趄趔Mrs. Geng Song About Today only restaurant in Hangzhou, many have copied Song Sao system of law, operating dish has become a tradition in Hangzhou Ming Y ao, is in Shanghai, Beijing, Guangzhou and other places also have Song Mrs. Geng, but the most Mrs. Geng Song authentic but also the number of Hangzhou Louwailou, Mountains Beyond Mountains Mrs. Geng Song. Origin of Song Mrs. Geng is a famous dish Southern Song Dynasty, dating back over 800 years of history. According to (Song) careful with the "martial arts business," reads: Chun Xi six years (AD 1171) March 15, Song Emperor Zhao Gou Teng Gyoshu went out West, ordered the chamberlain to buy turtle lake fish relead, declared there is a call to ll Y ugeng woman called Song Wu Sao, claiming Tokyo (now Kaifeng) who Suijia this, in the West Lake to ll Y ugeng living. Emperor ate her do Y ugeng, very much appreciated, and read their old age, thanks to gold and silver silk hors. Since then, the reputation rapidly, Wealthy competing purcha food giant room, Mrs. Geng Song
Ming Y ao will become the capital of the world-class reputation. Through generation of chefs constantly developing improved. Song Mrs. Geng finer attention to the ingredients, made Y ugeng color glossy, fresh and smooth, taste like crab, so there is competition crab soup is known, is the famous traditional Hangzhou style dishes. Features Song Mrs. Geng is the main ingredient Tiqu steamed mandarin fish skin and bones, with shredded ham, mushrooms and bamboo shoots at the
end and cooked chicken and other condiments. Y ugeng color glossy pleasing, fresh lubrication, taste like crab soup, so called "race crab soup." Raw mandarin fish (or bass) 1 (weighing 600 grams), cooked ham, cooked meat, bamboo shoots, water, mushrooms, onion, rice wine, soy sauce, vinegar 25 grams, egg yolk, 2, 1 g ginger, salt 2.5 grams, 3 grams of MSG, chicken broth 250 grams, lard 50 grams, wet starch 30 grams. Production Method 11. Fish to the scales to the gills, abdominal viscera, washed, chopping off the head and tail, from start to finish along with a flat knife back into the two pieces of bone, into the pot, skin side down, plus onion 10 grams, Shao liquor 15 grams, 1 gram of salt, stir-steam on the cage about 6 minutes until cooked, remove remove onion, ginger, Decanter marinade aside. Dial minced fish with chopsticks, remove skin and bones, and then pour the marinade back fish.
2. the ham, bamboo shoots, mushrooms are cut into 5 cm l ong wi re. B eaten egg yol k.
3. wok stir, the next hot lard 15 grams, 15 grams under the scallion, stir until fragrant, add chicken broth to boil patent law, cooked into the rice wine 10 grams, remove onion without , add bamboo shoots and mushrooms, then boiled, will fish with juice wok, add soy sauce, salt 1.5 g, MSG boil, dilute with wet starch hook thin gravy, and then the egg yolk into the pot and stir until when the vinegar and then boiling soup, pour Liucheng hot lard 35 grams, poured into a soup pot grind pot, sp韩国经典爱情电影
rinkle with shredded ham, ginger and rve. Method 2 Song Mrs. Geng raw materials ud for the mandarin fish (or bass) 1 (weighing about 500 to 600 one hundred grams), cooked ham, cooked meat, bamboo shoots, water, mushrooms, onion, rice wine, soy sauce, vinegar 25 grams, egg yolk 2, ginger 10 grams, ginger 1 g, salt 2.5 grams, 3 grams of MSG, chicken broth 250 grams, lard 50 grams, wet starch 30 grams and so on. The ham, bamboo shoots, mushrooms are cut wire, the egg yolk beaten egg yolk rerve. To take care of the good fish when making chopping off the head and tail, along the back bone pieces into two, into the bowl, skin down;
together into a little scallion, ginger, rice wine, and salt on the cage stir-steam about 6 minutes until cooked, remove the fish, remove the onion, ginger, Decanter marinade; reu chopsticks dial minced fish, remove the skin and bones, will fall back to the fish marinade. Then u lard, onion soy pan, add chicken broth to boil, drip rice wine 10 grams, add boiled bamboo shoots and mushrooms, along with the fish juice wok, add some soy sauce and salt, monosodium glutamate. Again after boiling, dilute with starch hook thin gravy, egg yolk and then stir into the pan, until the soup boil again when the vinegar, and pour Liucheng hot lard 35 grams, pot when you sprinkle shredded ham, ginger and rve. Method 3 material
Ingredients: 100 grams of fresh fish.
