Question 1: What exactly is a lion's head? In Yangzhou, Zitou is a meat tyrant, and in the north, it is a big ball or a four-happiness ball. Chop the fat and thin ribs into pomegranate grains and make them into balls. After simmering, the fat on the surface of meatballs will generally melt, but not all, while the lean meat is relatively convex, giving people a rough feeling. Because the meatballs are large and the surface is rough, they are called "lion heads". This dish has a long history. The Song Dynasty poet said, "The only cup with two crabs is Yangzhou Crane." . Comparing eating a catty of crab and chopping meat to a happy fairy riding a crane down Yangzhou shows how delicious and attractive this dish is. There was a dish called "Big Meatballs" in Yangzhou in the Qing Dynasty. The production method was: "Take rib meat, peel it, cut it into slender strips, add bean flour, add a little seasoning, loosen it with your hands, and don't rub it. Or stir-fried or steamed (lined with tender green) "shows that the lion head dish was recognized by the society in the Qing Dynasty. The cooking of lion head dish is very heavy. Stew it for about 40 minutes on low fire, so it will be fat but not greasy and melt in the mouth. There are three cooking methods of lion's head in Yangzhou: stewing, steaming and stewing, but there are many varieties, such as stewed lion's head with crab powder, roasted lion's head with mussels, roasted lion's head with diced chicken, roasted lion's head with green vegetables, roasted lion's head with bamboo shoots, steamed lion's head with crab powder, etc., with different flavors.

Question 2: Where is the braised lion head? It's Jiangsu and Zhejiang cuisine.

Question 3: What is the lion's head like? As a reader, has anyone ever eaten Huaiyang lion's head?

You will laugh. The so-called "lion head" is just a nickname. To put it bluntly, it is a meatball. What age is it now? That kind of pork roll has long been out of date.

Wait a minute,

The lion's head you eat may indeed be called meatballs, but the real lion's head is probably far from meatballs.

Don't be unconvinced, and listen to the pale chardonnay way:

The real lion's head should be like the stone lion's head in the classical gardens of China. That's because fat diced meat and lean diced meat have different deformation degrees after being stewed in soup for a long time. If you put it in a small bowl, you shake it and put it on the table. The lion's head should still be shaking slightly in the bowl, which looks like a lion splashing water. Only those who have this charm can be called a lion's head. Hard words are a lump of meat. People in Yangzhou don't eat this kind of food.

You should eat the lion's head with a spoon instead of chopsticks, because the baby is too tender to hold.

A good lion's head should be fragrant, mellow, fresh and refreshing, but there is no oil, sauce, sugar or wine. Although the entrance to the lion's head is fresh and salty pork, it tastes like a blue musk deer. After eating it, you should be able to regain lasting charm from the root of your tongue. That said, Cang Xia, you're not making up a story, are you? Why is it getting more and more mysterious?

It seems that Cang Xia hasn't fooled others yet. Wait patiently until you hear it.

The lion's head got the pork belly of the local pig. Although the pork on the market now is all feed pigs, you must take the hard pork belly above the ribs. The fat layer of the pork belly should be above five or six layers, and the pork belly below five layers cannot be called' pork belly'. There are too few layers, and the meat is definitely not enough.

After the meat is taken, it should be divided into fat and thin, then sliced separately, and then coarsely shredded and finely diced, which is as big as pomegranate rice. One of the key points is that you can't mince it with a meat grinder, and the other is that you can't chop it with a spatula. The' fine cutting and rough cutting' mentioned on the menu is just the dish of the store owner in the restaurant. The real gourmet lion's head is a knife that doesn't need to be chopped. It depends on fine cutting and must not be lazy. This is done for softness and freshness.

Because minced meat is cut out, it will not be so' United' as in a meat grinder. For the "purity" of the lion's head after the entrance, you can't put protein or raw flour in it. Then, if you want to hold this pile of minced meat together, you have to do something hard-throw it. This mass of minced meat will fall from left hand to right hand like a ball, and then from right hand to left hand, and so on and so forth until it is almost inseparable, and then it will be picked up in both hands and put into a boiling pot. Once it is hot outside, it will be obedient inside.

Of course, to get rid of you, you must use the gentlest small fire, and the soup must always be open, otherwise the lion's head will become minced meat soup when the fire is too big. Besides, this fire fighting work will take more than four hours, don't worry.

These are nothing, the lion's head is really admirable in seasoning.

After the meat is cut, separate the fat from the fat. This lean meat should be fortified with broth.

