For a Yunnan person, the most commonly eaten breakfast is nothing more than rice noodles: small pot rice noodles, bean blossom rice noodles, brine rice noodles...
All kinds of eating methods have never been outdated, but only Yunnan people know that there is such a group of "roll powder enthusiasts" mixed in the rice noodle army, whether it is a high-end long-term restaurant or a food stall snack, where there is rice noodles, there must be roll powder!
The same staple food is probably also tired of it, so southerners also conjure up small rice grains into rice noodles, rice cakes, bait silk, and various "powders" that are common south of the Pearl River.
In Liangguang, pho, dried fishing powder, old friend powder, and intestinal powder can all be used as staple foods; in Yunnan, although the "powder" varies from place to place, it has a common name called roll powder. Today, the baby elephant will take you to see what "powder" there are in Yunnan.
<h1 class="pgc-h-arrow-right" data-track="11" > Dali's delicious taste</h1>
Dali YangPu Roll Powder was formerly known as Vietnamese Roll Powder, and after the Yunnan-Vietnam Railway was running that year, some Vietnamese people began to sell roll powder on the Yunnan-Vietnam Line in order to seek a livelihood.
Later, when we arrived at Yangpi, the locals improved on the basis of the original, and there is today's Yangpi roll powder.
At first, the powder was filled with bean sprouts, shiitake mushrooms, and hot sauce, but later because of the abundant production of walnuts, walnuts were later used. Now walnut sauce has also become an indispensable part of the powder.
The method of making the powder is more traditional, and it is necessary to soak high-quality rice for at least 6 hours or more. After the surface of the rice is glutinous, it is ground into a pulp and steamed on a special steamer sheet by piece.
The powder skin made is white and delicate, and it is not exaggerated to describe it as thin as a wing and as moist as a paste.
Spread special walnut or peanut butter on the finished powder skin, sprinkle some kimchi with a little chili oil, and finally wrap the whole powder skin into rolls and cut into four equally sized pieces.
The texture of the roll powder is delicate, the taste is sour, spicy and sweet, and the mellow feeling brought by walnut sauce makes it unique.
<h1 class="pgc-h-arrow-right" data-track="37" > Kaiyuan roll powder can be fried and eaten! </h1>
The predecessor of Kaiyuan roll powder is also Vietnamese roll powder, which also followed the Yunnan-Vietnam Railway to the Red River in Yunnan, which is different from the Yang Yue roll powder, and the "evolution" of Kaiyuan roll powder has become another form.
It is steamed with rice milk into rice noodles, wrapped in filling, and then fried and freshly eaten.
Diners sit around the stalls, hear and witness the operation of the kitchen, dip in pepper and salt, fresh and tender, and enjoy the touch.
Wash the rice, soak it in water for 30 minutes and grind it into a pulp. Finely chop the pickles. Egg, starch and fine salt are mixed to form a thin paste. Heat the pot, sauté the minced meat to produce oil, mix well with the marinade, salt and MSG, and add it into a bowl to form a filling when cooked. Stir-fry peppercorn powder and fine salt into pepper salt.
Use a bottomless round bucket at both ends, one end is tightly fastened with a fine sieve, leaving a finger-thick pore on the side; the other end is placed in a pot of boiling water, scoop a spoonful of rice milk on the sieve and scrape flat, cover, steam for half a minute, take out and put it on a plate smeared with cooking oil, put the meat filling, roll it into a cylinder, and all in two pieces.
Heat the pan over medium heat, add the oil, and when it is 50% hot, coat the roll powder with egg paste and fry it in the frying pan until it is slightly yellow.
Remove from the plate and serve with salt and pepper to dip. You can also fry it in the pan without cooking, steam it out and eat it with the ingredients, which is equally delicious.
<h1 class="pgc-h-arrow-right" data-track="59" > estuary dip is the heart meat of Yunnan people</h1>
It is said that traveling to the estuary, without tasting the small roll of powder in the estuary, it is equal to white. The same is the Red River State, the same roll of powder from Vietnam, Kaiyuan and Estuary are different.
The estuary and Vietnam are just a river apart the lives of the border people of the two countries, so the estuary is more of a mixture of the two flavors.
Grind the rice soaked in water into a rice paste, add the right amount of water, and make the raw material. Wrap a piece of gauze tightly around a pot or dustpan-shaped bamboo utensil and bring water to a boil.
Scoop a spoonful of rice milk thinly sprinkled on a steaming cloth to steam, sprinkle some minced meat, green onions, shiitake mushrooms, etc. when steaming, and when the flour is cooked, pick it up with a long, thin bamboo pole and roll it into a cylinder and put it on the plate. Sprinkle a layer of crispy fried shallots on top.
The deliciousness of kawaguchi roll powder has a lot to do with the dipping sauce, which contains four flavors: sour, sweet, salty and spicy. The main ingredients are fish sauce, chili pepper segments, salt, monosodium glutamate, pepper, etc., and some also put some Vietnamese ham.
<h1 class="pgc-h-arrow-right" data-track="77" > Yuxi's versatile miscellaneous sauce</h1>
Fried sauce is a favorite boiled hood hat of Yunnan people. Because it is fragrant, spicy, salty, fresh, slightly sweet, but also an indispensable ingredient for cold eating, with it covered with roll powder, tangible and flavorful, soft and smooth, spicy and sour and sweet!
Heat the wok on the heat, under the lard, Zhaotong sauce, fry until fragrant, under the minced meat stir-fried until cooked, add chili noodles stir-fry a few times, sweet and salty soy sauce each add 20 grams, and then add black mustard, green onion, ginger, salt, fry until the aroma overflows, from the pot into the bowl, fried sauce is ready;
Wash and cut the leeks into sections, blanch in boiling water and let cool. Wash and chop the coriander. Take a bowl and add sweet and salty soy sauce, pepper noodles, vinegar, garlic paste, chili oil, sesame oil pairs into a juice;
Roll the powder into tubes, layer by layer into a tower shape into a plate, add leeks, coriander, pour the juice, add the fried sauce, mix well and enjoy!
In fact, the people in the mountains and high slopes of northern Yunnan probably do not do or eat roll powder. Curl powder is found in hot river valleys and south of latitude 23.5 degrees north.
First, these places are traditional rice-producing areas, and there are various kinds of rice grains that can be ground into rice paste and steamed.
Second, in the hot rainy season in the hot place, people eat less, "soft and full" can be, and need to stimulate the taste buds with a sour and spicy taste, roll powder is a good choice.