Soybean soybean is a special snack in Yunnan. Add crispy fried soybeans to smooth and chewy noodles, and then add onions, peppers, 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 fried pigskins and two or three small fish. Adding soybeans is a long-term evolutionary process. Many people also like to add some fried peanuts, cut some salty but not greasy ham slices, and add some shallots to make this bowl of delicious ham and soybeans.
Pine fungus
The scientific name of Tricholoma matsutake is Tricholoma matsutake, also known as Tricholoma giganteum, Tricholoma matsutake and peeled mushrooms. Naxi language is called "Yumaoluo", which is a delicious local fungus in Lijiang. Its products are mainly exported by air from Lijiang, including fresh goods and salty goods. 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 stomach, regulating qi, resolving phlegm and expelling worms, and has a unique curative effect on diabetes. It is an ideal health food for middle-aged and elderly people.
Matsutake food is very expensive in high-end restaurants. If you can use it at home, it will be much more affordable. Its way of eating is unique and unique. Its special function can gather family happiness and happiness!
A. Rough processing of Tricholoma matsutake: Fresh products: firstly, clean the sediment on the fresh products, remove the inedible parts with a knife, then change the knives as needed, rinse with clear water, and then cook, fry, boil and bake. Frozen products: Before frying, there are two treatment methods:
1. Natural thawing method, that is, put it in a leaky basket to thaw at room temperature, and then cook it with boiling water.
2. After about two minutes in boiling water, thaw quickly. After thawing, you can change the knife as needed. After washing, you can cook it in a pot or in soup. Dried product: Soak it in warm water at 40℃ for about 20 minutes before cooking or soup, and then process it into delicious food.
B. Recommended dishes of Tricholoma matsutake:
Stews:
1. Tricholoma matsutake broth: stew Tricholoma matsutake with purified water 15 minutes, and add a little refined salt to serve. Delicious and refreshing. Each person only needs 20 grams of fresh Tricholoma matsutake at a time. (You can also stew it in clear soup, or stew it with Cordyceps, Dictyophora and Morchella. , but without monosodium glutamate and other seasonings. ) 2. Stewed grass chicken with Tricholoma matsutake: Stew about 100g of washed fresh Tricholoma matsutake with refined salt and no monosodium glutamate until cooked. (It can also be stewed with ribs and pigeons. )
Food category:
1. Buttered Tricholoma matsutake: Slice washed fresh Tricholoma matsutake and fry it in heated butter. After the Tricholoma matsutake is fragrant, add refined salt and serve. (If possible, it can also be baked in the oven, wrapped in tin foil and covered with pine mushrooms. )
2. Steamed eggs with Tricholoma matsutake: beat the eggs into a paste with a little water, steam them in a cage until they are half-cooked, and add sliced Tricholoma matsutake to 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 put it in a small dish containing soy sauce and salt for later use when the fragrance overflows.
4. Tempura: Cut 1/4 strips of Tricholoma matsutake into the paste made of eggs, flour and salt, stir and fry 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 mushrooms, shredded carrots 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 with an electric 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, and serve. Then fried 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 after a few days. You can drink it every day to keep fit.
buttered tea
Buttered tea is a drink for Tibetans. It is usually eaten with Bazin as a staple food. 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 beat it repeatedly with a wooden handle to make the ghee and tea juice dissolve into a whole and become milky white. 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 butter (yak butter), putting it in a slender wooden barrel, and beating it hard 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. Hostess entertaining guests is a very laborious job, and now you can also configure an electric mixer. Chicken bean bean jelly
On the streets of Old Town of Lijiang, you can see a famous snack called "chicken bean jelly". 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 boil them to grayish white, and pour them into various containers for cooling to form chicken 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 have two hands ready to meet customer requirements. Cold food is mostly eaten in summer, and crystal powder is mixed with red pepper, green leek, pepper, shallot, mustard foam, sour vinegar and other condiments. Full of color and flavor, a bowl is appetizing and refreshing. Hot food is often eaten in cold season. Square powder blocks are fried on both sides of the pot, and then various seasonings such as hemp, spicy and acid are added according to everyone's taste. A bowl down, the whole body is warm.
Chicken bean jelly, cheap and good, is favored by people. Bean jelly skin is its essence and 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 by mixing pig blood, rice and various spices in a certain proportion, and then pouring them 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 make some rice enema. If your family is studying or working outside, please ask someone to bring homemade rice enema as far as possible.
When rice is eaten by enema, it needs to be cut into disks, or fried in hot oil, or steamed in a steamer. Rice enema is simple and shiny, rich in flavor and high in nutritional value. It is a good product for nourishing blood and invigorating qi. agaric
Morchella, also known as Morchella, Morchella, Morchella. Used for food stagnation, abdominal distension, phlegm stagnation, asthma and cough. Braised morel
Ingredients: 200g of Morchella, 50g of ham, green pepper 1 piece.
Seasoning: bean paste 10g, soy sauce 10g, monosodium glutamate 3g, appropriate amount of broth, raw flour 10g, sesame oil 5g and peanut oil 25g.
1, wash the morel bubble; Cut ham and green pepper into diamond-shaped pieces for use;
2. Put the clean pot on a big fire, pour in peanut oil and heat it, add bean paste and stir-fry until fragrant, add broth, ham, green pepper, morel and soy sauce and cook for about 3 minutes, add monosodium glutamate to taste, thicken with raw flour and water, and pour in sesame oil. Morchella barbecue
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 soybean powder.
2. Practice:
(1) Soak the dried Morchella in warm water for about 30 minutes and wash it.
(2) Wash pork belly with skin, cut into 6 cubes, 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 stir-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 and cook for about 20 minutes, add monosodium glutamate, pepper and pea sprouts, and pour sesame oil on the pot. Morchella fish soup tablets
1. Ingredients: 20g dried Morchella, one carp (about 1.2kg), 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) Slaughter, clean and slice the fresh fish.
(3) Heat the oil pan to 50% heat, add ginger slices and garlic slices, stir fry to taste, add appropriate amount of water, cooking wine and refined salt to boil, add morel for about 5 minutes, then add fish fillets, and after boiling, add onion, pepper and monosodium glutamate.
There are many specialties in Lijiang, and only one or two can be cited for reference:
Food: Morchella, chicken fir, Tricholoma matsutake, begonia fruit, citron, purple pear and white kidney bean.
Snacks: Lijiang Baba, Buckwheat Baba, chicken bean jelly, glutinous rice sausage, Yongsheng oil tea, Sanchuan ham, bean stew rice, corn Baba, tuotuo meat, candied carrots, butter tea, pork belly, etc.
Wine and tea: Lijiang cellar wine, Surima wine, Wumeichun tea.
Health products and medicines: Chenghai Spirulina, Zanthoxylum bungeanum oil, Xuecha, Cordyceps, Saussurea involucrata and Gastrodia elata.