Steam pot chicken
【Dish name】 Steam pot chicken 【Cuisine】 Yunnan cuisine 【Features】 【Raw materials】 2000 grams of fat chicken, 3 grams of pepper, 30 grams of ginger and green onion [Production process] Chicken is cleanly cut into pieces into the steam pot, add cold water, put green onion, ginger slices, steam for about 4-5 hours, until the chicken is steamed. Pick up the green onion and ginger and sprinkle the seasonings on the table.
Three-silk dried bacillus
【Dish name】 Three-silk dried bacillus 【Cuisine】 Yunnan cuisine 【Features】 【Raw materials】 600 grams of fresh dried bacillus, 80 grams of ham, 100 grams of chicken breast, 60 grams of chili pepper 【Preparation process】 (1) After the bacteria are cleaned, tear into silk, add salt and knead slightly, then rinse with water, and then sprinkle a little flour and knead the meat. (2) Cut the chili pepper, ham and chicken breast into strips, cut the garlic into fine cubes, and sizing the chicken breast with egg paste. (3) Fry the dried bacillus in oil and serve on the plate. (4) Shredded chicken with warm oil to cut off raw drainage oil, placed in the center of dried bacillus, pot left bottom oil, garlic, red pepper shreds, stir-fried incense placed in the center of the chicken shredded, with ham around the edge.
Bamboo tube chicken
【Dish Name】 Bamboo Tube Chicken 【Cuisine】 Yunnan Cuisine 【Features】 【Raw Materials】 1 tender chicken, 100 grams of ham slices, 50 grams of shiitake mushrooms and magnolia slices, 20 grams of green onion and ginger slices [Production process] (1) The chicken body and liver, gizzard, winter mushrooms, magnolia sliced ham, shallots, ginger, salt, monosodium glutamate, pepper, sugar, sweet and salty soy sauce into the pot and knead into the taste; (2) Put the chicken liver, gizzard and winter mushrooms, magnolia slices, and ham into the chicken belly, close them into a chicken shape, stuff them into a bamboo tube, and put the mouth of the tube tightly with banana leaves, and bake them on the fire for 2 hours. Remove and load the plate and serve
Bridge meter line
【Dish name】 Bridge rice noodles 【Cuisine】 Yunnan cuisine 【Features】 【Raw materials】 Chicken breast, pork belly head, pork loin, mullet meat, water hair squid, oil hair fish belly, ham, coriander, green onion, net chicken nuggets each 20 grams, water hair bean skin, cabbage heart, bowl bean tip, green onion, bean sprouts, mushrooms 50 grams each, rice noodles 200 grams. 【Production process】 (1) Cut the meat into thin slices, rinse and plate the flavorful blanched water; (2) blanch the rest of the ingredients in another pot, rinse and cut into sections and plated; (3) coriander, chopped green onion and oil pepper and blanched rice noodles are served together; (4) Chicken fat is boiled until 70% hot, put into a bowl, pour in the boiled clear soup, add spices to the table; (5) when eating, first blanch the meat slices until white, lightly blanch the green vegetables, and then put down the rice noodles, sprinkle a little green onion and coriander.
Fried purple rice lotus clip
【Dish name】 Fried purple rice root 【Cuisine】 Yunnan cuisine 【Features】 【Raw materials】 500 grams of fresh root, 100 grams of purple rice, 50 grams of chicken mushrooms, 1 piece of fresh lotus leaf. 【Production process】 (1) Purple rice steamed, lotus peeled and cooked; (2) Chicken mushroom, salt, MSG appropriate amount, 1 egg white, 30 grams of wet starch, add purple rice and mix well, smear on the lotus slices and combine into one; (3) mix 2 egg whites with 30 grams of starch into a paste; (4) heat the oil pan over high heat, use the lotus clip sticky egg paste and fry until golden brown; (5) blanch the lotus leaf into the bottom of the plate, and put the lotus clip on the original code plate with pepper and salt on the table.