Accessories: ham silk, red chilli, cucumber, mushrooms, 5 grams, egg 1.
spices: ginger, salt, pepper, starch.
practice
1. the fresh fish peeled and chopped small. W ok, add water, gi nger, pepper boi l.
青春的魅力
2. put shredded ham, mushrooms boil, thicken pour boiled egg.
3. finally put red chilli, cucumber boil, as appropri ate, sal t and pepper to taste.
making tips 1. choo thorn less meat and fresh mandarin fish or perch meat, steamed bone spurs go to the net, try to keep the pick fish flaky, not too scattered and fragmentary;
2. thicken when the pot from the fire, even moderate, can not appear lump and powder block, according to the order under asoning, pour the egg mixture slowly, while stirring while pouring, forming egg sheet, increasing beautiful color. Mrs. Geng allusions Song Hangzhou dishes, has been 800 years of history. Becau of its golden color, fresh and smooth, taste like crab soup. Aka "Race crab soup."
According to Song Wuzi Mu "Dream sorghum recorded V olume XIII ? Shop ats" records, then "Hangzhou City four various famous person", where there is "Qiantang outside Song Wu Sao Y ugeng" shows Mrs. Geng Song In the Southern Song Dynasty, Hangzhou has become a specialty of. And Song careful "martial arts business Juanqi ? Dry matter pro-Chun" records, Mrs. Geng Song Southern Song Dynasty in Hangzhou starting at Chunxi years. Song Chun Xi six years (1179) March 15, overlord Song Emperor Zhao Gou Teng Gyoshu went out to West Lake, Qiantang come to the door, was nearly noon. Overlord attendants told him home here Restaurant Y ugeng taste good, why not taste, taste? Overlord this time also feeling a little bit hungry, he ordered people to dimbark to buy Y ugeng restaurant. This restaurant's owner Song Wu Sao, this is Tokyo Kaifeng
who worked in Tokyo Kaifeng operating Y ugeng Restaurant. In the Song Dynasty when the south, out of the Song Dynasty patriotic feelings, follow south team came Lin'an (now Hangzhou), the edge of the lake running this shop lling Y ugeng, livelihoods. Song Wu Sao refer people to buy luxury yacht Y ugeng estimated to be royal and the like, personally cooked a fish soup, to the yacht above. Jen Sung Wu Sao met overlord without fear, on the overlord, said: "This is a small slave Tokyo native, along with Y u Jia came here."Overlord Zhaogou Getting remark, lament, so imagine her heart Caomin able to follow him south Lin'an, Song Jiang is indeed a big hill of hope. Think here best
文雅的名字
ow Song Wu Sao ordered "money ten text, money one hundred text, silk ten, still so after the Court rves Pan cord." Since then, Song Wu Sao Y ugeng was called "Song Mrs. Geng," known more Y uanyang. As Mr. Y u Ping Marida "Hangzhou Beijing's diet" and pointed out: "the beauty of West Lake Fish Soup, word of mouth has spread golden men." Nutritional analysis mandarin fish: perch contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium , lenium and other nutrients, tender meat, easy to digest, for children, the elderly and infirm, people with poor digestive function of the spleen and stomach, eating mandarin both tonic, digestive difficulties but do not worry; eating mandarin fish are " TB bug "role, that is conducive to the rehabilitation of tuberculosis patients; mandarin fish meat of heat is not high, but also rich in antioxidants, for lust delicious, like beauty afraid obe lady is an excell ent choi ce.雪梨冰糖
Ham: Ham bright color, clear red and white meat, sweet salty and sweet, fat and not greasy, delicious; ham contains rich protein and moderate fat, more than ten kinds of amino acids, vitamins and minerals; hams produced by the winter calendar summer, after fermentation decomposition, various nutrients more easily absorbed by the body, with stomach, kidney yang, solid bone marrow, health, healing wound and so on.
