He flew to Xishuangbanna in one year and took many photos, but he had very little output for food. The main reason is that he has no information in his hand and does not like to make things up, so he waits for the opportunity to come today.
Recently, I found a book of Yunnan cuisine for more than eight years, recording a lot of Yunnan recipes, ethnic minority flavors, including a talk about the practice of "fragrant bamboo rice", it seems that at night you can still recall, the riverside night market tastes the scene and taste of fragrant bamboo rice, take advantage of the clear thoughts, while recalling the past, while sharing the practice.
In Xishuangbanna, sometimes I will visit the Xingguang Night Market, sometimes I will go to the Riverside Night Market, the Starlight Night Market is suitable for punching in and taking photos, and the Riverside Night Market is more suitable for people like me who explore the taste.
Xishuangbanna's riverside night market, more barbecue, more grilled tofu, more squeezed juice... There was only one stall selling fragrant bamboo rice. If you haven't read the old material, I would call it "bamboo tube rice", and for a northerner, it is impossible to distinguish the type of bamboo. Its entrance has the fragrance of bamboo, the practice is similar to the data record, I am here collectively called "fragrant bamboo rice", knowledgeable friends more correction, no wonder.
At the Riverside Night Market, the stall selling fragrant bamboo rice is two young men, a section of fresh bamboo filled with rice, and then roasted in an open charcoal. This is very different from the bamboo tube rice that is active in the snack street in the north and south of the river, and the bamboo tube that is reused has no appetite.
I asked for a piece of fragrant bamboo rice, the young man picked one from the charcoal fire, and then split the bamboo skin on it with a knife, revealing the rice grains tightly wrapped in bamboo film, took it in his hand, the fragrance of bamboo was fragrant, and he took a bite, accompanied by a silky crispness, the bamboo film cracked, and the rice was entangled in the mouth.
The feeling of eating bamboo film is very wonderful, perhaps from the first impression of bamboo film, when I was a child, I bought a flute, and there is a hole that needs to be attached to bamboo film to produce a pleasant tone. At that time, the place where the flute film was sold was the department store, the merchandise of musical instruments was classified into a corner, the flute film was placed in a glass cabinet with harmonica, whistle, guitar strings, wrapped in a piece of white paper, at that time I felt that this thin thing was so expensive, I was afraid of blowing it when I played the flute... Nowadays, the precious musical instrument supplies of childhood are mixed with rice and chewed in the mouth, is this feeling wonderful?
After eating a stick, ask the young man who set up the stall, can such pure food be sold to the north, such as cold chain transportation? He said that bamboo should use fresh bamboo, once frozen taste is certainly not as good as it is now, and then think about this one-time bamboo tube to dispel the idea of making money.
At night to turn the book, see the old materials in the Dai flavor recorded the practice of "fragrant bamboo rice", friends with fresh bamboo resources, you can try. The ingredients are tender bamboo, peanut rice, glutinous rice or purple rice. Peanut rice with rice 1:5. Preparation method: Sauté peanuts until fragrant, peel and mash. Wash the glutinous rice, mix well with the peanut rice, put it in a bamboo tube, soak in water for 4-5 hours, and tighten with banana leaves.
Charcoal fire, put the bamboo tube obliquely on the fire to heat, to the surface of the bamboo tube burned, bang, banana leaves pop out, take out the bamboo tube, along the bamboo tube around the hammer evenly cracked, peel off the bamboo skin, take out the rice pillar tightly wrapped by the bamboo film, slice and plate. Characteristics: fragrant, soft and white, is a Dai name.
The rice pillar I tasted at the Riverside Night Market has a different taste, the glutinousness of rice is not high, it is more refreshing, there is a fragrance but not strong, and I personally feel that the fragrance is light, and the rich is thick.
During the period in Xishuangbanna, I also went to the village to taste the Dai flavor once, the rice on the banana leaves, the stickiness is not very high, the oil is slightly sticky, and the friends who went with me told me that this rice is in the hand, and the more you hold it, the better it tastes.
The fragrant bamboo rice encountered in the riverside night market is not very scorched after the bamboo skin is burned, but it has faded the eye-catching green of the fresh bamboo, and the field exploration is different from the record in the book, I don't know if it is a thing.
The process of taste hunting is sometimes very similar to the exploration, and the fun and mystery are in it, not only in the book, there are Yan Ruyu and golden houses, but also the process of eating. Exploring the store to find taste, not to eat and drink everywhere and send small advertisements, but to dig deeper things, select materials, know the taste, know the kitchen, and borrow "eat" as the "Tao". I am Qianwei, understand the media, understand food, understand catering. How much do you know? Slightly understood, slightly understood, slightly understood...