Baozhu pear stir-fried diced chicken
【Dish name】 Baozhu pear stir-fried chicken 【Cuisine】 Yunnan cuisine 【Features】 White and bright, tender meat, pearl pear sweet and crisp, fragrant and refreshing, wine and rice are suitable, one of the feast dishes. 【Ingredients】 250 grams of chicken, 150 grams of Chenggong room pearl pear, 25 grams of cloud leg and old egg, 1 egg, 15 grams of ginger, 25 grams of green onion, 4 grams of refined salt, 20 grams of fava bean gouache, 50 grams of chicken broth, 0.5 mcg of monosodium glutamate. 5 g, cooked lard 1000 g (about 90 g consumed). 【Production process】 1, the chicken first engraved on the face of the cross flower knife, the depth of the knife is 2/3 of the thickness of the meat, and then cut into 1 cm square cubes. Cloud legs, old eggs, Baozhu pear (peeled, kerneled), cut into 0. 8 cm square din. Slice the ginger. Cut the green onion into 2 cm long pieces. 2: Put the diced chicken in a bowl, add salt, egg white, fava bean gouache, knead and sizing. 3, the wok on the high heat, scoop in a spoonful of cooked lard, and then pour in the cooked lard, burn to 30% heat, put the diced chicken, Baozhu pear diced, use the spoon to push back and forth, so as not to stick to the pan, slide to the color of the white pot, pour into the colander to drain the oil. 4, leave 20 grams of oil in the wok, heat on the heat, put ginger slices, green onion sections of the pot, put people cloud legs diced, old egg cubes fried, and then put in the diced chicken, baozhu pear diced and fine salt sautéed, add chicken soup, take a small bowl of water a little water, the fava bean gouache diluted, slowly into the pot to hook the thick mustard, put MSG, upside down the pot, pour in 40 grams of cooked lard, stir-fry a few times.
【Dish name】 Bridge rice noodles 【Cuisine】 Yunnan cuisine 【Features】 The soup is hot and delicious, the meat slices are tender, the taste is fragrant, and the flavor is unique. 【Ingredients】 Half a light fat hen (about 750 grams), half a light duck (about 750 grams), 3 pork tube bones, 50 grams of pork backbone, tender chicken breast, mullet (blackfish) meat or water hair squid, 1 piece of tofu skin, 25 grams of leek, 10 grams of shallots, 1 gram of monosodium glutamate, 5 grams of sesame oil, 50 grams of lard or chicken duck oil, 25 grams of sesame pepper oil, 1 fine salt. 5 grams, 400 grams of high-quality rice, a little pepper, coriander, and green onion. 【Production process】 1, the chicken and duck to the internal organs and wash, together with the washed pork bones into the pot of boiling water slightly blanched, remove blood stains, and then into the pot, add 2000 grams of water, simmer for about 3 hours, until the soup is milky white, fish out the chicken and duck (chicken and duck should not be cooked too bad, another use), take the soup and set aside. 2: Cut raw chicken breast and pork tenderloin into thin to transparent slices and place on a plate. The mullet (or squid) meat is thinly sliced, boiled in boiling water and then dished. The tofu skin is soaked in cold water and cut into strips, blanched in boiling water for 2 minutes, then floated in cold water and set aside. Wash the leeks, blanch them in boiling water, remove the knife and set aside) Wash the shallots and coriander with water, cut into 0.5 cm long pieces, and serve in small plates. 3: The rice is soaked, ground into a fine powder, steamed and pressed into vermicelli. Blanch the rice noodles with boiling water for another two or three minutes, and finally rinse the rice noodles with cold water. Use 150 g per bowl. 4. When eating, use a large bowl of high depth, put in 20 grams of chicken and duck meat, and spoon the soup into the bowl, add salt, monosodium glutamate, pepper, sesame oil, lard or chicken duck oil, sesame pepper oil, so that the bowl maintains a high temperature. After the soup dish is served, first put the chicken, pork, and fish fillets into the bowl in turn, gently stir with chopsticks to cook, then put the leeks into the soup, add green onions, coriander, and then put the rice noodles into the soup one after another, or eat while scalding. A variety of sliced meat and leeks can be eaten with dipping ingredients
Satay fresh squid
【Dish name】 Satay fresh squid 【Cuisine】 Yunnan cuisine 【Features】 【Raw materials】 300 grams of fresh squid (about half a catty), 1 green onion, 2 slices of ginger, 300 ml of water. 1 teaspoon each of salted garlic, sugar and sesame oil, 1/4 teaspoon of pepper, 1 teaspoon of satay paste, 1 teaspoon of wine. 【Preparation process】 (1) Wash the fresh squid, stroke the flowers on the belly part (2) Put the water, ginger slices and green onion in a bowl, cover with plastic wrap, leave an opening to deflate, and cook for 4 minutes on high heat. (3) Add fresh squid, cook for 1 minute on high heat, remove and drain with clean water. (4) Fresh squid marinated in seasoning for 15 minutes, covered with plastic wrap, leaving an opening to deflate, and boiling for 2 minutes on high heat, ready for eating.