bamboo shoots: shoots is a rich nutritional value and medicinal functions of delicious food, quality te
nder and delicious, crisp and refreshing, with protein and amino acids, vitamins, and calcium, phosphorus, iron and other trace elements and rich cellulo, can promote intestinal peristalsis, helps digestion, it can prevent constipation and colon cancer. Bamboo shoots is a high-protein, low-starch foods, obesity, coronary heart dia, hypertension, diabetes and atherosclerosis in patients with a certain therapeutic effect. It contains the polysaccharide substances, but also has some anti-cancer effect. Bamboo shoots contain more calcium oxalate, suffering from urinary tract stones, nephri ti s peopl e shoul d not eat.
mushrooms (fresh): mushrooms with a high protein, low fat, polysaccharides, amino acids and vitamins mushrooms. Improve immune function: lentinan can improve murine peritoneal macrophage phagocytosis, but also promote the generation of T lymphocytes and enhance the cytotoxic activity of T lymphocytes; aging: mushroom water extract with hydrogen peroxide clear effect on the body's hydrogen peroxide to eliminate a certain role; prevent cancer: mushroom cap portion contains double-stranded ribonucleic acid, into the human body, it will produce anti-cancer effect of interferon; lowering blood pressure, lipids, cholesterol: Mushrooms contain purines, choline, tyrosine, enzymes and certain nucleic acids, can play lower blood pressure, cholesterol, lipid-lowering effect, but also the prevention of atherosclerosis, cirrhosis and other dias.
Mushrooms also diabetes, tuberculosis, infectious hepatitis, neuritis from the treatment, but also for indigestion, and constipation.
