A Comprehensive Guide to Chuxiong Snacks_Specialty Food Introduction in Chuxiong
Specialties Snacks: Soy sauce chicken Pork: Chuxiong Dumplings: Chuxiong roasted pig, Chuxiong silk, Chuxiong oil Douban: Pickled plums, stewed horse meat Pig trotters: Mouding Zhua chicken, Mouding iron Nuts Peach: South Hua cold-cut mushrooms, clear soup fish, whole lamb pot, mushrooms Stewed chicken: Mushrooms cooked chicken, Ya'an dried chicken, fragrant lamb, grass Zhua chicken, roasted pig, roasted pig, cold chicken Chicken gizzards Soup.
Steamed chicken
Introduction
Steamed chicken is one of the famous dishes in Yunnan, and has been popular in the southern part of Yunnan for more than 2000 years. Construction made in Jianwei Steaming Pot, called "steamed chicken pot", is specifically for cooking.
History and culture
As early as the Qing Dynasty, steamed chicken was popular in the southern part of Yunnan. It is said that the cooking method was invented by Yang Li, a cook in Fude Village in Lin'an (now Jianwei County). That year, the emperor inspected Anshan, and the magistrate issued a notice to solicit delicious dishes, and selected Yang Li for a reward of 50 taels of silver. Yang Li was poor and his mother was seriously ill, so he combined local cooking methods.Hot pot and steaming Mutton bread methods, and created a steamed chicken pot, and even risked his life to climb to the top of Yanzi Cave to collect Eel to make a steamed eel chicken, which was accepted. Unexpectedly, the steamed chicken pot was stolen, and Yang Li was accused of betraying the emperor, and was sentenced to death. Fortunately, the emperor clarified the truth and spared Yang Li, and renamed Fude Village "Yang Li Steamed Chicken Pot". Since then, steamed chicken became famous, and became a famous dish in Yunnan. At that time, the steamed chicken was very simple, but the taste was authentic. The predecessor of the steamed chicken pot is a clay pot. The predecessor of the steamed chicken is Yang Lin chicken. In the early years, in Yunnan, Yang Lin. In Jianwei and other places, use precious medicinal herbs such as winter and summer.Baby chicken called "Yang Lin chicken", the clay pot for stewing chicken is called "Yang Lin pot". Yang Lin pot originated in Jianwei, Jianwei pottery has a history of more than 1000 years. In the Qing Dynasty, the potter Pan Jinwei used five colors of red, yellow, purple, green and white clay to bake colorful pottery. In 1921, a potter named Xiang Fengchun inherited his family's traditional skills and created a cooking method using a steamed chicken pot. Thus, "steamed chicken" replaced "Yang Lin chicken". The steamed chicken pot is now produced in large quantities by the Yunnan Province Jianwei Craft and Art Ceramic Factory. People describe Jianwei pottery as "as clear as water, as bright as a mirror", "as solid as stone, as crisp as a bell". In the 1960s, Premier Zhou Enlai visited abroad, and brought Jianwei purple pottery and vases as gifts for foreign friends.
Method
Ingredients: one chicken (medium fat and lean), the best to cook immediately after slaughtering;Cut the chicken into pieces, and fill the pot with no more than 1/2 to 2/3 of the depth of the pot. Green onions Ginger A little. Optional:Bamboo shoots Xuanwei Ham and other ingredients, can also be combined with other ingredients. If for health, you can prepare some medicinal herbs such as: insect mushrooms, Tianma, Three Seven, etc. Steps: 1. Cut the chicken into 3cm cubes, slice the ginger, and cut the green onions into two pieces, and pound them with the back of a knife.
