白水羊头
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白水羊头是一道北京菜。顾名思义，白水羊头在制作过程中，会以不加调料的清水炖煮羊头。
简介[编辑]
中国清朝道光年间，北京的一位回民厨师马纪元发明了白水羊头，这也是北京老字号“羊头马”的发端。至今“羊头马”的白水羊头仍是此菜的代表。[1]
制作白水羊头，首先要将羊头充分刷洗。羊头用清水煮好后，将羊头肉按照一定步骤拆下，去掉多余杂物，再放入冷水中浸泡一段时间，以使其肉质脆嫩、便于切片。食用时先切成薄片，再佐以特制的椒盐食用。[2]
参考资料[编辑]
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脚本错误：没有“Redirect_Template_List”这个模块。 This article "白水羊头" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:白水羊头. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.
This article "白水羊头" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:白水羊头. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.
Template:老北京城 脚本错误：没有“Asbox”这个模块。
This article "白水羊头" is from Wikipedia. The list of its authors can be seen in its historical and/or the page Edithistory:白水羊头. Articles copied from Draft Namespace on Wikipedia could be seen on the Draft Namespace of Wikipedia and not main one.
