Yunnan banquet dishes

Author: Yunnan Science and Technology Press
Publisher:
Publishing Date: 2000-03-01
Features:
(1) Remove the roots of the mustard greens, rinse them clean, and blanch them in boiling water, then immediately remove them.
(2) Cut the chicken breast meat into shreds, add salt (2g), wet starch (10g), and egg white, and mix well.
(3) Heat the wok over high heat, oil it, add oil, and heat it to 30°C. Add the chicken shreds, stir-fry until cooked, remove from the wok, and pour into a sieve to drain the oil. Return the wok to the heat, add oil (10g), pour in the mustard greens, stir-fry quickly, then add the chicken shreds, salt (3g), MSG, and pepper. Add wet starch (15g) to the meat soup, pour it into the wok, stir-fry a few times, and drizzle with cooked pork oil (5g) before serving.
59. After soybean sprouts germinate, the content of carotene increases by 3 times, vitamin B12 by 4 times, and vitamin C by 4.5 times. Regular consumption of soybean sprouts is not only beneficial to human health but also has a certain preventive and therapeutic effect on high blood pressure, high blood lipids, diabetes, coronary heart disease, arteriosclerosis, angular cheilitis, glossitis, keratitis, anemia, and neurasthenia. The Houston Cancer Prevention Institute in Texas, USA, found that the chlorophyll in soybean sprouts also has anti-cancer effects. Traditional Chinese medicine believes that soybean sprouts can "detoxify alcohol and heat, and benefit the three burners." Soybean sprouts are a traditional Chinese home-style vegetable, crisp and refreshing, affordable and nutritious, and are a healthy food rich in nutrients.
Main Ingredients: 500g soybean sprouts
Auxiliary Ingredients: 200g chicken breast meat
Seasonings: 6g salt, 1g MSG and pepper each, 0.5g vinegar, 30g egg white, 15g wet starch, 10g cooking wine, 500g cooking oil (40g consumed)
Preparation:
(1) Trim the roots of the soybean sprouts, rinse them clean, and drain the water. Cut the chicken breast meat into shreds, add salt (2g), cooking wine, egg white, and wet starch (10g), and mix well to marinate.
(2) Heat the wok over high heat, oil it, add oil, and heat it to 30°C. Add the chicken shreds, stir-fry until cooked, remove from the wok, and drain the oil. Return the wok to the heat, add oil (30g), pour in the soybean sprouts, stir-fry until cooked, then add the chicken shreds, season with salt (4g), MSG, pepper, and vinegar. Thicken with wet starch (5g), stir-fry a few times, and drizzle with cooking oil (5g) before serving.
60. Stir-fried bitter bamboo shoots with fermented beans (Hani ethnic group)
Stir-fried bitter bamboo shoots with fermented beans is a home-style dish of the Hani ethnic group in Yuanyang. It has a savory, spicy, and slightly bitter taste. Although bitter bamboo shoots are bitter, their bitterness is pleasant, and everyone loves them. After eating, they have a cooling effect. Bitter bamboo shoots have a unique flavor—sweet first, then bitter. In the winter and late lunar December, when the bamboo shoots sprout from the ground, they are tender, short, and without bitterness, making them ideal for stir-frying. They are soft, crisp, and sweet. If allowed to grow until February or March of the following year, when they are about 20 cm tall, their skin turns pale yellow, with black hairs attached, and they become as thick as arms, with a strong bitter flavor, hence the name "bitter bamboo shoots."
Main Ingredients: 500g bitter bamboo shoots
Auxiliary Ingredients: 200g Hani fermented beans, 50g fresh chili peppers
Seasonings: 5g salt, 50g rapeseed oil
Preparation:
(1) Peel the outer shell of the bitter bamboo shoots, cut them into small pieces, blanch them in boiling water for 1 hour, then remove them and place them in a bamboo basket to drain the water. Soak them in clean water, changing the water twice a day, to remove the bitterness. Remove the stems and seeds of the fresh chili peppers, rinse them, and chop them.
(2) Heat the wok over high heat, add oil, and heat it to 20°C. Add the fermented beans, stir-fry until they turn yellow and emit a fragrant aroma, then add the fresh chili peppers, salt, and stir-fry until the spicy flavor is released.
61. Stir-fried mustard greens with shredded meat (Hani ethnic group)
Wild mustard greens are abundant in the northern and southern mountains of Yunnan and are locally known as "wild mustard greens." The leaves, stems, flowers, and roots of mustard greens are all edible. The stems are fatter and more fragrant than chives, while the roots are thicker and tougher, making them a fresh and crispy pickled vegetable with a sweet and sour taste, surpassing ordinary chive roots. The best part of chives is spring chives, which the Hani people consider the best-tasting and call them "Spring Festival vegetables." Spring chives are crisp and tender, making them an excellent food for lactating mothers.
Main Ingredients: 500g mustard greens roots
Auxiliary Ingredients: 400g pork hind leg meat
Seasonings: 8g salt, 3g MSG, 10g ginger slices, 20g wet starch, 100g cooked pork oil
Preparation:
(1) Wash the pork, cut it into 6.6 cm long and 1 mm thick slices, then cut it into shreds. Add salt (2g) and mix well with wet starch to marinate. Wash the mustard greens roots, cut them into 2 cm long segments.
(2) Heat the wok, add pork oil, and heat it to 70°C. Add ginger to stir-fry until fragrant, then add the pork shreds to stir-fry until half-cooked. Add the mustard greens roots, salt (6g), and MSG, stir-fry until cooked, and serve.
62. Sour papaya stir-fried with red chili chicken shreds (Bai ethnic group)
Papaya is commonly known as sour papaya, smooth-skinned papaya, or wrinkled-skinned papaya. Papaya contains nutrients such as sugar, organic acids, and vitamins, as well as malic acid, tartaric acid, citric acid, and glycosides. Traditional Chinese medicine believes that papaya, when used as a medicine, can alleviate joint pain, promote digestion, and relieve liver pain. In folk cooking, papaya is often paired with poultry and livestock meat. Papaya not only enhances the flavor of dishes but also helps treat rheumatoid arthritis 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
Auxiliary Ingredients: 200g chicken breast meat, 20g red chili peppers
Seasonings: 6g salt, 2g sugar, 50g eggs, 30g wet starch, 20ml meat soup, 10g red oil, 500g cooking oil (50g consumed)
Preparation:
(1) Peel and core the sour papaya, cut it into shreds, blanch it in boiling water, and remove it. Cut the chicken breast meat into shreds, marinate with salt (4g), eggs, and wet starch (15g). Wash the red chili peppers, remove the stems and seeds, and cut them into shreds.
(2) Heat the wok over high heat, oil it, add oil, and heat it to 30°C. Add the chicken shreds, stir-fry until cooked, remove from the wok, and drain the oil. Return the wok to the heat, add oil (10g), stir-fry the red chili pepper shreds until cooked, then add the sour papaya shreds and chicken shreds. Season with salt (2g), MSG, and sugar. Thicken with meat soup and wet starch (15g), stir-fry a few times, and drizzle with red oil before serving.
63. Stir-fried onion with shredded meat
Stir-fried onion with shredded meat is a medicinal and culinary dish that has miraculous health benefits. Research has found that onions contain a chemical substance called "luteolin," which is 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 from gastric cancer. At the same time, it has the effects of lowering blood pressure, reducing blood lipids, diuretic, and antibacterial.