云南菜（Yunnan Cuisine）

云南菜（Yunnan Cuisine） 云南菜(Yunnan Cuisine) Steam pot chicken [table] [] steamed chicken, the cuisine Yunnan cuisine [features] [materials] fat chicken 2000 grams, 3 grams of pepper, ginger, onions 30 grams each [process] chicken clean cuts into the boiler, add water, put onion, ginger, steamed about 4-5 hours, and steamed chicken rotten. Pick up the onions, ginger, and then put on the seasoning, the table can be. Three Siganba bacteria [table] [three] Siganba bacteria the cuisine of Yunnan cuisine [features] [materials] fresh dry fungus 600 grams, 80 grams of ham, chicken meat 100 grams, 60 grams of pepper [process] (1) bacteria rule the net torn silk, slightly rubbing salt after water washing, and then sprinkle a little flour and meat pinch. (2) pepper, ham, chicken shred, chopped garlic Ding, chicken egg paste yarn sizing. (3) ganba bacteria under the pan fried dish. (4) chicken with warm oil is to drain off students, placed in the dried mushroom central pot stay in base oil, garlic, chili, stir fry shredded chicken with ham in the central, border into. Bamboo chicken [table] bamboo chicken [the cuisine of Yunnan cuisine] [features] [materials] tender 1 chicken, ham 100 grams, dried mushrooms, bamboo shoots 50 grams, scallion, ginger 20 grams each [process] (1) chicken body and liver, gizzard, ham, onions, mushrooms, bamboo shoots ginger, salt, monosodium glutamate, pepper, sugar, sweet and salty soy sauce into the pot knead tasty; (2) the chicken liver, gizzard and mushrooms, ham, bamboo shoots into the chicken belly, fold into a chicken, stuffed bamboo tube with banana leaves tightly, roasted in the fire 2 hours, remove Zhuangpan top Cross the bridge noodle [table] [is] the rice noodle cuisine Yunnan cuisine [features] [materials] chicken meat, pork stomach head, pig kidneys, fish meat, oil and water squid, fish maw, ham, onion, coriander, net chicken 20 grams, dried bean curd, cabbage, onions, peas, bean sprouts, tip mushroom 50 grams, 200 grams of rice. [process] (1) meat materials were sliced, flavored boiled water floats in the cool plate; (2) the rest of the material the other pot blanch, bleach cool cut plate; (3) coriander, chopped green onions and chili oil and scalded rice noodles on the table; (4) chicken oil till the 7 into the heat in a bowl, pour the broth boil, add spices on the table; (5) when the first fresh meat to white hot, slightly hot under the green vegetables, and noodles, sprinkle with chopped green onion, coriander leaves. Purple fried lotus root folder [table] purple fried lotus root folder the cuisine Yunnan cuisine [] [features] [materials] xianou 500 grams, 100 grams of glutinous rice, chicken 50 grams, fresh lotus leaf 1. [process] (1) black rice steamed lotus peeled cooked; (2) chicken, salt, MSG, egg 1, wet starch 30 grams, with purple Steamed Rice mix, the two is put in the lotus root; (3) the 2 egg and 30 grams of starch mixed into paste; (4) the pan Wang fire hot sticky egg paste with lotus root folder after pan fried until golden pot; (5) plate into the bottom of the water lotus, lotus root folder according to the original code with salt and pepper on the table a. Fried minced chicken pear [table] [fried minced chicken pear the cuisine Yunnan cuisine] [features] bright white, fresh meat, pearl pear sweet and crisp, fragrant fresh and refreshing, wine and food safe, for the feast of dishes. [materials] chicken 250 grams, 150 grams of Chenggong pearl pear, ham, egg 25 grams each old, 1 eggs, 15 grams of ginger, 25 grams of onion, 4 grams of salt, 20 grams of broad bean powder, 50 grams of chicken soup, monosodium glutamate 0.5 grams, 1000 grams of cooked lard (about 90 grams of consumption). [1] the production process, the chicken first in the chamber surface moment crosswise knife, knife deep flesh of the 2 / 3, then cut into 1 cm square ding. Ham and eggs, old pear (peeled, nuclear), were cut into 0.8 cm square ding. Ginger slice. Cut the green onion into 2 cm long segments. 2, diced chicken in a bowl, add salt, egg, bean powder, pinch uniform sizing. 