Shaoyuntui(shao yun tui )

Method of burning cloud leg:

Raw materials for making cloud legs:

Yuntuijin 1500 grams, 6 eggs, 75 grams of Fuqiang powder, 250 grams of broad bean powder, a little alkali.

Making steps of Shaoyun leg:

1. Scrape and clean the cloud legs, wash them with warm alkaline water to remove the dirt and the smell of harrass, then wash them twice with clean water, put them into a soup pot, add water and cook them for 1 hour until they are cooked but not closed, then pick up and tear off the skin.

2. Knock the eggs into a bowl to break them up. First put in the flour and mix well, then put in the water powder of broad bean to make a thick egg white paste.

3. Burning millet charcoal in the brazier. The cloud leg is put on the iron fork, and the fat meat is facing the fire. When it is hot, brush the cloud leg with a brush dipped in the egg white paste. After the egg white paste is roasted yellow by the fire, brush the egg white paste for the second time, and then brush the egg white paste for the third time. After the egg white paste is roasted yellow, use a knife to make the cloud leg and the egg white paste into 2.5cm thick pieces. Then brush the cloud leg with egg white paste as the above method for three times, and bake it yellow after brushing each time, then slice it, and repeat until the cloud leg and egg paste are used up. Change the cloud leg slice under the slice to 4

Characteristics of shaoyuntui

It is light yellow in color, crisp in skin and tender in meat, fat but not greasy. The population is melting and the fragrance is rich.

Shaoyuntui

Dish name: shaoyuntui

Cuisine: Yunnan cuisine

Ingredients: 1500 grams of yuntuijin, 6 eggs, 75 grams of Fuqiang powder, 250 grams of broad bean powder, a little alkali.

Yuntui is one of China's special products. It has the name of "three legs". It not only sells in China, but also enjoys a high reputation in Southeast Asia.

Introduction of shaoyuntui

Production features

Shaoyuntui stresses the method of "four secrets" and forms a unique system. "Cutting secret" is to pay attention to the skill of the knife when cutting the hind legs of pigs into "Pipa style", and the oil film must be removed. "Pickle secret" is to pay attention to fresh pickle, that is, the so-called "blood leg", although every other night, will lose its delicious. The flavor of Yunnan ground black salt is different from that of Sichuan salt. The former is colorful and the latter is fragrant. If the salt content is appropriate, Yuntui can be stored for two or three years, and its taste changes from fragrance to sweetness. "Keeping secret" is about preserving, but Chen leg should not make it breathable. "Food secret" is to pay attention to a variety of eating methods, especially for improving taste, the effect is excellent.

When roasted Yuntui is pickled until its surface is slightly green, large needles are used in three parts and then the smelling products are pulled out to achieve "three needle fragrance", which indicates that it has been pickled successfully. At this time, cut open, red teeth white, attractive color, fragrance, food aftertaste

Production process

1. Scrape and clean the cloud legs, wash them with warm alkaline water to remove the dirt and the smell of harrass, then wash them twice with clean water, put them into a soup pot, add water and cook them for 1 hour until they are cooked but not closed, pick up and tear off the skin.

2. Knock the eggs into a bowl and beat them up. First put in the flour and mix well, then add the broad bean water powder and stir it into a thick egg white paste.

3. The brazier is burning millet charcoal fire. The cloud leg is put on the iron fork, and the fat meat is facing the fire. When it is hot, brush the cloud leg with a brush dipped in the egg paste. After the egg white paste is roasted yellow by the fire, brush the egg white paste for the second time, and then brush the egg white paste for the third time. After the egg white paste is roasted yellow, use a knife to make the cloud leg and the egg paste into 2.5cm thick pieces. Then brush the cloud leg with egg white paste as the above method for three times, and bake it yellow after brushing each time, then slice it, and repeat until the cloud leg and egg paste are used up. Change the cloud leg piece under the piece into a 4 cm long and 3 cm wide rectangular strip, and code it on the plate.

Key technology

1. Cook the cloud legs until the chopsticks are well tied.

2. The paste should be well mixed, like sesame paste.

3. Keep turning when burning, and hang the paste evenly to make the color of the finished product consistent.

Flavor characteristics

1. "Shao" is the most primitive cooking technique, which dates back to its history. Thousands of years ago, people began to "roast" and then knew cooked food, which was far away from the era of Ru Mao Yin Xue. This dish is a famous dish in Yunnan and Guizhou, and its ancient style still exists.

2. Yuntui, produced in Rongfeng county (formerly Xuanwei county), is called "three legs" together with Jinhua ham in Zhejiang Province and Northern Jiangsu ham. Every year, the frost falls to the beginning of spring. Compared with Jinhua ham, Yuntui ham is bigger and less delicious, and its meat is fat and oily, compact and full-bodied. Because of the high moisture content and short storage time of Yuntui ham, which is exposed to the sun and dried in the air.

3. This dish is light yellow, crisp skin, fat but not greasy meat, and tastes delicious. Cold ham and roasted cloud legs are put together on a plate for a better taste.

