Boiled and Boiled
by Yurourou
Favorite
Difficulty
Normal
Time
15m
Serving
2
Luzhuhuoshao is a famous traditional snack in Beijing. Luzhuhuoshao, abbreviated as Luzhu, is probably eaten by most of the old Beijingers. Maybe some people don’t like the taste of “pig off the water”, but it’s really clean and well made. There is no messy smell, only the fragrance is left.
Why is it famous? I searched its origin, as follows:
According to legend, there was a dish named "Su made meat" in the Qing court. In the "Food in the Court" by Mr. Aixinjueluo-Pujie's wife Hao, it is introduced that in the 45th year of Qianlong (1780), the emperor visited the south and stayed at the home of Chen Yuanlong in Anlan Garden, Yangzhou. The dishes cooked by Zhang Dongguan, the chef of Chen's house, were very popular with Qianlong. Later Zhang Dongguan followed Qianlong into the palace. He knew that Qianlong liked thick flavors. He used pork belly with cloves, cinnamon, licorice, amomum, cinnamon, koren, and cinnamon. Wait for nine flavor spices to cook a meat dish for meal. These nine-flavored spices are prepared in different quantities according to the solar terms of spring, summer, autumn and winter. The broth boiled with this kind of spices is called "Su Zao Tang" because Zhang Dongguan is from Suzhou, and its meat is called "Su Zao Rou". Later, it was introduced into the folks, and it was added to the fire and cooked with flour, and it became a popular flavor snack.
The hawkers selling "Su-made meat" left their stalls outside Donghuamen early in the morning to make breakfast for the officials entering the Shengping Department. After the Republic of China, restaurants in Shichahai and Jingquanju in Dong'an Market were the most famous for selling "Su-made Meat". In "Miscellaneous Odes of Small Foods in Yandu", there is a poem of "Su made meat": "Su made fat and fresh and gluttonous, and burned the soup with meat to embed it. Even if the gluttonous people say it is greasy, the gluttony is full of oil. "And the note said: "The meat maker uses long strips of fatty meat, the sauce is extremely rotten, and the flavor is extremely thick, and the fire is burned in the boiling pot, and the buyers mostly use the meat to burn the internal food."
So how did "Su-made meat" evolve into braised boiled fire? Chen Zhaoen, the founder of "Small Intestine Chen", was selling "Su made meat" at that time. In the old society, the "so-made meat" cooked with pork belly was expensive, and ordinary people couldn't afford it, so he replaced pork belly with cheaper pork head meat, and added cheaper pork pork to boil it. Unexpectedly, the crooked hit was on the right side, and it was out of control to create a taste that was handed down.
——The above is taken from the Internet "Window of the Capital"
The main raw materials for braised cooking are pig intestines, pig lungs and dried tofu, which are marinated in a large pot and baked on hard surface.
When eating, put the fire in a soup pot and boil it, remove and cut into small pieces, put it on the bottom of the bowl, remove the tofu, small intestines, lungs, and chop small pieces, scoop a spoonful of old soup from the pot and pour it into the bowl, and then Order garlic, fermented bean curd, sesame sauce, chives, coriander.
Serve a steaming bowl, the ingredients have soaked up the soup, and the fire is tough. According to your favorite taste, you can also add chili oil, vinegar, etc.
It is estimated that there are not many authentic Beijingers who are not good to boil and burn this bite!
Why is it famous? I searched its origin, as follows:
According to legend, there was a dish named "Su made meat" in the Qing court. In the "Food in the Court" by Mr. Aixinjueluo-Pujie's wife Hao, it is introduced that in the 45th year of Qianlong (1780), the emperor visited the south and stayed at the home of Chen Yuanlong in Anlan Garden, Yangzhou. The dishes cooked by Zhang Dongguan, the chef of Chen's house, were very popular with Qianlong. Later Zhang Dongguan followed Qianlong into the palace. He knew that Qianlong liked thick flavors. He used pork belly with cloves, cinnamon, licorice, amomum, cinnamon, koren, and cinnamon. Wait for nine flavor spices to cook a meat dish for meal. These nine-flavored spices are prepared in different quantities according to the solar terms of spring, summer, autumn and winter. The broth boiled with this kind of spices is called "Su Zao Tang" because Zhang Dongguan is from Suzhou, and its meat is called "Su Zao Rou". Later, it was introduced into the folks, and it was added to the fire and cooked with flour, and it became a popular flavor snack.
The hawkers selling "Su-made meat" left their stalls outside Donghuamen early in the morning to make breakfast for the officials entering the Shengping Department. After the Republic of China, restaurants in Shichahai and Jingquanju in Dong'an Market were the most famous for selling "Su-made Meat". In "Miscellaneous Odes of Small Foods in Yandu", there is a poem of "Su made meat": "Su made fat and fresh and gluttonous, and burned the soup with meat to embed it. Even if the gluttonous people say it is greasy, the gluttony is full of oil. "And the note said: "The meat maker uses long strips of fatty meat, the sauce is extremely rotten, and the flavor is extremely thick, and the fire is burned in the boiling pot, and the buyers mostly use the meat to burn the internal food."
So how did "Su-made meat" evolve into braised boiled fire? Chen Zhaoen, the founder of "Small Intestine Chen", was selling "Su made meat" at that time. In the old society, the "so-made meat" cooked with pork belly was expensive, and ordinary people couldn't afford it, so he replaced pork belly with cheaper pork head meat, and added cheaper pork pork to boil it. Unexpectedly, the crooked hit was on the right side, and it was out of control to create a taste that was handed down.
——The above is taken from the Internet "Window of the Capital"
The main raw materials for braised cooking are pig intestines, pig lungs and dried tofu, which are marinated in a large pot and baked on hard surface.
When eating, put the fire in a soup pot and boil it, remove and cut into small pieces, put it on the bottom of the bowl, remove the tofu, small intestines, lungs, and chop small pieces, scoop a spoonful of old soup from the pot and pour it into the bowl, and then Order garlic, fermented bean curd, sesame sauce, chives, coriander.
Serve a steaming bowl, the ingredients have soaked up the soup, and the fire is tough. According to your favorite taste, you can also add chili oil, vinegar, etc.
It is estimated that there are not many authentic Beijingers who are not good to boil and burn this bite!
