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Pictures and texts: Original: MYTH High Fever Ke
Open the URL and watch the video: https://mp.weixin.qq.com/s/XoQ6aIIhAhfpFZ19qw8UnA
High Fever Ke produces the documentary "Rice Noodles"
, and throw the bowl of rice noodles.
In Yunnan, eating is called dumping, both vivid and free. With this chic turn, Kunming, a provincial capital with a population of 7 million, has to lose 600 tons and 2 million bowls of rice noodles every day.
000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000 Cooked, hot, cold, braised, fried; braised meat, crispy whistle , fried sauce, three fresh foods; intestines, leaves, eels, beef, beans... Yunnan people fully exert this nature in a bowl of rice noodles.
Regarding the origin of the rice line, one statement is that the soldiers of the Qin Dynasty came from the southern expedition, and some say that they were northerners who escaped disasters and migrated south by the Five Barbarians. In short, if you can't get used to the rice from the south, you will grind the rice into powder and make it into noodles to explain your homesickness.
In addition, there is a local original version. In the Yuan Dynasty, Zhang Cai, a native of Qingdui, Yuxi North City, used rice noodles to roll them into rice noodles, stir-fry them cold and stir-fry them. During the Hongwu period of the Ming Dynasty, Zhang Zhen, a descendant of Zhang Cai, steamed and cooked the fermented and sour rice noodles, and innovated the "pot-pressing rice noodles" process, which is the unique, fragrant, sweet and smooth sour rice noodles in Yunnan.
Yunnan rice noodles is very similar to the process of making rice noodles in several southern provinces. The difference is that the rice noodles are added with a large amount of corn flour and sweet potato flour, while the Yunnan rice noodles are made of pure local indica rice. The amylose content is high, strong anti-moisture and swelling, high gelatinization temperature, and insoluble in fat, showing a crystal clear "water spirit muscles and bones". The taste is smooth and tasty after cooking at high temperature.
101 years ago, Zhai Yongan, a native of Yuxi, brought the small pot of rice noodles to Kunming, and since then, he rewritten the taste recognition code of Kunming people.
Many Kunming people who have returned from afar have the first major event to dive into the rice noodle restaurant and throw a bowl of salty, fresh, fragrant and spicy rice noodle to be truly home. Small pot rice noodles are a complex among Kunming people and the taste of their hometown.
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8 hours to make broth to extract the aroma of pork bones, freshness in chicken and richness of Xuanwei ham; minced meat, pork hind legs with fat and leanness, chop and eat now, and keep the original freshness and mellow flavor of the meat as much as possible; sour pickled vegetables, take locally unique and watered farm fertilizers, and the bitter vegetables applied with chemical fertilizers and pesticides have a light taste, and it is difficult to escape the keen taste of picky diners.
In Yunnan, there are all kinds of pickled vegetables in villages, and you can smell the pickled vegetables in smoke. Every pickled vegetable chef has his own secret recipe. The strength of rubbing and the changes in ingredients make different flavors from each store in different places.
The stems and leaves of the plant that have removed moisture are sealed in the pottery, fermented and demonized, giving birth to a large number of lactic acid bacteria . Lactobacillus, also known as longevity bacteria, the amount of it possessed by the human environment directly reflects the degree of health.
After seven days of retreat and practice, the protein in bitter herbs is converted into free amino acids, cooked at high temperature, and meets amylose and salt in the rice noodles, sublimating a wonderful substance - sodium glutamate. Sodium glutamate has a freshness-enhancing effect similar to odorants. The difference is that this time it comes from a gift from nature, which is more ecological and intoxicating.
Modern people emphasize efficiency, and rapid production has become a major selling point.
produces a bowl of rice noodles that is not lost in flavor in just two minutes. The rice noodles are cooked and dried, and mixed with rich soup. A spoonful of hats is distinctive in flavor and prominent in theme. Chives, mint, pickled vegetables, peppermint, and oil-spiced peppers are all based on the preferences of diners.
Yunnan people call toppings hats, and large pot of rice noodles are also called hat-wear rice noodles.
braised chicken, braised elbow, braised fat intestines; braised beef, braised eel , braised pork leaves... Each soup is strong and fresh and fragrant.Behind every hat trick is the magician's trump card. When stir-frying hats, the heat is the key. If the fire is small, it will be difficult to remove all the moisture in the sauce and minced meat. If the fire is too large, it will easily burn and stick to the pan.
Beef has high protein, low fat, delicious taste, and is a favorite meat for people all over the world.
big crisp beef is a specialty craft in Yunnan Qing halal, and it is divided into two types according to the preparation method: oil pastry and sauce pastry. Beef with crispy sauce is indispensable for good sauce. Zhaotong sauce , Tangchi Zhangying old sauce, Sanjia sauce and beef are fried together, with the ingredients proportion and heat just right.
1 spoonful of oil chili peppers, season, aroma, and color.
Five flavors make people feel refreshed. It's cool, it means hurt. Judging from the font, it is a person roasted and whipped by fire. The stimulation that capsaicin brings to the oral mucosa is this kind of burning sensation and pain similar to whipping, so there is a saying: spicy is not the taste, but pain.
No one likes it the first time he tastes chili. The first time eating chili is often accompanied by an embarrassing experience of being teased and squirting. However, the whip that causes the pain may not be transformed into a well rope to obtain the sweet spring of happiness.
In order to fight the pain, the human body releases a large amount of endorphins. This happy substance with soothing, euphoric and pleasant effects makes people unable to stop in the next adventure, without any spicy food, pain and happiness.
Spicy is a taste that needs to be learned and addictive.
When it comes to Yunnan rice noodles, we must mention cross-bridge rice noodles and its legend.
A scholar who failed to take the exam repeatedly and entered Meng from a small island in the heart of Nanhu Lake to study hard. The scholar's wife took care of her husband's diet. Every time the meal was delivered, the soup was cold.
send chicken soup once, the soup surface is not alarmed, but the oil is very hot. My wife was smart and immediately realized that chicken oil could keep warm. So I stewed a pot of good soup with fat chicken and zizi bones, covered it with a thick layer of chicken oil, cut the ingredients into thin slices, and sent it to the island to blanch it with hot soup, and add rice noodles.
Mr. finally ate a hot meal and found that the rice noodles blanched through this method are more fresh, fragrant and smooth. From then on, the scholarly lady devoted her ingenuity to select different ingredients and made many changes.
Mr. He got a juren and went to Beijing to become a Jinshi. His official career was ups and downs, and he was dismissed from office and returned home. However, ten years of life and death are vast, but they are separated from my wife's yin and yang by the Naihe Bridge.
On this day, the husband came to Baoxing Building beside the Loong Bridge outside Jianshui City. When he saw bowls of rice noodles, he couldn't help but miss his wife. So he taught the chef and used the recipe of his wife back then to make a bowl of fresh and fragrant rice noodles.
. Others looked interesting and tried it, praising the deliciousness. Ask what is the way to eat?
Mr. html said, I am on the bridge, she is on the other side of the bridge, and people cross the bridge, and rice noodles are also cross the bridge. I eat rice noodles across the bridge.
years have changed, and many versions of legends have evolved. They have different differences, and they have different interests.
Making big articles in a bowl of rice noodles is a kind of life wisdom for Yunnan people. When an Yunnan man says to you: Come and throw a bowl of rice noodles. Don't hesitate, this is their most realistic and sincere invitation.
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