Boiled shredded pork, also known as champion Lai, also known as lotus leaf seasoning. It is said that Dai Yaheng, a great man of 1778 (forty-three years of Qianlong), was the first to win the prize. He asked the people who came to celebrate to wrap a lotus flower and let the old people at home taste it. So there was a time when lotus seed paste was called the first course. Dai Yaheng's name is He Zhi, and his name is Shi Lian, a scholar in the Reform Movement of 1898, and an imperial examination. He, his brother Dai Xinting, his uncle Dai and his father Dai are well-known in North Korea, collectively known as the four generations of Nan 'an. Contact with this family and respect for the food of the elderly naturally have a wide impact. It is said that Nankang, Shangyou and Chongyi counties are all affected by it.
According to legend, Dai Quheng, the champion of Dayu, was a famous scholar during the Qianlong period of Qing Dynasty. One day, he gave a banquet to entertain the old people in the neighborhood. After dinner, everyone gave a present. This gift is to wrap the cut pork with lotus leaves. Because it was a gift from the champion, the old people could not separate it, so they steamed the meat and lotus leaves in a wooden steamer. Open the wooden retort cover, the fragrance of lotus leaves and meat wafts away, and the steamed pork is picked up and eaten, which tastes excellent. Therefore, people call it "the first dish in the world". Since then, this dish has gradually spread in Nankang, Dayu, Shangyou and Chongyi counties belonging to Nan 'an Prefecture. At the banquet, it is also exquisite to open the purse. Generally, it takes an elder and a younger generation at the banquet to cooperate before it can be opened, which is also commonly known as "budding". Hakka people have always advocated frugality, and all the dishes that can't be eaten at the banquet should be wrapped in lotus leaves and taken home for the family members who didn't attend the banquet. This custom has been handed down.
prepare
First, fresh pork (lean meat as the main ingredient, fat meat as the auxiliary ingredient) is cut into blocks, then glutinous rice is mixed with indica rice powder, and seasonings such as soy sauce, sugar, refined salt, sweet wine, pepper, peanut oil, monosodium glutamate and broth are added.
Second, blanch the lotus leaf with boiling water, fold it into three pieces, pour the pork into the lotus leaf with a bowl, and wrap it in a cone or spindle shape. When steaming, you need someone to watch and add water to the iron pot from time to time. To master the heat, steam with strong fire first, and then steam with slow fire. After steaming, the entrance of steamed meat buns is sticky and does not stick to teeth. The fragrance of lotus leaves is refreshing.
First steam with strong fire, and then steam with slow fire for not less than 5 hours.
Steam for several hours according to the number of poached eggs. First steam with strong fire, then steam with slow fire, and it will melt in the mouth for a long time. This dish is easy to carry and not easy to deteriorate. It is a must for Hakka banquet.
Wrapping this dish with lotus flowers requires not only the right ingredients, but also some effort to make it. Therefore, Nankang is divided into two factions because of manual production. One school is authentic "Dayu Lotus Dressing" and the other is "Nankang Lotus Dressing". The difference between the two factions is that Dayu Lianrong seasoning is mixed with meat, with more brown rice and less rice flour. It is easier to form when wrapped in lotus leaves, and it tastes chewy. The seasoning and meat stuffing of Nankang River are basically made of rice flour, and little glutinous rice is mixed in. The wrapping method is almost accurate, otherwise it is difficult to form. The fried pork is full of flavor, tastes very good, melts in the mouth, and is also the secret recipe passed down from generation to generation by the old masters.