Yunnan home-style dishes

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 strips, add salt (2g), cornstarch (10g), and egg white, and mix well.
(3) Heat the wok over medium-high heat, oil the wok, add oil, and heat it to 30°C. Add the chicken strips, stir-fry until cooked, remove from the wok, and pour into a colander to drain the oil. Return the wok to medium-high heat, add oil (10g), stir-fry the mustard greens briefly, then add the chicken strips, 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 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 properties. 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 used)
Method:
(1) Trim the roots of the mung bean sprouts, rinse them thoroughly, and drain the water. Cut the chicken breast into thin strips, add salt (2g), cooking wine, egg white, and cornstarch (10g), and mix well.
(2) Heat the wok over medium-high heat, oil the wok, add oil, and heat it to 30°C. Add the chicken strips, stir-fry until cooked, remove from the wok, and drain the oil. Return the wok to medium-high heat, add oil (30g), stir-fry the mung bean sprouts until tender, add the chicken strips, season with salt (4g), MSG, pepper, and vinegar, thicken with cornstarch (5g), stir-fry vigorously, and drizzle with 5g of refined oil before serving.
60. Stir-fried Bitter Bamboo Shoots with Black Bean Sauce (Hani Ethnic Group)
Stir-fried bitter bamboo shoots with black bean sauce 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 effect. Bitter bamboo shoots have a unique flavor—sweet at first, then bitter. In the winter and late December, when 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 left 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
Secondary Ingredients: 200g Hani black bean sauce, 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, drain them, and place them in a bamboo basket to remove excess water. Soak them in fresh water, changing the water twice a day, to further remove bitterness. Remove the stems and seeds of the fresh chili peppers, and chop them.
(2) Heat the wok over medium-high heat, add oil, and heat it to 20°C. Add the black bean sauce, stir-fry until fragrant, then add the chili peppers, salt, and stir-fry until the chili flavor is released.
61. Stir-fried Spinach Root with Pork Threads (Hani Ethnic Group)
Wild leeks are abundant in the northern and southern mountains of Yunnan and are locally known as "spinach." The leaves, stems, flowers, and roots of spinach are all edible. The stems are fatter and more fragrant than leek shoots, while the roots are tougher and make a fresh, crisp, and sour-sweet pickled vegetable, surpassing leek roots. The best leeks are spring leeks, which the Hani people consider a delicacy for the Spring Festival, calling them "Spring Festival vegetables." Spring leeks are tender and ideal for nursing mothers to boost milk production.
Main Ingredients: 500g spinach roots
Secondary Ingredients: 400g pork hind leg
Seasonings: 8g salt, 3g MSG, 10g ginger slices, 20g cornstarch, 100g cooked pork oil
Method:
(1) Rinse the pork, cut it into 6.6 cm long, 1 mm thick slices, then into thin strips. Add salt (2g) and cornstarch, mix well, and marinate. Wash the spinach roots, cut them into 2 cm long segments.
(2) Heat the wok, add pork oil, heat it to 70°C, add ginger to stir-fry until fragrant, then add the pork strips, stir-fry until half-cooked, add the spinach roots, salt (6g), and MSG, stir-fry until cooked, and serve.
62. Sour Papaya Stir-fried Chicken Threads with Red Oil (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 ginkgo biloba. Traditional Chinese medicine considers papaya beneficial for soothing joints, promoting digestion, and relieving liver pain. In folk medicine, papaya is often paired with poultry and meat dishes. Papaya not only enhances the flavor of dishes but also helps treat rheumatism when eaten regularly. Papaya can stimulate 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 chicken broth, 10g red oil, 500g cooking oil (50g used)
Method:
(1) Peel and core the sour papaya, cut it into thin strips, blanch them in boiling water, and drain them. Cut the chicken breast into thin strips, add salt (4g), egg, and cornstarch (15g), mix well. Wash the red chili peppers, remove the stems and seeds, and cut them into thin strips.
(2) Heat the wok over high heat, oil the wok, add oil, heat it to 30°C, add the chicken strips, stir-fry until cooked, remove from the wok, and drain the oil. Return the wok to high heat, add oil (10g), stir-fry the red chili strips until tender, add the sour papaya strips and chicken strips, season with salt (2g), MSG, and white sugar, thicken with chicken broth and cornstarch (15g), stir-fry vigorously, and drizzle with red oil before serving.
63. Stir-fried Onion with Pork Slices
Stir-fried onion with pork slices is a medicinal and health dish with remarkable therapeutic effects. 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 stomach cancer. People who eat onions regularly have a 25% lower incidence of stomach cancer and a 30% lower mortality rate from stomach cancer. It also helps lower blood pressure, blood lipids, promotes diuresis, and kills bacteria.