您所在的位置是:印象河南网 >> 郑州 >> 郑州美食 >> 传统名吃 >> 浏览郑州
精彩推荐
专题推荐
    没有记录!

丁家粉蒸肉

2012/6/8 16:01:37 点击数: 【字体:

丁家粉蒸肉


    新郑丁家粉蒸肉始自清末丁家饭庄,距今有一百二十年历史,曾经皇帝御厨指点,会南北风味精华,在传统基础上创造的一道名菜。新郑古为"九省通衢",南北交通要道,行人很多。
      
    色、味、形、质越来越好,声誉越来越高。现在制作者是丁家五世代孙六十八岁的丁广洲老师傅(红案二级厨师)。他手艺高超,制作精细,保持名菜质量,能掌握烧、扒、煨、靠、炒、拌、调、滑、炖等四十多种烹饪方法,默写出六百多种菜肴品名。
      
    丁家粉蒸肉的用料和作法:选硬肋上猪肉一斤,有肥有瘦,切成二指宽、二寸半长、半指厚的肉块;小米或糯米三钱,淘净晒干、掺花椒炒成柿黄色,出香味,擀开;糖六钱,面酱三钱,葱、姜丝少许,用酱油拌开调好。下垫排骨,一碗十块,上笼蒸烂为止。上席时红光透亮,样如水晶,香气扑鼻,诱人食欲。


 

Dingjia Steamed Pork  

    Dingjia Steamed Pork in Xinzheng City, which has about 120 years, stems from Dingjia restaurant at the end of Qing Dynasty. It is a famous dish laying on the foundation of traditional making skill, which has combining the best part of food flavor in not only south but north, for Xinzheng was a transportation junction and many people came and went everyday from many years ago.
      
    Nowadays, the four qualities of color, flavour, shape and quality are becoming better and better, and the reputation is also higher and higher. Nowadays, the owner of this skill is the fifth generation, Ding Guangzhou, who is a second-level cook and grasps over 40 means to cook, including frying, stewing, stirring, etc.
      
    Dingjia Steamed Pork chooses high-quality pork, millet or sticky rice as main materials, cooperating with sugar, shallot shreds, ginger shreds, soy sauce and other condiments. Lay ten lumps of pork ribs at the bottom of every bowl and steamed them to much soft. The finished food is transparent as crystal with a sharp fragrant smell tempting people's appetite.

 

责任编辑:C005文章来源:印象河南网
0
下一条:大隗荷叶酥饼上一条:没有了
著名人物 丁广洲

丁广洲

精彩展示 没有记录!
评论区
友情链接 商都网 中国网河南频道 印象河南网 新华网河南频道 河南网 河洛大鼓网 河南豫剧网 河南省书画网 中国越调网 中国古曲网 博雅特产网 福客网 中国戏剧网 中国土特产网 河南自驾旅游网 中华姓氏网 河南农家乐网 中国旅游网 吴氏网 秦氏网 中华舒氏网 中国传统文化艺术网 族谱录 福客民俗网 文化遗产网 秦腔戏曲网 中国晋剧艺术网 扬州扬剧网 梨园网