What are the methods of making Yunnan Baikuai?

Yunnan Erkuai is a must-eat food for people in Yunnan during the Chinese New Year, and it has become a local custom. It is also sold locally during normal times. Friends who travel to Yunnan can taste this delicacy at any time. This food will bring everyone a different feeling. Since the production process of Erkuai is very demanding, everyone must pay attention when learning. So what are the methods of making Yunnan Erkuai?

First, what are the methods of cooking Yunnan Erkuai? Stir-fried Erkuai is the best way to show the flavor of Erkuai, so every year on the second day of the Lunar New Year, it is a tradition for Kunming people to stir-fry Erkuai. Cut the bait into small thin slices, add ham slices, pickled vegetables, green onions, leeks, and pea tips, stir-fry, pour sweet and salty soy sauce on it, and mix with a little chili oil. It tastes sweet and rich, salty and spicy, rich in color, as strong as an oil painting, and embodies the flavor of Yunnan.

Second, the bait block cut into shreds is called bait shreds. There are generally two ways to eat rice noodle: boiled and fried. The cooking method is to cut the bait into thin strips, blanch it in boiling water, add fresh meat or ham, broth or chicken broth, and season with soy sauce, chopped green onion, coriander and a little pickled cabbage. The stir-fry method is to cut the bait roll into slices, mix it with fresh meat slices, eggs, shiitake mushrooms, tomatoes, pea tips or cabbage and other seasonings, and stir-fry it with hot oil.

Third, there is another type of fried bait called "Dajiujia" , which originated in Tengchong and is also very famous in Kunming. It is said that after the fall of the Ming Dynasty, Li Dingguo, Liu Wenxiu and other members of the Dashi Army escorted Emperor Yongli Zhu Youlang to Kunming in 1656. Two years later, the Qing army entered Yunnan from three routes. Wu Sangui led his troops to approach Kunming, and Emperor Yongli and Generals Li and Liu led their troops westward. When they arrived in Tengchong, they had no food for several times, which endangered their lives. The people of Tengchong fried bait and presented it to them, which saved them. Emperor Yongli sighed, this really saved my life. Therefore, Tengchong fried bait kuai is called "great rescuer". The difference between "Dajiujia" and Kunming fried bait blocks is that the bait blocks are cut into triangles as thin as paper, and the condiments are mainly eggs, pickled chili peppers, tomatoes, cabbage hearts, and onions. No soy sauce is added, only salt is used to adjust the saltiness. Therefore, its colors are like gouache paintings, fresh and bright, red, yellow, white and green, very beautiful and elegant. The taste is refreshing, moderately spicy and unique.

What are the methods of making Yunnan bait kuai? Braised bait kuai comes from Yuxi and became famous in Yongshun Garden on Duanshi Street in Kunming. The braised bait blocks are made with a one-pot method. The famous Guandu bait blocks in Kunming are cut into thin strips of neat length and uniform thickness. Then cooked lard, sweet and salty soy sauce, pickled vegetables, leeks, pea tips, chili oil and other condiments are stir-fried with the bait blocks repeatedly in a small copper pot until the juice is thick and explodes on each bait block, making it shiny and red, with a strong aroma and a mellow braised flavor. Then it is served in a bowl and eaten.