raw material
Tender chicken 1 piece, ham slices100g, water-soaked mushrooms 50g, magnolia flower slices 50g, onion slices 20g, ginger slices 20g.
manufacturing process
Rub chicken, liver, chicken gizzards, mushrooms, ham slices, onion, ginger, salt, monosodium glutamate, pepper, sugar and sweet and salty soy sauce into a basin to taste; Chicken liver, chicken gizzards, mushrooms, Flos Magnoliae slices and ham are put into chicken belly, folded into chicken shape, stuffed into a bamboo tube, stuffed with banana leaves at the mouth of the tube, roasted on fire for 2 hours, taken out and put on a plate to obtain the dish name [Yunnan cuisine]-raw material of roasted cloud legs.
1500g of Yuntuijian, 6 eggs, 75g of Fuqiang powder, 250g of broad bean gouache, and a little alkali.
manufacturing process
1. Scrape the cloud leg clean, wash it with warm alkali to remove dirt and odor, then wash it twice with clear water, put it in a soup pot and add water 1 hour until it is cooked but not melted, and remove the skin.
2. Beat the eggs into a bowl, first add Fuqiang powder and mix well, then add broad bean gouache and stir to form a thick egg white paste.
3. Burn millet charcoal fire in the brazier. The cloud legs are placed on the iron fork, and the fat faces the fire. When it is heated, brush it with a brush dipped in egg paste. After the flame turns the egg white paste brown, brush the egg white paste for the second time and then brush the egg white paste for the third time. After browning, cut the cloud leg and egg white paste into pieces with a thickness of 2.5 cm with a knife. Then brush the cloud legs with egg white paste for three times as mentioned above, bake them yellow after each brush, then slice them, and so on until the cloud legs and egg paste are used up. Change the cloud leg chess piece below the chess piece into a rectangular strip with a length of 4 cm and a width of 3 cm, and code it in the plate.
trait
Pale yellow in color, crispy and tender in skin, fat but not greasy, instant in population and rich in fragrance. The name of the dish [Yunnan cuisine]-crossing the bridge rice noodle Ingredients: half a fat hen (about 750g), half a fat old duck (about 750g), three pork bones, 50g pork tenderloin, tender chicken breast, mullet (snakehead) or water-soaked squid, tofu skin 1 piece, 25g leek and 650 onions. The production process is 1. Wash the chickens and ducks, blanch them together with the washed pig bones in a boiling water pot to remove blood stains, then put them in a pot, add 2,000g of water, and stew for about 3 hours. When the soup is milky white, take out the chickens and ducks (they should not be overcooked and used for other purposes) and take the soup for later use. 2. Cut raw chicken breast and pork tenderloin into thin and transparent slices and put them on a plate. Slice cuttlefish (or squid) meat, boil it in boiling water, remove it and put it on a plate. Soak the bean curd skin in cold water, shred it, scald it in boiling water for 2 minutes, and then float it in cold water for later use. Wash leeks, blanch with boiling water, remove and change knives for later use. Wash onion and coriander with water, cut into small pieces 0.5 cm long and put them on small plates respectively. 3. Soak the rice, grind it into fine powder, steam it and press it into vermicelli. Blanch with boiling water for two or three minutes, and finally rinse the rice noodles with cold water. Each bowl150g. 4. When eating, put 20g of chicken and duck meat into a deep bowl, and scoop the soup from the pot into the bowl. Add salt, monosodium glutamate, pepper, sesame oil, lard or chicken and duck oil and sesame Chili oil to keep the bowl hot. After the soup is served, put the chicken, pork and sashimi in a bowl in turn, stir them gently with chopsticks to cook them, then put the leek in the soup, add the chopped green onion and coriander, and then put the rice noodles in the soup one after another, or eat them while scalding. All kinds of sliced meat and leeks can be dipped in seasoning. Name of the dish [Yunnan cuisine]-600g of fresh dried mushroom, 80g of ham, 0g of chicken breast100g, and 60g of pepper. The production process is 1. After cleaning the bacteria, chop them up, rub them with salt, rinse them with water, and then sprinkle some flour and meat. Pepper, ham and chicken breast are shredded, garlic is diced and chicken breast is sized with egg paste. 2. Stir-fry the dried mushrooms in the oil pan, and then put them in the plate. Cut shredded chicken with warm oil until drained, put it in the center of dried mushrooms, leave the bottom oil in the pot, add garlic and red pepper, stir fry in the center of shredded chicken, and surround it with ham. The name of the dish [Yunnan cuisine]-500g of fresh lotus root fried with purple rice with lotus root clip, 50g of purple rice 1 00g, 50g of minced chicken, and 50g of fresh lotus leaf1. Production process 1, steamed purple rice, peeled lotus root and cooked; 2, chicken, salt, monosodium glutamate, 1 egg white, 30 grams of wet starch, add purple rice and mix well, and wipe it on the lotus root; 3. Mix 2 egg whites and 30 grams of starch into a paste; 4, the oil pan is hot, and the egg paste is glued with a lotus root clip and then fried in the pan until golden; 5. Blanch the lotus leaves in the bottom of the plate, and then add salt and pepper to the lotus root clips. Name of the dish [Yunnan cuisine]-300g fried dumpling milk cake, 200g chicken, 65,438+000g pork fat, ham and 65,438+000g cucumber. The production process is 1. Cut the cake into cubes, beat the chicken and fat into a paste, and add the fat. 2. Make egg white paste with 1 egg white and 20g starch, cut the ham into slices, brush the egg white paste on the cake with chicken paste, sprinkle with minced ham and shredded cucumber, brush the egg white paste again, put it in a cage, steam it over low fire, and then fry it over low fire until it is cooked.