Wait, what's broth? The so-called broth is slowly hung out with pork leg bones, old hens, old ducks, ham, scallops, shrimps and winter bamboo shoots after more than six hours of slow fire. This lion's head is salty and fragrant. Although there is only one word for "fresh", how to make it fresh is quite different. Here, the bone is the soup base, the chicken is fresh and the duck is fragrant. These three are the protagonists of Tang. As for ham, cheers, shrimps and winter bamboo shoots, they are all dragon slices in the soup. But the role of this kind of walk-on lies in its different physical properties and tastes, either thick or light, such as ink painting and picturesque coloring. In this way, the umami flavor of the soup can be improved to a new level.

Slowly pour the soup on the minced meat, add a little salt, and then stir it in one direction by hand, and the soup will be eaten by the meat. Because of the salt, the meat will be a little sticky, which is called' strength'.

This seasoning is delicious, but unfortunately, this umami flavor is still rare. It is nothing more than a list of different levels of umami, just a logical approach. The biggest problem with this practice is that the auxiliary materials are too fresh, and the pork flavor may not be eaten. What if a country has no monarch and no higher vocational education? Then you must find something that can make the taste of pork' stand a little higher'.

So this taste pad ... >>

Question 4: Where is the representative dish of lion head? This is a famous dish in Huaishang. The fat and thin meat is ruddy and shiny, and with green vegetables, it is bright in color and fragrant, which can arouse the appetite at a glance. Mellow meat and juice are irresistible top delicacies. The lion's head should be soft and delicious, and it is best to chop the meat yourself. Another key point is to simmer it on a container, and casserole is the best. One of the famous dishes of Professor Zhang Daqian, a master of Chinese painting, is braised lion's head. Mr. Daqian's practice is to cut the lean meat into seven parts and the fat meat into three parts, finely cut and roughly cut, the size should be like rice grains, not too fine, so that there is a gap between the meat to contain juice.

Question 5: What cuisine does braised lion head belong to? Huaiyang cuisine

Question 6: What is the best dish to eat with cooked lion's head and rice?

Question 7: There is a dish called stewed lion's head, so why is it called lion's head? Any stories? Where did it originate? Lion head is called "big ribs" in Yangzhou dialect and "big meatballs" or "four-happiness meeting balls" in northern dialect. It is said that its "distant ancestor" is the "jumping pill roasting" recorded in the Food Classic (Qi Yao Min Shu) in the Northern and Southern Dynasties. Baking method is eighty ").

According to historical records, when Emperor Yang Di went south along the Grand Canal with his concubines and thousands of ships, "all the counties he passed were ordered to provide food within 500 miles. A hundred miles in a state, land and water are extremely rare "("Zi Tongzhi Jian "). Yang Guang saw the Qionghua in Yangzhou, especially the four famous scenic spots in Yangzhou: Wansongshan, Qiandun, Ivory Forest and Sunflower Mountain. After returning to the palace, he ordered the chef to cook four dishes with the above four scenes as the theme. Under the guidance of Yangzhou famous chefs, the royal chefs finally made four dishes: sweet and sour mandarin fish, money shrimp cake, sliced chicken with elephant buds and sunflower minced meat. After Yang Guang tasted it, he was very happy, so he gave a banquet to entertain the ministers, and Huaiyang cuisine became popular in the ruling and opposition parties.

In the Tang Dynasty, with the prosperity of economy, officials and dignitaries began to pay attention to diet. On one occasion, Wei Li, Duke of Xi, gave a banquet, and Wei Juyuan, a famous chef in the imperial court, also cooked these four famous Yangzhou dishes, which were accompanied by delicacies and delicacies, which made the guests amazed. When the dish "Sunflower Cut Meat" was served, I saw that the sunflower heart made of huge meat balls was exquisite, like a lion's head. The guest took the opportunity to persuade the wine: "I have been a military horse for half my life and deserve the handsome seal of a lion." Wei Li happily raised his glass and gulped it down, saying, "In order to commemorate today's great event, it is better to change the name of' Sunflower Chopped Meat' to' Lion Head'." After a shout, Yangzhou added a famous dish "Lion Head".

