Earlier we mentioned that because Yunnan is rich in rice, it is very fragrant, and the food made of rice is in addition to rice noodles, which is bait. Bait blocks also need to be processed with high-quality rice, and the production process is to wash, soak, steam, pound, knead into rectangular, oval, flat and other shapes, and when cooled, it is a bait block. After three or four days, soak in cool water (change the water once a day) and store for several months. Bait blocks are generally cut into three types: blocks, silks, and slices. The production method can be burned, boiled, fried, brine, steamed, fried, with different flavors and long-term food. One of the eighteen monsters in Yunnan is called bait. The way to eat the bait block is very diverse, today Xiaobian will share with you the eating method of several bait blocks!
Small pot brine bait blocks
The main material of the small pot brine bait block is the bait block, which is cut into about 7 cm long, thick two or three mm silk. Prepare a finely chopped water pickle and wash the washed pea tips (the tip of the young leaves of the pea seedlings). Then use a special copper pot on medium heat, add lard, bait the shreds, pour broth, pickles, shredded meat, salty and sweet soy sauce and flip it on the pot with a bowl. When you hear the sound of the sizzling, when the soup is about to dry, take the peas, add salt, pea tips, stir, mix well under the pea rice and MSG, pour in red oil, out of the pot and put the bowl, a bowl of burnt, soft and refreshing small pot brine bait is ready.
No fling
Dai family to make "milli-fling" rice is very exquisite, to choose the local high-grade soft rice as raw materials, its large white valley, milli-fine, milli-anwang and other varieties of soft rice scooped out of the "milli-fling" is the best. Soft rice is fished up by blisters, steamed with wooden dumplings and put into the spoon for processing, and then cut into a "milli-fling" of silk, the color is white, soft and long, and it is not easy to break. When eating, first put the made "milli-fling" silk into a colander, put it in an aluminum pot, let the boiling broth become soft, but pour it into the bowl, plus green onions, coriander, monosodium glutamate, sauce, grass and fruit noodles, pepper, garlic juice, sesame oil and other ingredients, it is really colorful and fragrant. Some people like to cover it with a layer of yellow thin bean flour or put a pinch of tender pea tips as a "hat", which has a special taste.
Ham chicken mixed bait silk
Ham chicken mixed bait silk is a traditional must-eat traditional snack of the Bai ethnic group in Heqing, Yunnan, and it is also a famous point for entertaining distinguished guests. Ham chicken mixed bait sericin is made of exquisite ingredients, finely cooked, and seasoned uniquely. First, cut the bait, chicken offal, green onion and ginger into strips and set aside. Next is the process of cooking, the pot on the heat, add oil, hot spring onion, ginger sautéed aroma, under the paprika stir-fried out of the aroma, and then put in the ham slightly stir-fried aroma, under the chicken offal, until the color changes the current sweet rice wine stir-fry, put bait shreds, rice shreds stir-fry evenly, under the soy sauce, salt, pepper and an appropriate amount of boiling water, simmer until the water is dry, sprinkle in MSG. A bowl of fragrant, fresh sweet and slightly spicy, bait silk delicate and slag-free, ham chicken miscellaneous aftertaste long ham chicken miscellaneous bait silk is ready.
Weishan meat bait silk
The most authentic Yunnan Weishan meat bait silk is made of Dali Weishan famous "Yellow Peel Valley" rice, made of white color, soft and sweet taste, and not crisp and sticky. Then use the hind legs, elbows and abdomen of fresh pork that has just been slaughtered and marketed, burn the appearance on a charcoal fire with high heat, then soak it in warm water for a while and scrape the paste residue clean, then put it in a large casserole pot and add an appropriate amount of grass fruits and wax bones to simmer over two fires, simmer the meat until it is cooked and fluffy, and prepare the soup and "hat" after a day and a night.
Cooking bait silk is also learned, experienced chefs are very good at mastering time and heat, the bait silk in 80% hot boiling water to cook but not rotten, plus stewed meat, soup, put onion, soy sauce, Weishan grassland on the mountain of the big red robe pepper made of sesame oil, and then add garlic juice, roasted pepper noodles, etc., such a fire meat bait to eat the soup is delicious, the taste is fragrant, the entrance is endless.
Tengchong big rescue
It is said that after the fall of the Ming Dynasty, Li Ding, Liu Wenxiu and other Great Western armies came to Kunming in 1656 with the Yongli Emperor Zhu Youluo. Two years later, the Qing army entered Yunnan by three roads, Wu Sangui led his army to approach Kunming, and the Yongli Emperor and Generals Li and Liu Er led the army to the west. When Tengchong arrived, there were several interruptions in cooking, endangering lives, and the people of Tengchong fried bait blocks to offer before the siege could be lifted. The Yongli Emperor sighed, this is really the great driver who saved Yuan. Therefore, Tengchong fried bait blocks are called "big rescue drivers".
"Big Rescue" is different from the general fried bait blocks, "Big Rescue Driving" is made of bait cut into triangles as thin as paper, and the condiments are mainly eggs, bad spicy seeds, tomatoes, cabbage hearts, and green onions. Its colors are like gouache paintings, fresh and bright, red, yellow, white, green, very beautiful and elegant. The taste is also relatively refreshing, spicy and moderate, unique.
Steaming bait wire
Steamed bait silk is a special snack in Qujing City, Yunnan Province, and the main ingredient of Qujing steamed bait silk is locally produced drum bait. It is made from high-quality rice produced along the river and Zhujie in Qujing, and has undergone a series of processing. It is loved by people in the southwest region.
The production process of Qujing steamed bait silk is not complicated. Take the good bait, soak it in cool water first, then cut it into slices, then evenly cut into strips, put it into a wooden or bamboo dumpling and steam until the bait is soft, take it out and put it in a bowl, put the blanched leeks, mung bean sprouts, add salt, sugar, monosodium glutamate, drizzle with boiled soy sauce, cover with meat sauce, garlic paste, sprinkle with sauerkraut, customers who like to eat spicy can also put their own oil and spicy seeds, and finally mix well to eat. When the customer finishes eating the bait and drinking a small bowl of bone broth sprinkled with green onions, it is called the aftertaste!
The above is today's Xiaobian and everyone summarized a few Yunnan people like to eat several ways to eat bait, but also hope that the small partners who want to learn can also try to do it at home, as long as you are not a kitchen killer, you can learn to do yo, if you are a kitchen killer, enenem.....then set takeaway!