3, each on a wok pan, ladle a spoonful of lard Shabu, pour the cooked lard, till the 30% heat, into the diced chicken, pear Ding, propelled by hand before and after, so as not to stick, slip into the color turned white pot, pour into a colander Lek oil. 4, stir in remaining oil 20 grams, lit heat, ginger, spring onion spicy pot, put the ham Ding Ding, old egg fried, then add diced chicken, pear Ding and salt and stir fry, add chicken soup, a small bowl of water containing a little, will dilute the bean powder, slowly under the wok hook thick Qian, MSG, top pot, pour lard 40 grams, stir fry a few serve. Cross the bridge noodle [table] [is] the rice noodle cuisine Yunnan cuisine [features] hot soup is delicious, fresh meat, fresh taste, unique flavor. [materials] light fat hen only half (about 750 grams), light duck only half (about 750 grams), pig pig bones 3, pig tenderloin, tender chicken meat, fish or meat (FISH) dried squid 50 grams, bean curd 1, leek 25 grams, 10 grams of onion MSG, 1 grams, 5 grams of sesame oil, lard or sesame oil and chili oil 50 grams, 25 grams, 1.5 grams of salt, 400 grams of rice, pepper, coriander, chopped green onion and a little. [1] the production process, chickens and ducks to the viscera washed with wash the pig together into a little boiling water pot Zhuo, remove blood, and then into the pot, add 2000 grams of water, stew about 3 hours, until the soup is milky white, remove and poultry (chickens should not be cooked too bad, unless another use), take soup stand-by. 2, raw chicken meat, pig tenderloin were cut into thin and transparent slices on the plate. (fish or SQUID) meat slices with boiling water, boil slightly after remove zhuangpan. Tofu skin with cold soft cut wire, hot 2 minutes in boiling water, floating in cold water in the stand-by. Wash leek, with boiling water boiled, remove the knife for onion, coriander) water washed, cut into 0.5 cm long segments were filled in the small cap. 3. The rice is soaked, ground into fine powder, steamed, pressed into vermicelli. Boil it for two or three minutes with boiling water, and rinse the rice noodles with cold water. 150 grams per bowl. 4, when eating, with deep bowl, add 20 grams of chicken and duck meat, soup pot and scoop into a bowl, add salt, monosodium glutamate, pepper, sesame oil, lard or sesame oil, and chili oil, make a bowl to maintain a high temperature. The soup on the table after the first chicken, pork, fish sashimi turn into the bowl, gently stir with chopsticks can be boiled, and then put leek soup, add green onion, coriander, and then put the noodle one after another into the soup, can also be hot to eat. All kinds of meat and chives and dip seasoning food Fried minced chicken pear [table] [fried minced chicken pear the cuisine Yunnan cuisine] [features] bright white, fresh meat, pearl pear sweet and crisp, fragrant fresh and refreshing, For dinner, for the feast of dishes. [materials] chicken 250 grams, 150 grams of Chenggong pearl pear, ham, old egg 25 grams, egg 1, 15 grams of ginger, onions 25 grams, 4 grams of salt, bean powder 20 grams, soup 50 grams, 0.5 grams of MSG, lard 1000 grams (about consumption of 90 grams). [1] the production process, the chicken first in the chamber surface moment crosswise knife, knife deep flesh of the 2 / 3, then cut into 1 cm square ding. Ham and eggs, old pear (peeled, nuclear), were cut into 0.8 cm square ding. Ginger slice. Cut the green onion into 2 cm long segments. 2, diced chicken in a bowl, add salt, egg, bean powder, pinch uniform sizing. 3, each on a wok pan, ladle a spoonful of lard Shabu, pour the cooked lard, till the 30% heat, into the diced chicken, pear Ding, propelled by hand before and after, so as not to stick, slip into the color turned white pot, pour into a colander Lek oil. 4, stir in remaining oil 20 grams, lit heat, ginger, spring onion spicy pot, put the ham Ding Ding, old egg fried, then add diced chicken, pear Ding and salt and stir fry, add chicken soup, a small bowl of water containing a little, will dilute the bean powder, slowly under the wok hook thick Qian, MSG, top pot, pour lard 40 grams, stir fry a few serve. Satay squid [table] Satay squid [the cuisine of Yunnan cuisine] [features] [materials] squid 300 grams (Yue Banjin), 1 onions, 2 slices ginger, 300 ml of water. Garlic salt, sugar, sesame oil 1 tsp, pepper 1/4 teaspoon, satay sauce 1 teaspoon, 1 teaspoon