"Lijiang Baba Heqing wine, Jianchuan carpenters are everywhere." This is a folk proverb in western Yunnan.
In the 1980s, Lijiang Baba had set up camp in Spring City, which made him famous. Its ham Baba is a variety that has developed into a high-level well-off type in Lijiang. Tracing back to the top, it was baked by fire at first, that is, the smooth cake was baked on one side and then cooked with a hot slate; Then he went into the iron pot and sweated. That is, after the smooth cake was baked on one side in the convex iron pot, he took out the cake, put a little cold water into the pot, turned the baked cake over, covered it on the water, and covered the pot tightly. When the water was dry, the cake was cooked.
It can be seen that Lijiang Baba has a long history, and master Li Heqing, a 70-year-old man who is alive today, is the third generation descendant of this cake.
Ham Baba, golden in color, layered, crispy outside and tender inside, fragrant and crisp, salty in sweetness, very refreshing.
Raw materials:
Ingredients: 500 grams of secondary flour.
Ingredients: minced ham150g.
Seasoning: 50g of roasted sesame, 50g of sugar, 50g of melon seed and 50g of walnut kernel, 5g of baking soda and caustic soda1.5g of cooked lard, 5g of cooked rapeseed oil and 350ml of warm water.
Method:
(1) Put the flour into a porcelain-lined basin, melt the baking soda and soda with warm water, pour into the flour basin, add warm water to form a slightly soft dough, cover it with a clean wet cloth, and set aside for half an hour. Mix sugar, sesame seeds, melon seeds and walnut kernels to make stuffing.
(2) Use marble slate and apply rapeseed oil. Take the dough and divide it into several small doses weighing 80 grams, and knead it into round strips; Then roll it into a flat round strip, spread lard and sprinkle with minced ham; Stretch one end by hand and roll it tightly into a cylindrical shape, then put the two ends together, gently flatten it with the palm of your hand, wrap it in the stuffing, pinch it tightly, and gently press it with your palm to make a green body.
(3) Fire the pan, inject lard, add the green body, and slowly fry until golden brown.
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1 floor Author: Apple Cake Points 2273 [added as friends] Published: April 22, 200517: 58: 00
Shiping roasted tofu
Shiping roasted tofu, according to county records, was produced in the early Ming Dynasty and was selected as a tribute in the late Qing Dynasty. Shiping tofu is eaten with its square tofu or long tofu dipped in seasoning after baking, which is famous for its delicacy, smoothness, strong chewing, abnormal flavor and rich local flavor. Nowadays, every year in Kunming, the sale of Shiping roasted tofu is often waiting in line before the stall. Yinan, Yindong and central Yunnan are famous for their food, especially at night, and tofu can be smelled everywhere.
Raw materials:
Ingredients: Shiping Tofu (flat, long or small square).
Seasoning: rapeseed oil, sweet soy sauce, salty soy sauce, bittern rot juice, paste chili pepper noodles, pepper oil, small parsley, mint, salt and pepper, and dried chili pepper noodles are put into containers respectively.
Method:
(1) Burning: put the chestnut charcoal into a brazier for burning, put it on a rack of iron bars, spread vegetable oil after heating, put tofu on it, and turn it while baking (some put duck oil on tofu while turning it, because tofu is easy to soak in heated oil and tastes more fragrant when eating), and serve until it is golden yellow.
(2) How to eat: Sweet and salty soy sauce, bittern rot juice, pepper oil, coriander, mint, and paste chili pepper (that is, dry and spicy chili pepper will be baked on charcoal fire and then finely rubbed), and then mixed into juice. One way to eat it is to take a cube of tofu and dip it in the sauce. Also have a plenty of baked tofu, dipped in pepper and salt and chili pepper noodles. Seasoning can be made according to everyone's preference, and it is up to the customer to decide whether to eat more or less, usually starting with 10 cube tofu.
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2/F Author: Apple Cake Points 2273 [added as friends] Published: 2005-4-22 17:58:00
Eel cold rice noodles
Eel cold rice noodles are mainly made of rice noodles, accompanied by eel, skin, peppermint, leek and pea powder. The finished product is spicy and delicious, and it is famous in summer.
Raw materials:
Ingredients: rice noodles 1 kg.
Ingredients: 200 grams of pea powder, eel, water-soaked skin each 100 grams.
Seasoning: 5 grams of refined salt, pepper noodles and salty soy sauce, 8 grams of noodle sauce, 3 grams of monosodium glutamate, 0/0 gram of pepper noodles, leeks, garlic and oil sludge, 0/5 gram of fresh mint, 20 grams of vinegar, 50 grams of cooked rapeseed oil, 30 grams of brown sugar and 0/00 of broth.
Method:
(1) Slaughter the eel, remove the bones, remove the internal organs, and cut it into 3.5cm long segments. Water-soaked skin slices into small pieces. Blanch leek and cut into sections. Wash mint. Cut garlic into rice grains. Pea powder is beaten into tuo.