Remove the chicken oil and set aside.2. Put the chicken pieces in the pot and wash them.3. Put them in the steamed chicken pot. If with ingredients that require a long time to cook to get the flavor (such as Xuanwei ham, etc.), put them in together. Put green onions, ginger, and a certain amount of chicken oil, and then cover it. Green onions and ginger, and an appropriate amount of chicken oil, spread on top. Boil a pot of water, place the pot on top of the boiling water pot, if there is any leakage at the joint between the pot and the pot, fill it with batter. Close the lid of the pot. Check once every 10 minutes, if there is a lot of soup in the pot, it means Chicken has not been steamed (steaming cannot be done so quickly), take it out and repeat step 2, and pour out the water from the chicken and wash the pot again. Continue the long steaming process, the soup produced by steaming will gradually increase (no need to check again). If the boiling pot is small, check if the water has boiled and add it in the middle. Continue the long steaming process, the soup produced by steaming will gradually increase (no need to check again). If you are using bamboo shoots or similar ingredients, put them in about half an hour before cooking (the timing is in the last paragraph of the precautions). If you are eating it for the second time, try to avoid moving the chicken. The chicken oil left over from the first time can be added to some.
Roast Pig trotters
Introduction
Roasted pig trotters are a new and popular barbecue, with good color, aroma and taste, and has been widely praised by food lovers since its launch. Pig trotters contain rich collagen protein, and the fat content is also lower than that of fatty meat, which is a popular food that has been widely praised by food lovers. People often call pig trotters "beauty food" and compare them to Bear paw The Chinese people have preserved the traditional dietary culture, and on this basis, they have broken through the traditional cooking methods. Roasted pig trotters perfectly combine pig trotters and barbecue, and are a human delicacy. Cooking method
1. Clean and cut 4 pig trotters into 16 pieces, wash them and put them in a cold water pot, adding ginger and cooking wine at the same time;
Boil over high heat, and skim off the foam.2. Without changing the pot, add frozen pre-made broth cubes directly;Continue to skim off the foam while cooking, and add appropriate amounts of green onion, ginger andStar anise,Bay leaf, Cinnamon,Sichuan peppercorns，Chili Five-spice powder, etc. spices;After boiling, there is no foam at all, add sugar or brown sugar, and add a small amount of sauce.3. Stew over low heat for more than 1 hour, and add a little salt in the middle, and drip two drops of oyster sauce before turning off the fire;Put the pig trotters facing down in Soup Soak in warm water, and take it out before roasting;Take a spoonful of Maltose Sugar, dissolve in water, brush on the pig trotters (this step can be omitted).4. Brush a little oil on the rack, use a baking tray to pad oil paper or tin foil on the bottom layer to catch the liquid, and arrange the pig trotters on the rack. Bake in the middle or lower layer for 15-1 hour (see the following small tips for the difference and temperature settings).5. While roasting, prepare a dry powder: just mix the freshly ground chili powder and Sichuan peppercorns (you can also buy ready-made chili and Sichuan peppercorn powder), yellow bean powder and Peanut powder, salt, five-spice powder, chopped green onionsand chopped coriander;When the pig trotters are bright red and oily, they are ready to be served. You can eat them dry, or dip them in the spice sauce. Pork lung soup Introduction Pork lung, its nature is sweet and flat, can cure the symptoms of lung dryness and cough, and has a function of nourishing the lungs.Cooking method: Wash a pig lung thoroughly and repeatedly. Cut the pig lung into slices, squeeze it with your hands to remove the foam in the pig lung trachea. Then add 15-20 grams of
Hawthorn
together into a
pot, add water and cook, and season.Function: can be used for general people with dry cough caused by autumn and winter climate. In autumn and winter, the lung qi is not opened, and there is dry cough without sputum, and the stool is dry and the throat is dry, etc. Cooking methodIngredients: 1 pig lung, 600 grams of white radish, 2 slices of ginger, 1 snow earCooking method: 1. Align the pig lung trachea mouth with the water tap and pour water into it, wait until the pig lung expands to the maximum, squeeze out the blood water, repeat this process several times until the pig lung color turns pink or white, then soak for 30 minutes and cut into pieces;2. Heat the pot without adding oil, put the pig lung in and stir-fry until the water dries, and remove it; Wash 400 grams of white radish, peel and cut into pieces;3. Use snow ear, soak in cold water until soft, and tear into appropriate sized pieces; 4. Pour boiling water into a pot, add all the ingredients, and boil for 20 minutes, then turn the heat down and cook for 1.5 hours, and season with salt. The soup can be used for general people with dry cough caused by autumn and winter climate. The soup can be used for general people with dry cough caused by autumn and winter climate.