Burn cloud legs
【Dish name】 Roasted cloud leg 【Cuisine】 Yunnan cuisine 【Features】 Light yellow color, crispy skin and tender meat, fat but not greasy, population immediately melted, fresh and fragrant. 【Raw materials】 Cloud leg tip 1500 grams, 6 eggs, Fuqiang powder 75 grams, broad bean gouache 250 grams, a little alkali. 【Production process】 1, cloud legs scraped clean, washed with warm alkali water to remove dirt and hara flavor, washed with water twice, put into the soup pot and added water to boil for 1 hour, until cooked but not closed, fished up and peeled off. 2: Beat the eggs into a bowl and beat them, first add the rich and strong powder to mix well, and then add the fava bean gouache and stir into a thick egg white paste. 3. Burn the charcoal fire inside the brazier. Cloud legs are worn on iron forks, fat meat facing the fire, when baking hot, use a brush to dip the egg paste on the cloud legs, wait for the flame to bake the egg white paste yellow, then brush the egg white paste a second time to roast the yellow, and then brush the egg white paste for the third time, after roasting the yellow, that is, use a knife to make the cloud legs together with the egg paste into 2.5 cm thick slices. Then brush the cloud legs three times as described above, each time baking yellow after brushing, and then slice down, and so on, until the cloud legs and egg paste are exhausted. Change the cloud leg piece under the blade to a rectangular bar of 4 cm long and 3 cm wide, and the code is made in the dish.
【Dish name】 Steam pot chicken 【Cuisine】 Yunnan cuisine 【Features】 Chicken is crispy, the soup is delicious, the taste is mellow, and the nutrition is scattered and lost. 【Ingredients】 1 tender chicken (about 1000 grams), ham 125 grams, 6 shiitake mushrooms, 100 grams of winter shoot slices, 25 grams of ginger, 15 grams of rice wine, 2 grams of refined salt. 5 g. 【Production process】 1: Wash the chicken and cut into small pieces. Shiitake mushrooms are first soaked in water, destemmed, and everything is two. Wash the winter shoot slices. 2, wash the steam pot, put in the chicken nuggets, spread the ham slices, winter shoot slices, shiitake mushroom slices, ginger slices, add Shao wine, salt, cover the pot lid, put the steam pot on the steamer, steam for two or three hours. If used for dietary therapy, a certain amount of cordyceps, ginseng or tianqi steaming can be added separately.
Squash mushrooms
【Dish name】 Festival melon mushroom 【Belonging to the cuisine】 Yunnan cuisine 【Features】 【Raw materials】 600 grams (about 1 kg) of knotweed, 50 grams of grass mushrooms (about 1 halves), 100 grams of shrimp (about 2 halves), 75 grams of crab meat (about 2 halves), 1 egg white, 400 ml of soup, 1 slice of ginger, 1 green onion. 1 teaspoon salt, 1/4 teaspoon sugar, 1 teaspoon corn flour and 1 teaspoon each wine, 1 tablespoon water, a pinch of pepper. 【Production process】 (1) Wash, peel and grind the melon. (2) Wash and dice the mushrooms. (3) Wash the shrimp to the intestines. (4) Finely chop the green onion. Put the soup, squash mushrooms, mushrooms, shrimp, crab meat and ginger slices in a deep bowl, cover and cook for 5 minutes on high heat. (6) Add the seasoning and stir, then cook for 3 minutes on high heat. (7) Remove and stir in the egg whites, sprinkle with green onions, and serve.
【Dish Name】 Bamboo Tube Chicken 【Cuisine】 Yunnan Cuisine 【Features】 【Raw Materials】 1 tender chicken, 100 grams of ham slices, 50 grams of shiitake mushrooms, 50 grams of magnolia slices, 20 grams of green onion and ginger slices [Preparation process] The chicken body and liver, gizzard, winter mushrooms, magnolia slices ham, shallots, ginger, salt, monosodium glutamate, pepper, sugar, sweet and salty soy sauce into the pot and knead into the taste; the chicken liver, gizzard and winter mushrooms, magnolia slices, and ham are put into the chicken belly, folded into a chicken shape, stuffed into the bamboo tube, and the mouth of the tube is tightly stuffed with banana leaves, placed on the fire and baked for 2 hours, take out and plate.
Purple rice lotus clip
【Dish name】 Purple Rice Root Clip 【Cuisine】 Yunnan Cuisine 【Features】 【Raw Materials】 500 grams of fresh root, 100 grams of purple rice, 50 grams of chicken mushrooms, 1 piece of fresh lotus leaf. 【Production process】 (1) Purple rice steamed, lotus peeled and cooked; (2) chicken minced, salt, MSG appropriate amount, 1 egg white, 30 grams of wet starch, add purple rice and mix well, smear on the lotus slices and combine into one; (3) mix 2 egg whites with 30 grams of starch to make a paste; (4) heat the oil pan over high heat, use the lotus clip sticky egg paste and fry it until golden brown out of the pot; blanch the lotus leaf into the bottom of the dish, and put the lotus clip on the original code plate with the pepper salt on the table.
