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Wenshan rd gourmet
Roast whole sheep used to be the most distinctive dish of ethnic minorities in Xinjiang, but now there are roast whole sheep everywhere. There are different ways and tastes, but when you come to Qiubei, you can feel the same roast whole sheep with different tastes and customs.

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 in the seasoning water prepared in advance with a brush and brush it carefully on the spread sheep. After brushing one side, turn it over and bake it below, and then refresh the turned side. This kind of seasoning water brushed on sheep is called brine. It is a soup made of chopped garlic, mashed ginger, 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, including a simple dish: pumpkin crisp. This seems unheard of in other places, let alone having tasted 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 and soak it for 10 minute, then sprinkle glutinous rice flour and mix it into a thick paste to bond the pumpkin filaments. Heat the oil to 70% to 80% heat in a pot, put down the mushy shredded melon with a spoon or chopsticks, fry until it is cooked thoroughly, remove the remaining oil and serve on a plate. If fried into oval crispy meat, scoop it up with a spoon or a small spoon and fry it. If fried into crab meat, use chopsticks to pick it before frying, so that the shredded melon will spread out and form a toe-claw shape.

Like pineapple, plantain 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 some light salt on the surface, which is called "fried banana". The soft and sticky banana is crispy on the outside, but it is still original inside. It tastes special, like fried ice cream. What should I do if I can't finish eating fresh and ripe bananas? Slice bananas, dry them and eat them as snacks while watching TV. Dried bananas are sweeter than fresh bananas and not as hard as dried sweet potatoes, so they are a good snack.

A special snack in wenshan city, Wenshan Prefecture. The pretzels are yellow and fragrant, with distinct layers, crisp but not crisp, moderately salty and spicy, crisp and delicious, fragrant and full of local flavor.

Chili cake is one of the famous foods unique to Wenshan and a special snack with a long history. It is a pastry made of fine 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, roll it repeatedly, repeat it many times, then cut it in half, rub it back and forth into a spiral, then 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 when eaten, crisp and delicious, full of flavor and rich in 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 Zhuang language, which means sour soup. It is sauerkraut soup made of red vegetables or wild vegetables. When cooking 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. Cook together. Pouring chicken is characterized by its sweet and delicious taste and unique sour taste. If you come to Guangnan, you will waste your trip if you don't try this "boiled chicken".

Tuo meat is the basic way for Yi people to eat meat. In terms of production, pigs, cows and sheep should be cut into pieces the size of a fist boat 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 make the salt permeate. When you eat, you can eat directly with your hands without any seasoning or chopsticks except salt. When eating, it is accompanied by a kind of dried sauerkraut soup marinated by the local method of Xiaoliangshan (which has the function of choking oil and removing fishy smell). Hold the meat in your hand and chew it while eating. Because this kind of meat is special and not very fat, the more delicious it tastes, the more appetizing it becomes.

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 tuotuo meat made by Yi people is delicious and unique, especially the tender pork weighing four or five Jin.