Cooking method
Ingredients: 1 pig lung, 600 grams of white radish, 2 slices of ginger, 1 snow ear Cooking method: 1. Align the pig lung trachea mouth with the water tap and pour water into it, wait until the pig lung expands to the maximum, squeeze out the blood water, repeat this process several times until the pig lung color turns pink or white, then soak for 30 minutes and cut into pieces; 2. Heat the pot without adding oil, put the pig lung in and stir-fry until the water dries, and remove it;
Wash 400 grams of white radish, peel and cut into pieces;3. Use snow ear, soak in cold water until soft, and tear into appropriate sized pieces;3. 4. Pour boiling water into a pot, add all the ingredients, and boil for 20 minutes, then turn the heat down and cook for 1.5 hours, and season with salt. The soup can be used for general people with dry cough caused by autumn and winter climate. Cleansing and dipping fish
Clear soup dipping water fish
Introduction
Choose delicious freshwater fish Carp Cooked in a clear soup with the above-mentioned good seasonings, the soup is white and clear, fragrant, the fish meat is tender and delicious, not fishy or greasy, accompanied by a specially prepared dipping water, spicy and refreshing, and enjoyed endlessly. It is the signature dish of Fish Jump Mountain Manor.
How to make
Main ingredients:Carp 300g, pork belly 100g. Seasonings:Chili sauce 30g, chili (red, long, dried) 15g, star anise 15g, cooking wine 30g, salt 5g, cornstarch (corn) 20g, oyster sauce 10g, old soy sauce 15g, green onions 25g, ginger 18g, five-spice powder 5g, chicken powder 3g, vegetable oil 40g Production method: 1. Wash and cut the fish (carp) into 3cm square pieces, mix with old soy sauce and cornstarch, then deep-fry in a pot with 3/4 hot oil, and then remove and drain the oil;
2. Remove the skin and fat from the pork belly (pork belly), wash it inside and out, then boil it in boiling water with appropriate amounts of green onion and ginger, then remove it after boiling, and cut it into 2cm square pieces;3. Cut the dried chili into 2cm segments;4. Chop the remaining ginger;5. Heat the wok, add vegetable oil to heat, then sauté chili sauce, ginger, star anise, and dried chili until fragrant, add fish and pork belly to stir-fry evenly, and then add freshchicken soup , cooking wine, five-spice powder, oyster sauce, and salt, bring to a boil, cover and simmer until the fish is tender, add a little cornstarch to thicken, then add green onion and chicken powder to stir-fry, and serve. Alcohol, five-spice powder, oyster sauce, and salt, bring to a boil, cover and simmer until the fish is cooked through, thicken with cornstarch slurry, add chopped green onions and chicken broth, and serve.
Yongren Roasted Pig
Roasted milk pig
IntroductionRoasted milk pig is a traditional dish with local characteristics.The roasted milk pig usually uses young pigs that are just two months old, after slaughtering and removing the fur, the internal organs and four legs are removed, and then coated with honey and various seasonings, and then hung in a small earthen kiln, baked until cooked. Roasted pig skin is yellow and crispy, the meat is tender and the bone is crispy, not greasy, with a fragrant and sweet taste, and is rich in nutrition and has a unique color and aroma. How to make Ingredients: one young pig (3000g), salt
200g,
sugar 100g, five-spice powder 5g, five-spice powder 10g, fermented bean curd 25g, sesame oil 25g, sugar 50g, garlic 5g, potato starch 25g, sorghum wine 7g, appropriate amount of sugar water. Production method: 1. Cut the pig from the inside to the outside, so that the pig is flat, then cut the third and fourth ribs, and remove this part completely bone and two sides of the fan bone, and dig out brain, and cut one knife on each side of the teeth.