egg yolk: egg yolk lecithin digested by the body can relea acetylcholine, choline through the blood to reach the brain, to avoid mental decline, enhance memory; medical experts say lecithin Alzheimer's nemesis; yolk The lec ithin can promote liver regeneration, but also improve human plasma protein content, promote the body's metabolism and enhance immunity. Nutrition Energy 1359.85 kcal Vitamin B60.01 mg Protein 138.3 grams of carbohydrates 27.97 g Fat 77.03 g 18.84 micrograms of folic acid dietary fiber 2.07 g Cholesterol 1,908.3 227.8 mg of vitamin A451 micrograms micrograms carotene 0.78 mg riboflavin, thiamine, niac in 0.45 mg 37.78 mg of vitamin C5.55 mg of vitamin E10.72 mg of calcium phosphate 1628.28 mg 527.52 mg Sodium 3,237.7 mg Potassium 2103.31 mg Magnesium 282.61 micrograms of iodine 1.09 mg of iron 15.4 mg of zinc 10.48 mg 0.95 mg Selenium 182.35 mcg Copper 1.92 mg Mangane
简介如今宋嫂鱼羹不仅在杭州的很多菜馆都模仿宋嫂的制法，经营此菜，成为杭州的一款传统名肴，就是在上海、北京、广州等地也有宋嫂鱼羹，但最为正宗的宋嫂鱼羹还要数杭州楼外楼、山外山的宋嫂鱼羹。由来宋嫂鱼羹是南宋时的一种名菜，距今已有800 多年的历史。据(宋)周密著的《武林旧事》记载：淳熙六年(公元1171 年)3 月15 日，宋高宗赵构登御舟闲游西湖，命内侍买湖中龟鱼放生，
宣唤中有一卖鱼羹的妇人叫宋五嫂，自称是东京(今开封)人，随驾到此，在西湖边以卖鱼羹为生。高宗吃了她做的鱼羹，十分赞赏，并念其年老，赐于金银绢匹。从此，声誉鹊起，富家巨室争相购食，宋嫂鱼羹
也就成了驰誉京城的名肴。经历代厨师不断的研制提高。宋嫂鱼羹的配料更为精细讲究，制成的鱼羹色泽油亮，鲜嫩滑润，味似蟹肉，故有赛蟹羹之称，是闻名遐迩的杭州传统风味名菜。特点宋嫂鱼羹是将主料鳜鱼蒸熟剔去皮骨，加上火腿丝、香菇竹笋末及鸡汤等佐料烹制而成。鱼羹色泽油亮悦目，鲜嫩润滑，味似蟹羹，故又称“赛蟹羹”。原料鳜鱼（或鲈鱼）1条（重600克左右），熟火腿，熟竹笋肉，水发香菇，葱段，绍酒，酱油，醋各25克，鸡蛋黄2个，姜末1克，精盐2.5克，味精3克，鸡汤250克，熟猪油50克，湿淀粉30克。制作制法1 1.将鱼去鳞去鳃，剖腹去内脏，洗净，斩去头尾，用平刀从头至尾沿脊背骨片成两片，放入盆中，鱼皮朝下，加葱段10克，绍酒15克，盐1克，上笼用旺火蒸6分钟左右至熟，取出去掉葱，姜，滗去卤汁待用。用竹筷拨碎鱼肉，除去皮骨，再将卤汁倒回鱼肉中。
2.将火腿，笋，香菇均切成5厘米长的丝。蛋黄打散。
3.炒锅上旺火，下熟猪油15克烧热，下葱段15克，煸至有香味，加入鸡汤专利法煮沸，烹入绍酒10克，捞出葱段不用，放入笋和香菇，再煮沸后，将鱼肉连同原汁入锅，加酱油，盐1.5克，味精煮沸，
