Dai is an indigenous people in Changning, and one of the eight indigenous people in Changning County, mainly distributed in Cook (including Kas), Wandian and Meng Tong Dam in the Cook River Basin. In addition to their own language and religious beliefs, the diet of the Dai people is widely praised for its unique characteristics, rich varieties and diversity. Let's take a look at the specialties of the Dai people.
Boredom, also known as "Splashing Baba", is a kind of Baba that Dai people like to eat during the traditional "Splashing Festival". When making "Mimo Stuffy", first add water, brown sugar, sesame seeds and other raw materials to glutinous rice flour, knead it into soft dough, then apply a little cooked sesame oil on tender banana leaves (tender banana leaves are brittle, so they should be steamed until soft before use), spread the dumplings into squares, wrap them with banana leaves, and eat them after steaming.
"Wild ginger glutinous rice" is one of the special dishes that Dai people are proud of. They cut the selected beef into slender strips, add refined salt, monosodium glutamate, Chili powder, Amomum tsao-ko powder, Chili and cooking wine, marinate for one day, air-dry until it is semi-dry or drip-free, and bake it with smoke or low fire until it is brown and cooked. Roast beef gives off bursts of smoke, which is very attractive. At this time, the prepared wild ginger is mashed first, then the roast beef is put on the chopping board, softened with a mallet, shredded into pork, put into a mortar together with the wild ginger, and add finely chopped condiments such as millet spicy, Jiang Mo, garlic paste and coriander until it becomes soft.
Mr. Pi Zha's skin is divided into raw and bitter. Thinning and skimming have a special process. After buying raw beef with little muscle and tender meat, cut it into thin strips with a kitchen knife, blanch it with boiling water for later use, roast tripe and liver with charcoal fire, cut it into thin strips and mix it with beef, then add chopped leek leaves and spread leaves, pour in bitter water soaked in charcoal, and mix it with fragrant willow, old Burmese coriander, fennel and fennel. There are many kinds of skimming. In addition to beef skimming, there are pork skimming, eel skimming, snail skimming, lemon skimming and so on. The practice varies slightly from place to place.
Pickled vegetables are the main pickles of the Dai people, and sometimes tender cowpeas, ferns and taro are used as pickles. The most important thing to make sauerkraut is sour soup. For example, there are two different flavors: sauerkraut cooked with green vegetables, sour soup made with sour bamboo shoots and tomatoes, and sour soup made with sauerkraut and tomatoes. However, Dai people often prefer the latter. Boil the sour soup, add the washed vegetables, add the salt, cover the pot, cook for more than ten minutes with high fire, and stir-fry again until the leaves turn yellow and fragrant. When using pickles, add chopped millet spicy, garlic paste, coriander, pepper powder, monosodium glutamate, soy sauce and so on. According to personal taste. Sour, delicious and popular.
Boiled chicken with sour bamboo shoots is called "Longgaisino" in Dai language. The main raw materials are chicken and sour bamboo shoots; Cooked condiments include green pepper or Chili oil, ginger, coriander, Schizonepeta, mint and wild pepper. The cooking method is to slaughter the chicken, remove the hair, cut it open, wash it and cut it into small pieces. Rinse sour bamboo shoots with clear water and squeeze dry; Wash, add seasoning and chop. When the main ingredients and ingredients are ready, pour the oil into the pot, saute Jiang Mo, add salt and chicken, stir-fry for a while, and let the meat absorb oil and salt. When the chicken is cooked, add the soup to boil, add the sour bamboo shoots, salt, monosodium glutamate and pepper. When the chicken and sour bamboo shoots are cooked, sprinkle with coriander and Schizonepeta mint and put them in a bowl. This soup is sour and fresh, slightly spicy or spicy, which is very appetizing.
The main raw materials of Paha egg pancake are Paha, eggs and refined salt. Wash the selected Paha vegetables and cut them into small pieces for later use, then break the eggs, stir the flour evenly, then pour in the stirred eggs and Paha, and add a proper amount of salt to stir evenly. Finally, pour into the stirred flour and eggs, spread a thin layer on the bottom of the pot and fry until golden brown. This dish is rich in Paha flavor, which is the most chlorophyll in spices. It has anti-inflammatory and detoxicating effects, helps to synthesize the visual pigment of eyes, and has the effects of improving eyesight and preventing and treating night blindness.
pickled meat Dai people also like to eat salted meat, which is fresh, sour and delicious. There are sour pork, sour beef and sour fish. The production process is complex and unique, and it is an indispensable delicacy for Dai family to entertain guests.
The main ingredients of pineapple rice are pineapple, purple rice and glutinous rice. Put glutinous rice and purple rice into a pot and soak for about 3 minutes. Flatten the top of the pineapple with a knife, and then dig out the pineapple meat with a spoon. Be careful not to break the pineapple shell! Chop the pineapple meat and put it in a container for later use. Then start steaming glutinous rice. After steaming the glutinous rice with medium fire, pour it out and put it in a container. Mix pineapple meat, sugar and olive oil, and put in pineapple shell. Cover and steam in a steamer for 5 minutes.
Hand-grabbed rice is one of the specialties of the Dai people. Is to spread a layer of clean banana leaves on the table first, and then serve it. Dishes are generally placed symmetrically, and rice is placed in the middle of the table; There are rice, purple rice, fried rice with eggs and so on. There are chicken feet, raw coriander, beef jerky, soaked skin, braised pork, vanilla ribs, shredded barbecue, raw cucumber, dipped in water and so on. Of course, you can also order food.