homesickness

Yunnan people are more likely to be called "hometown treasures" than people in other parts of the country

To put it directly, Yunnan people are particularly homesick

Even if they are far away, they will miss the taste of "home"

When they enter the Yunnan Plateau in the twelfth month, the dry wind will blow for a month, and some delicious food must be prepared before the Spring Festival.

Almost every household loves to make this traditional "liver blowing", and its craftsmanship is extraordinary. The "liver blowing" made is full of color, fragrance and taste.

As a traditional dish of Dali Bai people, "Blowing the liver" is almost always used by people here. When Dali Bai people entertain foreign guests, they always serve a dish of blowing the liver.

Blowing liver and cooling tablets is the simplest and most common way to eat. Naturally air-dried blowing liver expands like steamed bread, and the fat shrinks into fibers, and the section is densely covered with pores. The seasoning is absorbed and soaked by the pig liver, and with the hot and sour dipping water, the taste is extremely refreshing and even slightly sweet.

This delicious "liver-blowing" can be preserved naturally for more than 1 months. Generally, it should be chosen in the coldest "March 9th" season of the year, so that the cooked food will not go bad. Although pig liver is common, it should be fresh, full and bright red, and it should not be damaged, otherwise it will leak when blowing into pig liver.

The skill of making "Blowing the Liver" is passed down from generation to generation. My mother-in-law passed this skill on to my daughter and daughter-in-law. There is no specific recipe, so the Bai girls in Dali have inherited this skill.

In Heqing, Dali, every family has a spring, which is the Millennium snow water flowing from the depths of Yulong Snow Mountain. To make "Blowing Liver", firstly, the pig liver should be washed with snow water from Yulong Snow Mountain. Then, hardworking Bai women began to prepare seasonings, and the preparation of seasonings is the key to the taste of "Blowing Liver".

The main ingredient pepper is chili powder made from peppers picked in our own garden, which is red and pungent. With the addition of pepper, vinegar, soy sauce and salt, the mountain spring water in the yard can be directly used to prepare seasoning without high-temperature boiling and disinfection, and finally, strong Heqing dry wine is added, which can quickly soak into pig liver under the action of alcohol.

Next, enter the most critical step-blowing pig liver, which needs a man with a large lung capacity to do. Find a hollow bamboo tube to blow hard into the liver. The liver blower needs to master the strength and skills. If the force is too strong, the pig liver will burst and leak. If it leaks, the broken place must be tied up.

When blowing, you should pat the pig liver, so that the gas can be evenly distributed in every corner of the pig liver, which is also a way to test whether the pig liver is blown properly. The pig liver was blown like a burnt-out fat duck, and then the production of liver blowing was completed.

When the pig liver is well blown, the seasoning prepared in advance should be stuffed into the stomatal passage of the pig liver until it is almost stuffed, and then some refined salt should be coated on the outside. Finally, with a thin hemp rope, hang the pig liver that is about to fly, some of which are like cocks, under the eaves. In order to prevent the liver from drying unevenly, it is also sandwiched between the liver flaps with corn kernels to prevent maggots or strange smell when it is not dry.

After being blown by wind and frost in winter, the color of pig liver gradually darkens, and the "blown liver" can be eaten. "Blowing the liver" can be stewed, boiled, steamed and fried.

A delicious meal can be served in minutes during the Spring Festival or when friends and relatives come from afar. The seasoning with "liver blowing" is also carefully prepared, and spices such as chopped green onion, turnip and waxberry need to be added. When eating, it is fragrant and sour, with a long and unique taste and endless aftertaste. No wonder, this delicacy has become the top grade for local Bai people to entertain guests. However, when eating "blow liver", there is also a local custom that each guest can only eat six tablets.

It is said that in the early years of the Tang Dynasty, there were six ethnic tribes living in Erhai Lake, Yunnan Province, which were called "Liuzhao" in history. They were the ancestors of the Bai people. When paying tribute to the Tang Dynasty every year, there is always one gift per imperial edict, and the return gift of the Tang Dynasty is also one gift per imperial edict and six gifts. Therefore, according to the customs left by ancestors, Bai compatriots have been passed down to this day. Moreover, the Bai compatriots here are familiar with Chinese, and they use homophonic characters in Chinese to enrich their lives-"6636, blessed and blessed" to celebrate.

A delicious food, with some feelings and some cultures, is deeply imprinted with the change of seasons and the time of growing up and leaving, which a traveler will never forget.

Yunnan, with obvious landform features of plateau, mountain forest and canyon, is rich in various natural ingredients, and the food is simple, simple and direct, which is the most mainstream practice of Yunnan cuisine. "Blowing the liver", an "alternative" in Yunnan people's recipes, has a complicated process to make and takes time to precipitate. They bear the memories of Yunnan people's years, and are wrapped in nostalgia, homesickness and homesickness.