What is bait? What's the difference between rice flour and bait?
At present, there are still two ways to make Yunnan rice noodles: one is to ferment rice and grind it, commonly known as "sour rice noodles". Its production technology is complicated and time-consuming, but it is smooth and sweet, with a fragrant rice flavor, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice flour", and it is "dry rice flour" after drying, which is convenient for carrying and storage. Swelling when cooking and eating. Dry rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.
Tengchong bait was invented by people in Wancun, Dongshan Township. It is made of local specialty rice pulp and has a history of nearly 400 years. It is a convenient snack widely loved by local and foreign guests in Tengchong.
What is the bait made of?
Mainly made of rice.
Tengchong bait was invented by people in Wancun, Dongshan Township, and made of local specialty rice paste. It has a history of nearly 400 years and is a convenient snack widely loved by local and foreign guests in Tengchong.
Qujing steamed bait silk can be traced back to the 1980s. At that time, there was a restaurant (Beiying Garden) on the corner of Qujing College. Although the facade is not big, the main snack variety "steamed bait" served in this restaurant is beautifully made and has a unique flavor, so it attracts customers every day and becomes famous in a few years.
Since then, steamed bait silk, a unique and delicious snack, has been deeply loved by Qujing people.
Extended data:
The main way to eat shredded bait is similar to another special snack rice noodle in Yunnan, but the taste is different. The rice noodles are smooth and elastic, and the bait is flexible and fragrant.
Bait silk evolved from bait blocks, and the bait blocks were chopped into bait silk, which was more delicious. The prepared bait wire is mixed with different condiments and cooked in different ways, such as steaming, boiling and frying, to produce food with unique flavor.
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What is Yunnan bait silk made of?
It must be made of rice. First, steam the rice, then knead it for a long time and knead it into dough. It used to be made by hand, but now there are machines. The steamed rice is put in and treated, and then the bait comes out. When I was a child, my grandmother took me to make bait. I saw it.
Cooked rice will stick to shoes, why won't rice stick, hehe.
The water used to make bait silk is also very good and tastes better. Dali bait is generally thick and sticky, while Tengchong bait is generally thin and hard. Both of them have their own tastes, but Dali's baits have many practices and tastes, and I like them personally, especially Weishan's grilled meat baits, which are absolutely classic. Tengchong bait is too thin and tastes more like rice noodles in Guizhou.
Grandma often cuts large pieces of bait into strips and cooks like shredded bait. Large bait is easier to store.
In Ningbo, Zhejiang, there are also rice cakes in other areas, which are also made of rice. They can also be eaten as bait pieces after being cut, which is very similar. When cut into strips, they will become similar bait lines.
How to make Yunnan bait silk, and what machinery is used?
Rice noodle is a famous traditional snack in Yunnan, which is smooth and delicious and easy to digest and absorb.
The practice is to wash high-quality rice, soak it in water and make it into rice slurry, then make it into Baba and cook it, and finally squeeze it with a machine and cook it. After picking up, rinse with clear water and filter and dry. Because of its slender shape like a line, it is named rice noodle.
Good rice noodles are long and white, resistant to cooking, and have "bones and muscles" to eat. Poor rice noodles are short and broken, and taste "rotten". There are many ways to eat rice noodles, such as scalding, boiling, frying, marinating and cold salad, among which crossing the bridge rice noodles are especially famous.
The above is the traditional practice, but under the automatic machinery, the whole process is automatically completed by machinery, and it is good for three people to operate the whole line, from rice input to finished elbow bait, automatically. The taste is also very smooth, long and white, resistant to cooking and very "skinny" to eat.
Where is the origin of Qujing steamed silk?
Qujing steamed silk bait is a traditional flavor food in Yunnan.
Yunnan people like to eat bait blocks and are better at making bait blocks. There are many kinds of baits in Yunnan, among which the famous ones are pot baits in Duanshi Street in Kunming, braised pork baits in Weishan, braised beef in * * *, fried baits in Tengchong and ham and chicken mixed baits. The Qujing steamed bait to be introduced below is a must.
It can be said that the steamed bait silk in Qujing can be traced back to the 1980s, when there was a restaurant on the corner of Qujing College. Although the facade is not big, the main snack variety "Steamed Bait" provided by the restaurant is exquisite in production and unique in flavor, so it attracts customers every day and becomes famous in a few years.
The main ingredient of Qujing steamed bait silk is the local bobbin bait block. It is made of high-quality rice produced along the Yangtze River and Zhu Jie Street in Qujing by traditional techniques.
Qujing steamed bait silk is very rich in ingredients and quite elegant. The first is to choose fresh leeks and mung bean sprouts, as well as specially boiled soy sauce and carefully fried meat sauce.
When cooking soy sauce, you should mix a certain proportion of spices. Boil until it is thick and tasty, and put it in a container for later use. The meat sauce is made of fresh pig forelegs and hind legs. The pig forelegs and hind legs are chopped and then fried with sauce to make meat sauce.
Sauerkraut used for steaming bait shreds is carefully preserved in our own home, while peppers used for cooking peppers come from Qiubei, Xichang, Sichuan, star anise and tsaoko from Guangxi, high-quality mushrooms from Fujian, washed sesame seeds from Henan and so on. In addition, the red-skinned garlic produced in Hengdianji, Yuezhou Town, Qujing also plays an important role.
Of course, refined salt, sugar and monosodium glutamate are also indispensable seasonings. The production process of Qujing steamed bait silk is not complicated.
The best bait is soaked in cold water first, then sliced, evenly shredded, steamed in a wooden retort or bamboo retort until the bait is soft, taken out and put into a bowl, added with cooked leeks and mung bean sprouts, added with refined salt, sugar and monosodium glutamate, poured with cooked soy sauce, covered with meat sauce and garlic paste, and sprinkled with sauerkraut and monosodium glutamate. When the customer eats the bait and drinks a small bowl of bone soup sprinkled with chopped green onion, it will be memorable! Qujing's well-known steamed bait silk shops include Old (New) Beiying, Old (New) Dafugui and Old Bait Silk.
What is the famous reason for the steamed bait silk in Qujing, Yunnan?
Qujing steamed bait silk can be traced back to the 1980s.
At that time, there was a restaurant on the corner of Qujing College. Although the facade is not big, the main snack variety "Steamed Bait" provided by the restaurant is exquisite in production and unique in flavor, so it attracts customers every day and becomes famous in a few years. Customers who like spicy food can also add oil and pepper themselves, and finally mix well to eat.
When the customer eats the bait and drinks a small bowl of bone soup sprinkled with chopped green onion, it will be memorable! Walking in Qujing city in the morning, steamed bait can be seen everywhere in restaurants and restaurants all over the streets. Maybe they also deal in rice flour, steamed bread and soybean milk, but steamed bait is an essential variety.
Each family may have some differences in some small details, but the big method is exactly the same: put the finely cut bait into a retort, steam it, pick out a bowl, put in boiled leeks and mung bean teeth, a spoonful of surviving soy sauce and orange sauce, and eat it with another bowl of bone soup as a match, which has a special taste.