How to make the Dai lemon swivel?

Dai. Lemon sprinkle skimming.

Ingredients: 1, lemon 4 5 pcs.

2. 1 handful of coriander.

3. 6 millet spicy (adjusted according to the degree of spicy food).

4. Roast beef ganba.

5. Appropriate amount of fine rice noodles.

6. Two teaspoons of salt.

7. 1 teaspoon of chicken essence.

8. One tablespoon of cooked sesame seeds.

9. 1 handful of leeks.

10. 50 grams of beef.

Dai lemon skimming practice steps:

1. Put the dried rice noodles in the pot and boil soft, you can use chopsticks to cut them, soak them in cold water, it will make the taste smoother, drain the water after a few minutes, and set aside.

2. Wash the leeks and coriander, chop them and put them in a large bowl. Pay attention to the side dishes must be cleaned, otherwise there will be sand.

Dirt and the like can affect the taste.

3. Chop the millet spicy, put the minced beef in the pot and blanch it slightly, drain the water, and put the leeks and coriander in a bowl.

4. Add white sesame seeds.

Add salt, as this is served as a dipping sauce, so the salt can be a little more, stirring well.

5. Cut the lemon again and squeeze out the lemon juice.

Mix in the dipping sauce.

6. Mix the lemon juice with boiled water, the water can be added little by little, taste the taste first, then pour it into the mixed dipping sauce, and mix evenly.

7. Put the rice noodles on a plate, you can sprinkle fried beef jerky, or you can grill some beef jerky.

Tearing it into shreds and sprinkling it on the rice noodles will make the taste richer.

The thick juice is to boil the beef bitter intestine water in a pot, and then the raw beef chopped into fine minced beef plus the finely chopped leeks, Burmese coriander, fragrant willow, cloth buds (Dai language), millet spicy stirred together, and then the shabu shabu in a shabu, the rice noodles, cooked beef slices, cooked tripe slices in the thick juice dipped in a little eat, it is very refreshing to eat. The thick juice is taken from the cow when the cow is killed, and the part of the bitter intestine that enters the cow's intestine from the cow's stomach. It is better to eat it raw, you can only try to eat it for the first time, the taste is bitter and cold to go to the heat, and it can make people very happy to eat it in the hot summer.

The Dai family loves to eat "sprinkling", so much so that eating fish has to be made into "fish sprinkling". Chop the raw fish meat into meat puree, put the lemon meter, stir the finely chopped spice leeks, Burmese coriander, fragrant willow, cloth buds (Dai language), millet spicy together, and then put the shabu shabu in it for a while, it is made into a bowl of dipping water, and then prepare a plate of fried and crispy fish bones, lettuce filaments or cabbage filaments, put them into the dipping water and dip them when eating, the taste is sweet and sour, and it is very delicious.

The practice of Dehong Dai people is very popular with the local people of all ethnic groups, even the tourists from Beijing, Shanghai, Guangdong and Hong Kong and Macao feel unique and good after eating, and then after Dehong, some people also name this dish. The production of abothing is: chopping a kilogram of lean yellow beef into meat sauce, cooking it in boiling water, then boiling the bitter sausage of the freshly killed beef with water, filtering it with gauze and setting it aside, and then squeezing out the water after cutting the fresh leeks and fennel, and then mixing the beef sauce and bitter water together with fragrant willow, salt, chili noodles, monosodium glutamate and other seasonings, and then it can be eaten.

The way to eat it is: use rice noodles or shredded tripe and slices of meat to dip it in the safu and eat it. The production of squeezing is exquisite, the knife technique is delicate, the materials are fresh, the condiments are complete, and it is time-consuming and labor-intensive, which is a typical kung fu dish.

Yunnan Gengma Dai traditional food "cattle skimming" production skills.