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These delicacies in Wenshan, Yunnan are considered common by locals, but praised by outsiders.

Roasted whole lamb was originally the most distinctive dish of ethnic minorities in Xinjiang, but now roasted whole lamb is available everywhere.

The methods are different and the taste is different, but when you come to Qiubei, you can feel that the same roasted whole lamb has a different taste and style.

In Qiubei, when starting to bake, the mutton placed on the iron frame should be placed on the top fork of the two fulcrums at the front and rear, hold the handle of the iron fork and turn it slowly, and use warm fire.

After roasting for about ten minutes, use a paint brush with the seasoning water prepared earlier and carefully brush it on the spread lamb. After brushing one side, turn it to the bottom to bake, and then turn it over just after brushing.

that side.

The condiment water brushed on the sheep is called brine, which is prepared with many kinds of spices such as smashed garlic, mashed ginger, finely chopped peppers, Sichuan peppercorns (or sesame noodles), green onions, grass fruits, star anise, etc.

The resulting soup looks a bit like breakfast ingredients at first glance, very complete.

Guangnan has many unique dishes, one of which is simple: pumpkin puff pastry.

It seems unheard of in other places, let alone tasted this "vegetarian".

Since it is crispy meat, why is it called "vegetarian"?

This is because this pumpkin cake was originally invented and made by the older generation of people in Guangnan who eat fast and chant Buddha.

The raw materials are old pumpkin, glutinous rice noodles, white sugar or brown sugar, and vegetable oil.

The production method is.

First, peel the pumpkin and cut it into slices, then cut it into shreds, then sprinkle with sugar, mix well and soak for 10 minutes, then sprinkle with glutinous rice noodles and mix to form a thick paste to bind the pumpkin shreds.

Heat the oil in a pot until it reaches 70 to 80%. Use a spoon or chopsticks to fry the mushy melon shreds until cooked through. Drain out the remaining oil and serve on a plate.

If it is fried into oval-shaped crispy meat, use a spoon or a small spoon to scoop it up and fry it. If it is fried into a crab shape, use chopsticks to scoop it up and fry it until the melon strands are arranged horizontally and vertically, forming a claw-like shape.

Like pineapple, plantain is not only a fruit but also a vegetable.

Peel the ripe plantains, cut them into long slices, put them in a hot oil pan, fry them until golden brown, and sprinkle some light salt on the surface, which is called "fried plantains".

After the soft and sticky plantains are fried in this way, the outside becomes crispy, but the inside is still original. It tastes like eating fried ice cream.

What should I do if I can’t finish all the fresh, ripe bananas?

Cut into slices, dry in the sun and eat as a snack while watching TV.

Dried plantains are sweeter than fresh plantains and not as hard as dried sweet potatoes. They are a good snack.

Wenshan pretzels are a specialty snack in Wenshan City, Wenshan Prefecture, Yunnan Province.

The pretzel cake is yellow and fragrant, divided into layers, crisp but not crispy, moderately salty and numb when eaten, crispy and delicious, fragrant in the mouth, and full of local flavor.

Pretzels are one of Wenshan's unique and famous foods and a specialty snack with a long history.

It is made of fine flour, cooked lard, salt and pepper powder and kneaded into a crisp. The production process is quite complex.

When making cakes, take the fermented dough and roll it into thin pieces.

Use puff pastry as the filling to make a round shape, then roll it out and fold it up, roll it out and fold it again, repeat it many times, then cut it in half, twist it back to back into a spiral shape, and then roll it out into a saucepan.

The bottom fire of the pan must be light and the fire of the lid must be strong, so that the cake can be yellow and fragrant, separated into layers, crispy but not crispy, moderately salty and numb when eaten, crispy and delicious, fragrant in the mouth, and rich in local flavor.

Ba Bang Chicken is a traditional and delicious dish unique to the Zhuang people in Guangnan County, Wenshan Prefecture, and is a unique dish in Yunnan.

"Baheng" is a Zhuang language, which means sour soup. It is a kind of pickled cabbage soup made from red green vegetables or wild vegetables.

When cooking Batam chicken, first cut the washed chicken into small pieces, mix well with the seasonings and soak them thoroughly; then put the prepared various seasonings into the pot, pour in the sour soup; after boiling, add vegetables and lard, and cook

Add the chicken pieces after one to three minutes.

It is ready to eat after the soup boils.

You can also add vermicelli, fungus, kelp, etc. to cook together.

Batam chicken is characterized by sweetness, deliciousness and unique sour taste.

If you come to Guangnan, it would be a waste of time if you don’t try this “Badang Chicken”.

Tuorou is the basic method of making meat for the Yi people.

In terms of production, regardless of pigs, cattle, or sheep, after slaughtering, the bones and meat are cut into pieces the size of a fist boat. They are boiled in water until they are eighty-ripe, then fished into a dustpan, sprinkled with salt and tossed back and forth to make the salt

Ready to soak in.

When eating, except for salt, no condiments are added, no bowls and chopsticks are used, and the food is eaten directly with hands.

When eating, it is served with a kind of dried pickled cabbage soup pickled in the Xiaoliangshan native method (which has the effect of reducing the oily smell). Grab the meat in your hand and chew it. Because this kind of meat is made in a special way, it is not very fat.

, the more you chew it, the more fragrant it becomes, and the more you eat it, the more appetizing you get.

The trick to making Tuo Tuo meat is to master the appropriate heat. If the heat is too low, it will be undercooked, and if it is too late, the meat will be soft.

The Tuo Tuo meat made by the Yi people is fresh, fragrant and has a unique flavor, especially the pork piglets weighing four to five kilograms.