The so-called Yangzhou "three heads" refers to the most famous Yangzhou cuisine steamed crabmeat lion's head, grilled whole pig's head, dismantled braised chub head. Fish head dishes have always been Huaiyang famous food, the Ming Dynasty "fish" on the silver carp has "big head more fat, for the top flavor" evaluation, Zheng Banqiao also has "half of the night under the moon and the river, the beauty of the delicate hand sizzling fish head" poem, the lake water boiled lake fish has a natural interest.
Yangzhou in the Qing Dynasty, grilled whole pig's head has been very prevalent, Huang Dingming's "look south of the river hundred tunes" words: "Yangzhou is good, Fahai temple between the tour, the lake on the virtual hall open on the other side of the lake, the water's edge of the group of towers reflected in the flow, stay in the guest rotten pig's head." The pig's head has formed a custom.
Crabmeat lion's head: crabmeat lion's head is also renowned at home and abroad. In recent years, the three-headed dishes into a joint table, quite popular. Mr. Zheng Bi poem said: "Yangzhou good, good feast with three heads, crab fat cream rich chop meat, wok stewed chub head, heavenly taste on earth. Yangzhou good, good feast have three head, plate lotus point double double jade, clip food fresh alcohol rotten pig head, timeless flavor to stay."
"Grill whole pig's head" practice, is the whole pig's head de-boned, put in boiling water, fish out in cold water, scrape off the pig's skin on the crumbs and dirt. This is repeated 24 times a ****. Wait until clean, in the pot set a cushion, the pork head skin meat with Shaoxing wine, soy sauce, rock sugar, without adding a drop of water, placed on the cushion stewed on low heat for 6 hours until crispy, even with the cushion shoveled up, inverted in a plate, is still a complete shape of the pig's head, with green vegetables and small steamed buns around the edge, this is the first dish on the three-headed feast.
The next is the "demolition of braised chub head", do this dish to choose a big chub, the fish head from the lips into two halves, blanch in boiling water, remove every bone in the fish head, but still want to maintain the shape of the head of the fish, plus chicken broth, asparagus, mushrooms, ham, etc. braised through. This dish, fish meat tender and boneless, soup color white as buttermilk, smooth and tender, aftertaste.
The third dish is "crabmeat lion head", crab meat is a delicious flavor, ranked in the third dish, so that people have to eat more and more fresh enjoyment. This dish with Yangcheng Lake hairy crab peeled out of the crab meat, called crabmeat. The main ingredients of the lion's head are pork and tofu, the meat should be lean with fat pork, and the tofu should be moderately old and tender. As for the ingredients, naturally less ginger, cooking wine and other flavors, more need to powder gravy pinch, but the formal practice must also add pine nuts, herbs, bamboo shoots, water chestnuts, ginger and so on.
The authentic Yangzhou lion's head is never fried and braised, but steamed with a little soup. Steam before the bowl first put a layer of rotary knife block asparagus bottom, or with cross-cut yellow bud white for pier-shaped several, pinch the balls gently placed in a bowl, add broth, high-fire steaming for more than a bell, after the pot is opened, with a large spoon to skim off the floating oil. When you eat the lion's head, use a spoon to scoop, its tender like tofu, mellow aroma, crisp and soft.
The production of Yangzhou lion's head varies according to the time of year, with lion's head made of river fresh buds and bamboo shoots in spring, crabmeat lion's head in fall, and phoenix chicken lion's head made of sprouts in winter. Summer some of the old store will occasionally launch lotus crab meat lion head, with eight pieces of boiling water scalded lotus leaves pad in the bottom of the plate containing lion head, lotus leaves 15 cm square, leaf veins all torn away, and then put two budding lotus flowers to embellish the table before the opening, full of table has been filled with "Qu Yuan Lotus Leaf Bi Fresh, steaming within the fragrance of the lotus flowers still left! The table was already filled with the poetic flavor of "the lotus leaves in the courtyard are blue and fresh, and the fragrance of the lotus flowers remains in the steam".
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