用湿淀粉调稀勾薄芡，然后将蛋黄液倒入锅内搅匀，待汤再沸时加醋，浇上六成热猪油35克，起锅碾盛入汤盆中，撒上火腿丝，姜末即成。制法2宋嫂鱼羹所用的原料为鳜鱼（或鲈鱼）1条（重约500～600百克），熟火腿、熟竹笋肉、水发香菇、葱段、绍酒、酱油、醋各25克，鸡蛋黄2个，姜片10克，姜末1克，精盐2．5克，味精3克，鸡汤250克，熟猪油50克，湿淀粉30克等。将火腿、笋、香菇均切成丝，将蛋黄打成蛋黄液备用。制作时要将打理好的鱼斩去头尾，沿脊背骨片成两爿，放进盆里，鱼皮朝下；再加进少许葱段、姜片、绍酒、和盐，上笼用旺火蒸6分钟左右至熟，将鱼取出，去掉葱、姜，滗去卤汁；再用竹筷
拨碎鱼肉，除去皮骨，将卤汁倒回鱼肉中。然后再用猪油、葱段炝锅，加入鸡汤煮沸，滴入绍酒10克，放入笋和香菇煮沸后，将鱼肉连同原汁入锅，加入适量的酱油和盐、味精。再次煮沸后，用淀粉调稀勾薄芡，然后将蛋黄液倒入锅内搅匀，待汤再沸时加醋，浇上六成热的猪油35克，起锅时撒上火腿丝、姜末即成。制法3材料
主料：鲜鱼100克。都的多音字
辅料：火腿丝、红椒丝、黄瓜丝、香菇丝各5克，鸡蛋1个。
调料：姜丝、盐、胡椒粉、淀粉。
做法
1.将鲜鱼肉去皮切碎丁。入锅加水、姜丝、胡椒粉煮开。
什么是酸性食物
2.放入火腿丝、香菇丝煮开，勾芡倒入蛋液烫熟。
3.最后放红椒丝、黄瓜丝煮开，酌情放盐和胡椒调味。
制作提示 1. 选用刺少肉鲜的桂鱼或鲈鱼肉，蒸熟后要去净骨刺，剔取鱼肉尽量保持片状，不要太散碎；
2. 勾芡时锅离火，均匀适度，不能出现疙瘩与粉块，下调料要按顺序，淋蛋液要慢，边淋边搅，形成蛋片状，增加色泽美观。典故宋嫂鱼羹是杭州名菜，至今已有800多年历史。由于它色泽金黄，鲜嫩滑润，味似蟹羹。又名“赛蟹羹”。
桂林山水甲天下是几年级的课文根据宋人吴自牧的《梦粱录卷十三?铺席》记载，当年“杭城市肆各家有名者”，其中就有“钱塘门外宋五嫂鱼羹”，可见宋嫂鱼羹在南宋时期就已经成为杭州的一种名菜了。又宋人周密的《武林旧事卷七?乾淳事亲》记载，宋嫂鱼羹在杭州起始于南宋的淳熙年间。南宋淳熙六年（1179）三月十五日，太上皇宋高宗赵构登御舟闲游西湖，来至钱塘门外，已时近中午。太上皇的侍从告诉他，这里有家菜馆的鱼羹味道很好，何不品尝、品尝？太上皇此时也稍有些饿的感觉，就命人下船去菜馆买鱼羹。这家菜馆的主人宋五嫂，本是东京汴梁人士，曾在东京汴梁经营鱼羹菜馆。在宋王朝南迁之时，出于对宋王
朝的爱国感情，跟随南迁队伍来到临安（今杭州），在西湖边上经营这家卖鱼羹的小店，维持生计。宋五嫂见豪华游艇的人来买鱼羹，估计是皇亲国戚之类，就亲自烹制了鱼羹，送到游艇之上。快人快语的宋五嫂见了太上皇毫不畏惧，就对太上皇说：“小奴本是东京人氏，是随着御驾来到这里的。”太上皇赵构闻听此言，不胜唏嘘，心想像她这样的草民，能够跟随他南迁临安，的确是大宋江山的希望。想到这里就命人赏赐给宋五嫂“金钱十文，银钱一百文，绢十匹，仍令后苑供应泛索。”从此，宋五嫂的鱼羹就被称作“宋嫂鱼羹”，更加声名远扬。正如俞平伯先生在《略谈杭州北京的饮食》中所指出：“西湖鱼羹之美，口碑流传已千载矣。”营养分析鳜鱼：鳜鱼含有蛋白质、脂肪、少量维生素、钙、钾、镁、硒等营养元素，肉质细嫩，极易消化，对儿童、老人及体弱、脾胃消化功能不佳的人来说，吃鳜鱼既能补虚，又不必担心消化困难；吃鳜鱼有“痨虫”的作用，也就是说有利于肺结核病人的康复；鳜鱼肉的热量不高，而且富含抗氧化成分，对于贪恋美味、想美容又怕肥胖的女士是极佳的选择。
火腿：火腿色泽鲜艳，红白分明，瘦肉香咸带甜，肥肉香而不腻，美味可口；火腿内含丰富的蛋白质和适度的脂肪，十多种氨基酸、多种维生素和矿物质；火腿制作经冬历夏，经过发酵分解，各种营养成分更易被人体所吸收，具有养胃生津、益肾壮阳、固骨髓、健足力、愈创口等作用。
冬笋：冬笋是一种富有营养价值并具有医药功能的美味食品，质嫩味鲜，清脆爽口，含有蛋白质和多种氨基酸、维生素，以及钙、磷、铁等微量元素以及丰富的纤维素，能促进肠道蠕动，既有助于消化，
有能预防便秘和结肠癌的发生。冬笋是一种高蛋白、低淀粉食品，对肥胖症、冠心病、高血压、糖尿病和动脉硬化等患者有一定的食疗作用。它所含的多糖物质，还具有一定的抗癌作用。冬笋含有较多草酸钙，患尿道结石、肾炎的人不宜多食。
