Chinese snack information (best +50 points)

Lijiang Baba

“Lijiang Baba, Heqing Wine, and Jianchuan Carpenters are everywhere.” This is a folk proverb in western Yunnan.

In the 1980s, Lijiang Baba had set up camp in Spring City and became famous. Its ham dada is a variety that has developed into a high-level well-off type in Lijiang. Going back further, at first it was fire-baked cakes, which involved baking one side of the smooth cake into a shape and then frying it on a hot stone slab; then there were steam-baked cakes made in iron pots. Put the smooth cake into a convex-bottomed iron pan and bake one side, take out the cake, put a little cold water in the pan, turn over the baked cake, cover it with water, cover the pan tightly, wait until the water vapor dries, the cake will be cooked.

It can be seen that Lijiang Baba has a long history. Master Li Heqing, an old man in his seventies who is still alive today, is the third generation of his family to make this cake.

Ham cake, golden in color, with multiple layers stacked on top of each other, crispy on the outside and tender on the inside, fragrant and crispy, sweet and salty, very refreshing.

Raw materials:

Main ingredients: 500 grams of secondary flour.

Ingredients: 150 grams of minced ham.

Seasoning: 50 grams each of roasted sesame seeds, white sugar, melon seeds and walnut kernels, 1.5 grams each of baking soda and alkali, 200 grams of cooked lard, 5 grams of cooked rapeseed oil, and 350 ml of warm water.

Preparation method:

(1) Put the flour into an enamel basin, dissolve the baking soda and alkali with warm water, pour it into the flour basin, add warm water and mix into a slightly soft dough, cover it Cover with a clean damp cloth and leave for half an hour. Mix sugar, sesame seeds, melon seeds and walnuts into the filling.

(2) Use a marble slab and apply rapeseed oil. Divide the dough evenly into several small pieces weighing 80 grams, roll into round strips; then roll into long oblate strips, apply lard, sprinkle with minced ham; stretch from one end with your hands and roll tightly into a cylinder, and then Bring the two ends together, flatten them gently with the palm of your hand, wrap the stuffing in the center, pinch the mouth tightly, and press gently with the palm of your hand to make a green dough.

(3) Heat the pan, add lard, put in the raw material, and fry until golden brown.

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1st Floor Author: Apple Cake Points 2273 [Add as Friend] Publication Time: 2005-4-22 17:58:00

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 square tofu or long tofu that is baked and dipped in condiments before being eaten. It is famous for its smoothness, chewiness, unusual aroma, and rich local flavor. Nowadays, every year in Kunming, there are often queues waiting in front of stalls selling Shiping roasted tofu. Yinnan, Yundong and Central Yunnan are famous for their food. Especially at night, you can smell the aroma of tofu everywhere.

Ingredients:

Main ingredient: Shiping tofu (flat rectangular or small square can be used).

Seasoning: rapeseed oil, sweet soy sauce, salty soy sauce, braised fu juice, spicy noodles, pepper oil, small pieces of coriander, mint, salt and pepper, and dry spicy noodles in each container.

Preparation method:

(1) Firing: Put the chestnut charcoal into the brazier and burn it, set up an iron grid, apply vegetable oil on it after it is hot, and put the tofu on it. Flip while baking (sometimes smear some duck fat on the tofu while flipping, because the tofu is easily soaked in oil when heated, making it more fragrant and waxy when eaten), wait until it turns golden brown and serve.

(2) How to eat: sweet and salty soy sauce, braised tofu juice, pepper oil, coriander, mint, spicy paste (that is, dry spicy chili is roasted over charcoal fire to make a fragrant paste, and then rubbed into fine pieces), and mixed into juice. One way to eat it is to dip cubes of tofu into the sauce. Some people use grilled tofu and dip it into noodles with pepper, salt and spicy seeds. The seasoning can be mixed according to everyone's preference. It is up to the customer to eat more or less. Generally, 10 square pieces of tofu are used as a starting point.

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Author on the 2nd floor: Apple Cake Points 2273 [Add as friend] Published: 2005- 4-22 17:58:00

Eel cold rice noodles

Eel cold rice noodles are made of rice noodles as the main ingredient, with eel, pork skin, mint, leeks, Pea powder is eaten cold. The finished product is spicy and fragrant, and is a famous summer food.

Raw materials:

Main ingredients: 1 kg of rice noodles.

Ingredients: 200 grams of pea flour, 100 grams each of eel and water-fried pork skin.

Seasoning: 5 grams each of refined salt, pepper noodles and salty soy sauce, 8 grams of noodle sauce, 3 grams of MSG, 10 grams each of chili noodles, leeks, garlic and oil residue, 15 grams of fresh mint, 20 grams of vinegar grams, 50 grams of cooked rapeseed oil, 30 grams of brown sugar, 100 ml of broth.

Preparation method:

(1) Slaughter the eel, remove the bones, remove the internal organs, and cut into 3.5 cm long sections. Shred the skin into small pieces. Blanch the leeks and cut into sections, wash the mint. Cut the garlic into rice grains. Beat pea flour into a dough.

(2) Heat the wok over medium heat, add oil and stir until fragrant, add garlic (5g) and pasta sauce and stir-fry until fragrant, then add chili noodles (5g) and stir-fry until fragrant, add eel and stir-fry When it turns yellow, add salt, Sichuan peppercorns (2 grams), soy sauce and MSG, add soup to cover the fish, cook until cooked and put in a basin. Turn on the heat in the pot, ladle in the eel soup, put in the skin and cook until tender, then put it into a basin.

