The scene is the one from yesterday

[Beauty]

《Home Cooking》

When I started working, I wanted to disappear. Seeing that the holiday balance is not enough, I usually wish to polish my days until it is shiny, but now I wish to forget what day it is today.

For example, when I fled to Yunnan, I told my friends: "Those looking for me don't have to be downstairs. I will wait for you under the cloud that looks like a fat pony." See you and leave." I even began to imagine that they were smiling, but I took a group photo with a serious face.

I now admire the diet of Yunnan people. Their eating method is a bit like the United States, or rural France, where they refuse takeout, with good ingredients and quick cooking. Due to the hot climate, there are many cold dishes here.

But this does not mean that I must be used to it. This time I went to Dali again. When I thought of Heqing blowing liver, I couldn't help but bring dry food, sour 100% Criollo dark chocolate. However, real Bai people eat very carefully, and the essence lies in the sour and spicy taste.

Pig liver vinegar is a particularly traditional hot sauce here. You don't use vinegar when you eat it. Old Bai mothers have to use papaya to make it sour. It has a fruity aroma. The barbecue dipping plate here is traditionally made of plum vinegar made by the Bai people with plum blossoms to balance the various spices, so it is difficult to get angry even if it is spicy. This is wisdom.

Ready to go ~

⏰9：00

The sun is bright, and the female farmer I put on the Japanese spring outing hat I bought at Elk Planet. People in Dali taught me to turn my back to the sun. The altitude here is high, so as long as it is backlit, it will be cool and comfortable. Exposure to the sun can easily burn my skin. For the first time, I finished eating rose sugar roasted milk fans and steamed bait nuggets.

⏰10：30

Take a stroll around the ancient city of Dali and have brunch at the Bai grandma's house.

Brother Yang Ning and Xiaowen took me to this 40-year-old halal shop. It was extremely difficult to find for ordinary people to go there for the first time, and the location of the house number was vague. Walking along the slender alley in the Yilan courtyard, we heard a black myna clearing its throat. In order to listen to its meeting, we sat on the table that was wiped by the sun and ate.

I thought that the sour, spicy and thick taste of a bowl of cold chicken rice noodles was the "best" in Dali this time.

When I ate chestnut beef, my whole person was crispy and glutinous in my navel eyes where "belly meat satisfied" was satisfied.

Frozen fish, a mouthful of spicy jelly fragrance. Stir fry bitter vegetables with taro and watercress, refreshing and satisfying.

A bowl of chicken and beef soup, clear and thick.

When checking out, the landlady made an calculation and said it would be 170 yuan. Her mother is already 75 years old and is smiling and mixing the sauce for rice noodles. Her teeth are so white.

⏰13：30

I am ready to go to work in the fields and see vegetables, cattle, horses, sheep, fish and rabbits (actually to lose weight). Drive to Shuanglang, two hours. As a result, I went to the home of artists Eighty-Year-Old and Moon to see paintings, the kind that could move. I lay down again, and it was so comfortable not to move.

Moon said it was a great place to write, and I think Hemingway would agree. On the hillside of their home is the 80-year-old Huoshan Art Museum, which is Huoshan's eyes.

⏰14：00

My eyes were full, and the bus back was staggering on the mountain. I passed Teacher Shen Jianhua's chicken nest coffee and stopped.

Photographer Qi Qi introduced that he brought many Bai mothers to paint, and the works were as beautiful as sunshine.

I think I can have a drink and watch the shadow of plum blossoms. However, when I went to see so many little tadpoles in the bathroom, I was still a little excited.

Stay here all afternoon, no matter how dumb you are, you will be in a throbbing mood.

⏰15：00

I was late for lunch and chose a special restaurant for evening service.

The beautiful food nearby supports people from all over the world. All the dishes in this restaurant are purchased from within a hundred meters radius.

Mint fried ribs are made into crispy chicken wings. They are delicious, but they are not as charming as the spicy big conch of Erhai Lake with wine.

I thought to myself, I'd better go with Iberian pork ribs with sweet sour plum sauce and tree tomatoes with coffee.

Shuanglang Town has good soil and water, and I can't help but fall in love with coriander sauce here. The basil sauce I made myself cannot match grilled tilapia and pumpkin.

The steamed tofu is sprinkled with chicken longitudinal oil, and the tofu holes are fresh.

⏰16：30

During afternoon tea time, I went to Muxi Dali in my eighties and sat down for a while. Along the Erhai Lake, I finally understood what it means to be delicious.

⏰18：40

Seeing the sunset glow, I returned to the ancient city of Dali from Shuanglang to eat hot pot for dinner.

What is "FROM FARM TO TABLE"? It is only a few hundred meters from the farm to the dining table.

⏰21：30

No. 404 Agan Town, Elk Planet, is actually an antique music bar with "Sheriff". When I got there, it was also time for night snack and music time in Yunnan.

In Eric Clapton's Hey Hey, it was estimated that eight people could eat half a lamb hot pot in a Tibetan fire pond.

The side dishes are high-end takeout, with beef pahu and green pepper beef minced from the "Xiadui Halal Canteen", the king of Dali beef...

There is nothing we can do about time. Short is better than missing it. I finally couldn't help but say, I haven't eaten the fungus yet!

To heal the longing, you can't actually raise the gap. Only by eating it directly can you really make up for it. When local people in Yunnan are short of mountain treasures in winter and spring, they do not eat dried ones. They are used to eating fresher frozen fungi.

She is a little girl picking mushrooms, and I am an old lady who eats mushrooms. Every summer is a good time to eat Yunnan fungi, such as the precious Tricholoma matsutake, the easily poisoned green hand, the smooth boletus, the tender green head fungus, the hard and crisp dry ba fungus... those with names and without names. In the "Guang Junpu" compiled by Fan Zhiheng in the Ming Dynasty, 119 kinds of edible fungi were recorded.

However, judging from the level of understanding of Yunnan in the Central Plains during the Ming Dynasty, this figure is only a very conservative estimate. According to statistics, there are now about 250 species of wild fungi in Yunnan, accounting for more than half of the world's edible fungi.

French people on the other side of the ocean also love to eat mushrooms. In France, there are only Paris mushroom, also known as mushroom, and Pterosaeus mushroom are two species of mushroom. Other common wild fungi mainly include: In France, Morilles is eaten in spring, Cèpes is eaten in summer, Girolles is eaten in autumn, Pied de mouton is eaten in autumn, Chanterelle is a small yellow cancella, Trompette is eaten in winter, and Copin is eaten in Yunnan (Just to add a word, in the minds of Yunnan people, only wild ones are qualified to be called fungi, and all others are mushrooms. But we will change this way during the translation process.) The French usually add butter or fresh cream to cook mushrooms slowly, which can significantly enhance the rich flavor of the mushrooms.

This time, I drew on the recipe for hunter's mushroom stew with fried bread in the book "Home Cooking", whose recipe was originally published in the magazine of the Food Association of America. However, all the mushrooms used were replaced by precious fungi flown in from Yunnan.

Then let's make this mixed mushroom stew with my mother-in-law.

When you see green hands, you must cook them well, otherwise you may see bad people after eating them.

The goddess asked

Do you have any recommendations for quick dishes?

"Don't say I like you,

You have to say that the moonlight on this summer night is so beautiful."

--Soseki Natsume

Food Bless You!

Consultant for China International Food Expo

Producer of "God's Table"