The name of the dish [Yunnan cuisine]-600g of zucchini (about 1 kg), 50g of straw mushroom (about 1.2 half), 0g of shrimp 1 00g (about 2.2 half), 75g of crab meat (about 2 ounces) and protein/kloc-0. 1 tsp salt, 1/4 tsp sugar, 1 tsp corn flour and wine, 1 tbsp water and a little pepper. Production process: 1. Wash, peel and grind zucchini. 2. Wash the straw mushroom and dice. 3. Wash the shrimp in the intestines. 4. Dice the onion. Put the stock, chopped gourd, straw mushroom, shrimp, crab meat and ginger slices into a deep bowl, cover and cook for 5 minutes over high heat. 5. Add seasoning and stir, then cook for 3 minutes with high fire. 6. Take out the egg white, sprinkle with shallots and serve. The name of the dish [Yunnan cuisine]-eggplant in chicken sauce 300g, green pepper 1, red pepper 1, chicken breast 1 00g, 2 tablespoons of bean paste, half a spoon of soy sauce, 2 tablespoons of Shaoxing wine, sugar1spoon, half a spoon of vinegar, sliced onion and ginger, etc. The production process is 1. The eggplant is pedicled and washed, cut in half, and then cut into 4 cm long sections, each section is cut three or four times, and the two ends are connected; Remove the pedicels and seeds of green pepper and red pepper, wash and cut into small pieces. 2. Slice the chicken breast and marinate it with 1 tbsp Shao wine, 1 tbsp oil, half a tbsp water starch, egg white and a little salt and pepper for 10 minute. 3. Use 1 tbsp Shaoxing wine, 1 tbsp sugar, chicken powder, 3 tbsp water, half a tbsp soy sauce, vinegar and water starch to make a sauce. 4. Heat the wok, add a proper amount of oil, add eggplant, green pepper, red pepper and chicken slices in turn, remove and drain after the oil is slippery. 5. Fire the wok again, stir-fry the garlic slices, take out the garlic slices, add 1 tablespoon of oil and bean paste, stir-fry the shallot ginger, add the oiled materials and garlic slices, pour in the thicken juice, stir well, pour in a little sesame oil, and take out the pan. The name of the dish [Yunnan cuisine]-Sadie fresh squid
Ingredients: 300 grams of fresh squid (about half a catty), onion 1, 2 slices of ginger, 300 ml of water. Garlic salt, sugar, sesame oil 1 teaspoon, pepper 1 4 teaspoon, satay sauce 1 teaspoon, wine1teaspoon. Production process: 1. Wash the fresh squid and carve flowers on the abdomen. 2. Put water, ginger slices and shallots into a bowl, cover with plastic wrap, leave an opening for ventilation, and cook for 4 minutes on high fire. 3. Add fresh squid, cook over high fire 1 min, take out and drain. 4. Marinate the fresh squid with seasoning for 15 minutes, cover with plastic wrap, leave an opening for ventilation, and cook for 2 minutes on high fire.
