There are about 1,800 kinds of natural cheeses in the world, and milk cakes and milk fans in Yunnan are one of them. The origin of Yunnan's habit of eating milk cakes and milk fans is impossible to verify, but this delicacy has been handed down.
Grilled milk fan on Dali Street
01
Milk cake
/ Milk Cake & Sheep Milk Cake /
Good milk produces good cheese, and high-quality milk source is the primary condition for making dairy products. Dali's Deng Chuan cattle and Stone Forest's black goats provided the primary conditions for the emergence of milk cakes.
Milk cakes in Yunnan are often divided into milk cakes and sheep milk cakes. Milk cake milk tastes sweet and refreshing, and sheep milk cake milk tastes strong and thick.
■ Dali milk cake
In Dali, milk cake is also called "yong bap", which means "goat milk" in the vernacular.
Dali milk cakes are mainly made in the Jianchuan and Heqing regions, and goat milk is traditionally used. To this day, Heqing still uses goat milk to make it, but most of Jianchuan and Dali have been changed to milk production.
Dali milk cakes are used for goat milk and also for milk
First, the milk is boiled to a certain temperature, put in sour water, so that the protein in the milk meets acid and condenses, the whey precipitates, and after coagulation, it resembles a tofu brain. Sour water, also called edible acid, is often made from fermented sour papaya, plum or whey, and vinegar can also be used. The role of sour water in the production of milk cakes and milk fans is similar to the brine in tofu, and its quality is crucial.
After filtering out the whey, place the coagulated milk protein into gauze, wrap tightly and squeeze firmly. After a few hours in a press made of wood, squeeze out the whey that may remain, and the milk cake is ready. The finished milk cake has a milky white appearance like mutton fat jade, elastic, tight texture and mild milk aroma.
Cut in half the milk cake
■ Stone Forest Milk Cake
Stone Forest Milk Cake, also known as Lunan Milk Cake, is made by the Sani people. Unlike Dali, which uses milk or goat's milk to make milk cakes at the same time, Stone Forest only produces goat milk cakes made from the goat's milk of black goats.
The production method of Stone Forest Milk Cake is similar to that of Dali Milk Cake, in which goat milk is boiled at a certain temperature and then acid water is added to let the protein coagulate and precipitate whey. However, unlike Dali milk cake, which is pressed for several hours, Stone Forest Milk Cake only needs to put the curd into gauze and squeeze out the whey by hand or stone, and organize it into shape.
Stone Forest Milk Cake
Mature Shilin milk cake is white in color and has no obvious sour taste, because it has not undergone press pressing, compared with Dali milk cake, Shilin milk cake has a higher water content and heavier water vapor.
Although Dali milk cake and Stone Forest milk cake are different in terms of production method and taste, they cannot be said to be very similar in terms of eating methods, but can only be said to be exactly the same.
Fresh milk cakes are eaten in the same way as cheese, and they are the best choice to eat directly, with a fresh and sweet taste and a strong grassland atmosphere.
In addition, pancakes are also one of the common ways to eat. Pancakes can be divided into oil frying method and water frying method: oil frying method, that is, pour a small amount of oil, put in the milk cake, slow fry on low heat until both sides are golden brown, sprinkled with pretzel or sugar or honey; water frying method, pour a small amount of water into the pan, rely on the milk cake's own oil to make the milk cake brown and fragrant.
Pancakes
Compared with the frying method, the water frying method is less greasy (friendly reminder: if there is no non-stick pan, do not easily try the water frying method, you will encounter the Waterloo of life cooking, and the bottom of the pan sticks to the fly. ）
When you come to a Yunnan restaurant, fire sandwich cake may become another common dish in addition to pancakes in the restaurant. Sliced milk cakes, a slice of milk cake, a slice of ham stacked together and steamed in a steamer, the milk aroma of the milk cake mixed with the saltiness of the ham, is definitely a pair of king fried.
Fire clip cake
As milk cakes spread more and more widely, the way of eating is also more and more diverse, in addition to these common ways of eating, slices are baked in the oven or used with dates, persimmon cakes and other fruit sandwiches are also good choices.
02
Breast fan
/ Tablets made from milk /
In addition to milk cakes, Dali also has a very common street dairy snack, called milk fans.
Milk fans common on the streets of Yunnan
Milk fans are made from fresh milk, and 2 kg of milk can make less than 1 kg of milk fans.
The milk is boiled with edible acid, and after the milk protein reacts, it is pulled several times with an iron clip to form a viscous milk ball. At the right temperature, quickly stretch the milk ball, spread it into thin slices and wrap it around the bamboo pole, dry it to make an oblique fan shape.
Dried Dali milk fan color milk yellow, very tough, the surface is refined and oily. Because about 80% of the moisture is removed, it can be stored for a long time and is easy to carry.
Dry the milk fan
The milk fan can be eaten raw, tastes like cheese, and can also be fried, boiled or grilled.
The most common way to eat on the streets of Dali is to fry or roast in oil, sprinkle with salt, sugar or with rose sugar; you can also cut the milk fan into strips and boil it with brown sugar and eggs to make a milk fan poached egg; you can also make fried milk fan shreds and so on.
Toasted milk fan smeared with rose sugar
At the same time, the milk fan is also one of the indispensable raw materials for the "three teas" of the Dali Bai ethnic group.
Dali three teas, "head bitter, two sweet, three aftertaste". Bitter tea (Baidou tea), bitter with astringency, meaning "bitter tea"; sweet tea, in the tea to add milk fans, brown sugar, cinnamon, etc., meaning bitter and sweet; aftertaste tea, roasted fragrant milk fan, add honey, cinnamon, pepper, etc., meaning that life is complicated, everything needs more "aftertaste".
Three courses of tea
03
Milk fan Sachima
/ Sachima made of milk fan /
Milk fan sachima, a derivative of the milk fan. Although it is called Sachima, it is not a milk fan flavored Sachima, but a sachima made directly from a milk fan as the main ingredient.
Cut the finished milk fan into strips, put it in the oil pan and fry it quickly, fry it until golden brown; at the same time, start another pot, add honey, caramel, water, oil, boil it into a brushed shape, put in the fried milk fan, stir well, put in the mold to press the shape, cool and cut into pieces.
The milk fan Sachima is crisp and soft, mixed with the characteristic frankincense of cheese and is full of sweetness. In addition to the original taste, rose, cranberry, raisin and so on are also common flavors.
Milk fan Shaqima has been preserved for a long time, and now many merchants have also launched milk fan Shaqima, but the milk fan Shaqima from the third canteen of Kunming Cigarette Factory has always been a work of god in my heart.
Seeing the scene of the milk cake sandwiching the ham, my tears were pulled out