Heat calculation

The caloric value of Yuntui is 295 kcal (1234 kJ) and the unit caloric value is higher.

The amount of calories per 100 grams of cloud legs accounts for about 13% of the total daily intake of healthy adults recommended by the Chinese Nutrition Society.

Historical story

Shaoyun ham, also known as Xuanwei ham, is well-known both at home and abroad. As early as in 1915, it won the gold medal at the international Panama exposition, and became one of the first famous special foods in Yunnan Province to enter the international market. In 1920, xuanweipu brothers changed Xuanhe company into dayouheng company. At the national food competition held in Guangzhou in 1923, it was well received by people from all walks of life. At the meeting, Dr. Sun Yat Sen tasted Xuanwei ham. He thought it was fresh and tender in color, sweet in taste and not greasy in food. He left the inscription of "drink and eat virtue". The factory that made "cloud leg" canned with Xuanwei ham was also named "Dehe cannery". Since then, Xuanwei ham has gained a great reputation and is exported to Southeast Asia, Hong Kong and Macao. Now it is also exported to Japan, Europe and America Some countries.

Shaoyun leg has a long history and is well-known at home and abroad. It is a traditional famous special product of Xuanwei City and one of the three famous legs in China. Its emergence and development must have its profound and long-standing natural and social historical roots.

The long life of roasted Yuntui mainly depends on its beautiful color, fragrance, rich nutrition and unique flavor. The formation of Xuanwei ham depends on its unique geographical and climatic environment. "Xuanwei county annals" contains: "xuanleg is famous all over the world, because of the climate.". Indeed, the flavor of the ham produced in other areas near Xuanwei is quite different from that of Xuanwei ham, which uses the same pig breeds, the same breeding methods and the same curing technology. The secret of Xuanwei ham is its unique natural environment and climate.

Nutritional characteristics

Shaoyuntui has the characteristics of fresh, crisp, crisp, tender, sweet and so on. For a long time, it has been famous for its rich nutrition, tender meat, oil but not greasy, rich flavor, salty and sweet. It is regarded as a precious gift for relatives and friends by consumers. It has taken root and blossomed in the increasingly competitive food market and has been enduring. This is not accidental, but determined by its own flavor, nutritional value and flavor characteristics. 43 aromatic compounds were identified by Kunming Medical College, including 7 hydrocarbons, 15 aldehydes, 2 ketones, 7 alcohols and phenols, 6 lipids, 4 furans, and 2 others. According to the nutritional analysis report and test results of Beijing Institute of nutrition and testing center of Yunnan Academy of Sciences, Xuanwei ham contains 19 kinds of nitrogen acids (including 8 kinds of essential amino acids that cannot be synthesized by human body) There are 11 kinds of vitamins and 9 kinds of trace elements.

Production and storage

Shaoyuntui looks like a pipa, wearing a green robe, with three needles of green fragrance, no peculiar smell, and rich in protein, fat, amino acids, trace elements, vitamins and other nutrients. Besides the pig breed, feeding and processing technology, the fermentation process is the most important factor in the formation of its flavor. The microbiological research in Yunnan Province shows that the main series components of ham at home and abroad are similar, but the non main series components (nutrition, color and flavor) are different due to different fermentation methods. Other foreigners can learn from Xuanwei and make use of its processing technology, but the processed ham can not form Xuanwei ham if it is not stored or fermented in Xuanwei, or if it is pickled or stored in Xuanwei with foreign fresh legs. For example, Zhaotong, Sichuan and Myanmar once sent people to Xuanzhou to learn the processing technology of shaoyuntui. After returning, they used to process it. However, due to different climate, water and soil conditions, Xuanwei ham could not be salted out. Xuanwei people who work in other places would bring some fresh pork and shaoyuntui back to their hometown because the fresh pork produced in Xuanzhou is tender and delicious. Xuanwei ham is delicious Choose the fermented old legs, otherwise the good legs will turn into bad legs due to the change of climate, water and soil environment. Because of the different climate, water and soil, the quality of the ham produced in the surrounding areas of Xuanwei is very different from that of Xuanwei ham, especially in color and flavor. Therefore, the ham produced in these surrounding areas has long been known as Xuanwei ham before it can be sold. This shows that the formation of Xuanwei ham nutritional flavor is mainly in Xuanwei special regional climate and environmental conditions, after drying, fermentation and maturity. Xuanwei Ham's physical and chemical indexes, appearance, shape, nutrition and flavor determine its quality characteristics. Xuanwei ham was cured only with edible salt and without any food additives. Its physicochemical indexes were better than the national standard, especially the nitrite content was very low, which became a specificity of Xuanwei ham. The refined products of Xuanwei ham are beautiful, rich in nutrition, unique flavor, high quality and easy to eat. It is Xuanwei people's continuous summary and improvement according to its specific production environment, according to consumer demand, based on the international market, and with its advanced food processing technology, that makes Xuanwei ham in a sustainable development

Chinese PinYin : Shao Yun Tui