Cooking Skills of Yunnan Chicken Steamed Chicken
Steamed pot chicken can be described as the head of the health school, and the first card in the health chicken industry. The most authentic one is Jianshui Steamed pot chicken. As one of the famous dishes in Yunnan, it was circulated among the people as early as 2000 years ago. Adding Yunnan's special and precious medicinal materials to the steamed chicken? Sanqi? 、? Cordyceps? 、? Gastrodia elata Make chicken soup more nutritious.
Citongguan spicy chicken
As soon as I left Kunming and entered Yuxi, there was Erythrina Guan spicy chicken. This chicken was famous in the1980s. It is said that it is the product of Sichuan cuisine and Yunnan cuisine, and it is the most popular chicken in Kunming and Yuxi. It's just that most of the materials belong to feed mixed chicken, and the sauce is more spicy than chicken. Similarly, there is Zhanyi spicy chicken in Qujing.
Eshan chicken
The birthplace of pounded chicken is in Eshan County, Yuxi City, Yunnan Province. The popular pounded chicken in Eshan is known as a famous dish of Yi people. Because of its unique taste, spicy and tender taste, it is introduced as a signature dish in almost many large restaurants in Eshan County.
The whole process of making pounded chicken. First, rub a chick with salt, let it stand for half an hour, then take it out, hang it in a cool place and dry its skin. Then put the chicken in a casserole and cook it with clear water, add onion, ginger slices, etc., cook it with low fire for about 2 hours, take it out, remove the big bones, cut it into pieces with a knife, and put it in a stone mortar and mix it with the ingredients such as shallots, spring seeds, shredded ginger, garlic, pepper, Chili noodles, pepper and salt. Hemp, spicy, fragrant and other flavors are gradually integrated into the sweet chicken, which tastes spicy and refreshing, just like feeling the life of Yi family, and the ups and downs are all in it.
Tonghai soy sauce pepper chicken
Choose ecological native chicken stocked by local farmers in Tonghai, Yuxi as raw materials, and use famous Cantonese cuisine? Boiled chicken? Then cut it into cold chicken, put it on a plate, pour it with the first-class soy sauce from Tonghai specialty, spread it with shredded onion and ginger, put on the famous green pepper from Tonghai Sizhai, sprinkle with green and red chili pepper section, and pour the essential oil on pepper, shredded onion and ginger, chicken, so that this chicken has the fragrance of Tonghai soy sauce, pepper and onion, ginger, green, red and chili pepper, and blend the old traditional Yunnan flavor of Tonghai soy sauce chicken with the fashionable flavor of new Yunnan pepper chicken. As soon as it is served, the smell of soy sauce and chicken rises and rushes into the nasal cavity, which greatly increases the appetite; When eaten in the mouth, the chicken is fresh, spicy and tender.
Dictyophora and yam chicken
Dictyophora dictyophora is a kind of wild fungi in Yunnan. Because of its beautiful appearance, it is called? Snow skirt fairy? Flowers of delicacies? The queen of bacteria? It is rich in nutrition and rich in fragrance, and has been included since ancient times? Cao bazhen? One. The bamboo sun is crisp and the chicken is delicious. The perfect combination of the two is really wonderful.
Stewed chicken with gastrodia elata
Stewed chicken with gastrodia elata is a traditional food in Zhaotong, Yunnan Province. Zhaotong is one of the main producing areas of gastrodia elata in China, and the quality of gastrodia elata is very good. The wild gastrodia elata produced by Xiaocaoba is top grade. Gastrodia elata and chicken stew, taste and efficacy are excellent products.
Huotang chicken
Huotang chicken is the most primitive way for Naxi people to eat, and it is one of the local specialties in Lijiang. Naxi nationality is the main ethnic group living in Lijiang. Huotang culture has become an extremely important part of Naxi culture in the seesaw area where Yunnan, Sichuan and Tibet cultures blend. Huotang stewed chicken pays attention to the original flavor. When eating, it is slowly stewed with charcoal fire, and the chicken soup tastes delicious.
Nixi clay pot chicken
Tibetan spicy chicken processed with Nixi earthenware is the famous Nixi earthenware chicken. The chicken stewed with Nishi earthenware is original and delicious. It is a rare popular food in Shangri-La. The unique taste of chicken in Nixi clay pot lies in the black pottery with a history of more than 3,000 years. Only the chicken stewed with Nixi clay pot has the original flavor and freshness.
Mile pot-stewed chicken
On the tip of Maitreya's tongue, only? Colorful, delicious, meaty and chewy? Braised chicken is the most regional food culture feature. The unique marinade formula and innovative cooking methods have created the unique flavor of chicken, making marinated chicken a business card of Maitreya.