Name of the dish [Yunnan cuisine]-Fried onion Ingredients: 400g of onion, 80g of spinach leaves, 2 cherries 10, 2 eggs, 80g of flour, and 0/00g of bread crumbs/kloc-0. The production process is 1. Shredded spinach and fried into cabbage floss. After slicing the onion, drag the egg paste away, and then stick the bread crumbs. 2. Add 50% hot oil in turn, fry until golden brown, and eat with spinach pine, coriander and cherry. The name of this dish is [Yunnan cuisine]-250g of fried raw chicken with diced Zhu Baoli chicken, 50g of Julie/KLOC-0 in Chenggong House, 20g of cloud legs and old eggs, egg 1 and ginger 65438+ ginger. The production process is 1. First, cut the chicken with a cross knife to a depth of 2/3 of the thickness of the meat, and then cut it into cubes with a square width of 1 cm. Yuntui, Laodan and Zhubaoli (peeled and cored) were cut into 0.8 cm square dices respectively. Slice ginger. Onions are cut into 2 cm long sections. 2. Dice the chicken into a bowl, add salt, egg white and broad bean gouache, knead and adjust the size. 3. Heat the wok over high fire, scoop in a spoonful of cooked lard, then pour in cooked lard, heat it to 30%, add diced chicken and Zhubaoli, push it back and forth with a spoon to avoid sticking to the wok until the color turns white, and then pour it into a colander to drain the oil. 4. Leave 20 grams of oil in the pot, heat the pot, add ginger slices and shallots, add diced cloud legs and old eggs, stir fry, then add diced chicken, diced pearl pears and refined salt, add chicken soup, take a small bowl and add a little water, dilute the broad bean gouache, slowly put it in the pot, add monosodium glutamate and stir fry. The name of the dish [Yunnan cuisine]-the raw material for burning Yunnan legs
1500g of Yuntuijian, 6 eggs, 75g of Fuqiang powder, 250g of broad bean gouache, and a little alkali.
manufacturing process
1. Scrape the cloud leg clean, wash it with warm alkali to remove dirt and odor, then wash it twice with clear water, put it in a soup pot and add water 1 hour until it is cooked but not melted, and remove the skin.
2. Beat the eggs into a bowl, first add Fuqiang powder and mix well, then add broad bean gouache and stir to form a thick egg white paste.
3. Burn millet charcoal fire in the brazier. The cloud legs are placed on the iron fork, and the fat faces the fire. When it is heated, brush it with a brush dipped in egg paste. After the flame turns the egg white paste brown, brush the egg white paste for the second time and then brush the egg white paste for the third time. After browning, cut the cloud leg and egg white paste into pieces with a thickness of 2.5 cm with a knife. Then brush the cloud legs with egg white paste for three times as mentioned above, bake them yellow after each brush, then slice them, and so on until the cloud legs and egg paste are used up. Change the cloud leg chess piece under the chess piece into a rectangular strip with a length of 4 cm and a width of 3 cm, and code it in the plate.
The name of this dish is stuffed Sydney dish, which is a special dish in Yunnan. This dish is white and crystal clear, with fresh and sweet lines and rich pear fragrance. Sydney, which is exclusively produced by Erhai Lake, is as white as snow, smooth and fragrant, and has the taste of glutinous honey. When used in cooking, it is better than the original pear 10, ham1500g, glutinous rice 50g, Chinese cabbage 80g, pine nuts 50g, sugar100g, lotus seeds 80g and crystal sugar100g. 60 grams of washed sand (about 50 grams) and 60 grams of persimmon ingredients: 1 aconite fish weighs about 12 (about 480 grams), 1 orange, 2 tablespoons of ground black beans, 1 2 tablespoons of garlic and1red pepper (cut
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour. The production process is 1. Choose Sydney with the same size, peel it, cut a piece from the bottom of the pear handle as a cover, dig out the pear core, restore the pear cover and insert a bamboo stick, and float it with clear water. 2. Rock sugar is ground into powder. Peel and chop jujube. Dice longan, ham and persimmon. Remove the film from the pine nuts. Chinese cabbage is stripped and shredded. Peel, core and cook lotus seeds. Wash glutinous rice and steam it into rice. Put the above ingredients and seasonings into a pot, steam them in a cage, take them out, add sand and mix well to make stuffing. 3. Fire the wok, inject lard, heat it to 50%, fry the pears until the color turns yellow, and remove and drain the oil. Take off the pear cover, fill it with stuffing, cover it, insert the bamboo stick, steam it thoroughly in the cage, and take out the pear and put it on the plate. 