In the Qing Dynasty, Qianlong went down to the south of the Yangtze River and brought this delicious food to Kyoto, which became one of the dishes of the Qing Dynasty. During the Jiaqing period, Lin Lan, a native of Ganquan, also sang Yangzhou's "sunflower balls" in Three Songs of Hanjiang River. Its preface says: "The meat is finely chopped and coarsely chopped into pills, and the vegetable oil is fried into sunflower yellow, commonly known as sunflower balls." His poem said: "The guest chef is diligent in breaking silk, and the sunflower is fresh. Think about the sun when you are full, and the meat will be eaten one after another. "

Yang Guang, Emperor Yangdi of Yang Di, went to Yangzhou to see Qionghua, and then stayed in Jiangnan, enjoying countless beautiful scenery. He visited four famous scenic spots in Yangzhou, namely Wansongshan, Qiandun, Ivory Forest and Kuihua Mountain, and was amazed at the scenic spots in the garden. He personally renamed them Qianjin Mountain, Maoerdun, Pingshan Hall and Qionghuaguan. After returning to the palace, I called the chef and asked them to cook four dishes to commemorate this trip to Yangzhou in the south of the Yangtze River. ) The chef made great efforts to cook four famous dishes. These four dishes are 1 sweet and sour mandarin fish, 2 money shrimp cakes, 3 ivory chicken strips and 4 sunflower meat sacrifices. After Yang Guang tasted it, he was very happy. So, he gave a banquet to entertain his ministers, which became delicious for a time and spread all over the south of the Yangtze River. Officials and dignitaries are also proud of owning these four dishes and regard them as treasures.

In the Tang dynasty, it was a golden plate and a jade plate, all of which were beautiful. On this day, Duke Huan gave a banquet and ordered Wei Juyuan, a famous chef in the government, to make four famous dishes: sweet and sour mandarin fish, money shrimp cake, ivory chicken strips and sunflower meat, accompanied by delicacies and delicacies. All the guests were surprised. When the sunflower was served with meat, I saw a sunflower heart made of huge meatballs, which was very beautiful and really like a lion's head. I've been a soldier for half my life, and I've made great achievements. The guests advised him, "Gong should wear the handsome seal of the Nine Lions." Gui Guogong raised his glass and gulped it down, saying, "In order to commemorate the meeting tonight, it is better to replace sunflower meat with lion's head." Since then, Weiyang's famous dish has added a "lion's head", which is famous for its braising and steaming.

Question 8: What are the characteristics of lion's head meat dishes? River lion's head is crispy and delicious, with endless aftertaste. It is the best snack for all ages, and can be given to relatives and friends, and can also be eaten by toothless old people.

Question 9: I often see a famous dish called "Lion Head" on TV. What is this? Raw materials:

The pig's front leg is stuffed with half a catty of meat and chopped. Tender lotus root segment. An egg. Eight cabbages. A small piece of ginger. Three onions. Three tablespoons soy sauce. One tablespoon of dry starch, another tablespoon of starch and the right amount of water are mixed to make a thick juice. Salt and monosodium glutamate are appropriate.

Exercise:

1. Chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise to form a whole egg paste. [Gourmet China]

2. Pour the egg paste into the meat stuffing and lotus root starch, add some salt and two spoonfuls of soy sauce, and stir clockwise.

3. Knead the meat into a flat ball.

4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.

5. Take out the drained oil and put it on a plate for later use.

6. After the oil in the pot is filled, put it into the meatballs, add about two kilograms of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.

7. After cooking, take out the meatballs and put them on a plate for later use.

8. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked.

9. Take out the cabbage and put it in the meatball plate, thicken it in the pot and pour it into the plate.

Question 10: There is a dish, like a circle, called lion's head. I don't know what to go with it. The practice of cabbage head introduces the cuisine and its function in detail: Shanghai cuisine youth diet indigestion diet nourishing yin diet anemia diet.

Taste: Salty and sweet technology: stir-fried Chinese cabbage with lion's head. Ingredients: 500g pork, 300g eggs and 200g cabbage.

Seasoning: 50 grams of sugar, 30 grams of salt, 25 grams of cooking wine, 3 grams of green onion, 3 grams of ginger, and 0/00 gram of starch (pea). Lion's head is characterized by freshness, saltiness, sweetness, crispness, beauty and color. Teach you how to make Chinese cabbage lion head, and how to make Chinese cabbage lion head is delicious. 1. Put the minced meat into the pot, add 50g of water, add10g of salt, sugar and cooking wine, stir vigorously, knock in eggs and add starch and mix well.

2. Add the soup to the pot and bring it to a boil. Make minced meat into 4-6 balls (that is, lion heads). Cook them in a pot until they are shaped. Pour them into a casserole, add cooking wine, minced onion and ginger, sugar and salt, and simmer for 45 minutes until the lion's head becomes crisp and waxy. Add the Chinese cabbage and cook.

Pie-food phase grams:

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.