Cooking skills of Yunnan chicken steamed chicken
Steamed chicken can be described as the head of the health school and the first card in the health chicken industry. The most authentic is Jianshui steamer chicken. As one of the famous dishes in Yunnan, it was circulated among the people as early as 2000 years ago. Add precious medicinal materials unique to Yunnan to steamed chicken? Sanqi? 、? Cordyceps? 、? Gastrodia elata makes chicken soup more nutritious.
Citongguan spicy chicken
As soon as I left Kunming and entered Yuxi, there was Erythrina Guan spicy chicken. This kind of chicken was famous in the1980s. It is said that it is the product of Sichuan cuisine and Yunnan cuisine, and it is the most important taste in chicken. In Kunming and Yuxi, its reputation was undoubtedly the most popular chicken. It's just that most of the ingredients belong to feed mixed chicken, and the sauce is more spicy than chicken. Similarly, Qujing also has Zhanyi spicy chicken.
Eshan chicken
Pouring chicken originated in Eshan County, Yuxi City, Yunnan Province. Chicken in Emei Mountain is a famous dish of Yi people. Because of its unique taste, spicy and tender, almost many big hotels in Eshan County are introduced as signature dishes.
The whole process of making mashed chicken. First, rub a chicken with salt, let it stand for half an hour, then take it out, hang it in a cool place and dry its skin. Then put the chicken in a casserole and cook it with clear water, and add onion, ginger slices and so on. Cook on low heat for about 2 hours, take out, remove the big bones, cut into pieces with a knife, put them in a stone mortar and mix with ingredients such as onion, spring seeds, shredded ginger, garlic, pepper, Chili noodles, pepper and salt. A variety of flavors, such as hemp, spicy and fragrant, are gradually integrated into the sweet chicken, which tastes spicy and refreshing, just like feeling the life of the Yi family, and the ups and downs are all in it.
Tonghai soy sauce pepper chicken
Choose ecological native chicken stocked by local farmers in Tonghai, Yuxi as raw material, and use famous Cantonese cuisine? Boiled chicken? Then cut it into cold chicken, put it on a plate, pour it with the first-class soy sauce which is a special product of Tonghai, spread it with shredded onion and ginger, put on the famous green pepper in the four villages of Tonghai, sprinkle with green and red pepper segments, and pour essential oil on the pepper, shredded onion and ginger and chicken essence, so that this chicken has the fragrance of Tonghai soy sauce, pepper, onion, ginger and green and red pepper, which combines the old traditional Yunnan flavor of Tonghai sauce chicken with the fashionable flavor of new Yunnan pepper chicken. As soon as it is served, the smell of soy sauce and chicken rises and rushes into the nasal cavity, which greatly increases the appetite; When eaten in the mouth, the chicken is fresh, spicy and tender.
Dictyophora and yam chicken
Dictyophora dictyophora is a wild fungus in Yunnan. Because of its beautiful appearance, it is called? Snow skirt fairy? The flower of food? The queen of bacteria? Rich in nutrition and rich in fragrance, it has been included since ancient times? Cao bazhen? One. Bamboo shoots are crisp and chicken is delicious. The perfect combination of the two is really wonderful.
Stewed chicken with gastrodia elata
Stewed chicken with gastrodia elata is a traditional food in Zhaotong, Yunnan. Zhaotong is one of the main producing areas of gastrodia elata in China, and its quality is very good. The wild gastrodia elata produced by Xiaocaoba is the top grade. Stewed chicken with gastrodia elata is superior in taste and efficacy.
Tang turkey
Tang turkey is the most primitive way for Naxi people to eat, and it is one of the local specialties in Lijiang. Naxi nationality is the main ethnic group living in Lijiang. In the seesaw area where Yunnan, Sichuan and Tibet cultures blend, the culture of Tang fire has become an extremely important part of Naxi culture. Tang Huo stewed chicken pays attention to the original flavor. Stew slowly with charcoal fire when eating, and the chicken soup tastes delicious.
Nixi clay pot chicken
Nishi native chicken is a famous Nishi native chicken. Nishi native chicken is original and delicious. It is a rare popular food in Shangri-La. The unique taste of clay pot chicken in Nixi lies in the black pottery with a history of more than 3,000 years. Only the chicken stewed in clay pot in Nixi has original flavor and fresh flavor.
Mile pot-stewed chicken
On the tip of Maitreya's tongue, only? Colorful, delicious, fleshy and chewy? Braised chicken is the most regional food culture. The unique marinade formula and innovative cooking methods have created the unique flavor of chicken, making marinated chicken a business card of Maitreya.