2. Take 125g of spice and evenly coat the inside of the pig, marinate for 30 minutes, then hang it with a iron hook, after drying the water, take it out, and mix all the seasonings except the fragrant powder and sugar water, and evenly coat the inside, marinate for 20 minutes, and then skewer it. Bake it in a fire to roast until cooked.3. Put the roasted pig head up, brush sugar water with a fork, use a wooden stick to support the inside of the pig, also use a wooden stick to support the front and back legs, and tie the pig's hands. 4. Bake the pig in oven at 250 degrees Celsius for 30 minutes, and at 180 degrees Celsius for 2 hours.6. After baking, remove the tin foil and the leafy vegetable. Soy sauce chickenIntroduction
Select high-quality five-finger chicken, cut into large pieces, cook in boiling water until 70% cooked, then add oil and fry until golden, then add the prepared soy sauce and simmer for 2 hours, then cut into pieces and steam for 4 hours.
The soup is thick and flavorful, fresh and refreshing, and has nourishing and beautifying effects.
The production of soy sauce chicken is simple, nutritious and delicious. Production method: 1. Wash and cut the chicken into pieces.2. Wash the mushrooms, cloud ear and flower mushrooms, and ginger, garlic and old soy sauce, and cut them into pieces.3. Boil a pot of water, put the chicken pieces in and cook for about 2 hours, then add the mushrooms, cloud ear and flower mushrooms. 4. Remove the chicken from the pot and cut it into pieces.5. In a wok, heat oil, add ginger, garlic and saute until fragrant.6. Add the chicken pieces and stir-fry until golden brown.
7. Add the prepared soy sauce and simmer for 2 hours.
6. Remove the chicken from the wok and set aside. Matsutake stew chickenIntroduction
Use a local pheasant, after slaughtering and cleaning, remove the internal organs and cut into pieces, and cook in a pot for 2 hours, then add 500g of matsutake, and cook for 45 minutes, add seasonings.The soup is rich in flavor, fresh and refreshing, and has nourishing and beautifying effects.
Matsutake is one of the four most famous edible mushrooms in the world, and matsutake stew chicken has a slightly strong matsutake flavor, and the matsutake is slightly tender and refreshing.
The production of matsutake stew chicken is simple, nutritious and delicious. Production method: 1. Wash and cut a pheasant into pieces.
2. Wash the matsutake, cloud ear, and flower mushrooms, and ginger, garlic, and old soy sauce, and cut them into pieces.
3. Boil a pot of water, put the pheasant pieces and matsutake into it and cook for about 2 hours, then add the other ingredients.4. Remove the chicken and matsutake from the pot and cut them into pieces. 72. Chicken cooked with MatsutakeThis dish has a unique and fragrant aroma, deeply flavorful, and a satisfying texture. It stimulates appetite. Stir-fried mushrooms with pork Eggs After cooking, slide through a pan, then combine with ham and lantern peppers, and add sweet and savory flavors.Soy sauce Preheat oven to 350 degrees F (175 degrees C).MSG Sauté with other ingredients, then place in a dish and drizzle with a little sesame oil.
Yi Xiang Maocao Chicken (from the city of Called)
Introduction
"Yi Xiang Maocao Chicken" is also known as "Called Chicken". Legend has it that during the Qing Dynasty, Emperor Qianlong visited the Jiangnan region and accidentally lost his clothes and became a beggar. One of the beggars saw the poor chicken and decided to give it to him to eat and provide nourishment. However, there were no cooking tools at the time. Someone had a brilliant idea, wrapping the chicken in muddy soil and placing the soil in the fire to roast. After removing the muddy soil, the chicken skin was also cooked and the aroma was fragrant. Emperor Qianlong was delighted, and naturally thought this chicken was delicious, and asked the beggar for the name of the chicken, which was called "Called Chicken" and has been passed down to this day. This dish uses fragrant grass and pearl chicken, marinated and cooked over open wood fire for more than 3 hours. It is characterized by its fragrant and delicious flavor.