of wine. [process] (1) wash squid, scratching in the belly part (2) of water, ginger and onion into bowl, covered with plastic wrap, a sparse opening gas, high heat for 4 minutes. (3) adding fresh squid, high heat for 1 minutes, remove and drain water. (4) fresh squid with seasoning and marinate for 15 minutes, covered with plastic wrap, a sparse opening gas, high heat for 2 minutes, is available for food. Shaoyuntui [table] burn [] ham the cuisine Yunnan cuisine [features] yellow color, tender crisp skin, fat and not greasy, population, delicious. [materials] tip ham 1500 grams, egg 6, special flour 75 grams, 250 grams of fresh bean powder, a little alkali. [1] the production process, ham scraping washed with warm water to remove dirt, alkali and rancid smell, and then wash with water two times, into the pot add water to boil for 1 hours, until cooked and not closed, picked up the torn leather. 2, egg into the bowl to break up first into the rich and powerful and mix thoroughly, add bean powder Jiaocheng thick egg white paste. 3, millet internal combustion of charcoal brazier. Ham and wear on the spit, fat for fire, roast hot with a brush dipped in egg paste brush in the above situation will be ham, egg white paste roasted yellow flame, then brush second times the egg white paste roasted yellow, then brush third times to be baked egg white paste, yellow, with knife together with ham and egg paste for 2.5 cm thick slices. Then the method of brush three times such as ham and egg white paste, each time to yellow in the brush, then slice, so repeatedly, until exhausted and ham egg paste. The Yunnan ham slices slice of the knife is 4 cm long, 3 cm wide rectangular bar code in the disk is. Steam pot chicken [table] [] steamed chicken, the cuisine Yunnan cuisine [features] chicken tender, delicious soup, taste mellow, Less nutrients are lost. [materials] tender chicken 1 (about 1000 grams), 125 grams of ham, 6 mushrooms, bamboo shoots 100 grams, 25 grams of ginger, Shaoxing wine 15 grams, 2.5 grams of salt. [production process] 1, light chicken wash, cut into small pieces. Put the water soaked mushrooms, remove stalks, all two valves. Wash the bamboo pieces. 2, boiler wash, add chicken pieces, with ham, bamboo pieces, mushrooms, ginger, wine, salt, cover the lid, the boiler in a steamer, steam for two or three hours into. As for the diet, can add a certain amount of Cordyceps, ginseng and notoginseng steaming. Zucchini antler soup [table] [the cuisine and zucchini soup dishes of Yunnan] [features] [materials] chiehqua (about 1 pounds) 600 grams, 50 grams of mushrooms (about 1 half), 100 grams of shrimp (about 2 half), crab meat 75 grams (about 2 two), protein 1, 400 ml ginger soup. 1, onion 1. 1 tsp salt, 1/4 tsp sugar, 1 tsp cornstarch, wine, 1 tbsp water, pepper. [process] (1) chiehqua washed, peeled, chopped grinding. (2) mushroom wash pelletizing. (3) remove shrimps and intestines. (4) cut green onion. The soup, sauce, mushroom, zucchini, shrimp and crab with ginger into a deep bowl, cover and simmer for 5 minutes. High (6) add seasoning after mixing, high heat and cook for 3 minutes. (7) remove the protein, sprinkle with scallion, and then serve it. Bamboo chicken [table] bamboo chicken [the cuisine of Yunnan cuisine] [features] [materials] tender chicken 1, 100 grams of ham, dried mushrooms, bamboo shoots 50 grams, scallion, ginger 20 grams each [] production process of chicken body and liver, gizzard, mushrooms, bamboo shoots, green onions, ginger, salt ham, monosodium glutamate, pepper, sugar, sweet and salty soy sauce into the pot will rub tasty; chicken liver, mushrooms, bamboo shoots, gizzard and ham into the chicken belly, fold into a chicken, stuffed bamboo tube with banana leaves tightly, roasted in the fire 2 hours, remove Zhuangpan top. Purple lotus root folder [table] purple lotus root folder the cuisine Yunnan cuisine [] [features] [materials] xianou 500 grams, 100 grams of glutinous rice, chicken 50 grams, fresh lotus leaf 1. [process] (1) black rice steamed lotus peeled cooked; (2) chicken, salt, MSG, egg 1, wet starch 30 grams, with purple Steamed Rice mix, the two is put in the lotus root; (3) the 2 egg and 30 grams of starch mixed into paste; (4) the