![Baorou/Zhuangyuanlai [Jiangxi Dayu Specialty]](https://i.gtylx.com/i.png)
What is Baorou/Zhuangyuan Lai? Authentic specialty of Dayu, Jiangxi: Baorou/Zhuangyuan Lai
Summary:Do you want to know what Baorou/Zhuangyuan Lai is? This article is a detailed introduction to the local specialty of Dayu, Jiangxi Province - Hebaorou/Zhuangyuanlai. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Hebaorou/Zhuangyuanlai. The full text takes about 4 minutes to read, mainly including the basic introduction of Hebaorou/Zhuangyuanlai and the product characteristics of Hebaorou/Zhuangyuanlai? How did the history of Baorou/Zhuangyuanlai come about? The production method of baorou/zhuangyuan lai, etc
Basic introduction of Baorou/Zhuangyuan Lai
Baorou, also known as Zhuangyuan Lai, is wrapped in lotus leaves and is therefore also known as Baozha. It is said that in 1778 (the 43rd year of the Qianlong reign), Dai Yaheng, a native of Dayu, became the top scholar. He asked the people who came to celebrate at home to have a banquet, and then each person brought a purse to tie at home for the elderly to taste. So for a while, H é bao Zha became known as the top scorer dish
What are the product features of Baorou/ZhuangyuanlaiHow did the history of Baorou/Zhuangyuanlai come aboutHow to make the steamed bun meat/No. 1 dish
First, cut the fresh pork (mainly lean meat, supplemented by fat meat) into blocks, then mix glutinous rice with indica Rice noodles, add soy sauce, sugar, refined salt, sweet wine, pepper, peanut oil, monosodium glutamate, broth and other spices
Secondly, soften the lotus leaves with boiling water, fold them three times, pour the pork into the lotus leaves in a bowl, and wrap them into a conical or spindle shape. When steaming, a dedicated person is needed to supervise and occasionally add water to the iron pot. To master the heat, steam over high heat first, then steam over low heat until tender
How did the history of Baorou/Zhuangyuanlai come aboutHow to make the steamed bun meat/No. 1 dish
First, cut the fresh pork (mainly lean meat, supplemented by fat meat) into blocks, then mix glutinous rice with indica Rice noodles, add soy sauce, sugar, refined salt, sweet wine, pepper, peanut oil, monosodium glutamate, broth and other spices
Secondly, soften the lotus leaves with boiling water, fold them three times, pour the pork into the lotus leaves in a bowl, and wrap them into a conical or spindle shape. When steaming, a dedicated person is needed to supervise and occasionally add water to the iron pot. To master the heat, steam over high heat first, then steam over low heat until tender
How to make the steamed bun meat/No. 1 dish
First, cut the fresh pork (mainly lean meat, supplemented by fat meat) into blocks, then mix glutinous rice with indica Rice noodles, add soy sauce, sugar, refined salt, sweet wine, pepper, peanut oil, monosodium glutamate, broth and other spices
Secondly, soften the lotus leaves with boiling water, fold them three times, pour the pork into the lotus leaves in a bowl, and wrap them into a conical or spindle shape. When steaming, a dedicated person is needed to supervise and occasionally add water to the iron pot. To master the heat, steam over high heat first, then steam over low heat until tender