Fried pork with brown buns is one of the specialties in Dehong Prefecture and Baoshan area of ??Yunnan Province and Yudu area of ??Jiangxi and southern Gansu.
Brown bag: The flowers of palm trees (before they bloom) are light yellow in color and look like fish roe.
The finished dish is bright in color, fresh but bitter, bitter but sweet, and has an endless aftertaste.
It feels a little bitter when you first eat it, but after eating it for several times, you feel addicted to it and never get tired of it.
Fried pork with brown buns is one of the specialties in Dehong Prefecture and Baoshan area of ??Yunnan Province.
Brown bag: The flowers of palm trees (before they bloom) are light yellow in color and look like crucian carp roe.
The finished dish is bright in color, fresh but bitter, bitter but sweet, and has an endless aftertaste.
It feels a little bitter when you first eat it, but after eating it for several times, you feel addicted to it and never get tired of it.
Palm trees are generally divided into two types, one is bitter brown and the other is sweet palm. The ones we usually see are bitter palms, which are inedible, while the edible ones are sweet palms (actually they still taste bitter). In brown bags
Pick it before it blooms and stir-fry it with carrots and fresh meat slices.
?Brown bread tastes bitter because palm flowers contain an organic substance "tannin" with a bitter taste.
Whether the brown bag is edible depends on the tannin content.
The sweet brown from western Yunnan has the least tannin content, so it has the best quality and is edible.
People in Tengchong, Baoshan, also like to eat palm sprouts. In Tengchong, palm sprouts are also called "Gu Ye Cai", which is used to test whether the son-in-law can endure hardships and stand hard work.
?[1]?Fried pork with brown buns is a well-known specialty delicacy in Dehong and Baoshan areas, and it is also a common delicacy on the dining tables of ordinary people. The price of brown buns in Dehong and Baoshan is much higher than the price of pork.
The fried meat in brown buns is eye-catching in color and full of fragrance. It is slightly bitter at first, but you can feel the bitterness and sweetness afterward.
How to make fried meat with brown buns: 1. Peel off the outer shell of brown buns, scrape off and wash the fine light yellow hair on the flower stalks, slice the flower stalks, break the flower spikes into small pieces and soak them in clean water.
(Soak for at least ten minutes) 2. Slice pork (preferably tenderloin) and set aside.
3. Shred the carrots (you can also use pickled cabbage), shred the green onion, ginger, and cut the dried chilies into sections for later use.
4. Stir-fry the pork slices over high heat. When the color changes, remove from the pot and set aside.
5. Put a little oil in the pot, first add the dried chili peppers and shredded ginger. When it turns yellow, add the brown bag, shredded carrots and sauerkraut and stir-fry over high heat.
6. When it is almost cooked, add the meat slices and stir-fry over high heat. Before putting it in the pot, add shredded green onions, salt and MSG to taste and then put it on a plate.