Zhuangliang chicken
Zhuangliang Chicken is a famous dish with Hui flavor in yong ping, Yunnan. Its lean meat is as red as cherry, its fat is as white as snow, its quality is tender and mellow, and its bacon is delicious. When making strong and cool chicken, it is very important to kill the chicken. It requires two people to cooperate to keep the blood from flowing back and keep the chicken white.
Ghost chicken
Ghost chicken is a famous dish of Dai and Jingpo nationalities in Yunnan. Listening to the name will make people feel that this chicken is mysterious, which is actually related to their beliefs and customs. Historically, they have the custom of killing chickens and offering sacrifices to ghosts. Ghost chicken? That is, after offering sacrifices to ghosts, Jingpo people air-cool the cooked chicken, shred it and add ingredients.
Hanizhan water chicken
Hani dipping in water chicken has its own characteristics, which is the highest etiquette for Hani people to entertain guests. Dipping in water is the crowning touch of the whole dish. Mint, coriander, shallot, etc. are chopped or mashed, and then they are chopped with chicken and thrown into a bowl, and then poured with a spoonful of chicken soup. At one time, the fragrance of chicken soup mixed with various accessories is scattered, which is mouth-watering.
Lemongrass roast chicken
Roasted chicken with citronella is a special food of Dai people in Yunnan. Bind the meatballs with washed citronella, sandwich them in bamboo slices and set fire to roast them. When the meat is cooked, put lard on it and bake it for a few minutes, then you can remove the citronella and eat it. It tastes spicy and delicious, very delicious.
Muguaji
Papaya is sour and delicious. In Yunlong County, Dali Prefecture, the stewed chicken with papaya, which is rich in sour and delicious flavor, is used to prevent and cure diseases and strengthen the body. It is also used to entertain distant visitors, relieve fatigue and strengthen the stomach. The chicken soup stewed with papaya is sour and fragrant, pure and not greasy at all.
Lacquered chicken
The Nujiang River is rich in lacquer trees, and the chicken leaves with lacquer oil have become the food treasures of the Lisu people in Nujiang River. Lacquer oil is the oil fried by the seeds of lacquer tree. After cooling, it condenses into a block, which has outstanding medicinal value of promoting blood circulation and removing blood stasis. Painted chicken? Wa women must eat it after childbirth. Lacquered chicken is made into hot pot, and the most surprising thing in the production process is that no ingredients are put aside and the original flavor is maintained.
bamboo chicken
Bamboo-tube chicken is a traditional famous food of Hani nationality in Yunnan. Cooking with bamboo tubes has a long history. Up to the present, the ethnic minorities in Yunnan still retain the traditional method of bamboo tube cooking. Bamboo tube chicken has both the sweetness of chicken and the fragrance of bamboo, which is tender and soft, unique in preparation method and ancient and simple.
Zhanyi spicy chicken
Zhanyi spicy chicken is a masterpiece of Yunnan cuisine and a propaganda business card of Qujing Zhanyi. Its production technology has a history of one hundred years, and it is famous all over the world because of its exquisite selection of materials, complicated production sequence and spicy and refreshing taste. The most representative is Gong's spicy chicken.
Bahang chicken
Bahang chicken is a traditional and delicious dish unique to Zhuang people in Guangnan County, Wenshan Prefecture, and it is called? Yunnan is a must? . Baram is Zhuang language, which means sour soup. It is a kind of sauerkraut soup made of red vegetables or wild vegetables, which is slowly stewed with chicken. It is characterized by sweet, delicious and peculiar sour taste, and it is oily but not greasy.
Baihe cold chicken
Baihe cold chicken is a brand-name product in Pingbian diet flavor. It is made of local chickens that have not laid eggs or crowed, through special production methods and the unique geographical and climatic conditions in Baihe Township, and boiled with natural mineral water in Baihe Mountain. Cold chicken has a strong Sichuan flavor and local characteristics. When eaten, it is served with special sour, sweet, hemp and spicy millet dipped in water. It tastes fresh and spicy, tender and tender, and has an endless aftertaste. It is the top grade in banquets and delicacies in Pingbian County and is deeply loved by the masses.
Tanziji
Jar chicken is a famous Han snack in Tengchong, Yunnan Province. It originated in the late Ming Dynasty and flourished in the early Qing Dynasty. According to legend, it is related to Emperor Yongli, the last emperor of the Ming Dynasty. It is made from the local raw materials of Tengchong by the stewing process of porcelain jar (or special casserole) and the mysterious palace medicine. Its color is golden and smooth, bright and eye-catching, its color is pure and lasting, not boring and not greasy, the entrance is fine, the skin is crisp and tender, and the mouth is full of fragrance. Tanzi chicken also has the functions of promoting blood circulation, relaxing muscles and tendons, clearing away lung heat and strengthening stomach, which is especially suitable for the elderly and children.
