色、香、味、形具佳,别具一格。具体制作方法如下: 原料: 精粉一斤、猪后腿肉一斤、小磨油二两半、味精一钱、绍酒、姜末、盐各三钱、酱油八钱、白糖八分。 做法: 1、把肉剔骨、去皮、剔筋后切成条,再用机器绞成碎肉; 2、将碎肉放在盆里,下入作料,顺着一个方向搅上劲,使其入味。然后陆续对入清水约七至...
第一楼小笼包子 猪肉泥配多种调料作馅,和面作皮,捏成包子,旺火蒸熟。皮薄馅大,灌肠流油,小巧玲珑,鲜香利口,浓而不腻。制作历史达70余年。 伊府面 用全蛋和面,配多种调味,制成面条。以什锦砂锅将面煮熟。面条筋滑软嫩,汤味极佳。 安阳血糕 荞麦面掺猪血,加拌清水,搅成糊状,蒸成。凉后切片,入油锅,炸...
2.Tai Chi originated in Chenjiagou, Wen County, Henan province in the late Ming dynasty and early Qing Dynasty. It was created by Chen Wangting, so it was called Chen Style Tai Chi. It has a history of nearly 400 years. There are also later generations to develop The Chen style tai...