What cuisine is Braised Lion's Head?

What cuisine does braised lion's head belong to?

Huaiyang cuisine

What cuisine does braised lion head belong to?

Huaiyang Cuisine, also known as Sihi Dumplings

What is the local cuisine of braised lion's head

Jiangsu and Zhejiang

What cuisine does lion's head belong to

Lion's head is said to be a big unauthorized meat in Yangzhou, and in the northern dialect it is said to be a big meatball or Sihi Dumplings. Fatty seven lean three pork ribs chopped into pomegranate granules made of meatballs, simmering stew cooked meatballs on the surface of the fat largely melted but not all melted, lean meat is relatively convex, giving a feeling of roughness, because of the pill is large and the surface of the surface of the rough and so they called "lion's head".

The dish has a long history, Song poetry: "but will be a sliced meat with two crabs, the world really Yangzhou crane. Will eat pounds of crab chopped meat is compared to "riding a crane down Yangzhou" of the happy gods, visible crabmeat lion's head of a dish how delicious and tempting. Qing Dynasty "Tune Ding set" in Yangzhou, "Dazhong meat round" a dish, the method is as follows: "take rib meat, peeled, cut long thin strip, thick 劗, plus bean flour, a little seasoning, with a loose hand press, can not be rolled into. Or fried or steamed (lined with tender green)" visible lion's head dish in the Qing Dynasty for social recognition.

Lion's head a dish of cooking very heavy fire power, stewed over a slight fire for about forty minutes so that after the system will be fat and not greasy in the mouth. Yangzhou lion's head stewed, steamed, braised three cooking methods, as for the more varieties, there are stewed crabmeat lion's head, mussels roasted lion's head, wind chicken roasted lion's head, roasted lion's head of vegetables, shoots roasted lion's head, steamed crabmeat lion's head and other dishes are unique flavor.

Classic way: braised lion's head

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Raw material:

150g of pork with five kinds of meat, 10g of horseshoe, 10g of mushrooms, 5 green cabbage hearts, a little ginger slices.

Seasoning:

500 grams of peanut oil (100 grams of oil), 12 grams of salt, 10 grams of monosodium glutamate, 5 grams of sugar, 30 grams of cornstarch, 150 grams of chicken broth, 10 grams of soy sauce, 5 grams of sesame oil.

Production process:

1. Pork chopped into puree, horseshoes, Dongzhu cut rice, add salt, monosodium glutamate, cornstarch and beat until the meat gelatin, for four large balls. Vegetable heart with boiling water to scald cooked fish up into the dish, ginger slices.

2. Boil the pot of oil, oil temperature of 130 degrees into the large meatballs, deep-fried to the outside of the golden brown inside cooked fish up for use.

3. pot of oil, into the ginger, add chicken broth, into the meatballs, put salt, monosodium glutamate, sugar, soy sauce king, with a small fire until the juice is thick, and then thickened with dampened cornstarch thickening sauce dish that is complete.

Stewed crab meat lion head

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Practice:

1. Peeled pork pork cut into pomegranate beads large granular, and then chopped into a filling, the specific fat and lean ratio of 4:6, with green onions, ginger, cooking wine, water made of green onion and ginger wine water, adjusted into the filling, put salt, a little pepper, stir in the direction of the River Crab meat to be used.

2. Cut water chestnuts into small square dices, and choose and wash vegetable hearts.

3. Take the casserole pot boiling water, put onion, ginger, cooking wine, and then the meat mixture into about 100 grams - 150 grams of meat round, the top of the river crab yellow, into the casserole pot, about two hours of stew on low heat, skim off the floating oil, put monosodium glutamate, salt, and then put into the scalding heart of the vegetable stew can be slightly.

Taste:

Original soup and flavor, "lion's head", that is, Yangzhou said "big chopped meat", the northern language called "big meatballs" or "four happy balls". "four happy balls". It is said that its "distant ancestor" is the "jumping pill roast" recorded in the North and South Dynasties "food scripture" ("Qimin Yaojutsu. The eightieth").

Legend of lion's head

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During the Qing Dynasty, when Qianlong traveled to the south of the Yangtze River, he brought this delicacy to Kyoto, making it one of the dishes of the Qing Palace. During the Jiaqing period, Ganquan Lin Lanzhi authored "Ganjiang three chants", also sang Yangzhou's "sunflower meatballs". The preface says: "The meat is chopped finely and chopped roughly into balls, fried in meat and vegetable oil to a sunflower yellow color, commonly known as sunflower meatballs." The poem reads, "The kitchen has been cut frequently, and this sunflower ball is new. Full stomach should also think to the sun, have meat and food er who."

