Yunnan Flowers And Butterfly
Instructions
- 1. Cut two pieces into thin slices.
- 2. Heat oil, pan-fry erkuai until lightly golden. Remove.
- 3. Beat eggs. Scramble in pan until set. Remove.
- 4. Stir-fry pork until cooked.
- 5. Add garlic, dried chilies and tomatoes.
- 6. Add green garlic shoots.
- 7. Return the two pieces and eggs. Season with soy sauce and salt.
- 8. Toss everything together. Serve hot.
Cultural Tips
Ancestral cuisine integrates the cooking traditions of the Dai, Yi and other ethnic minorities, and makes full use of Yunnan's unique medicinal materials and fungi. Cross-bridge rice noodles, steam pot chicken, and steamed vegetables are all classic examples of delayed vegetables. Yunnan flower and butterfly are well-known in Yunnan. It is a must-have dish for festivals and family gatherings, and is also the epitome of Zucai food culture.
Ingredients
- Erkuai (Yunnan rice cake) 300g (cut thin slices)
- Tomato 1 (diced)
- Green garlic shoots 80g (cut sections)
- Egg 2 (beaten)
- Pork 80g (sliced)
- Dried chili 3
- Garlic 2 cloves (minced)
- Light soy sauce 1 tsp
- Salt 1/2 tsp
- Cooking oil 2 tbsp
Instructions
- 1.Cut erkuai into thin slices.