Yellow bean yellow bean is a special snack in Yunnan. Add fried fragrant and crisp soybeans to the smooth and chewy noodles, and then add onion, chili pepper, oil and balsamic vinegar. The soup base is sour and spicy, which is very appetizing. However, the original ingredients are not soybeans, but a few pieces of fried pigskin and two or three small fish. Adding soybeans is a long-term evolution. Many people also like to add some fried peanuts, slice some salty but not greasy ham slices, and add some green scallions to make this bowl of delicious ham yellow bean.
Pine fungus
The scientific name of pine mushroom is Tricholoma matsutake, which is also known as Tricholoma giganteum, Tricholoma matsutake and peeled mushroom. It is called "Yumaoluo" in Naxi language, and it is a delicacy among local fungi in Lijiang. Its products are mainly exported by Lijiang by air, including fresh goods and salted ones. Tricholoma matsutake is rich in crude protein, crude fat, crude fiber, vitamin B 1, B2, vitamin PP and other elements. It not only tastes delicious, but also has the functions of benefiting the stomach, regulating qi and resolving phlegm, expelling insects and having a unique curative effect on diabetes. It is an ideal health food for middle-aged and elderly people.
Tricholoma matsutake food is very expensive in high-end restaurants. If it can be used at home, it will be much more affordable. Its way of eating is unique and unique. Its special function can gather the happiness and happiness of the family!
A. Rough processing of Tricholoma matsutake: fresh products: first clean the sediment on the fresh products, remove the inedible parts with a knife, then change the knife as needed, and then rinse with clear water to cook, fry, cook and bake. Frozen products: before frying, there are two ways to deal with them:
1. Natural thawing method, that is, put it in a leaky basket and let it thaw at room temperature, and then use boiled water to cook.
2. After about two minutes in boiling water, thaw quickly. After thawing, the knife can be changed as needed, and after washing, it can be cooked in a pan or boiled in soup. Dried products: soak in warm water at 40℃ for about 20 minutes before cooking or cooking soup to soften it, and then process it to make it into delicious food.
B. Recommended dishes of Tricholoma matsutake:
Stews:
1. Tricholoma matsutake clear soup: stew Tricholoma matsutake with pure water 15 minutes later, add a little refined salt and serve. Delicious and refreshing. Only 20g of fresh Tricholoma matsutake is needed for each person at a time. (It can also be stewed in broth, or stewed with Cordyceps sinensis, Dictyophora dictyophora, Morchella esculenta, etc., but without other seasonings such as monosodium glutamate) 2. Stewed grass chicken with Tricholoma matsutake: stew the washed fresh Tricholoma matsutake 100g with the washed grass chicken, and only add refined salt without monosodium glutamate until it is cooked. (Can also be stewed with ribs, pigeons, etc.)
Cuisine category:
1. Buttered Tricholoma matsutake: Slice the cleaned fresh Tricholoma matsutake and fry it in the heated butter. After Tricholoma matsutake is fully fragrant, add refined salt and serve. (If possible, it can also be baked in an oven, wrapped in tin foil and buttered with matsutake.)
2. Steamed eggs with Tricholoma matsutake: beat the eggs into paste with a little water, steam them in a cage until they are six-ripe, add the sliced Tricholoma matsutake and continue steaming until the eggs are cooked.
3. Roasting Tricholoma matsutake: Wash and drain the fresh Tricholoma matsutake, roast it on a charcoal grill, and when it smells fragrant, put it in a small dish with soy sauce and salt for immediate use.
4. Tempura: Put the chopped Tricholoma matsutake 1/4 strips in the paste made of eggs, flour and salt, stir them and fry them in warm oil until golden brown.
Dim sum:
1. Tricholoma matsutake rice: mix some glutinous rice, soak it in water for more than half an hour, shred shredded bamboo shoots, Tricholoma matsutake, carrot and fried tofu slices, add soy sauce and cooking wine to kelp, and then leave it for half an hour. Then add soy sauce, cooking wine and chicken powder to the mixed materials, cook in a rice cooker, put edamame in the last ten minutes, and stir evenly after the time is up.
2. Fried rice with Tricholoma matsutake: Stir-fry Tricholoma matsutake, diced chicken, green beans, carrots and salt together and serve. Then stir-fry the rice. Then we can cook and fry together. Tricholoma matsutake wine: slice fresh Tricholoma matsutake, soak it in appropriate amount of white wine, and drink it in a few days. Can be drunk every day to strengthen the body.
buttered tea
Buttered tea is a drink for Tibetans. It is mostly eaten as a staple food with Zanba. This drink is made of ghee and strong tea. First, put a proper amount of ghee into a special bucket, add salt, then pour in the boiled strong tea juice, and repeatedly pound it with a wooden handle, so that the ghee and the tea juice are dissolved into a whole and become milky. Some ethnic groups adjacent to Tibetans also have the habit of drinking butter tea. Buttered tea is made by boiling brick tea in water, adding ghee (yak butter), putting it in a slender wooden barrel, and vigorously beating it with a stirring rod to make it into emulsion. Another way is to put ghee and tea in a leather bag, tie the mouth of the bag tightly and beat it hard with a wooden stick. Therefore, the configuration of butter tea is called "beating" butter tea. It is a very laborious job for the hostess to entertain guests, and now it can also be configured with an electric mixer. Chicken bean bean jelly
On the streets of Old Town of Lijiang, you can see a famous snack called "bean jelly with chicken". Chicken beans were originally a specialty of Eryuan County, Dali Prefecture, adjacent to Lijiang, and were exported to Southeast Asian countries. Soak chicken beans thoroughly, grind them, filter them into slurry, then cook them to grayish white, and pour them into various containers for cooling to form chicken bean jelly.
