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.
Bait slices are a must-eat in Kunming folk customs during the New Year, and they are usually fried, boiled and burned. People in border areas are so keen on "bait food" that they have been carrying on this tradition for thousands of years. In the past, Kunming was also the favorite bait for Zijian, and the New Year Festival was often snapped up. Zijian people are a branch of Yi people. It seems that this old dish is the most authentic of ethnic minorities. Of course, scholars will praise "seeking wildness after losing courtesy"!
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.
Small pot bait is very famous in Kunming. Use a small copper pot with a diameter of about five inches, put minced meat, bean tips and sweet soy sauce in the pot, and add a little clear soup, which is also braised and fried. Add green peas and red spicy oil to the pot, which is rich and shiny and tastes particularly "thick". In rice producing areas, rice is processed into various foods, such as rice noodles (called rice noodles in many places) and rolled rice noodles (or river noodles, vermicelli and so on). ), which is very common in the south. In addition to the "small rice cakes" in Jiangsu, Zhejiang and Shanghai, Yunnan is "exclusive" in eating methods and varieties.