Acid is an indispensable and important element in Yunnan food culture! The specialties of various places in Yunnan are represented by sour dishes. Because Yunnan people's love for acid is also reflected in different sour sources, in addition to the traditional vinegar, Yunnan people use pickles, plums, tomatoes, sour horns and big tree sour tomatoes and other foods that can produce sour taste, and make sour dishes to the fullest. Today, we are in Shidian, Yunnan Province, to learn about a member of the "sour family" - sour papaya.
Sour papaya is a must-have condiment in shidian traditional dishes, and locals often say that a feast without sour papaya has no soul. Sour papaya boiled chicken, sour papaya yellow stewed chicken, sour papaya pig's feet, sour papaya stir-fried meat, sour papaya lotus slices, sour papaya mixed with fire pepper, sour papaya mixed with radish, sour papaya vinegar, etc., are all dishes often eaten on the table of Shidian people.
Sour papaya yellow stewed chicken: select the best free-range running chicken, chop into small pieces, prepare ginger, garlic, dried chili pepper, watercress paste, grass fruit, peppercorns, heat the oil and then slice the local ham into the pot to fry the aroma, and then put the seasoning down to stir-fry for a minute, put in the chicken and fry until it changes color, put salt, soy sauce to taste, add the right amount of water, put in the dried papaya slices, simmer for 1 hour, collect the juice on high heat and put in the shallot segments, a plate of special yellow braised chicken with sour taste is ready.
Sour papaya boiled pork knuckle: cut the burned pig's foot into small pieces of blanched water, wash and put it into the pot to add an appropriate amount of water, add grass fruits, green onions, ginger for stewing, 40 minutes later, until the pig's foot becomes soft, add fresh sour papaya slices, and cook for another 20 minutes. Once out of the pan, it is served with a delicious dipping water made of sour papaya vinegar.
Sour papaya mixed with Shidian carrot: Shidian carrot is a unique variety of Shidian, growing in the alpine mountains of Shidian, and winter is the season when carrots ripen. The yield is lower, and compared to radishes elsewhere, the difference is that in addition to the radish skin is dark purple, the radish meat is also dark purple. Wash and slice the radish, pair it with peeled and pitted fresh sour papaya slices, add salt, roasted peppers, peppercorns, coriander, millet spicy, sesame seeds, seafood soy sauce a little, delicious and ready, this is the next meal that every family in Shidian likes.
In addition to the above "hard dish", the sour papaya can be roughly divided into four categories, which can be directly peeled and eaten directly with salted pepper; raw sour papaya is directly put into the dish for cooking; it can also be sliced and dried into dried papaya for cooking soups and stewed vegetables; the preparation of fruit juices has a unique flavor. Sour papaya bubble wine is also the favorite of Yunnan people, adding sour papaya bubble wine can not only make the taste of the wine increase fruit aroma and unique sour taste, but also make the bubble wine have better medicinal value. Finally, the sour papaya made of sour papaya vinegar is used to make vegetables, and the wet water and cold mix can also stimulate the taste of sour papaya.
Sour papaya is not only delicious but also has great medicinal value, and sour papaya has the effect of strengthening the spleen and digesting food. Papain in acid papaya, which breaks down fats into fatty acids. Acid papaya contains an enzyme that can digest protein, which is conducive to the body's digestion and absorption of food, so it has the function of strengthening the spleen and digesting food. White flower sour papaya soaked wine is also the treasure of the Shidian people to treat rheumatism.
The taste of sour papaya is not only a delicacy for Yunnan people working in other places, but also a kind of nostalgia, a taste of home, and a good memory of childhood! Let the tip of the tongue awaken the memory of your hometown, today's sour papaya, how do you plan to eat?
Text: Yang Lei, Zhu Qing, Yang Jize, Wang Jianchao
Source: Propaganda Department of Baoshan Municipal Party Committee
Source: Sina Yunnan
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