Yunnan ethnic cuisine

Author: Yunnan Science and Technology Press
Publisher:
Publishing Date: 2000-03-01
Features:
(1) Remove the roots of the mustard greens, rinse them thoroughly, and blanch them in boiling water. Immediately remove them from the pot.
(2) Cut the chicken breast into thin strands, mix with salt (2g), cornstarch (10g), and egg white, and stir well.
(3) Heat the wok over medium-high heat, oil the wok, add oil, and heat it to 30°C. Add the chicken strands, stir-fry until cooked, then transfer to a sieve to drain the oil. Return the wok to medium-high heat, add oil (10g), stir-fry the mustard greens briefly, then add the chicken strands, salt (3g), MSG, and pepper. Mix the stock with cornstarch (15g) and pour it into the wok. Toss the wok a few times, drizzle with rendered pork fat (5g), and serve.
59. After sprouting, the carotene content in mung bean sprouts increases by 3 times, vitamin B12 by 4 times, and vitamin C by 4.5 times. Regular consumption of mung bean sprouts is not only beneficial for health but also helps prevent and treat high blood pressure, high blood lipids, diabetes, coronary heart disease, arteriosclerosis, angular cheilitis, glossitis, keratitis, anemia, and neurasthenia. The Houston Anti-Cancer Research Institute in Texas, USA, found that the chlorophyll in mung bean sprouts has anti-cancer effects. Traditional Chinese medicine believes that mung bean sprouts can "detoxify alcohol and heat, and benefit the three burners." Mung bean sprouts are a traditional Chinese home vegetable, crisp and refreshing, affordable and nutritious, making them a healthy food.
Main Ingredients: 500g mung bean sprouts
Secondary Ingredients: 200g chicken breast
Seasonings: 6g salt, 1g MSG and pepper each, 0.5g vinegar, 30g egg white, 15g cornstarch, 10g cooking wine, 500g cooking oil (40g consumed)
Method:
(1) Trim the roots of the mung bean sprouts, rinse them thoroughly, and drain the water. Cut the chicken breast into thin strands, mix with salt (2g), cooking wine, egg white, and cornstarch (10g), and stir well.
(2) Heat the wok over medium-high heat, oil the wok, add oil, and heat it to 30°C. Add the chicken strands, stir-fry until cooked, then transfer to a sieve to drain the oil. Return the wok to medium-high heat, add oil (30g), stir-fry the mung bean sprouts until tender, then add the chicken strands. Season with salt (4g), MSG, pepper, and vinegar. Thicken with cornstarch (5g), toss vigorously, and drizzle with rendered oil (5g). Serve.
60. Stir-fried bitter bamboo shoots with black beans (Hani ethnic group)
Stir-fried bitter bamboo shoots with black beans is a home dish of the Hani ethnic group in Yuanyang County. It has a savory, spicy, and slightly bitter flavor. Although bitter bamboo shoots are bitter, their bitterness is pleasant, making them loved by everyone. Eating them has a cooling and detoxifying effect. Bitter bamboo shoots have a unique flavor—sweet at first and then bitter. In the winter and late December, when they sprout from the soil, they are tender, crisp, and sweet. If left to grow until February or March, they become 20 cm tall, with pale yellow skin, black hairs, and a thick, arm-like appearance, with a strong bitter taste, hence the name "bitter bamboo shoots."
Main Ingredients: 500g bitter bamboo shoots
Secondary Ingredients: 200g Hani black beans, 50g fresh chili peppers
Seasonings: 5g salt, 50g rapeseed oil
Method:
(1) Peel the outer shell of the bitter bamboo shoots, cut them into small pieces, blanch them in boiling water for 1 hour, then drain and place them in a bamboo basket to remove moisture. Soak them in water, changing the water twice a day, to further remove bitterness. Remove the stems and seeds of the fresh chili peppers, then chop them.
(2) Heat the wok over medium-high heat, add oil, and heat it to 20°C. Stir-fry the black beans until fragrant and yellow, then add the chili peppers, salt, and stir-fry until the chili flavor is released.
61. Stir-fried asparagus roots with shredded meat (Hani ethnic group)
Wild leeks are abundant in the northern and southern mountains of Yunnan and are locally known as "wild asparagus." The leaves, stems, flowers, and roots of asparagus are all edible. The stems are fatter and more fragrant than leek shoots, while the roots are tougher and make a delicious and crisp pickled vegetable. Asparagus roots are more fragrant and sour than leek roots. Spring leeks are prized for their crispness and are considered the best flavor, often eaten during the Spring Festival, making them the "Spring Festival vegetable." Spring leeks are ideal for nursing mothers to boost milk production.
Main Ingredients: 500g asparagus roots
Secondary Ingredients: 400g pork hind leg
Seasonings: 8g salt, 3g MSG, 10g ginger slices, 20g cornstarch, 100g rendered pork fat
Method:
(1) Wash the pork, cut it into 6.6 cm long, 1 mm thick slices, then into thin strands. Add salt (2g) and cornstarch (10g), mix well, and marinate. Wash the asparagus roots, cut them into 2 cm long segments.
(2) Heat the wok, add rendered pork fat, heat it to 70°C, add ginger slices to fragrance, then add the pork strands, stir-fry until half-cooked. Add the asparagus roots, salt (6g), and MSG, stir-fry until cooked, then serve.
62. Sour papaya stir-fried with red oil chicken strips (Bai ethnic group)
Papaya is commonly known as sour papaya, smooth-skinned papaya, or wrinkled-skinned papaya. Papaya contains sugars, organic acids, and vitamins, as well as malic acid, tartaric acid, citric acid, and ginkgo biloba. Traditional Chinese medicine considers papaya to have the effects of soothing joints, promoting blood circulation, regulating stomach function, and relieving liver pain. In folk medicine, papaya is often used with poultry and livestock to make dishes. Papaya not only enhances flavor but also helps treat rheumatism when eaten regularly. Eating papaya can also stimulate the appetite, aid digestion, increase stomach acid concentration, and kill bacteria. This dish is a medicinal and culinary delicacy.
Main Ingredients: 500g sour papaya
Secondary Ingredients: 200g chicken breast, 20g red chili peppers
Seasonings: 6g salt, 2g sugar, 2g white sugar, 50g egg, 30g cornstarch, 20ml stock, 10g red oil, 500g cooking oil (50g consumed)
Method:
(1) Peel and core the sour papaya, cut it into thin strands, blanch in boiling water, then drain. Cut the chicken breast into thin strands, mix with salt (4g), egg, and cornstarch (15g), and stir well. Wash and deseed the red chili peppers, then cut them into thin strands.
(2) Heat the wok over high heat, oil the wok, add oil, and heat it to 30°C. Add the chicken strands, stir-fry until cooked, then transfer to a sieve to drain the oil. Return the wok to medium-high heat, add oil (10g), stir-fry the red chili pepper strands until tender, then add the sour papaya strands and chicken strands. Season with salt (2g), MSG, and white sugar. Thicken with stock and cornstarch (15g), toss vigorously, and drizzle with red oil. Serve.
63. Stir-fried onion with shredded meat
Stir-fried onion with shredded meat is a medicinal and culinary dish with miraculous health benefits. Research has found that onions contain a chemical substance called "luteolin," one of the best natural anti-cancer compounds known. It has a special effect on gastric cancer. People who eat onions regularly have a 25% lower incidence of gastric cancer and a 30% lower mortality rate. It also helps lower blood pressure, blood lipids, and uric acid, as well as kill bacteria.