(3) Mash garlic (5 grams) into puree, add vinegar and brown sugar to make juice. Heat the pot, add oil (15g), heat 70% of the pepper noodles (3g), oil residue mud, chili noodles (5g), and sesame seeds and fry them into oil.

(4) Take 5 bowls, put 200 grams of rice noodles and 40 grams of pea flour in each bowl. Divide the above ingredients and seasonings into 5 portions and put them on the bowls to mix.

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3rd Floor Author: Apple Cake Points 2273 [Add as Friend] Published: 2005- 4-22 17:59:00

Rose rice cold shrimp

Rose rice cold shrimp is a Yunnan snack. It is made by cooking the rice pulp and pouring it into a basin of cold water with a slotted spoon. It got its name because of its large head and slender tail that resembles a shrimp. Use it to mix sugar water and add rose sugar. It is a good thirst quencher in summer. The finished product is sweet, tender and cool in the mouth.

Raw materials:

Main ingredients: 500 grams of rice.

Seasoning: 300g brown sugar, 100g rose sugar.

Preparation method:

(1) Wash the rice, soak it in water for 30 minutes, grind it into rice pulp and put it into the basin. Pour water into the pot and bring to a boil over high heat. Slowly pour in the rice milk, stirring with a spoon while pouring to prevent it from sticking to the pot. After it is cooked, add clear lime water and cook over low heat until it becomes mushy. Take a basin: Pour in cold boiled water, put the rice paste into a colander while it is still hot, pour it into cold water and serve it as rice and cold shrimps. Boil brown sugar into sugar water, dilute rose sugar with boiling water and let cool.

(2) When eating, use a slotted spoon to take out the rice-cooked shrimps into a bowl, add brown sugar water and rose syrup and serve.

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4th Floor Author: Apple Cake Points 2273 [Add as Friend] Published: 2005- 4-22 18:00:00

Fragrant bamboo grilled rice

Fragrant bamboo grilled rice is a famous product of the Dai people in Xishuangbanna. It is famous for its rich fragrance, soft and white texture, and beautiful and uniform shape. Unique. Xishuangbanna is a state governed by the Dai people and is the granary of southern Yunnan. The main ethnic group is the Dai ethnic group, which belongs to the ancient Baiyue Group. They live near the water and are the advanced ethnic group planting rice in Yunnan. Since ancient times, they have had an indissoluble bond with rice. Rice is their staple food and they have always been particular about it. After the rice is ground, it must be sieved, and the whole grains are eaten by people, while the broken grains are fed to livestock. The cooking of fragrant bamboo rice reflects their ingenuity and adapts to the taste requirements of their transformation into affluence.

Raw materials:

Main ingredient: 1 kg of glutinous rice (or purple rice).

Ingredients: 200 grams of peanuts.

Preparation method:

(1) Choose 3 sections of tender fragrant bamboo, leave one section as the base, and saw off the other section as the population. Roasted peanuts and mashed. Wash the glutinous rice, mix it with peanuts, put it into a bamboo tube, add water and soak it for 4 to 5 hours, and plug the mouth of the tube tightly with banana leaves.

(2) Place the bamboo tube diagonally on chestnut charcoal fire (high fire) and cook until the surface of the bamboo tube is charred, then pop out the banana leaf plug with a pop. Take out the bamboo slips, crack them evenly with a hammer around the bamboo tube, peel off the bamboo skin, take out the rice pillar that is tightly wrapped in bamboo film, cut it into discs and put it on a plate.

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Author on the 5th floor: Apple Cake Points 2273 [Add as friend] Publication time: 2005- 4-22 18:01:00

Chuncheng Shrimp Dumplings

The finished product has thin skin and many fillings, is transparent and crystal clear, is delicious and delicate, and is difficult to make. Generally, ordinary flour is needed for dumpling wrappers, but in this case, pure flour is used instead. In order to increase the transparency of the finished product, a certain amount of starch was added at the same time. The dough was too hard to roll out and could not be rolled out. Later, I spread it horizontally with a knife and saw that it was easy to solve. Finally, the creation was successful.

Raw materials:

Main ingredients: 2 kg of dry noodles.

Ingredients: 90 grams of dry starch, 600 grams of prawns, 200 grams of fat each for mushrooms and magnolia slices.

Seasoning: 10 grams each of rice wine and sesame oil, 15 grams of refined salt, 2 grams each of pepper noodles and MSG, 5 grams each of minced coriander, minced green onion, and minced ginger, and 50 grams of cooked lard.

Preparation method:

(1) Cut the shrimp, mushrooms, magnolia slices and fatty meat into small cubes, mix them in a bowl and add coriander, green onion, ginger and salt. Mix pepper, monosodium glutamate, sesame oil, and rice wine into the filling.

(2) Take clear noodles and starch (0g) into a basin, pour boiling water into the noodles, knead evenly, cool slightly, then add the remaining starch and lard, knead evenly, and cover with plastic paper Noodle soup.

(3) Roll the dough into strips, use a knife to spread out the dough into a skin, wrap it in the filling, shape it into a dumpling shape, steam it and serve.

They are all from Yunnan, you don’t mind