sauced Recipe
KennyKshlerin
Wuxi Sauce, Wuxi Qingshui Oil Gluten, and Huishan Mud Afu are among the three famous products in Wuxi and are famous at home and abroad. They flourished during the Guangxu Period of the Qing Dynasty (1872-1909). With the rapid development of industry and commerce in Wuxi City, many butcher shops hired famous teachers, worked hard to operate, created famous brands, and competed for business. Brands such as "Lao San Zhen","Lu Jiajian","Lao Lu Jiajian", and "Real Lu Jiajian" have appeared successively. As families compete with each other, the quality of meat bones continues to improve. <br /><br />Wuxi pork ribs are cooked very carefully. The first is to select fine materials, and three-sandwiched straw straw is needed as raw materials. This straw is used as raw material. This kind of straw weighs only seven or eight kilograms on a pig. It is characterized by its delicate meat quality. Second, the ingredients should be good. You need to use soy sauce, soft white sugar, old rice wine, as well as onions, ginger, fennel, cloves, cinnamon, etc. to cook them. The third is to operate strictly. To a hundred kilograms of raw meat bones, add 12 kilograms of soy sauce, 3 kilograms of white sugar, and 3 kilograms of yellow wine, and cook them with slow fire for two hours. Finally, Wuxi ribs weighing about 64 kilograms were prepared and their characteristics were maintained. <br /><br />Wuxi Sauce Ribs is a famous Jiangsu dish suitable for all ages. Its color is red, the meat is crispy, the bone aroma is rich, the juice is thick, the taste is fresh, and the salty and sweet, fully reflecting the basic flavor of Wuxi cuisine.
BrockHand
In summer and autumn, eggplant, an annual herb of the Solanaceae family, has been on the market in large quantities. Its varieties are divided into white eggplants, purple eggplants and green eggplants, and their shapes are long and round. Eggplant, known as Luo Su in ancient times, is also made as cheese crisp. Li Shizhen, a leading medical expert in the Ming Dynasty, explained in the book "Compendium of Materia Medica": Eggplant is called Luo Su, which is originally cheese crisp, and its taste is like cheese crisp. Eggplant originated in India and was introduced to my country during the Han and Jin Dynasties. It is a cheap, nutritious and popular melon vegetable in summer and autumn. This cuisine is made by cutting eggplant into strips, frying with dry starch, and then adding seasonings such as onions, ginger, garlic and other ingredients to cook. After being cooked, the color is dark red, soft, tender and fresh, slightly spicy and slightly sweet.