【Dish name】 Three-silk dried bacillus 【Cuisine】 Yunnan cuisine 【Features】 【Raw materials】 600 grams of fresh dried bacillus, 80 grams of ham, 100 grams of chicken breast, 60 grams of chili pepper 【Preparation process】 (1) After the bacteria are cleaned, they are torn into silk, add salt and knead slightly, then rinse with water, and then sprinkle a little flour and meat kneading. Shredded chili pepper, ham and chicken breast, finely diced garlic and sizing shredded chicken breast with egg paste. (2) Fry the dried bacillus in oil and put it on a plate. Shredded chicken with warm oil until cut off raw drainage oil, placed in the center of the dried bacillus, pot left bottom oil, garlic, red pepper shreds, stir-fried incense placed in the center of the chicken shredded, with ham around the edge.
Sesame oil dragon and phoenix legs
【Dish name】 Sesame oil dragon and phoenix leg 【Belongs to the cuisine】 Yunnan cuisine 【Features】 【Raw materials】 200 grams of tender chicken, 50 grams of sizing shrimp; Ingredients: 100 grams of pork shank meat, 15 grams of cooked ham, 400 grams of lard oil, 15 grams of shiitake mushrooms, 20 grams of water chestnuts, 20 grams of green beans; Seasoning: 2 eggs, 10 grams of green onion, 10 grams of minced ginger, 10 grams of cooking wine, 2 grams of refined salt, 1 gram of monosodium glutamate, 15 grams of spicy soy sauce, 0.25 grams of pepper, 50 grams of dry starch, 500 grams of cooked lard (about 150 grams of oil consumption). 【Preparation process】 Cut shiitake mushrooms, chicken, ham, pork shank meat and water chestnut into pine nut grains, add sizing shrimp, green beans, green onion, ginger, mix well into fillings, divide into 10 parts, cut the lard oil into 10 pieces, eggs and dry starch into thin egg paste, apply to the net oil, put the filling in the middle, wrap into chicken thighs, insert a chicken bone at the narrow end, make a total of 10 pieces. Place the pan on high heat, add lard to 60% heat, fry the egg paste on the chicken thighs, drain and place on the plate. Features: golden color, crispy on the outside and tender on the inside.
Homemade eggplant
【Dish name】 Home-style eggplant 【Cuisine】 Yunnan cuisine 【Features】 This dish has a strong Yunnan flavor, spicy and delicious 【Raw materials】 500 grams of eggplant, 2 green garlic, 3 green peppers, 50 grams of water fungus, 1 tablespoon of watercress sauce, 1 tablespoon of soy sauce, salt and monosodium glutamate, 1 tablespoon of water starch, 1 tablespoon of chili oil. 【Production process】 1: Peel and wash the eggplant, cut into strips of 4 cm long and 1 cm thick; wash and cut the garlic into segments; cut the green pepper into small pieces. 2: Heat the wok over high heat, add 4 tablespoons of oil, pour in the eggplant strips and stir-fry a few times, add salt, bake until the water of the eggplant strips is basically dry, remove the oil and drain and set aside. 3: Heat the wok again, add 3 tablespoons of oil, sauté the bean paste, sauté the garlic segments, fungus and green pepper pieces, pour in the eggplant strips, then season with soy sauce, hook with water starch, drizzle with chili oil and stir-fry well.
Eggplant in chicken sauce
【Dish name】 Eggplant with chicken sauce 【Cuisine】 Yunnan cuisine 【Features】 The taste and color of the dishes are very good. 【Ingredients】 300 grams of eggplant, 1 green pepper, 1 red pepper, 100 grams of chicken breast meat, 2 tablespoons of bean paste, 1/2 tablespoons of soy sauce, 2 tablespoons of rice wine, 1 tablespoon of sugar, 1/2 tablespoon of vinegar, a little green onion, ginger slices, a little garlic slices, a little salt, pepper, sesame oil, 1 tablespoon of water starch, 1 egg white. 【Production process】 1, the eggplant to remove the stem and wash, cut in half, and then cut into 4 cm long segments, each section cut three or four knives, the end is connected; the green pepper and red pepper are destemmed, deseeded, washed, cut into small pieces. 2: Cut the chicken breast into thin slices and marinate for 10 minutes with 1 tbsp sake, 1 tbsp oil, 1/2 tbsp water starch, egg white and a pinch of salt and pepper. 3: Combine 1 tbsp sake, 1 tsp sugar, 1 tsp chicken broth mix, 3 tbsp water, 1/2 tbsp soy sauce, vinegar and 1/2 tbsp water starch to set aside. 4: Heat the wok, add the appropriate amount of oil, add the eggplant, green pepper, red pepper and chicken slices in turn, slide through the oil, drain and set aside. 5: Heat the wok again, sauté the pesto slices and then remove the garlic slices, add 1 tablespoon of oil and bean paste, sauté the chives and ginger, put in several ingredients and garlic slices that have slipped through the oil, pour in the hooked sauce, stir fry well and drizzle with a little sesame oil, out of the pot.