Boiled pork, also known as champion lai, is also known as lotus leaf dressing. It is said that Dai Yaheng, the great man of 1778 (forty-three years of Qianlong), was the first person 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. Therefore, for a time, 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 a scholar. He, his brother Dai Xinting, his uncle Dai and his father Dai are quite famous in North Korea, and they are collectively called the four Dai families in Nan 'an. Contact with this family and respect for the food of the elderly will 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 number one scholar in Dayu, was a famous scholar during the Qianlong period of the Qing Dynasty. One day, he gave a banquet to entertain the old people nearby. After dinner, everyone gave a present. This gift is wrapped in lotus leaves to cut pork. Because it is a gift from the champion, the old people can't separate it, so they put the meat and lotus leaves into a wooden steamer to steam. Open the wooden retort cover, the fragrance of lotus leaves and meat wafts away, and the steamed meat is picked up to eat, which tastes excellent. Therefore, people call it the number one dish. Since then, this dish has gradually spread in Nankang, Dayu, Shangyou and Chongyi counties belonging to Nan 'an Prefecture. At the banquet, special emphasis was placed on opening the wallet. Generally speaking, it needs the cooperation of an old man and a young man at the party to open it, which is 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 flour, and seasonings such as soy sauce, sugar, refined salt, sweet wine, pepper, peanut oil, monosodium glutamate and broth are added.
Step 2: blanch the lotus leaf with boiling water, fold it into three pieces, pour the pork belly into the lotus leaf with a bowl, and wrap it into a cone or spindle shape. Someone needs to watch when steaming, 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 the steamed meat buns are steamed, the entrance is sticky and does not stick to the teeth. The fragrance of lotus leaves is refreshing.
First steam with strong fire, and then steam with slow fire for at least 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 after long steaming. 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 hand-making. One school is authentic "Dayu Dutch cuisine" and the other is "Nankang Dutch cuisine". The difference between the two factions is that when Dayu lotus seed paste is mixed with meat, there is more brown rice and less rice flour, so it is easier to form when wrapped in lotus leaves and tastes chewy. Nankanghe's mixed noodles and meat stuffing are basically made of rice noodles, rarely mixed with glutinous rice, and the wrapping method is almost accurate, otherwise it will be difficult to form. The fried pork is full of flavor, tastes very good and melts in the mouth, which is also the secret recipe handed down from generation to generation by the old masters.