How many of these Hanni foods have you eaten?

The Hani people are an ancient farming nation. The Hani people are good at brewed the terraces and plant rice, digging of corn, collecting wild vegetables up the mountain, and touching the fish to catch shrimp. They have accumulated a rich food culture in the difficult production life. Have you ever eaten these Hanni food?

Snail -baked taro dish

The snails growing in the terraced field are first -class ingredients. The water drop taro everywhere is even more expensive. The two meet, such as the thunderous fire, brewing extraordinary deliciousness.

After washing the snail, remove the organs of the tail, and fry the salt for ten to twenty minutes. Come on again, add chili and dried pepper to stir fry after the oil temperature is enough, and then stir -fry the snail for one to two minutes, add water to cook.

After boiling the water, add the taro (drip taro) to simmer.

Stew

The high -quality wild catfish in the rice fields add garlic, ginger, pepper, ground pepper, grass fruit powder, lard, and add salt and pepper. The more high -quality ingredients, the simpler the cooking method. Several mint plays a decorative effect in this dish.

A whole piece of catfish also has a trick to eat: bite from the bottom of the head, then tear off the meat on one side, and then eat the other side. For those who are skilled in technology, you can tear down the two meats cleanly and down. Eat. At this time, the remaining catfish blood is a good thing, and the internal organs are discarded.

Green beans mix cucumber shreds

This is a relatively refreshing special dish, which can give people a cool feeling in the hot summer. Although the dish is called green beans mixed cucumber shredded, the ingredients used are actually soybeans for tofu. Mix the green soybeans and cucumber shreds together, add a little salt to serve.

Hani glass

(Gravine made from fat)

Gravine, also known as Hani smoked meat, is named after its finished product is as transparent as glass. Generally, pork belly and fat are used to make. Cut the pork fertilizer with skin and cut into strips. After using salt and marinated with a little pepper and pepper for three to five hours, hang it on the side of the fire pond that does not go out of the Hani family all year round.

(Gravine made of pork belly)

The cooking method made of glass meat is simple. After cooking is cooked with water, cut the plate and put it on the table. It is usually paired with Xiaomi spicy+soy sauce dipped in water. It is not greasy.

Glutinous rice

The Hani people use densely Mongolian and purple blue grass to dye white glutinous rice, so that the steamed glutinous rice has color, with yellow and white salted duck eggs, and the banana leaves are very beautiful. Purple -blue grass has medicinal value and is very helpful for physical health.

The whole plant of the dense Mongolian flowers can be used for medicinal, and the flowers (including the inflorescence) have the effects of clearing heat and dampness, and clear eyes. The root can clear heat and detoxify. Flowers can extract aroma oil or yellow food dyes.

Purple -blue grass whole grass contains suins, flavonoids, etc., has the functions of sweating, swelling, detoxification, and antispasmodic. Purple. The body that eats densely Mongolian and purple blue grass all year round will naturally be healthy.

藠 藠 藠 藠

The taste is delicious, large, white, tender, and full of juice. After the Hani ethnic group shattered it with the egg liquid, fried with cakes to put salt and put it on the table.

People with heavy taste can also put some peppers. The taste of this dish is sweet and delicious, and it is a good meal. According to reports, the local fried eggs are also used in the local area. Aya is known as Hanni chives, which is unique in flavor.

Baiwang

Baiwang's dish will use duck blood. After the thin pork is cooked, stir with the crushed peanuts and chopped corrium roots. However, the duck neck and duck wings are chopped and fried to replace the pork and taste more fragrant. After mixing pork, peanuts and ravioli roots, add fresh peppercorns to increase the fragrance. At this time, the duck blood is quickly poured into the mixing until it is completely merged with salt.

At this time, there is a step with a sense of ritual. It is to pick out a fiery charcoal from the fire pond and quickly take it away after the surface of this dish. This action symbolizes that the dish has been heated by charcoal fire. At this time The fragrance of pork, the crispy peanuts, the fragrance of peppercorns, and the freshness of the duck blood are perfectly integrated.

Terrace fish

The practice of terraces is the same as stewed yellow crickets. The fish is cleaned and removed. Mint and Xiaomi spicy can both decorate and season. Fresh fish can be eaten directly or dipped in water, and the entrance is melted.

