[Yunnan must-eat food]_Yunnan_How to eat
Living conditions are getting better and better. Many people will use their free time to travel to places of interest. Sometimes they want to go climbing and mountain climbing, and sometimes they want to play in the water.
The most popular place for young people is Yunnan. When you talk about tourism, you will definitely want to eat it. When you come to Yunnan, you must eat Kunming rice noodles, a very famous steam boiler chicken, and Bai hot and sour fish.
This article introduces the details, let’s take a look.
Kunming Douhua Rice Noodles Douhua Rice Noodles is a well-known snack in Kunming, Yunnan. The main materials are rice noodles, tofu brain, etc., and the ingredients are winter vegetables, monosodium glutamate, minced leek, etc., and the taste is spicy.
It originated from the folk and gradually became a series of unique varieties in the snack bar.
Spicy and smooth, cheap and good quality, people jokingly refer to Jiefang food and want to eat it, which is in this line.
Cooking skills: After boiling the rice noodles with boiling water, divide into 10 small bowls, chop the winter vegetables into velvet, chopped the leek, and keep the tofu brain warm on a fire.
Put the rice noodles into the bowl, put the tofu brain, and then add the sweet and salty soy sauce, garlic and ginger sauce, noodle sauce, pepper, monosodium glutamate, chili oil, and then add winter vegetables and minced chives and mix immediately.
Production essentials: Winter vegetables are the “eyes” of tofu rice noodles. They must have a good taste and beautiful color to have an aftertaste.
Steamer chicken Steamer chicken, named after steaming in a steamer.
The main ingredient is chicken. The main cooking process is cooking, which has the effects of nourishing the body, invigorating the blood, and strengthening the spleen and appetizing.
Steamer chicken, named after steaming in a steamer.
The main ingredient is chicken. The main cooking process is cooking, which has the effects of nourishing the body, invigorating the blood, and strengthening the spleen and appetizing.
Steam boiler chicken is one of the famous dishes in Yunnan, and it was circulated in southern Yunnan as early as 2000 years ago.
Jianshui produces a unique earthenware steamer called “steamer”, which is used to steam food.
The steamer chicken method is to wash the chicken and cut into small pieces. Put the ginger, salt, spring onion, and fruit into the steamer and cover it. The steamer is placed on a soup pot filled with water and covered with gauze.Close the gap to avoid steam leakage and cook on the fire.
After the water in the soup pot is boiled, the steam will gradually steam the chicken through the steam nozzle in the middle of the steam pot (usually 3?
4 hours).
As the soup is condensed by steam, the umami of the chicken loses its substitute during the cooking process, so the original flavor of the chicken is basically maintained.
Note: Do not put water in the steam boiler. All the soup water comes from the distillation process. The chicken pieces are still simmered and squeezed out. Otherwise, the chicken soup may be mixed with sewage and the taste will be affected.
The ingredients and seasonings should not be too irritating.
Xuanwei ham (mainly providing salty and umami flavor), as long as the wolfberry is controlled within an amount that does not mask the flavor of the steamer chicken itself; but the bamboo soup does not provide too much flavor (for fatter chickens)Degreasing effect), the restrictions can be relaxed appropriately.
The same is true for medicinal materials. For medicinal materials that have a bitter taste, do not add too many drugs to produce the flavor of the soup; while Cordyceps and other herbs that basically do not affect the original taste or even enhance the flavor can be appropriately relaxed, but also pay attention to the Chinese medicine itselfUse restrictions to avoid the opposite.
And some of the mushrooms in the second method below, even personal preferences, should try to choose less taste and try to put less.
The taste of steamed chicken is different from that of ordinary chicken soup (it is very different from Huixiangyuan roasted chicken). The choice of matching chicken soup is often taken for granted. The final taste is ordinary.There wouldn’t be any difference in chicken soup.
It is recommended to make a steam boiler chicken without any ingredients first, and then adjust it with other ingredients and herbs according to the taste on this basis.
The selection method of the adding time of the matched ingredients is: the easier it is to be cooked, the later it is added; the high temperature is required to steam out the flavor and combine it in the soup at the beginning.
In short, the combination of ingredients and mastery of the heat should, in principle, strive to retain the original flavor.
Bai Sour Hot and Sour Fish Bai Sour Hot and Sour Fish is a dish that is a Bai hospitality counter.
Dali Erhai Lake, known as the “Pearl of the Plateau”, has beautiful scenery and abundant fish species.
The Bai people have loved eating fish since ancient times. They are very special in the way of eating fish and cooking techniques. Sour and spicy fish is one of them.
The production method of hot and sour fish is: remove the gills and viscera of the live fish, wait for the oil in the pot to boil, put the fish in the hot pot, add water, add onion, ginger, dried pepper noodles, salt, and add an appropriate amount of vinegar, Add tender tofu, and then boil over violent fire, then slowly cook over low heat.
The characteristics of hot and sour fish are that the seasoning is particularly heavy, the fish soup is thick and salty, the taste is sour and spicy, there is no smell at all, and the aftertaste is fresh and sweet. It is a delicious dish for Bai people.