Bean jelly is originally a summer food, and Lijiang chicken bean jelly can be eaten hot besides cold food. Vendors selling bean jelly in the streets and alleys have two hands to prepare to meet customer requirements. Cold food is mostly eaten in summer, and the crystal powder is marinated and mixed with red pepper, green leek, pepper, shallot, mustard foam, sour vinegar and other condiments. It is delicious in color, smell and taste, and a bowl is appetizing and refreshing. Hot food is mostly eaten in the cold season. The square powder blocks are fried on both sides of the pan, and then all kinds of spices such as hemp, spicy and sour are added according to each person's taste. After a bowl, the whole body is warm.
Chicken bean jelly, cheap and good, is favored by people. The bean jelly skin, which is the essence of it, has become a good food for some hotels and restaurants to entertain guests. Rice enema
Rice enema is a special flavor food in Lijiang. It is a rice sausage made of pig blood, rice and various spices, which are mixed together according to a certain proportion and then poured into the processed pig intestines. Processing and making rice enema is a traditional habit of Naxi nationality. When it comes to killing pigs in the first year, almost every Naxi family has to do some rice enema. If your family is studying or working outside, you should try your best to ask someone to bring home-made rice enema.
Rice enema needs to be cut into discs when eaten, or fried in hot oil, or steamed in a steamer. Rice enema is simple and shiny in color, rich in fragrance and high in nutritional value. It is a good product for enriching blood and invigorating qi. toadstool
Morchella esculenta, also known as Morchella esculenta, Morchella esculenta, and Sheep Mushroom. It is used for food stagnation and qi stagnation, abdominal distension, phlegm and qi stagnation, asthma and cough. Braised morel
Main ingredients: 200g of Morchella, 50g of ham and green pepper 1 piece.
Seasoning: bean paste10g, soy sauce10g, monosodium glutamate 3g, appropriate amount of broth, raw flour lo 0g, sesame oil 5g and peanut oil 20g.
1, wash the morel bubble; Cut ham and green pepper into rhombic pieces for later use;
2. Put the net pot on a strong fire, pour in peanut oil to heat it, add bean paste to stir fry until fragrant, add broth, ham, green pepper, morel and soy sauce to cook for about 3 minutes, add monosodium glutamate to taste, thicken it with raw flour and water, and pour in sesame oil. Roasted meat with Morchella
1, raw materials: 20 grams of dried morel, 200 grams of pork belly with skin, 50 grams of pea seedlings, egg white, soy sauce, refined salt, monosodium glutamate, honey, cooking wine, pepper, soybean oil and bean powder.
2. Practice:
(1) Soak the dried Morchella in warm water for about 30 minutes and wash it.
(2) Wash the pork belly with skin, cut it into six-square pieces, add soy sauce, cooking wine and honey and mix well for 20 minutes, then add egg white and bean powder and mix well. (3) Heat the oil pan to 50% heat, add pork belly and fry until golden brown, take it out, leave oil in the pan, and add morel to stir fry. Add monosodium glutamate and soy sauce, cook for a while, add broth to boil, add pork belly, move to slow fire for about 20 minutes, add monosodium glutamate, pepper and pea sprouts, and pour sesame oil on the pan. Morchella fish soup tablets
1, raw materials: 20g of dried Morchella, one carp (about1.2kg), ginger slices, onion slices, garlic slices, refined salt, monosodium glutamate, pepper, soybean oil and cooking wine.
2. Practice:
(1) Soak the dried Morchella in warm water for about 30 minutes and wash it.
(2) The fresh fish is slaughtered, washed and sliced.
(3) Heat the oil pan to 50% heat, stir-fry the ginger slices and garlic slices to taste, add a proper amount of water, cooking wine and refined salt to boil, add the morel for about 5 minutes, then add the fish fillets, and after boiling, add the onion, pepper and monosodium glutamate to get out of the pan.
There are many specialties in Lijiang, and only one or two can be roughly cited for reference:
Foods: Morchella, Chicken Fir, Tricholoma matsutake, Begonia fruit, Citron, Ziman pear and white kidney bean.
Snacks: Baba in Lijiang, Baba in Tartary Buckwheat, bean jelly with chicken, glutinous rice blood sausage, Yongsheng oil tea, Sanchuan ham, bean stew rice, Baba in corn, Tuotuo meat, candied carrot, butter tea, pork belly, etc.
Wine and tea: Lijiang cellar wine, Surima wine and ebony spring tea.
Health care products and medicines: Chenghai Spirulina, Fructus Zanthoxyli oil, Xuecha, Cordyceps, saussurea involucrata and Gastrodia elata.