Method
Ingredients: One young hen (about 2 pounds),Onions One, ginger, green onions, garlic, and coriander, each 50 grams, five-spice powder,Soy sauce, Salt,Olive oil, Liquor, and honey to taste.
Instructions: 1. One young hen, clean and kill, remove internal organs.2. Chop ginger, green onions, garlic, and onions.3. Use salt and five-spice powder to coat the chicken inside and out, then add ginger, green onions, garlic, onions, coriander, soy sauce, and honey, and marinate the chicken for 4 hours.4. Use Bamboo leaves One sheet to wrap the chicken, and insert ginger, green onions, and other ingredients into the chicken's belly. Then wrap the chicken with aluminum foil twice.5. Place the wrapped chicken in Oven, with top and bottom heat at 250 degrees for 30 minutes, and 180 degrees for 2 hours.6. Remove the chicken from the oven and peel off the foil and bamboo leaves.
" " Five-Layer Pork
Introduction
Choose high-quality five-layer pork and cut into large pieces, cook in boiling water until 70% cooked, then add oil and fry until golden brown, and cook in a sauce for 2 hours, then shape and steam for 4 hours.The overall color is bright red, with a moderate sweet and salty taste, meat is tender and not greasy, suitable for all ages, with unique flavor. MethodIngredients: One piece of five-layer pork, several
Beef Liver
Mushrooms,Cloud Ear Mushrooms, ginger, garlic, old soy sauce, soy sauce, white sugar, chicken powder, and white wine. Method: 1. First, soak the mushrooms in warm water, then wash and drain.2. Cut the five-layer pork into slices. 3. Slice the ginger and garlic, and don't cut them too finely.
4. Boil a pot of water, add the soaked and washed mushrooms, and cook for about two minutes after the water boils, then drain and set aside.5. Use a small fire, Clay PotPlace a little oil, then sauté ginger and garlic.6. Add the five-layer pork, stir-fry until it changes color.7. Add a spoonful of white wine to remove the fishy smell, then add old soy sauce to give the pork color.8. After the color is uniform, add a bowl of water (about the same level as the pork), and bring to a boil. 9. Add the mushrooms and stir-fry.10. Cover and simmer for about 4-5 minutes, then turn off the heat." " (Mushroom and Chicken Stew)IntroductionPrepare one local hen, kill and clean, remove internal organs, and cut into pieces, and cook in medium heat for 2 hours. Add 500g of shiitake mushrooms, and cook for 45 minutes. Add seasoning. The soup is rich and flavorful, fresh and refreshing, and has nourishing and beautifying effects. Shiitake mushrooms are one of the four largest edible mushrooms in the world. Shiitake mushrooms and chicken stew have a slightly stronger aroma and a slightly smoother texture. Those who prefer a stronger flavor can choose this dish.
Shiitake mushrooms and chicken stew is simple to make, nutritious, and has a good taste.
Method
Materials: One 1500g local hen (already pre-processed), 150g shiitake mushrooms, fresh shiitake mushrooms are better, 10g ginger, 20g green onions, 2.5 liters of water, a little salt. Method: 1. Chop the ginger and green onions. Slice the shiitake mushrooms to 0.3cm thick.2. Wash and clean the hen, and cook it in boiling water until it is 70% cooked, then remove and set aside.
3. Boil 2500ml of water in a pot, add the cooked hen, ginger, green onions, and shiitake mushrooms, and bring to a boil. Then simmer over low heat for about 4 hours.
4. When serving, you can add a little salt.
Instructions: 1. Pound the ginger and tie the scallions. Wash the shiitake mushrooms and cut them into 0.3 cm slices.2. Wash the chicken and blanch it in boiling water before removing.3. Pour 2500 ml of water into a pot, add the blanched chicken, ginger, scallions, and shiitake mushrooms, and bring to a boil over high heat. Then, simmer over low heat until the chicken is cooked and tender, and the aroma of the shiitake mushrooms is released, for about 4 hours.4. When serving, add a pinch of salt.
