones have become the raw material for the production of bone ginseng. With a knife, the bones are turned over and over and chopped fine into nuts, put salt and other ingredients pinch and mix evenly, put the bone sauce into the washed clay pots tightly sealed, can be eaten after a month.

With a strong ethnic flavor of Shilin bone ginseng is very famous, it is the Yunnan Shilin Sani people all year round daily consumption of traditional pickles. In Weishan Yizi Hui Autonomous County, Dali Bai Autonomous Prefecture, Yunnan Province, the homemade bone ginseng made by Yi compatriots is also very unique.

Shredded Radish with Preserved Meat

Shredded Radish with Preserved Meat is further processed by adding pork, steamed meat powder, salt, chili pepper and white wine to the dried radish. The preserved radish is also a kind of preserved fish, which can be fried with shredded meat or eaten directly, and is super appetizing. The Yunnan preserved radish meat is mainly represented by the preserved radish meat from Shidian in Baoshan, Chengjiang in Yuxi, and Huaning.

Bad Chili

Bad Chili is bright red in color, thick and spicy, spicy and acidic, with a unique flavor of fragrant, spicy, fresh, acidic, tender, salty and crispy, which is suitable for both young and old, and it's indispensable in Dian cuisine. A spoonful of bad chili with Yunnan people like to eat rice noodles, supplemented by leeks and other side dishes, enough to arouse the gluttony of the Yunnan people. Kunming, Chuxiong, Dali favorite colorful, tasty bad chili.

Rose black big head

Rose black big head salty and sweet, rose flavor, tender and crispy delicious, is a gourmet meal. The color of Kunming's Rose Black Dumplings is yellow, unlike the darker ones from other countries. The flavor is sweeter and more rose-flavored than the foreign ones. I believe that even if you have never been to Yunnan, when you eat it, it is as if you can also feel the wonderful flowers blooming in the spring city of Kunming.

Dai flavor sour bamboo shoots

The Dai people in Yunnan have the custom of eating sour bamboo shoots. Due to the local hot climate, eating acid can prevent summer heat, so most of the dishes in the Dai family have a sour flavor.

Secondly, the Dai people live in a subtropical hot and humid climate zone, bamboo forests can be found everywhere, so sour bamboo shoots are the most common in the Dai family. Mainly in Xishuangbanna, Dehong, Lincang, Yuxi Yuanjiang and other Dai inhabited areas as a representative.