Zhuangliang chicken
Zhuangliang chicken is a Anhui dish in Yongping, Yunnan. Its lean meat is as red as cherry, its fat is as white as snow, its meat is tender and mellow, and its bacon is delicious. It is very important to kill chickens when they are strong and cool. It takes two people to cooperate to ensure that the blood does not flow back and keep the chicken white.
Ghost chicken
Ghost chicken is a famous dish of the Dai and Jingpo nationalities in Yunnan. Listening to the name will make people feel that this chicken is mysterious, but it is actually related to their beliefs and customs. Historically, they have the custom of killing chickens and offering sacrifices to ghosts. Ghost chicken? That is, after offering sacrifices to ghosts and gods, Jingpo people air-dry the cooked chicken, shred it and add ingredients.
Hanizhan water chicken
The Hani people's dip in water chicken has its own characteristics, which is the highest etiquette for Hani people to entertain guests. Dipping in water is the finishing touch of the whole dish. Mint, coriander, onion, etc. It's all chopped or mashed, then chopped with chicken and thrown into a bowl, and then poured with a spoonful of chicken soup. For a time, the flavor of chicken soup mixed with various accessories was scattered and mouth-watering.
Lemon grass roast chicken
Citronella roast chicken is a special food of Dai people in Yunnan. Tie meatballs with washed citronella, put them in bamboo slices, and set fire to barbecue. When the meat is cooked, add lard and bake for a few minutes, and then you can take out the citronella and eat it. It tastes spicy and delicious.
Muguaji
Papaya is sour and delicious. In Yunlong County, Dali Prefecture, papaya stewed chicken is rich in sour taste and delicious, which is used to prevent and treat diseases and strengthen the body. It is also used to entertain distant tourists, relieve fatigue and strengthen the stomach. The chicken soup stewed with papaya is sour and fragrant, pure but not greasy.
Painted chicken
The Nujiang River is rich in lacquer trees, and the chicken leaves with lacquer oil have become the delicacies of the Lisu people in Nujiang River. Lacquer oil is the oil fried from sumac seeds. After cooling, it condenses into blocks, which has outstanding medicinal value of promoting blood circulation and removing blood stasis. Painted chicken? Wa women must eat after giving birth. Lacquered chicken is made into hot pot. The most surprising thing in the production process is not to put any ingredients and keep the original flavor.
bamboo partridge
Bamboo-tube chicken is a traditional famous food of Hani nationality in Yunnan. Cooking with bamboo tubes has a long history. Until now, ethnic minorities in Yunnan still retain the traditional method of bamboo tube cooking. Bamboo-tube chicken has both the sweetness of chicken and the fragrance of bamboo. It is tender and soft, and its preparation method is unique and simple.
Zhanyi spicy chicken
Zhanyi spicy chicken is a masterpiece of Yunnan cuisine and a propaganda card of Zhanyi in Qujing. Its production technology has a history of one hundred years, and it is famous for its exquisite selection of materials, complicated production process and spicy and refreshing taste. The most representative is Gong's spicy chicken.
Bahang chicken
Bahang chicken is a traditional delicious dish unique to Zhuang people in Guangnan County, Wenshan Prefecture, and is called? Yunnan is a must? . Baram is Zhuang language, which means sour soup. It is a kind of sauerkraut soup made of red vegetables or wild vegetables, which is stewed slowly with chicken. Characterized by sweet and delicious, strange sour taste, oily but not greasy.
Lily cold chicken
Lily cold chicken is a famous brand product in the flavor of screen-edge diet. It is made of local chickens that don't lay eggs or crow. After a special production method and unique geographical and climatic conditions in Baihe Township, it is boiled with natural mineral water in Baihe Mountain. Cold chicken has strong Sichuan flavor and local characteristics. When eating, it is served with special sour, sweet, hemp and spicy millet dipped in water. It tastes delicious and spicy, tender and smooth, with endless aftertaste. It is the top grade of banquet food in Pingbian County and is deeply loved by the masses.
Tan Ziji
Jar chicken is a famous Han snack in Tengchong, Yunnan. It originated in the late Ming Dynasty and flourished in the early Qing Dynasty. According to legend, it is related to Li Yong, the last emperor of the Ming Dynasty. It is made of Tengchong local raw materials, porcelain jars (or special casseroles) and mysterious court herbs. Its golden color is smooth, bright and eye-catching, its color is pure and lasting, it is not greasy or greasy, its entrance is delicate, its skin is crisp and tender, and its mouth is full of fragrance. Jar chicken also has the functions of promoting blood circulation, relaxing muscles and tendons, clearing away lung heat and invigorating stomach, and is especially suitable for the elderly and children.
