红烧狮子头勾芡怎么做,英语介绍蟹粉狮子头

红烧狮子头勾芡怎么做,英语介绍蟹粉狮子头

Braised lion head is the traditional dishes of Jiangsu Han nationality in Yangzhou area, which belongs to the Huaiyang cuisine. Soft, fat but not greasy, rich nutrition. Braised, steamed, win universal praise. The main raw material is the crab and with pork chop into Rice-meat dumplings made of fine powder, (Yangzhou people known as the chopped meat). Many practices have chopped meat, stewed, water boil for a short, first fried, stewed, fried and other food after the first stewed, steamed glutinous rice roll useful. The so-called lion head is large and round dish shaping -- for example, exaggerated lion

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