Braised lion head

Material

6g meat stuffing, 12g Chinese cabbage

Seasoning

(1) 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 egg, 1/2 teaspoon salt, 1 tablespoon water starch

(2) 2 tablespoons starch

(3

2. Cut the Chinese cabbage into large pieces, stir-fry it with 2 tablespoons of oil until soft, then put it into a pot, then drain it into 4 lion heads, and then add seasoning (3) to boil.

3. Simmer on low heat for 5 minutes, and serve when the lion's head is crisp and dry.

Cuisine

1. Seven parts of lean meat and three parts of fat meat are the ideal meat quality for making lion's head. It is more suitable to use sandwich meat for meat stuffing, but don't chop it too finely and stir it in the same direction for too long to avoid the meat being too hard.

2. Don't cut the Chinese cabbage too small, fry it too soft, so as not to burn it for a long time.

3. Heat-resistant pots are not afraid of big fire or long-term burning, while casserole can't be cooked with big fire to avoid cracking.

ingredients: 1. half a catty of pork is sandwiched in the pig's forelegs, and minced.

2. tender lotus root.

3. One egg.

4. Eight Chinese flowering cabbages.

5. a small piece of old ginger.

6. Three shallots.

7. Three tablespoons of soy sauce.

8. One tablespoon of dry starch, and another tablespoon of starch with appropriate amount of water to make a sauce.

9. Appropriate amount of salt and monosodium glutamate.

(haochi123.com)

Exercise: 1. Chop the lotus root into fine grains, cut the onion into sections, beat the ginger with a knife, and beat the egg dry and stir it into a whole egg paste clockwise.

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

3. Knead the meat into flat balls.

4. Heat the oil in the pot to 7% 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 taken out, put it into the meatballs, add about two Jin of soup or water, three tablespoons of soy sauce, ginger and onion, and bring to a boil and then simmer for more than an hour.

7. Take out the meatballs and put them on a plate for later use after they are cooked thoroughly.

8. Put the Chinese cabbage into the soup in the pot and cook for about one minute until cooked.

Braised lion head

Ingredients: 6g of three-layer pork (or ground pork).

ingredients: a, 3 tablespoons of white powder, 3g of Chinese cabbage and Qingjiang vegetable, 2 tablespoons of soy sauce, 2g of water chestnut, 1 tablespoon of rice wine, 5g of onion and ginger, 1 tsp of pepper and 1 egg; B, 1 cup of white powder, and proper amount of oil; C, 2 cups of water, 3 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of rice wine < P > Practice: 1. Peel and wash the water chestnut and ginger respectively, wash the onion and cut them into powder; Wash Chinese cabbage and cut into large pieces; Wash Qingjiang vegetables, blanch them in boiling water, pick them up and discharge them into the dish for later use; 2. Dice the pork, chop it (ground pork), put it in a bowl, beat in the eggs, add the onion, water chestnut, Jiang Mo and material A, stir until it is sticky, knead it into meatballs by hand, evenly coat the material B, put it in a hot pot and fry it until it looks golden yellow, take it out, and drain the oil for later use; 3. Pour material C into the pot, add Chinese cabbage and boil it over high fire, add meatballs, cook it over low heat until it tastes delicious, turn off the fire, put it in a plate with Qingjiang vegetables, sprinkle with chopped green onion, and serve.

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 slowly in the container, and casserole is the best. One of the famous dishes taught by Zhang Daqian, a master of Chinese painting, is "Braised Lion's Head in Braised Sauce". Mr. Daqian's practice is that it is very lean, three-thirds fat, finely chopped and roughly chopped, and the size should be like rice grains, not too finely chopped, so as to keep gaps between the meat, so as to contain juice.

as for "lion's head", it is said that its "distant ancestor" is the "jumping pill roasting" recorded in the Food Classic of the Southern and Northern Dynasties (see Qi Min Yao Shu, the 8th roasting method). According to historical records, when Emperor Yangdi went south along the Grand Canal with his concubines and thousands of ships, "all the counties he passed were ordered to offer food within five hundred miles. From one state to hundreds of places, the land and water are extremely rare, (Zi Zhi Tong Jian). Yang Guang saw the Qionghua in Yangzhou, especially the four famous scenic spots of Wansongshan, Qiandun, Ivory Forest and Sunflower Hill in Yangzhou. After returning to the palace, he ordered the chef to make four dishes with the above four scenes as the theme. Under the guidance of Yangzhou famous chefs, the chefs tried their best to finally make these four dishes: Sweet and Sour Mandarin Fish, money shrimp cake, ivory chicken strips and sunflower chop meat. After Yang Guang tasted them, he was very happy, so he gave a banquet to his ministers and at that time Huaiyang dishes were dumped in the ruling and opposition. Officials and dignitaries are also proud of having these four dishes and regard them as treasures.

in the Tang dynasty, with the prosperity of economy, officials and dignitaries paid more attention to diet. On one occasion, Wei Juyuan, a famous chef in the government, also made these four famous dishes in Yangzhou, accompanied by delicacies of mountains and seas, which made the guests amazed. When the dish "Sunflower Chopping Meat" was served, I saw that the sunflower heart made of the huge meat ball was exquisite, just like the head of a lion. The guests took the opportunity to persuade them: "The Duke of Qi has been a military horse for half a life, and he has made outstanding achievements. He should wear a lion's handsome seal." Gulp Kuai frenzy happy to raise a glass, said; "To commemorate today's grand event, it is better to change the name of" Sunflower Chopping Meat "to" Lion Head ". From then on, Yangzhou has added the famous dish "Lion Head", which is braised in brown sauce and steamed.