pan Wang fire hot sticky egg paste with lotus root folder after pan fried until golden pot boiled water into the bottom plate; lotus leaf, lotus root folder will be according to the original code with salt and pepper on the table a. Three Siganba bacteria [table] [three] Siganba bacteria the cuisine of Yunnan cuisine [features] [materials] fresh dry fungus 600 grams, 80 grams of ham, chicken meat 100 grams, 60 grams of pepper [process] (1) bacteria rule the net torn silk, slightly rubbing salt after water washing, and then sprinkle a little flour and meat pinch. Pepper, ham, chicken shred, chopped garlic Ding, chicken egg paste yarn sizing. (2) ganba bacteria under the pan fried dish. Chicken with warm oil is to drain off students, placed in the dried mushroom central pot stay in base oil, garlic, chili, stir fry shredded chicken with ham in the central, border into. Sesame oil [table] [the cuisine of sesame oil dragon leg] Yunnan cuisine [features] [materials] tender chicken 200 grams, 50 grams of shrimp sizing; ingredients: pork 100 grams, 15 grams of cooked ham, pig net oil 400 grams, 15 grams of water, letinous edodes, water chestnut 20 grams, 20 grams of green beans; seasoning: egg 2 a green onion, 10 grams, 1 grams of ginger, Shaoxing wine 10 grams, 2 grams of salt, MSG 1 grams, 15 grams of soy sauce, pepper powder 0.25 grams, 50 grams of dry starch, lard 500 grams (about consumption of 150 grams). [] the production process of letinous edodes, chicken, ham, pork, water chestnuts, pine nuts were cut into grains, add shrimp, sizing green beans, chopped green onion and ginger flavored, mix well into the stuffing, divided into 10 parts, the pig net oil and cut into 10 pieces, egg, dry starch tune into a thin egg paste, painted oil, intermediate put the pie, wrapped chicken, insert a chicken bone in the narrow end, a total of 10. The pan stir, add lard till the 60% heat, the chicken egg paste into the cooked, remove and drain, put the plate on the. Features: golden color, crisp and tender inside. Home Style Eggplant [table] [] the cuisine cooked eggplant dish of Yunnan [features] this dish has a strong Yunnan flavor, spicy and delicious [materials] 500 grams of eggplant, 2 leek, green pepper 3, 50 grams of water fungus, bean sauce 1 tablespoons, 1 tablespoon soy sauce, salt, MSG amount of starch 1 tablespoons, 1 tablespoon chili oil. [1] the production process, the eggplant peeled and cut into 4 cm, 1 cm thick; the leek washed and cut into sections; the green peppers cut into small pieces. 2, wok lit hot, put 4 tablespoons oil, pour into the eggplant, stir fry a few, salt, baked to eggplant strips of water, basically dry, fish out, drain the oil stand-by. 3 wok then lit, add 3 tablespoon oil, saute bean sauce, garlic, green pepper and fungus block saute, pour eggplant, and soy sauce, water starch thicken, pour chili oil and stir well. Eggplant with chicken sauce [table] chicken eggplant sauce the cuisine Yunnan cuisine [] [features] into the food taste and color is very good. [materials] 300 grams of eggplant, green pepper 1, red pepper 1, 100 grams of chicken breast meat, bean sauce 2 tablespoons soy sauce and a half tablespoons, 2 tablespoon Shaoxing wine, 1 tbsp sugar, half tablespoon vinegar, scallion, ginger, garlic, a little salt, pepper, sesame oil a little different, water starch 1 tablespoon chicken egg white 1. [process] 1. Remove the eggplant and then cut it in half, then cut into 4 cm long segments. Each section is cut three or four knives. The ends are joined together. Remove the green peppers and red peppers and rinse the seeds. Cut into small pieces. 2, the chicken breast sliced, with 1 tbsp Shaoxing wine, 1 tablespoon oil, starch, egg half spoon and a small amount of salt and pepper for ten minutes. 3, with 1 tbsp Shaoxing wine, sugar, 1 tsp chicken powder, 3 tbsp water, soy sauce, vinegar and water starch half spoon sauce for hook. 4, heat wok, oil amount in eggplant, green pepper, red pepper and sliced chicken, with oily, remove and drain well. 5 wok then lit, remove garlic to fry garlic, 1 tbsp of oil and soy sauce, saute onion ginger, put over several materials oil and garlic, pour gouhaode sauce, stir well after the pour a little sesame oil pan can be.