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清炖蟹粉狮子头是脍炙人口的扬州名菜,相传已有近千年历史。据《资治通鉴》记载,在一千多年前,隋炀帝沿河南下时,扬州所献的“珍奇”食馔中,已有“狮子头”。《邗江三百吟》中赞曰“:宾厨缕切已频频,因此葵花放手新。饱腹也应思向日,纷纷肉食尔何人”。食材明细猪肉、料酒、小葱各100克,猪油50克,姜30克,淀粉25克,盐15克。制作流程1.选用6厘米左右的生菜心洗净,菜头用刀剖成十字刀纹,切去菜叶尖;
Steamed crab meat lion head is a well-known Yangzhou dishes, according to legend has nearly a thousand years of history. According to “Zi Zhi Tong Jian” records, more than a thousand years ago, when the emperor along the river in Henan, Yangzhou offer “rare” food, already “lion head.” “Hanjiang three hundred Yin” in the praise said “: Bingzhu cut has been frequent, so the sunflower let go of the new. Fullness should also be thinking of Japan, who have fleshy Seoul”. Ingredients pork, cooking wine, shallot each 100 grams, lard 50 grams, ginger 30 grams, 25 grams of starch, salt 15 grams. Production process 1. Selection of about 6 centimeters of lettuce heart wash, head chopped knife with a cross pattern, cut to the leaf tip;