亲爱的读者，对于河南洛阳或郑州 的民间故事 或传说 和洛阳牡丹燕菜的介绍，很多人可能不是很了解。因此，今天我将和大家分享一些关于河南洛阳或郑州 的民间故事 或传说 和洛阳牡丹燕菜的介绍的知识，希望能够帮助大家更好地理解这个话题。
本文目录一览
河南洛阳或郑州 的民间故事 或传说 或神话，要中英文的。谢谢了！！！
武则天与洛阳假燕菜的民间故事传说洛阳水席是著名的河南风味。水席共有二十四道菜，其中的第一道莱是洛阳燕莱。此莱味美鲜香，是河南的一道名肴提起这道菜的来历，还有一段趣谈。
据说，在一千二百多年前唐代武则天时期，洛阳东关的一个农民，种出了一棵特别大的萝卜。人们视之如神物，不敢私自食用，就把它献到了皇宫。皇宫里的御厨用这个大萝卜和一些山珍海味精心烹制了一道菜，呈给女皇武则天。形美色艳，味道鲜香，尤如燕窝。女皇食后，称赞连声，赐名为“假燕菜”。因为女皇十分欣赏此菜，王公贵族也纷纷在大宴上烹制“假燕菜”。
后来，“假燕菜”的作法传到了民间，人们用萝卜、肉丝、鸡蛋、香菜等原料来烹制“假燕菜”。由于劳动人民不断改进烹制方法，使民间的“假燕菜”越做越美。其味道酸辣鲜香，别具一格，成了洛阳地区的一道名菜。久而久之，人们便称它为“洛阳燕菜”。
此菜虽名高味美，但制作并不复杂。作时，先把萝卜切成约一寸半的细丝，用冷水浸泡后，再用细绿豆粉拌匀，上笼蒸五分钟后，晾凉入温水泡开，捞出后洒上盐水，再蒸透即可。食时，配上鸡肉丝、猪肉丝、海米、蹄筋丝、玉兰丝、鱿鱼丝、海参丝和紫菜丝，用高汤烹制，再放点香菜、韭黄。其味道极其鲜美，汤清利口，营养丰富。
Wu zetian and luoyang false yan food folk tales
Luoyang water table is the famous Henan flavor.Water at a total of twenty-four dishes, one of the first dish is Luoyang Yan Lai.This Lai delicious Xianxiang, Henan is a name mention this dish dishes origin, have a fun.
Allegedly, in one thousand of more than two hundred years ago the Tang Dynasty during the period of Wu Zetian, Luoyang, a farmer, make a big radish.People as a tali an, dare not privately edible, then offer it to the palace.The palace chef with the big turnip and some table delicacies from land and sea cooked a dish, presented to Queen Wu Zetian.Shape beauty beauty, taste delicious, like bird's nest.The queen after the food, praised repeatedly, the given name as "false jelly".Because the queen very appreciative of this dish, the nobility have in the great feast on cooking "false jelly".
Later, "false jelly" approach to the folk, people use radish, pork, eggs, coriander and other raw materials to cook "false jelly".As a result of working people constantly improve the cooking method, the folk "false jelly" do more beautiful.Its taste is sour Xianxiang, have a style of one's own, became a famous dish in Luoyang area.In the course of time, people called it a "bird's nest in Luoyang".
This dish has a high taste, but the production is not complicated.For, first cut the radish into about a half inch filaments, soaked with cold water, then fine mung bean flour, cage steam five minutes, cool into warm blisters open, remove and sprinkle with salt, and then steamed to.When fresh, with chicken wire, shredded pork, dried shrimps, silk, silk, sinew Yulan shredded squid, sea cucumber wire and dried seaweed broth, cooking, and put some parsley, chives.It tastes very delicious, Tang Qing liqueur, rich nutrition.
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洛阳牡丹燕菜的介绍
洛阳牡丹燕菜是洛阳历史悠久的汉族传统名菜。传说唐代武则天时，洛阳东关下园墓地出产一种特大萝卜，重达几十斤，农民视为祥瑞，进贡宫廷，御厨将萝卜切成细丝。经多道加工，并配以山珍海味，制成汤羹，清爽可口。武则天食后赞不绝口，因感激当年在感业寺食萝卜救命之恩，即赐名“义菜”。因其形似燕窝，后改名“燕菜”，流传至今。
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