Ginseng stewed egg

White ginseng is also known as cracking bacteria. It has a sweet taste. In addition to general nutrition and nourishing effects, it also has anti -cancer effects. With an egg with nourishing and strengthening the body, its skills are nourishing blood and soothe the nerves, nourishing yin and moisturizing. Before making this dish, you must first crush the white ginseng, put in salt, pepper powder (a little), grass fruit powder (slightly) and lard, and steam it out. The lard can make the steamed egg tender.

Cooked bamboo shoots

Bitter bamboo shoots, also known as sweet bamboo shoots and cold bamboo shoots, are wild in Chongshan Mountains, rich in crude fiber, trace elements, and a variety of vitamins and amino acids. After the bitter bamboo shoots are recovered, peel the shell of the bitter bamboo shoots. After washing, pour it into the pan and cook it with boiling water. After the bitter bamboo shoots are cooked, you can directly tear it into a small section. The dipping water with Hani Permodation, which retains the most primitive flavor of bitter bamboo shoots; in addition, you can also fry the bitter bamboo shoots and garlic, Hani tempeh and mint together. It is understood that bitter bamboo shoots will also stir -fry with stinky vegetables, which is different.

Dried bamboo shoots

Dried bamboo shoots are products made by manually screening, cooking, and air -dried, and salt are the only preserved agent. Dry bamboo shoots and leeks are cooked together, and salt can be eaten. Hani Rill Bean Stir -fried bamboo shoots

Hannou, also known as "Hani MSG", has a high status. Soybeans are made of soybeans. Soy beans are mainly derived from the fields of the terraced fields. Due to the moist and good ventilation of the fields, the large soybeans are full and the yield is very high. After cold, wrap it in a gauze bag and wrap straw to let it heat and ferment. Take it out for three or five days, put it in a large basin, pinch into small eggs with your hands, put it in a dustpan or sieve, let the sun be exposed to the sun.

Hani tempeh is shaped like a small ball, and the paint is as dark as charcoal. Put the fire pond before eating. After baking, mash it and put it in the water with a full seasoning. The Hani people have "no tempeh, not to dip the water", "I would rather not eat oil for three days, and the tempeh should not be less" "" Don't eat tempeh, not singing songs ", etc., which fully reflects the importance of tempeh in the Hani food culture status. "

Hannou can not only stir -fry bamboo shoots, but also fried bamboo shoots. Bamboo shoots or bitter bamboo shoots can be fry directly, or you can cook dry water after cooking, depending on personal preferences. After the oil pan reaches enough temperature, put the bamboo shoots and stir -fry, and then add flavors, garlic, salt, monosodium glutamate and other seasonings, and cook the pan after cooking.

Stir -fry

Moisture is a seasonal wild vegetable, and the cooking method is relatively simple. Add oil, stir -fry with dried peppers and garlic slices, and add salt. The production method is not complicated. There are many local seasonal wild vegetables. Many of them only have Hani names. They do not know their scientific names. They are collectively referred to as "mountains and wild vegetables", which tastes delicious.

Salty duck egg

The high -quality duck eggs under the local duck are marinated into salted duck eggs. With red rice, it looks good and delicious.

Tofu Yuanzi

Tofu Yuanzi is a home -cooked dish, not unique to the Hani people. The Hani people will make this dish when they live in their birthdays, New Year and New Year.

"Yuanzi" means reunion. The pork is stirred and stirred with tofu, puts in seasonings such as salt, monosodium glutamate, grass fruit powder, etc., and it is a big ball.

When the Hani people make this dish, the "round" of the group will be placed on the banana leaves. This advantage is that they will not stick to it when they enter the pot. The tofu round can be cooked and sprinkled with green onions. This is a dish that is not greasy.

Duck

The method of dry duck is relatively simple. Cook the duck meat with salt and grass fruit. For people with a light taste, it is not flavorful to eat like this.

But at this time, there is often a bowl of Hani dipped in water, so the choice becomes diverse. Dry duck and Hani dipped in water are the best match, and the importance of Hani dipping water can also be seen from this.

Dry duck to produce blood

The duck blood obtained when slaughtering ducks and fried peanuts, Houttuynia cordata, Xiaomi spicy, pepper noodles, amaranth, salt, and monosodium glutamate together become the dish of dried ducks.

Pork feet

Put the split feet with peppercorns, salt, and pepper after marinated with fireworks is the key to delicious.