4. After the pot is on fire, pour the steamed pear juice into the pot, add sugar and water until the sugar melts, thicken it with wet starch, and pour the juice on the pear. The name of this dish is stuffed Sydney dish, which is a special dish in Yunnan. This dish is white and crystal clear, with fresh and sweet lines and rich pear fragrance. Sydney, which is exclusively produced by Erhai Lake, is as white as snow, smooth and fragrant, and has the taste of glutinous honey. When used in cooking, it is better than the original pear 10, ham1500g, glutinous rice 50g, Chinese cabbage 80g, pine nuts 50g, sugar100g, lotus seeds 80g and crystal sugar100g. 60 grams of washed sand (about 50 grams) and 60 grams of persimmon ingredients: 1 aconite fish weighs about 12 (about 480 grams), 1 orange, 2 tablespoons of ground black beans, 1 2 tablespoons of garlic and1red pepper (cut
Ingredients: Marinade: a little pepper, 1 teaspoon cornflour. The production process is 1. Choose Sydney with the same size, peel it, cut a piece from the bottom of the pear handle as a cover, dig out the pear core, restore the pear cover and insert a bamboo stick, and float it with clear water. 2. Rock sugar is ground into powder. Peel and chop jujube. Dice longan, ham and persimmon. Remove the film from the pine nuts. Chinese cabbage is stripped and shredded. Peel, core and cook lotus seeds. Wash glutinous rice and steam it into rice. Put the above ingredients and seasonings into a pot, steam them in a cage, take them out, add sand and mix well to make stuffing. 3. Fire the wok, inject lard, heat it to 50%, fry the pears until the color turns yellow, and remove and drain the oil. Take off the pear cover, fill it with stuffing, cover it, insert the bamboo stick, steam it thoroughly in the cage, and take out the pear and put it on the plate. 4. After the pot is on fire, pour the steamed pear juice into the pot, add sugar and water until the sugar melts, thicken it with wet starch, and pour the juice on the pear. Yunnan white meat ingredients: pork belly 1 kg minced garlic 3 tablespoons chopped green onion 2 tablespoons Jiang Mo 3 tablespoons pepper a little salt 1 tablespoon white vinegar 5 tablespoons monosodium glutamate a little sugar 1/2 cups-Exercise: (1) Prepare 1 pot of water, add pork belly and cook 5. (2) Take out the meat and cut it into pieces with a thickness of 0.5 cm. (3) Saute minced garlic and Jiang Mo in an oil pan, add seasoning and cook the meat for a few minutes, then take the pan and sprinkle a little chopped green onion and pepper. -Nutritional value: Pork belly-Pork belly is rich in nutrition and easy to absorb, and has the functions of supplementing skin nutrition and beautifying. All pork belly recipes belong to Yunnan cuisine-Yunnan cuisine is Yunnan cuisine. Located in the southwest border of China, Yunnan Province is famous for its richness and beauty. Known as the "plant kingdom" and "animal kingdom", raw belly, onion, ginger, cooking wine, sesame oil, soy sauce and vinegar are the ingredients of bibimbap. Food practice: 1. Boil your stomach with clear water. It must be boiled in water without salt, but some onion and ginger wine can be added to remove the fishy smell. 2. Cool the cooked belly and shred it; Wash and disinfect the cucumber, shred it, put it in a plate, then add sesame oil, soy sauce and vinegar to the pot, heat it slightly, make it into a "three-in-one oil" sauce, pour it on the shredded stomach and cucumber, and mix well to serve. Cooking key: The quality of shredded fish belly depends on cooking fish belly. If cooking is improper, it is either hard and chewy, or it is too brittle to shred and has no "chewiness". Therefore, when cooking, when the water in the pot is boiling, you should immediately turn to a small fire (the water is slightly boiling) and poke it with chopsticks. Once you can poke it into your stomach, you should cook it in time. The stomach cooked in this way is crisp and tender, and has a certain "chewing head" toughness, but it is not full enough because of its large contraction. Therefore, you need to put it in a plate, add a little fresh soup, and then steam it in a steamer for a while. This can not only keep the advantages of crisp and tough belly, but also make the belly full (generally about 1 times) and cut more tender belly silk. Ingredients for fried noodles with meat: pork and flour.
Accessories: tomatoes, mushrooms, peas, onions, ginger and garlic.
Seasoning: salt, chicken essence, pepper, egg milk.
Cooking method:
1. Pour the flour into a basin, add the egg milk and flour, press into cakes, cut into pieces, cook in a pot, take out and cool;
2. Pour oil in a pan, stir-fry the meat slices until fragrant, then add onion, ginger, garlic and peas and stir-fry, add salt, chicken essence and pepper to taste, add tomatoes and noodles and stir-fry for a while.