Stir fried leeks with xiaoluozha(xiao ge zha chao jiu cai )

Stir fried leeks with xiaoluozha

Introduction:

"There is another allusion about the origin of the name of Luozha. It is said that after the Qing dynasty built the East Mausoleum in Zunhua, the mausoleum keeper sent this special product to the Imperial Palace in order to win the favor of the royal family. At that time, Empress Dowager Cixi had a habit of eating. The dishes she served were only served with two mouthfuls at most. Once, the imperial dining room served vinegar fried Loza. She saw that she hadn't eaten it and asked, "what's this dish?" The eunuch quickly replied, "I haven't got a name yet. Please give me a name." Empress Dowager Cixi took two mouthfuls while listening, and the eunuch was busy withdrawing. Who knows, before Empress Dowager Cixi had enough to eat, she said, "put it aside.". The eunuch thought it was the dish name given by the empress dowager, and immediately passed it on: "the old Buddha gave the dish the name of" luoza. " Since then, the name of luoza has been spread among the people, and its value has been greatly improved. Luozha was originally a product of coarse grains made by ordinary people. Tangshan is rich in green beans. People grind the selected mung beans into bean petals, foam them with water, remove the skin of the beans, then add water to grind them into juice, add water to remove the dregs, remove the hairy pulp for three times, and then mix the juice and stir it into a paste shape after it becomes white starch, and then spread it in a sharp pot to make a round slice, and then make it into a roll. This kind of Luozha is attractive and full of toughness. It is not bad to carry and will not crack when folded. In addition, from the perspective of nutrition and dietotherapy, mung bean Loza also has the functions of clearing liver and stomach, purging fire and relieving heat, beauty and detoxification, reducing blood pressure and blood lipid, which is in line with the requirements of integrating dietotherapy and dietotherapy. Now, Loza cuisine has become a unique delicacy loved by Tangshan people, such as vinegar Loza, stewed Loza, fried Loza, burnt Loza, glass Loza, fried Loza, Loza stick, sweet and sour Loza and so on. It is said that it can make more than 100 dishes, which is very characteristic. It is placed on the table with high quality, different shape and delicious color. In recent years, Loza banquet has become a good dish for domestic and foreign guests, and won the praise of diners. (excerpt from Baidu. Com)

Production steps:

Materials required:

Little Loza: 300 grams

Leek: 200g

Pork slices: 50g

Edible oil: 30g

Salt: 5g

Soy sauce: right amount

Starch: appropriate amount

Thirteen spices: appropriate amount

Cooking wine: moderate

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xiao Ge Zha Chao Jiu Cai