Making process of braised lion head

1. Wash onion, ginger and garlic and cut them into powder, wash rape and carrot and shred them;

2. Mix the pork stuffing with minced onion, ginger and garlic, starch, white pepper and soy sauce, and beat them until they are elastic to make meatballs with the same size;

3. Heat half a pot of oil, and fry the meatballs in the oil pan until golden;

4. Leave a little oil in the wok, stir-fry rape and shredded carrot, then pour in the fried meatballs, add soy sauce, cooking wine and clear water, cook for more than 1 minutes on medium heat until cooked, thicken with water starch, pour in bright oil and serve.

Features: appropriate fat and thin, and fragrant meat

Tips:

1. When chopping meat stuffing, refer to the principle of "three parts fat, seven parts thin";

2. If the meat stuffing is not used for a while, put it in a bowl, smooth the surface, and then pour a layer of cooked meat oil to isolate the air and make the meat stuffing difficult to deteriorate.

in the Qing dynasty, when Qianlong went down to the south of the Yangtze River, he brought this delicacy to Kyoto and made it one of the dishes of the Qing Dynasty. During the Jiaqing period, Lin Lan, a native of Ganquan, also sang Yangzhou's "sunflower meatballs" in "Three Songs of the Hanjiang River". Its preface says: "The meat is finely chopped and coarsely printed into pills, and fried in vegetable oil into sunflower yellow, commonly known as sunflower meatballs. : its poem says: "the guest chef has been cutting frequently, and the sunflower is letting go of the new one. When you are full, you should also think about the sun, and you will eat meat one after another. "

stewed lion's head with crab powder

raw materials:

8g pork ribs, 12 green vegetable hearts, 1g crab powder, 1g Shaoxing wine, 2g refined salt, 1.5g monosodium glutamate, 15g onion ginger juice and 5g dried starch.

Practice:

First, the pork is scraped clean, boned and peeled. Fine-cut the fat meat and lean meat into fine particles, mix them with 75g of wine, salt, onion and ginger juice, dried starch and crab powder to make six large meatballs, stick the remaining crab powder on the meatballs, put them in the soup, and steam them in a cage for 5 minutes to make the oil in the meatballs overflow.

2. Stir-fry the cut green vegetable heart in a hot oil pan until it is emerald green, and take it out. Take a casserole, put a piece of cooked meat skin (with the skin facing upwards) at the bottom of the casserole, pour in the stir-fried green vegetable heart, add the steamed lion head and steamed soup, cover it with green vegetable leaves, cover the lid, bring it to a boil, and simmer for 2 minutes. When eating, remove the green leaves, put monosodium glutamate, and serve in a casserole.

characteristics:-the meat is round but not greasy, the vegetables are crisp and rotten, and the crab powder is delicious and tender.

Tip:-① Pork must be fat and thin, and don't chop it too finely.

② when steaming or stewing, you must eat enough heat to let the oil in the meatballs overflow naturally and dissolve in the marinade to make it fat but not greasy.

lion's head with crab powder

On March 21st, 2, President Bush of the United States visited China, and the last meal was President Jiang's "family banquet", with a little three dishes. Two of these three dishes are Yangzhou dishes, and one of them is "Lion's Head".

"lion's head" has an indissoluble bond with Yangzhou. Although it is found everywhere, its name comes from Yangzhou. The history of the lion's head can be traced back to Emperor Yangdi. At that time, after seeing Qionghua in Yangzhou, Yang Guang returned to the palace to miss the local customs, and the chef made a "sunflower offering meat" to meet the scene of "Sunflower Hill" in Yangzhou, which was the predecessor of the lion's head.

Then, in the Tang Dynasty, the Duke of Zhi gave a banquet, and the house also made "sunflower to offer meat". Seeing that the big meatball was shaped like a lion's head, the Duke of Zhi called it "lion's head".

Huaiyang cuisine is a rare dish with exquisite materials selection, meticulous knife work, and moderate saltiness and sweetness. If you want to eat Huaiyang cuisine, you don't have to go to Yangzhou to eat it. There are many experts in Huaiyang cuisine in Shanghai. In fact, the chef of that family dinner was specially invited from Shanghai.