(2) Put the wok on medium heat, pour in oil for thorough refining, add garlic (5g) and flour paste to stir fry until fragrant, then add Chili noodles (5g) to stir fry until the eel is yellow, add salt, pepper noodles (2g), soy sauce and monosodium glutamate, pour in soup until the fish is submerged, cook and put in a pot. The pot is on fire, the eel soup is scooped in, and the skin is boiled and put into a basin.
(3) Garlic (5g) is mashed, and vinegar and brown sugar are added to make juice. Heat the pan, inject oil (15g), and stir-fry pepper noodles (3g), oil sludge, pepper noodles (5g) and sesame seeds into oil at 70% heat.
(4) Take five bowls, each with 200 grams of rice noodles and 40 grams of pea powder, and pour the above ingredients and seasonings into the bowls in five portions for mixing.
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3rd floor Author: Apple Cake Points 2273 [added as friends] Published: 2005-4-22 17:59:00
Rose rice shrimp
Rice shrimp is a snack with Yunnan flavor. It is cooked with rice pulp and leaked into a cold water basin with a colander. Because the head is big and the tail is thin like a shrimp, it is named. Mix it with sugar water and add rose.
Rose sugar is a good product for quenching thirst in summer. The finished product is sweet and tender, and the population is cold.
Raw materials:
Ingredients: 500 grams of rice.
Seasoning: 300g of brown sugar and 0/00g of rose sugar/kloc.
Method:
(1) Wash the rice, soak it in water for 30 minutes, grind it into rice slurry and put it into the basin. Pour water into the pot, bring it to a boil, slowly pour in the rice slurry, and stir it with a spoon while pouring to prevent the pot from being burnt. When cooked, inject clear lime water and cook with low heat until it is paste. Take a basin: one, pour cold boiled water, put the rice paste into a colander while it is hot, and put it into cold water to make rice shrimp. Boil brown sugar into syrup, and dilute rose sugar with boiling water to cool.
(2) When eating, take out the rice shrimp with a colander and put it into a bowl. Add brown sugar water and rose syrup to serve.
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4th floor Author: Apple Cake Points 2273 [added as friends] Published: 2005-4-22 18:00:00
Xiangzhu roasted rice
Baked rice with fragrant bamboo is a famous product of Dai people in Xishuangbanna, which is unique with its rich fragrance, soft waxy white and uniform shape. Xishuangbanna is a granary in southern Yunnan. The main ethnic group is the Dai nationality, which belongs to the ancient Baiyue Group. They live near the water and are the advanced ethnic groups that grow rice in Yunnan. Since ancient times, they have formed an indissoluble bond with rice, and the staple food rice has always been exquisite. After the rice is ground out, it must be sieved, eaten by whole people and fed to livestock in pieces. The cooking of fragrant bamboo rice not only reflects their intelligence, but also adapts to the taste requirements of their transformation to affluence.
Raw materials:
Ingredients: glutinous rice (or purple rice) 1 kg.
Ingredients: 200g of peanuts.
Method:
(1) Three tender fragrant bamboo sections are selected, one section is reserved as the bottom, and the other section is sawed off to form the population. Baked peanuts and mashed. Clean glutinous rice, mix well with peanuts, put it into a bamboo tube, soak it in water for 4-5 hours, and plug the mouth of the tube with banana leaves.
(2) Put the bamboo tube obliquely on chestnut charcoal fire (high fire) and cook until the bamboo tube is burnt, and pop the banana leaf plug with a bang. Take out the bamboo slips, crack them evenly along the periphery of the bamboo tube with a hammer, peel off the bamboo skin, take out the rice columns tightly wrapped with bamboo film, cut into discs and put them on plates.
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5th floor Author: Apple Cake Points 2273 [added as friends] Published: April 22, 200518: 01:00
Chun cheng xian Xia jiao
The finished product is thin and stuffed, transparent and crystal clear, delicious, exquisite and difficult to make. Generally, ordinary flour is needed for dumpling skin, and this point is changed to plain flour. In order to increase the transparency of the finished product, at the same time, a certain amount of starch was added, and the dough was so strong that it could not be rolled open. Later, it was spread out horizontally with a knife, which was easily solved and finally created successfully.
Raw materials:
Ingredients: 2 kg of dry noodles.
Ingredients: 90g of dry starch, 600g of prawn, 200g of fat meat for water-soaked mushrooms and water-soaked magnolia tablets.
Seasoning: yellow rice wine and sesame oil each10g, refined salt15g, pepper noodles and monosodium glutamate 2g, minced coriander, chopped green onion and Jiang Mo 5g, and cooked lard 50g.
Method:
(1) Cut the shrimp, mushrooms, magnolia slices and fat into pieces, put them in a bowl and mix them with coriander, onion, ginger and salt. Mix pepper, monosodium glutamate, sesame oil and yellow wine to form a stuffing.
(2) Take a basin of cooked noodles and starch (0g), pour boiling water into it to scald the noodles, rub it evenly, cool it slightly, then add the remaining starch and lard to knead it evenly, and cover the noodle soup with plastic paper.
(3) Rub the dough into strips, spread the dough into skin with a horizontal knife, wrap it in the stuffing, knead it into a dumpling shape, and steam it on the top.
They are all from Yunnan, do you mind?