Although it is exaggerated when entering the vegetable market, it is difficult to hide the deliciousness. Stew the pig's feet and cut it on the table. At this time, it already has a good flavor.

The same destiny as dry ducks, after all, it will encounter Hani dipped in water on the table to release the right taste.

Cold bee

Bee pupa is generally larvae and pupae of wild bees, horses, black bees, and earthen bees. It is rich in nutrition, crispy and crispy, and is a real natural delicious food.

Cold bee is used to use the larvae of the bee, and cook it with water. The bee is mixed with chopped corn, green peppers, salt, and monosodium glutamate together. The unique flavor of amaranth and the crispyness of the bee complements the bee.

Loose and lean meat

Amaranth, also known as scarlet vegetables and wild leek, is called Hani chives affectionately. It looks like garlic seedlings, leaves, stems, flowers, and roots. The ravioli is tender and delicious than the leek. The roots are thicker than the leek.

The selected high -quality lean pork is cooked and cut into crushed ending, and the chopped rice vegetables are stirred evenly. Add salt and monosodium glutamate. This dish is delicious and delicious. When you serve, you can sprinkle some red millet spicy to decorate.

Glutinous rice

Glutinous Rice Baba: Hani said that "Nugen Aya" has the characteristics of sticky and fragrant fragrance. It is one of the essential etiquette foods for the Hani festivals to give relatives and friends. It is also an indispensable food in festivals.

The method of cooking is: After soaking the glutinous rice into the split -to -water and soaking it for seven or eight hours, control the water and steam it in the cricket until it is cooked, and then bring the glutinous rice into the mortuary. The glutinous rice is scooped into the 舂 舂 舂. Put the thin glutinous rice on the dustpan, pinch it into a round cake shape, and wrap it with banana leaves. This cycle is stored at home for later use until the whole glutinous rice is finished.

Black glutinous rice, that is, purple rice, purple rice is a variety of rice. It belongs to glutinous rice. There are a small amount of cultivation in Sichuan, Guizhou, and Yunnan. It is a more precious rice variety. Purple rice particles are uniform, the color is purple, sweet and sweet, sweet but not greasy. Purple rice cooks is extremely fragrant, and it is glutinous. The folk is called supplements, and it is known as purple glutinous rice or "medicine valley". The production method of black glutinous rice raima is the same as that of white glutinous rice.

Konjac cold

Make Hannjacch, and the remaining stove ash in burning firewood is the key. The high -quality self -cultivated konjac is grinded into mud, mixed with the plant ash mixed with the stove ash, squeezed it into a puppet and put it in the pot to cook. Made. When making a konjac cold, the konjac cannot be cut with a knife, and it should be torn into a small piece with hand. Add seasonings such as crickets, garlic, pepper, salt and other seasonings when you are cold. Some locals also add sauerkraut and ginger when making this dish.

Dried stubborn vegetables cooking porridge

Drya vegetables are dried from fresh green vegetables. Boil it with water when eating, and then wash it with water and then use it to cook porridge. It is usually cooked with chicken soup, which tastes delicious.

Fruit leaves boiled porridge porridge

Figs -free leaves can cure hemorrhoids, swelling and poison, heartache, Hani people use fig leaves to cook porridge, which is good for health.

Intestine

The pig blood and glutinous rice were mixed together when killing pigs. Add salt, grass fruit powder, lard into the washed pig intestine and steam them to make blood intestines. Some people will add lean meat to glutinous rice.

After sliced ​​blood, it is usually eaten with hand -torn pork jerky bars. The plate is more beautiful, which can be described as full of color and fragrance.

Ginger ginger

The Hani's pork jerky is not air -dried or dry, but dried with fire ponds. Select the lean meat with salt, pepper, and peppers and marinate them with fire.

When making pork jerky stubborn ginger, you must first cut the pork jam into small slices and stir -fry it with a pan. Then put the pork jam into a special tool and "bang" with ginger, add chili and garlic and other condiments to eat.

Wheat cricket

Put the flour and glutinous rice flour and put a little sugar with water and pinch it into a pupa shape. Steam it becomes wheat.

Ginger

After the eggs are cooked and peeled into the shell, the ginger is crushed and the eggs are stirred well. Add savory, salt, pepper, monosodium glutamate and other condiments to eat. (Chen Dahengwen / Liu Xingtu)

- END -