Question 1: What is braised lion head? You are all talking nonsense. Some of you have eaten it, and some of you may have seen it but not seen it. Just express your opinions here. You are irresponsible to others. You must know that the lion head is big, and there is only one for each dish. The most famous one is from Yangzhou. The specific method is: use pig fat and lean meat in a ratio of 1:5, and add tofu. The ratio of meat to tofu is: 5:2. The tofu should be kneaded finely and put together with the pork. Add salt, monosodium glutamate, pepper, water, onions, garlic, and minced ginger (the minced ones are very thin). Stir in one direction with your hands until it is a little sticky. Put the soybean flour in the refrigerator for 5 minutes, then take it out and fry it in a pan until it turns brown. Then put it in the pan and add some seasoning according to your preference and cook it for a while.

Question 2: Why is it called Braised Lion Head? Regarding "Lion Head", it is said that its "distant ancestor" is "Tiao Wan Zhi" recorded in the "Shi Jing" of the Southern and Northern Dynasties. Historical records record that Emperor Yang of the Sui Dynasty brought When he followed his concubines and traveled south along the Grand Canal in dragon boats and thousands of ships, "every county within five hundred miles of the state he passed was ordered to offer food. From one state to hundreds of villages, there are extremely rare things on land and water. Yang Guang saw the Qionghua in Yangzhou and was particularly nostalgic for the four famous scenic spots in Yangzhou: Wansong Mountain, Qianqian Dun, Ivory Forest and Sunflower Hill. After returning to the palace, he ordered the imperial chefs to prepare four dishes based on the above four scenes. Under the guidance of famous Yangzhou chefs, the imperial chefs worked hard to finally make squirrel mandarin fish, money shrimp cakes, ivory chicken strips and sunflower chopped meat. After Yang Guang tasted these four dishes, he was very happy, so he gave them a banquet for all the ministers. For a time, Huaiyang cuisine was popular among the court and the public. When officials and dignitaries entertain guests at banquets, they are all proud of having these four dishes and treat them as treasures.

In the Tang Dynasty, with the economic prosperity, officials and dignitaries also paid more attention to their diet. Once, when the Duke of the State of Xi hosted a banquet, Wei Juyuan, a famous chef in the palace, also cooked these four famous dishes from Yangzhou, accompanied by delicacies from mountains and seas, and rare delicacies from land and water, which amazed the guests. When the dish "Sunflower Chopped Meat" was served, the sunflower heart made of the huge meat dumpling was exquisite, like a "lion's head". The guests took the opportunity to persuade the guests: "The Duke of Xun spent half his life in the army, and he has made great achievements in war." "Biao Bing, you should wear the lion's seal." The Duke of Xun happily raised his glass and drank it, and said, "To commemorate today's grand event, it is better to rename "Sunflower Cut Meat" to "Lion Head". From then on, Yangzhou became famous. The famous dish "lion head" is added, braised and steamed, and is very popular.

In the Qing Dynasty, when Qianlong went to Jiangchuan, he brought this delicacy to Kyoto and made it one of the dishes of the Qing Dynasty. In "Three Songs of Hanjiang" written by Lin Lanchi from Ganquan, Yangzhou's "Sunflower Meatballs" are also praised. The preface says: "The meat is cut into fine and thick balls and fried in meat and vegetable oil until it becomes sunflower yellow. It is a common name. Sunflower meatballs. : His poem says: "The guest chef has cut his teeth frequently, and the sunflowers gathered together are fresh. When you are full, you should also think about the sun, and eat meat one after another."

Question 3: What local cuisine is Braised Lion's Head? Jiangsu and Zhejiang cuisine

Question 4: What is the difference between Sixi meatballs and braised lion head? Sixi meatballs are made of meat filling and are smaller than lion head.

The braised lion head is made of diced meat and is relatively large. The lion roe is not fried. Sixi meatballs are deep-fried and then steamed or burned?!

