"Lijiang Baba River sake, Jianchuan carpenters everywhere." This is a folk proverb in western Yunnan.
In the 1980s, Lijiang Baba once camped in Spring City, which made him famous. Its ham Baba is a well-off variety developed by Lijiang. Tracing back to the source, it was baked with fire at first, that is, the smooth cake was baked on one side and then cooked with hot slate; Then he went into the iron pot and broke out in a sweat. After baking the smooth cake in a convex iron pot, he took it out, put a little cold water into the pot, turned the baked cake over, covered it on the water, and tightened the lid. When the water is dry, the cake will be ready.
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 of this kind of cake.
Ham Baba, with golden color and distinct layers, is crisp outside and tender inside, crispy and delicious, salty and sweet, and very refreshing.
Raw materials:
Ingredients: 500 grams of secondary flour.
Material: ham150g.
Seasoning: roasted sesame 50g, sugar 50g, melon seeds 50g, walnut kernel 50g, 65438+ baking soda, caustic soda 0.5g, cooked lard 20g, cooked rapeseed oil 5g and warm water 350ml.
Method:
(1) Put the flour into an enamel basin, melt the baking soda and baking 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 let it stand for half an hour. Mix sugar, sesame seeds, melon seeds and walnut kernels to make stuffing.
(2) Use marble slate and coat rapeseed oil. Take the dough and divide it into several small portions weighing 80g, 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, tightly roll it 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 become a green body.
(3) Put lard into the pot with a big fire, add the black body, and slowly fry until golden brown.
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1 floor Author: Apple Cake Point 2273[ added as a friend] Release date: 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 delicious, smooth, chewy, abnormal flavor and strong local flavor. Nowadays, in Kunming, every year, people who sell Shiping tofu often have to queue up in front of the booth. The food in Yinan, Yindong and Central Yunnan is very famous, especially at night, 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, chili paste, pepper oil, coriander, mint, salt and pepper, and dried chili paste are put into containers respectively.
Method:
(1) Burning: put the chestnut charcoal in a brazier, put it on a rack of iron bars, heat it, spread vegetable oil, put tofu, turn it over while baking (some put duck oil on tofu while flanging, because tofu is easy to soak in heated oil and tastes more fragrant), and eat it until it is golden yellow.
(2) How to eat: sweet and salty soy sauce, bittern and rotten juice, pepper oil, coriander, mint, and burnt pepper (that is, dried and spicy peppers will be roasted on charcoal fire and then rubbed carefully), and then mixed into juice. One way to eat it is to dip a piece of tofu in the sauce. There are also baked tofu, dipped in pepper and salt and Chili noodles. Seasoning can be prepared according to everyone's hobbies, and it is up to the customer to decide whether to eat more or less. Generally, it starts with 10 square tofu.
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2nd floor Author: Apple Cake Point 2273[ added as a friend] Release time: 2005-4-22 17:58:00.
Eel cold rice noodles
The eel cold noodles are mainly rice noodles, with eel, skin, mint, leek and pea powder. The finished product is spicy, delicious and famous in summer.
Raw materials:
Ingredients: rice flour 1 kg.
Ingredients: 200g pea powder, 0/00g eel/kloc, 0/00g fish skin/kloc.
Seasoning: 5 grams of refined salt, pepper noodles and salty soy sauce, 8 grams of flour sauce, 3 grams of monosodium glutamate, pepper noodles, leeks, garlic, oil sludge 10, fresh mint 15, 20 grams of vinegar, 50 grams of cooked rapeseed oil, 30 grams of brown sugar, and broth 100.
Method:
(1) The eel is slaughtered, boned, eviscerated and cut into 3.5cm long segments. Cut the skin soaked in water into small pieces. Blanch the leek and cut it into pieces. Wash mint. Cut garlic into rice grains. Pea powder is beaten into a lump.
(2) Put a wok in a medium fire, pour in oil and stir-fry thoroughly, add garlic (5g) and batter to stir-fry until the eel turns yellow, add salt, pepper noodles (2g), soy sauce and monosodium glutamate, pour in soup until the fish are submerged, and put it into the wok after cooking. When the pot is on fire, the eel soup is scooped in, and the skin is boiled and put into the pot.
