Yunnan
By VicentaLakin
As a native Yunnan, he has always had a crush on rice. Yunnan likes to eat rice and eat rice. The rice line is eaten in a variety of ways, and each tastes uniquely. In Yunnan, the rice line is a culture, and Yunnan's love for the rice line is like the place of Lanzhou Lai in the eyes of Lanzhou, and has never been greater, with a hot bowl of Tommy's wire in the morning, a bowl of cold rice in the afternoon, and a bowl of small pots of rice in the night, a culture that has already permeated the bone marrow of every Yunnan. When I was a kid, my mom took me to the street, and every time I went to the street, my first sentence was, "Mom, where are we going to eat rice today?" Now that I'm out of town, I'm thinking about my mother, about my home rice line, about the old Yunju rice line that doesn't taste the original juice, but it's always back in my memory, and today I'm making a cloudy rice line in the tunnel instead of the rice line, and I'm sending it to my home
Recipe Recommendations
- Fresh fine noodles appropriate amount
- chicken essence appropriate amount
- garlic appropriate amount
- peanut appropriate amount
- soy sauce appropriate amount
- leek appropriate amount
- spicy oil appropriate amount
- MSG appropriate amount
- grass fruit appropriate amount
- sesame oil appropriate amount
- coriander appropriate amount
- vinegar appropriate amount
- sesame appropriate amount
- carrots appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- starch appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Yunnan
1
It's the core, fresh water or broth in the pot, tastes better with broth or bone soup, and I use bone soup, and downs the sauce: salt, chicken, flavor, berries, and a little salty. Vegetables are the most popular spices for Yunnan people, open them up, separate the skin from the seeds, make little flaming sauces, and then make them powdered。
2
Wet the starch with water, and mix it。
3
When the boiler is opened, a small fire pours the starch water slowly into the pot, which is then quickly mixed to prevent it from forming。
4
When the soup is thick, it cools。
5
In the process of cooling the halogens, the preparation of the ingredients began by making peanuts, burning peanut skins and cooling the pots。
6
Cut the carrots and cherries, and the water。
7
We'll wash the carrots with fresh water twice and we'll dry them up。
8
Get the peanuts out of the skin and break them with the ripe sesame。
9
Garlic cut-off, fragrance cut-off。
10
Under the water, when the surface is ripe, the pot is made, the water is washed twice, and the asphalt is dried。
11
In large bowls, beaks, carrots, spices, garlic paste, peanuts and sesame are fed to the right amount of raw smoke, to the old colours and to the white vinegar, pepper oil and soy oil。
12
Blend. Eating the Yunnan rice line, soy sauce is essential, on the one hand, colouring and on the other, and if you don't like soy sauce, the taste is much less。