Question 5: What does the woman who has eaten braised lion head mean? = =

Question 6: What does braised lion head mean? "Lion head" is used in Yangzhou. It is said to be a big cut of meat. In northern dialect, it is called "big meatballs" or "Sixi meatballs". This sentence is actually wrong. It is easy to distinguish "lion head" from "big meatballs" and "Sixi meatballs". (Explanation in the TV series "Xilai Le")

"Lion head" means big chopped meat in Yangzhou dialect, and "big meatballs" or "Sixi meatballs" in northern dialect. It is said that its "distant ancestor" is "Tiao Wan Zhi" recorded in the "Shi Jing" of the Southern and Northern Dynasties (see "Qi Min Yao Shu. Zhi Method 80"). Historical records record that when Emperor Yang of the Sui Dynasty, accompanied by his concubines, rode a dragon boat and thousands of ships south along the Grand Canal, "all the prefectures and counties he passed within five hundred miles were ordered to offer food. From one prefecture to hundreds of villages, there were extremely rare treasures on land and water." "("Zi Zhi Tong Jian").

Yang Guang saw the Qionghua in Yangzhou and was particularly nostalgic for the four famous scenic spots in Yangzhou: Wansong Mountain, Qianqiandun, Ivory Forest and Sunflower Hill. After returning to the palace, he ordered the imperial chef to prepare four dishes based on the above four scenes. Under the guidance of Yangzhou famous chefs, the royal chefs worked hard to finally make four dishes: squirrel mandarin fish, money shrimp cakes, elephant bud chicken strips and sunflower chopped meat. After Yang Guang tasted it, he was very happy, so he gave a banquet to all the ministers. For a time, Huaiyang cuisine was popular among the court and the public.

Question 7: What cuisine does braised lion head belong to? Huaiyang Cuisine

Question 8: There is a dish called braised lion head, so why is it called lion head? What's the story? Where did it originate from? Lion head is called "Big Meatball" in Yangzhou dialect, and "Big Meatball" or "Sixi Meatball" in Northern dialect. It is said that its "distant ancestor" is "Tiao Wan Zhi" recorded in the "Shi Jing" of the Southern and Northern Dynasties ("Qi Min Yao Shu. Zhi Method 80").

Historical records record that when Emperor Yang of the Sui Dynasty, accompanied by his concubines and his entourage, rode a dragon boat and thousands of ships south along the Grand Canal, "every state and county they passed through was ordered to offer food within 500 miles." To Baiyu, it is extremely rare on land and water" ("Zi Zhi Tong Jian"). Yang Guang saw the Qionghua in Yangzhou and was particularly nostalgic for the four famous scenic spots in Yangzhou: Wansong Mountain, Qianqiandun, Ivory Forest and Sunflower Hill. After returning to the palace, he ordered the imperial chef to prepare four dishes based on the above four scenes. Under the guidance of Yangzhou famous chefs, the royal chefs worked hard to finally make four dishes: squirrel mandarin fish, money shrimp cakes, elephant bud chicken strips and sunflower chopped meat. After Yang Guang tasted it, he was very happy, so he gave a banquet to all the ministers, and Huaiyang cuisine became popular in both the government and the public.

In the Tang Dynasty, with the economic prosperity, officials and dignitaries also began to pay attention to their diet. Once, Duke Wei Zhi of the State of Xi hosted a banquet for guests. The famous chef Wei Juyuan also cooked these four famous dishes from Yangzhou, accompanied by delicacies from mountains and seas, and rare delicacies from land and water, which amazed the guests. When the dish "Sunflower Chopped Pork" was served, the sunflower heart made of huge meat dumplings was exquisite, like a lion's head. The guests took the opportunity to persuade the guests to drink: "The Duke of Xi has spent half his life in the army and has made brilliant military achievements. He should wear the lion seal." Wei Zhi happily raised his wine glass and drank it down in one gulp. "Lion's head." "Lion's head" became a famous dish in Yangzhou from then on.