Menghai roast chicken
This is a unique Dai chicken in Menghai County, Xishuangbanna. It is small in size, each chicken weighs less than one catty, and its meat is tender and delicious. Especially after being processed by an experienced master and accompanied by a unique powdery seasoning, the taste is even more unusual. The roast chicken is tender and tender, and can be torn off easily.
He kou duo Ji sheng
Slaughter chicken, unhairing, removing belly offal, cleaning, removing chicken breast, cutting off chicken head and thigh (with feet), using chicken neck, chicken backbone and other bones on chicken body to chop a small amount of meat and bones together into a meat foam, then chopping Xiaomi spicy, ginger and other ingredients, adding a proper amount of oil and salt into the pot, stir-frying with strong fire, and the fragrance will overflow when the fried water is about to dry. In addition, when Yao people stir-fry and chop raw chicken, they must put millet spicy and ginger, and according to their own preferences, some put coriander (chopped) and stir-fry, some put perilla leaves (chopped) and some put citronella (chopped) and stir-fry.
Chicken rotten rice
Chicken rotten rice is called in Wa language? Buanaya? It is the most famous dish in the Wa people's menu, and it is also the first-class food for the Wa people. Because it is thicker than porridge and has processed chicken mixed, it is commonly known as chicken rotten rice. Hand-tearing is the most exquisite and refined way, and ordinary native chicken is used, but white feather chicken is forbidden. It is considered impolite to use white feather chicken by custom.
Pouring chicken feet
Chicken feet are called chicken feet. Its taste is light and there are many ways to do it. Pouring: Pouring or mashing things in a stone mortar or bowl. As the name implies, mashing chicken feet is to mash them in a stone mortar. Pouring chicken feet is a local specialty food in Xishuangbanna, which tastes sour, sweet and slightly spicy. The main ingredient is chicken feet.
The cooking method of Thai food 1, and the materials are exquisite.
Thailand is a tropical country near the sea, which is extremely rich in green vegetables, seafood and fruits. Therefore, the main ingredients of Thai cuisine are seafood, fruits and vegetables. The main meal of Thai people is a big bowl of rice, accompanied by one or two curry dishes, a fish, a soup, and a salad (lettuce). The order of meals is not particular, and it is personal preference. After-dinner snacks are usually seasonal fruits or various desserts made of flour, eggs, coconut milk and palm sugar. Because of its unique advantages, Thai food is bright in color, red and green, and has excellent eyes. Whether it is the gorgeous freshness of fresh vegetables and fruits, or the fleshy feeling of squid, squid and other seafood, people have feasted their eyes.
2, unique seasoning
Thai food pays attention to seasoning. It is often flavored with peppers, basil, garlic, coriander, turmeric, pepper, lemongrass and coconut, and other tropical countries' plants and spices. It is spicy, sweet and fresh, with a strong taste and a unique style. It is accompanied by Thai food with various flavors and has evolved multiple flavors. Spicy cold salad, Thai hot and sour soup, red or green curry (mostly mixed with coconut milk), vegetables, and various kebabs (beef, pig and chicken mixed with rice or pasta) are all representative Thai cuisines.
Thai food is mainly sour and spicy. Anyone who tastes Thai food for the first time will feel that the seasoning of Thai food is very unique. Many seasonings are unique to Southeast Asia and even Thailand. The most commonly used seasonings are: Thai morning pepper, Thai lemon and curry sauce. In addition, lemon leaves and Lemon-grass are also commonly used ingredients in Thai food.
3. Main ingredients of Thai food
Thai lemon (KaffirLime)
Thai lemon is a unique seasoning fruit in Southeast Asia, which is different from American lemon in taste and individual.
The taste is slightly sweet, while Thai lemon is small, sour and rich in flavor, which often makes people who have smelled its fragrance unforgettable for life. It can be used as a lemon juice drink and a beer flavoring, and its main use is as a seasoning for Thai cuisine. Thai people squeeze lemon juice into almost every dish, so that every dish exudes a strong fruit fragrance with a typical Southeast Asian flavor. Thai people can say that they can eat without fish, but they can't live without lemons.
FishSauce
Fish sauce is a typical seasoning in southern Thailand, and some people call it white soy sauce. As the name implies, it is just like soy sauce, and its practice is similar to that of China soy sauce. It is mainly made by fermenting some small fish and shrimp. The taste may make some people uncomfortable, because it has a strong smell of rotten fish and rotten shrimp. Let people who are not used to eating fishy smell turn off their appetite and hide their noses and run away.
Thai pepper
It is said that Thai morning pepper is the hottest pepper in the world. What is it called in Thai? Rat shit pepper? It can be seen that this is a very small but extremely spicy pepper. It is widely used in Thai cooking art, cooking without sprinkling a few chopped morning peppers is just like eating Sichuan food without spicy food.
Curry sauce