(3) Mash garlic (5g) and add vinegar and brown sugar to make juice. When the pot is on fire, oil (15g) is injected, and 70% of pepper noodles (3g), oil sludge, pepper noodles (5g) and sesame seeds are roasted into oil.
(4) Take five bowls, each with 200g of rice flour and 40g of pea flour, and pour the above ingredients and seasonings into the bowls in five portions and stir.
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3rd floor Author: Apple Cake Point 2273[ added as a friend] Release time: 2005-4-22 17:59:00
Rose rice shrimp
Rice shrimp is a snack with Yunnan flavor. It is cooked with rice slurry and leaked into the cold water basin with a colander. Because the head is big and the tail is as thin as shrimp, it is named. Mix with sugar water and add roses.
Rose candy 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: brown sugar 300g, rose sugar 100g.
Method:
Wash (1) rice, soak it in clear water for 30 minutes, grind it into rice slurry, and put it in a pot. Pour the water into the pot, bring it to a boil, slowly pour the rice slurry, and stir it with a spoon while pouring it to prevent the pot from being burnt. After cooking, inject clear water and lime water, and cook on low heat until it is paste. Take the basin: First, pour in cold water, put the rice paste into a colander while it is hot, and put it into cold water to make rice shrimp. Brown sugar is boiled into syrup, and rose sugar is diluted and cooled with boiling water.
(2) Take out the rice shrimp with a colander when eating and put it in a bowl. Add brown sugar water and rose syrup to serve.
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4th floor Author: Apple Cake Point 2273[ added as a friend] Release date: 2005-4-22 18:00:00.
Zhu Xiang roasted rice
Baked rice with fragrant bamboo is a famous product of Dai people in Xishuangbanna, which is unique for its rich fragrance, soft waxy white and uniform shape. Xishuangbanna is a granary in southern Yunnan. The main ethnic group is the Dai nationality, belonging to the ancient Baiyue nationality. They live by the water, and they are the advanced people who 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 rice is ground, it must be sieved, eaten by the whole people and fed to livestock in pieces. The cooking of fragrant bamboo rice not only reflects their cleverness, but also adapts to their taste requirements of transforming into wealth.
Raw materials:
Ingredients: glutinous rice (or purple rice) 1 kg.
Material: 200 grams of peanuts.
Method:
(1) Select three tender and fragrant bamboo nodes, one node is reserved as the bottom, and the other node is sawn off to form a group. Baked peanuts and mashed potatoes. Wash glutinous rice, mix well with peanuts, put it in 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 the chestnut charcoal fire (fire) and cook until the bamboo tube is burnt, and pop out the banana leaf plug with a bang. Take out the bamboo slips, knock them evenly along the periphery of the bamboo tube with a hammer, peel off the bamboo skin, take out the rice column wrapped tightly with bamboo film, cut it into discs and put it on the plate.
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5th floor Author: Apple Cake Point 2273[ added as a friend] Release date: April 22, 200518: 01:00.
Cheng Chunxian Xiajiao
The finished product is thin and stuffed, transparent and crystal clear, delicious and exquisite, and difficult to make. Generally, dumpling wrappers need ordinary flour, which is changed into plain flour. In order to increase the transparency of the finished product, a certain amount of starch was added at the same time, and the dough was very firm and could not be rolled. Later, it was spread out horizontally with a knife, which was easily solved and finally the creation was successful.
Raw materials:
Ingredients: 2 kg of dried noodles.
Ingredients: 90g of dry starch, 600g of prawn, 200g of water-soaked mushroom fat, and water-soaked magnolia slices.
Seasoning: yellow rice wine and sesame oil10g, refined salt15g, pepper noodles and monosodium glutamate 2g, chopped coriander, chopped green onion and Jiang Mo 5g, and cooked lard 50g.
Method:
(1) Dice shrimp, mushrooms, magnolia slices and fat meat, put them in a bowl, and mix them with coriander, onion, ginger and salt. Mix pepper, monosodium glutamate, sesame oil and yellow wine into stuffing.
(2) Take a pot of cooked noodles and starch (0g), pour boiling water to scald the noodles, rub them evenly, let them cool slightly, then add the remaining starch and lard to knead them evenly, and cover the noodle soup with plastic paper.
(3) Knead the dough into strips, spread the dough into skins with a horizontal knife, wrap it in stuffing, knead it into jiaozi shape, and steam it in a cage.
They are all from Yunnan. Do you mind?