In the Qing Dynasty, when Qianlong went to the south of the Yangtze River, he brought this delicacy to Kyoto and made it one of the Qing palace dishes. During the Jiaqing period, Lin Lanchi, a native of Ganquan, also sang about Yangzhou's "Sunflower Meatballs" in "Three Songs of Hanjiang". The preface says: "The meat is finely chopped and coarsely chopped into balls, and fried in meat and vegetable oil until it becomes sunflower yellow, commonly known as sunflower meatballs." The poem goes: "The guest chef has cut it frequently, and the sunflower balls are made fresh. A full stomach should also be used Thinking about the sun, I eat meat one after another."

Emperor Yang Guang of the Sui Dynasty visited Yangzhou to see Qionghua, and then stayed in the south of the Yangtze River to see countless beautiful scenery. After he visited the four famous scenic spots in Yangzhou, Wansong Mountain, Qianqian Dun, Ivory Forest, and Sunflower Hill, he admired the garden scenery so much that he personally renamed the four famous scenic spots Qianjin Mountain, Maoer Dun, Pingshan Hall, and Qiongshan Hall. Flower view. After returning to the palace, he summoned the imperial chef and asked them to prepare four dishes to commemorate their trip to Yangzhou in the south of the Yangtze River. (In ancient times, it was a custom to use dishes to imitate the scenic garden scenery.) The imperial chef worked hard. Four famous dishes were made. The four dishes include 1 squirrel mandarin fish, 2 golden shrimp cakes, 3 ivory chicken strips, and 4 sunflower meat. After Yang Guang tasted it, he was very happy, so he gave it to all the ministers and it became a delicacy that spread throughout the south of the Yangtze River. When officials and dignitaries entertain guests at banquets, they are all proud of having these four dishes and treat them as treasures.

In the Tang Dynasty, there were even golden plates of jade dumplings and delicious delicacies. On this day, the Duke of Xi hosted a banquet and ordered the famous chef Wei Juyuan to prepare four famous dishes: squirrel mandarin fish, money shrimp cakes, ivory chicken strips, and sunflower meat, accompanied by delicacies from the mountains and seas, land and water. The guests were all amazed. When the sunflower meat dish was served, I saw the sunflower heart made of huge meat balls, which was so beautiful that it really looked like the head of a lion. The Duke of Xi spent half his life in the army, and his military exploits were brilliant. The guests advised him to drink: "You should wear the nine-headed lion seal." The Duke of Xi raised his glass and drank it all in one gulp, saying, "To commemorate this evening's meeting, why not change the sunflower meat to 'lion head'" '." Since then, Weiyang's famous dishes have added "lion's head", which is braised and steamed and is very popular.

Question 9: How to make braised lion head? What materials are needed? Ingredients for braised lion head: 600 grams of meat filling, 1200 grams of Chinese cabbage. Seasoning (1) 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and eggs. 1, 1/2 tsp salt, 1 tbsp water starch (2) 2 tbsp starch (3) 4 cups stock, 1 tsp salt, a little pepper Method 1. Chop the meat filling slightly evenly and stir in seasonings (1 ) and mix thoroughly, divide into 4 equal portions, shape into large meat balls, pat a little seasoning (2) on the surface that has been mixed with half a cup of water, fry the skin with plenty of oil, and serve out. 2. Cut the Chinese cabbage into thick chunks, stir-fry it with 2 tablespoons of oil and put it into the pot, then add 4 lion heads, then add seasoning (3) and bring to a boil. 3. Reduce heat to low and simmer for 50 minutes. When the lion head is dry, serve it out. Cooking Guide 1. Seven parts lean meat and three parts fat meat is the ideal meat quality for making lion head. Sandwich meat is more suitable for meat filling, but do not chop it too finely and do not stir it in the same direction for too long to avoid the meat becoming too hard. 2. Don’t cut the Chinese cabbage too small and stir-fry it too soft, otherwise it will not last long and melt. 3. Heat-resistant pots are not afraid of high fire or prolonged cooking, but casseroles cannot be cooked over high fire to avoid cracking

Question 10: What kind of yam does braised lion head have horseshoes? Braised lion head does not necessarily have to have this For two ingredients, the key is to choose the meat well, foreleg meat, three fat and seven lean. It is best to chop the meat into puree by hand. The meat grinder will destroy the fiber and affect the taste.