以甜黄酒为主的菜系？

以甜黄酒味为主的菜系是苏菜。

江苏菜，中国汉族八大菜系之一，简称苏菜。由于苏菜和浙菜相近，因此和浙菜统称江浙菜系。主要以金陵菜、淮扬菜、苏锡菜、徐海菜等地方菜组成。江苏菜起源于二千多年前，其中金陵菜起源于先秦时期，当时吴人善制炙鱼、蒸鱼和鱼片，一千多年前，鸭已为南京美食。南宋时，苏菜和浙菜同为“南食”的两大台柱。

苏菜擅长炖、焖、蒸、炒，重视调汤，保持菜的原汁，风味清鲜，浓而不腻，淡而不薄，酥松脱骨而不失其形，滑嫩爽脆而不失其味。

金陵菜口味和醇，玲珑细巧；徐州菜色调浓重，习尚五辛；扬州菜清淡适口，刀工精细；苏州菜口味趋甜，清雅多姿。其名菜有金陵烤鸭、彭城鱼丸、老鸭汤、炖生敲、烤方、羊方藏鱼、水晶肴蹄、清炖蟹粉狮子头、霸王别姬、黄泥煨鸡、清炖鸡孚、盐水鸭、金陵板鸭、鼋汁狗肉、金香饼、鸡汤煮干丝、肉酿生麸、红烧沙光鱼、凤尾虾、三套鸭、无锡肉骨头、陆稿荐酱猪头肉等。

求苏菜 清炖蟹黄狮子头 英文介绍

清炖蟹黄狮子头
Stewed
crab
roe
lion
head
菜系及功能:冬季菜谱
Cuisine
and
features:
Winter
menu
清炖蟹黄狮子头的原料:主料:净猪肋条肉400克;配料:蟹黄25克、蟹肉60克、青菜心600克、青菜叶3克;
Stewed
crab
roe
lion
head
materials
:
Ingredients:
Net
pig
rib
meat
400
grams;
ingredients:
25
grams,
60
grams
of
crab
meat,
vegetables
heart
600
grams,
3
grams
of
vegetables
leaf;
调料:精盐6克绍酒50克虾籽0.5克葱姜水150克干淀粉12克猪肉汤150克熟猪油25克。
Seasoning:
salt
6
grams
Shaojiu
50
grams
of
shrimp
seeds
0.5
grams
onion
ginger
water
150
gram
of
dry
starch
12
grams
pork
soup
150
grams
of
lard
25
grams.
清炖蟹黄狮子头的做法:
Stewed
crab
roe
lion
head
approach:
1)将猪肋条肉细切粗剁成石榴粒状，放入盛器内，加葱姜水、蟹肉、虾籽0.2克、精盐3克、绍酒、干淀粉拌匀。选用长约6厘米的青菜心洗净，菜头用刀剖成十字刀纹，切去菜叶尖。
1)
the
pig
rib
meat
cutting
crude
hacked
pomegranate
granular,
into
the
container,
add
onion
ginger
water,
crab,
shrimp
seeds
0.2
grams,
3
grams
of
salt,
Shao
liquor,
dry
starch
and
mix
well.
Selection
of
ca.
6
cm
vegetable
heart
to
wash,
peel
with
a
knife
cut
into
the
knife
marks,
cut
dish
tip.
2)炒锅置旺火上烧热，放入油15克烧至七成热，将菜心煸至翠绿色，加虾籽0.3克、精盐3克、猪肉汤烧沸离火。
2)
wok
stir
at
home
heat,
add
15
grams
oil
burned
70%
heat,
the
cabbage
stir
to
emerald
green,
plus
the
shrimp
seeds
0.3
grams,
3
grams
of
salt,
pork
soup
to
boil
away
from
fire.
3)取一只炒锅，将菜心排入，然后倒入汤汁，置中火上烧沸，将拌好的肉分成六份，逐份放在手掌中，用双手来回翻动四五下，抟成光滑的肉丸子，逐个排放在菜心上面，再将蟹黄分嵌在每只肉丸上，上面盖青菜叶，然后盖上锅盖，烧沸后移微火上焖约一个半小时，上桌时揭开锅盖，拣去青菜叶即成。
3)
a
frying
pan,
the
cabbage
into,
and
then
pour
the
soup,
the
fire
to
boil,
will
mix
the
meat
into
six
parts,
each
part
is
placed
on
the
palm,
with
both
hands
and
turning
four
or
five,
formed
into
a
smooth
meat
balls,
one
by
one
in
flowering
Chinese
cabbage
from
above,
and
then
embedded
in
the
crab
mark
each
meatballs,
covered
with
green
leaves,
and
then
covered
with
lid,
Shaofei
shift
day
stew
about
one
and
a
half
hour,
the
tables
when
lifted
the
lid,
pick
cabbage
leaves
into.
清炖蟹黄狮子头的特点:狮子头肥嫩异常，蟹粉鲜香，青菜酥烂青口。
Stewed
crab
roe
lion
head
features:
lion
head
Feinen
abnormalities,
crab
meat
Xianxiang,
vegetables
crisp
sodden
Qingkou.
清炖蟹黄狮子头的操作要点:
Stewed
crab
roe
lion
head
operating
points:
1)必须选用猪的肋条部位的肉，斩成的粒状大小要均匀。
1)
we
must
choose
pig
rib
joints
of
meat,
cut
into
uniform
granular
size.
2)炖时必须使用微火，汤汁才能清醇。
2)
when
stew
must
use
Weihuo,
soup
can
refresh
and
mellow.