Menghai roast chicken
This is a unique Dai chicken in Menghai County, Xishuangbanna. It is small, each chicken weighs less than a catty, and its meat is tender and delicious. Especially after being processed by experienced masters and matched with unique powdery seasoning, the taste is even more unusual. The roast chicken is tender and tender, and it is easy to tear off.
Hekou duojisheng
Slaughter chicken, unhairing, eviscerating, cleaning, removing chicken breast, cutting off chicken head and thigh (with feet), using chicken neck, chicken back and other bones, chopping a small amount of meat and bones into minced meat, then chopping Xiaomi spicy, ginger and other ingredients, adding appropriate amount of oil and salt into the pot, stir-frying with strong fire, and the fragrance will overflow when the fried water is quick-drying. In addition, when Yao people stir-fry and chop raw chicken, they must put millet spicy and ginger, and according to their own preferences, some put coriander (chopped) for frying, some put perilla leaves (chopped) for frying, and some put citronella (chopped) for frying.
Chicken rotten rice
What is the name of rotten chicken rice in Wa language? Bunaya? It is the most famous dish in the Wa people's menu and the first-class food of the Wa people. Because it is thicker than porridge and mixed with processed chicken, it is commonly known as chicken rotten rice. Hand-tearing is the most exquisite and refined way. Ordinary native chicken is used, and white feather chicken is forbidden. It is considered impolite to use white feather chicken according to custom.
Pour chicken feet
Chicken feet are called chicken feet. Its taste is light and there are many ways to do it. Dump: To dump or mash something in a mortar or bowl. As the name implies, mashing chicken feet is mashing with a stone mortar. Inverted chicken feet is a local specialty food in Xishuangbanna, which tastes sweet and sour. The main ingredient is chicken feet.
The cooking method of Thai food is 1, and the materials are exquisite.
Thailand is a tropical country near the sea, which is rich in green vegetables, seafood and fruits. So the main ingredients of Thai food are seafood, fruits and vegetables. The main meal of Thai people is a big bowl of rice with one or two curry dishes, a fish, a soup and a salad (lettuce). Eating order is not particular, personal preference. Snacks after meals are usually seasonal fruits or various desserts made of flour, eggs, coconut milk and palm sugar. Because of its unique advantages, Thai food has bright colors, red and green, and excellent eyes. Whether it is the gorgeous freshness of fresh vegetables and fruits, or the meat texture of squid, squid and other seafood, it makes people feast their eyes.
2. Unique seasoning
Thai food pays attention to seasoning. It is usually flavored with pepper, basil, garlic, coriander, turmeric, pepper, lemon grass and coconut, as well as plants and spices from other tropical countries. Spicy, sweet, fresh, rich in flavor and unique in style. With various flavors of Thai food, it has evolved into multiple flavors. Spicy cold salad, Thai hot and sour soup, red or green curry (mostly mixed with coconut milk), vegetables and various kebabs (beef, pork and chicken mixed with rice or pasta) are all representatives of Thai cuisine.
Thai food is mainly sour and spicy. Anyone who tastes Thai food for the first time will find the seasoning of Thai food unique. Many seasonings are unique to Southeast Asia and even Thailand. The most commonly used seasonings are: Thai morning pepper, Thai lemon and curry sauce. In addition, lemon leaves and lemongrass are also commonly used ingredients in Thai cuisine.
3. The main ingredients of Thai food
Thai lemon
Thai lemon is a unique seasoning fruit in Southeast Asia, which is different from American lemon in taste and individual.
It tastes slightly sweet, while Thai lemon is small, sour and rich in fragrance, which often makes people who have smelled its fragrance unforgettable for life. It can be used as lemon juice beverage and beer condiment, and its main use is as a condiment of Thai food. Almost every dish in Thailand is squeezed with lemon juice, which makes every dish exude a rich fruit flavor with a typical Southeast Asian flavor. Thais can say that there is no fish to eat, but they can't live without lemons.
fish sauce/gravy
Fish sauce is a typical seasoning in southern Thailand. Some people call it white soy sauce. As the name implies, just like soy sauce, it is similar to Chinese soy sauce. It is mainly fermented by some small fish and shrimp. The taste may make some people uncomfortable, because it has a strong smell of rotten fish and shrimp. Let people who are not used to the smell of fish turn off their appetite and hide their noses and run away.
Thai pepper
It is said that Thai morning pepper is the hottest pepper in the world. What's the name in Thai? Rat shit pepper? It can be seen that this is a small but extremely spicy pepper. It is widely used in Thai cooking art. Cooking without a few chopped morning peppers is just like eating Sichuan food without spicy food.
curry paste