Yunnan medicinal diet

Author: Yunnan Science and Technology Press
Publisher:
Publishing Date: 2000-03-01
Features:
(1) Remove the roots of the mustard greens, wash them clean, and blanch them in boiling water, then immediately remove them.
(2) Cut the chicken breast meat into shreds, add salt (2g), cornstarch (10g), and egg white, and mix well.
(3) Heat the wok over high heat, oil it, then add oil and heat it to 30°C. Add the chicken shreds, stir-fry until cooked, then transfer to 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 the cornstarch (15g) to the chicken broth, 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-cooked vegetable, crisp and refreshing, affordable and nutritious, making them 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 cornstarch, 10g cooking wine, 500g cooking oil (40g consumed)
Method:
(1) Trim the roots of the soybean sprouts, wash them thoroughly, and drain the water. Cut the chicken breast meat into shreds, add salt (2g), cooking wine, egg white, and cornstarch (10g), and mix well to marinate.
(2) Heat the wok over high heat, oil it, then add oil and heat it to 30°C. Add the chicken shreds, stir-fry until cooked, then transfer to a sieve to drain the oil. Return the wok to the heat, add oil (30g), pour in the soybean sprouts, stir-fry until tender, then add the chicken shreds. Add salt (4g), MSG, pepper, and vinegar, thicken with cornstarch (5g), stir-fry a few times, and drizzle with cooking oil (5g) before serving.
60. Stir-fried bitter bamboo shoots with black beans (Hani ethnic group)
Stir-fried bitter bamboo shoots with black beans is a home-cooked 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. After eating, they have a cooling and detoxifying effect. Bitter bamboo shoots have a unique flavor—sweet at first and then bitter. During the winter and (Lama) in the lunar calendar, the bamboo shoots sprout from the ground at this time, and they are not coarse or long, with no bitterness. They are tender and crisp when stir-fried, with a sweet and savory taste. 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 an arm, with a strong bitter flavor, hence the name "bitter bamboo shoots."
Main Ingredients: 500g bitter bamboo shoots
Auxiliary 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 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 continue removing the bitterness. Remove the stems and seeds of the fresh chili peppers, then chop them.
(2) Heat the wok over high heat, add oil, and heat it to 20°C. Add the black beans and 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 chive roots with shredded meat (Hani ethnic group)
Wild chives are abundant in the northern and southern mountains of Yunnan, and the local people call them "wild chives." Both the leaves, stems, flowers, and roots of chives are edible. The stems are fatter and more fragrant than ordinary chives, while the roots are tougher and more robust. When pickled, they are crisp and fragrant, with a sweet and sour taste, surpassing ordinary chive roots. The best chives are spring chives, which are favored by the Hani people as a delicacy for the Spring Festival, known as the "Spring Festival vegetable." Spring chives are tender and suitable for nursing mothers.
Main Ingredients: 500g chive roots
Auxiliary Ingredients: 400g pork hind leg meat
Seasonings: 8g salt, 3g MSG, 10g ginger slices, 20g cornstarch, 100g cooked pork oil
Method:
(1) Wash the pork, cut it into slices 6.6 cm long and 1 mm thick, then cut it into shreds. Add salt (2g) and cornstarch to marinate. Wash the chive roots, cut them into segments 2 cm long.
(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 and stir-fry until half-cooked. Add the chive roots, salt (6g), and MSG, stir-fry until cooked, then 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; it also contains malic acid, tartaric acid, citric acid, and ginkgo biloba. Traditional Chinese medicine believes that papaya, when used as a medicine, can relieve joint pain, regulate stomach function, dispel dampness, and alleviate liver pain. In folk cuisine, papaya is often paired with poultry and livestock meat for cooking. Papaya not only enhances the flavor of dishes 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
Auxiliary Ingredients: 200g chicken breast meat, 20g red chili peppers
Seasonings: 6g salt, 2g sugar, 2g white sugar, 50g egg, 30g cornstarch, 20ml chicken broth, 10g red oil, 500g cooking oil (50g consumed)
Method:
(1) Peel and core the sour papaya, cut it into shreds, blanch it in boiling water, then remove it. Cut the chicken breast meat into shreds, marinate with salt (4g), egg, and cornstarch (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, then add oil and heat it to 30°C. Add the chicken shreds, stir-fry until cooked, then transfer to a sieve to drain the oil. Return the wok to the heat, add oil (10g), stir-fry the red chili pepper shreds until tender, then add the sour papaya shreds and chicken shreds. Add salt (2g), MSG, and white sugar, thicken with chicken broth and cornstarch (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," 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 effects such as lowering blood pressure, reducing blood lipids, diuretic effects, and antibacterial properties.