There is a Huaiyang Hotel called "Lao Ban Zhai" in Shanghai, and Hu Shi, Lu Xun and Liang Shiqiu are all its guests. The name of "semi-fasting" has appeared dozens of times in novels of the Republic of China. This shop was opened in the 31st year of Guangxu reign (195) in Qing Dynasty, and it will soon celebrate its centenary. It is estimated that it will be once again full of excitement and feasting.

This stewed lion's head is the signature dish of Lao Banzhai. This dish is pure stewed, authentic, tender and refreshing, and it is the best in the world.

it's easier said than done to cook the lion's head well.

crab powder lion head, crab and meat, of course. As long as you buy a small crab, the female is better than the male, and the female is yellow without cream. Its crab yellow is red and hard, easier to peel off and more beautiful in color. The word "chop" is a dialect, which is used by Suzhou people to indicate that the meat of aquatic products is taken out of the shell, such as "chop shrimp" and "chop crab powder".

There are four or five small crabs per catty. Even in late autumn, the price is still cheap. In midsummer, it is only slightly more expensive than the price of eggs. This dish needs six crabs, weighing about a kilo. Wash them after buying them, and cook them in warm water without tying them.

"Dismantling crab powder" sounds troublesome, but it is not. Break off the claws of the cooked crab, open the crab cover, remove the crab yellow with chopsticks, then record the crab shutter and navel, break them in two, then use ear-digging tools to hook out all the crab meat, cut off the remaining crab feet at both ends, and defecate with chopsticks. If you do this, you can get a catty of crab in more than half an hour. If there is really no time, there is a "Wangjiasha" snack shop on Shimen Road, Nanjing West Road, which has a ready-made peeled crab powder retail.

when it comes to meat, one rib is needed, weighing one and a half kilos. Braised pork should use multiple layers of pork belly, and the lion's head should be chopped anyway, as long as one layer is fat and one layer is thin, which is convenient to handle. This dish tastes better than lean meat, and the approximate ratio is "six fat and four thin". There is a man named Xie Jiuwo, whose articles are common in newspapers and he dabbles in food. I don't know who he is. He compared the lion's head to "three points fat and seven points thin", but he was wrong. You know, this dish is not delicious without a little fat, at least it can't be less than the ratio of 5/5.

buy the meat, wash it, peel it off, and use it later. Cut off all the "tendons" on the meat and you can start cutting the meat.

cut the meat carefully and chop it roughly. The so-called "fine cutting and rough chopping" means that the fat meat and lean meat should be separated first, and the meat pieces should be cut into pieces first, then into shredded meat, and the shredded meat should be cut into diced meat at last. The size of diced meat is quite exquisite, about four millimeters, and the valley is called pomegranate diced.

After cutting, mix the fat meat and lean meat with crab powder. Some restaurants mix the meat to make a ball head, then dip it in crab powder and embed it in crab roe. That's a deceptive trick, so we don't need it.

When mixing materials, you should also add cooking wine, onion and ginger juice to remove fishy smell, salt to flavor, a little sugar to "adjust the fresh head", and raw flour to make it sticky. The amount of raw flour should not be too much, about two or three tablespoons. When adding these seasonings, it is best not to pour them in one breath, but to add seasonings while stirring, so as to mix them evenly. Stir hard, the material will become thick and sticky, the term is called "hard".

These materials can be made into about ten lion heads. If you don't know, you can divide the materials into equal parts first, and then knead them into pills, otherwise they will not look good. When kneading into meatballs, you should also use force, otherwise the lion's head will be easily broken, fragile and scattered, and we are not in cook the meat to mix soup.

In a casserole, spread the previously approved skin on the bottom of the pot, and then spread some vegetables on it. Put the prepared meatballs on the dishes and pour the boiled broth. If there is no broth, you can also use boiled water. When you pour, you should fall from the edge of the casserole and don't break the meatballs.

Then cover it and simmer it. After ten minutes, you can smell the fragrance of Siyi. Then you can't eat it yet, and you have to continue stewing for about two hours. After stewing and opening the lid, there is a whole layer of oil on the noodle soup, so try to remove some. First, use chopsticks to pull out the meat slices and vegetables and discard them. Then switch to a big fire, add fresh vegetables and cook them together. When the vegetables are ripe, they can be served.

due to different seasons, lion's head can also be filled with various ingredients, such as bamboo shoots in spring, lotus roots in summer, and even autumn dates and winter winds. The secret of this is the word "finely chop and roughly chop", but the ingredients you put in can be chopped in advance, and when you eat, you can only smell the fragrance and not see it. The so-called "intentionally or unintentionally" is the best. Lion's head can also be braised, steamed, boiled, fried or dry-fried, which is the knowledge and art of cooking, so I won't say much here.

/s? wd=%D%B7%B7%DB%CA%A8%D7%D3%CD%B7& lm=& si=& rn=1& ie=gb2312& ct=& cl=3& f=1& Rsp=6

A lot of it

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