Yang Guang, Emperor Yang of the Sui Dynasty, to Yangzhou to watch the Qionghua, after staying in Jiangnan, to see countless beautiful scenery. He was full of Yangzhou, Wan Songshan, money dun, ivory forest, sunflower post, after the four famous scenery, garden scenery, appreciation, and personally renamed the four famous scenery for the thousands of gold mountain, cap dun, Pingshan Hall, agarwood view. After returning to the Palace, and called the Imperial Kitchen, let them on the scenery, make four dishes to remember the trip to Yangzhou, Jiangnan, (in ancient times, there are dishes imitating the custom of the garden scenery.) The imperial chefs made four famous dishes. These four dishes were 1 Squirrel Gui Fish, 2 Money Shrimp Cake, 3 Ivory Chicken Strips, and 4 Sunflower Sacrificial Pork. Yang Guang was so happy after tasting them that he gave them to his ministers for a banquet, and they became a delicacy that spread all over the south of the Yangtze River. Officials and dignitaries also feast guests to have these four dishes as an honor, as a treasure.

In the Tang Dynasty, it is the golden plate of jade chop, good food all show. On this day, the Duke of Zi Guo Feast, ordered the House of the famous chef Wei Ju Yuan to do squirrel gui fish, money shrimp cake, ivory chicken strips, sunflower dedication to the meat of the four dishes, and accompanied by rare sea food, land and sea delicacies. Guests ......

There is a dish called braised lion's head, so why is it called lion's head? Is there any story? Where did it originate as a dish?

Lion's head, that is, Yangzhou said "big chopped meat", the northern language called "big meatballs" or "four happy balls". It is said that its "distant ancestor" is the North and South Dynasties, "food scripture" recorded on the "jumping pills roasted" ("Qimin Essentials. The eightieth").

According to history, when Emperor Yang took his concubines and his entourage, rode a dragon boat and a thousand ships south along the Grand Canal, "the states and counties that he passed through, all within 500 miles of the food offerings. From one state to a hundred mikoshi, the food was extremely rare on land and water" (Ziji Tongjian). Yang Guang saw the Yangzhou agaric, especially on the Yangzhou Wansong Mountain, the money pier, ivory forest, sunflower Gang four famous scenery is very fond of. After returning to his palace, he ordered the imperial chefs to make four dishes with the above four scenes as the theme. Imperial chefs in Yangzhou under the guidance of a famous chef, finally made a lot of effort squirrel cinnamon fish, money shrimp cake, elephant buds chicken strips and sunflower chopped meat of these four dishes. Yang Guang tasted, very happy, and then gave the banquet, a time Huaiyang cuisine popular in the countryside.

In the Tang Dynasty, with the economic prosperity, officials and dignitaries also began to pay attention to food. Once, the Duke of Wei Cheok banquets, the house of the famous chef Wei Ju Yuan also made the four famous dishes of Yangzhou, and accompanied by mountain treasures, sea food, land and water wonders, so that the guests marveled at. When the dish "sunflower chopped meat" was served, only to see the huge meat ball made of sunflower heart exquisite, like a lion's head. The guests took the opportunity to persuade the wine, said: "郇国公半生戎马，战功彪, should wear a lion seal of honor." Wei Jiaozhi happily raised his glass and drank it down, saying, "In honor of today's event, 'Sunflower Chopped Meat' might as well be renamed 'Lion's Head'." A call for a hundred promises, from Yangzhou on the addition of "lion's head" this famous dish.

During the Qing Dynasty, when Qianlong traveled south, he brought this dish to Kyoto, making it one of the Qing Palace dishes. During the Jiaqing period, Ganquan Lin Lanzhi authored "Ganjiang three chants", also sung Yangzhou's "sunflower meatballs". The preface says: "The meat is chopped finely and chopped roughly into balls, fried in meat and vegetable oil to a sunflower yellow color, commonly known as sunflower meatballs." The poem reads, "The kitchen has been cut frequently, and this sunflower ball is new. Full stomach should also think to the sun, have meat and food er who."

Yang Guang, Emperor Yang of the Sui Dynasty, to Yangzhou to watch the Qionghua, after staying in Jiangnan, to see countless beautiful scenery. He was full of Yangzhou, Wan Songshan, money dun, ivory forest, sunflower post, after the four famous scenery, the garden scenery, appreciated, and personally renamed the four famous scenery for the thousand gold mountain, cap dun, Pingshan Hall, agarwood view. After returning to the Palace, and called the Imperial Kitchen, let them on the scenery, make four dishes to remember the trip to Yangzhou, Jiangnan, (ancient times, there are dishes imitating the custom of the garden scenery.) The royal chef took great pains to make four famous dishes. These four dishes when 1 squirrel osmanthus fish, 2 money shrimp cake, 3 ivory chicken strips, 4 sunflower offering meat. After Yang Guang tasted them, he was so happy that he gave them to his ministers for a banquet, which became a delicacy and spread all over the south of the Yangtze River. Officials and dignitaries also feast guests to have these four dishes as an honor, as a treasure.

In the Tang Dynasty, it is the golden plate of jade chop, good food all show. On this day, the Duke of Zhengguo banquet, ordered the House of Wei Ju Yuan, a famous chef to do the squirrel and cinnamon fish, money shrimp cake, ivory chicken strips, sunflower offer four famous dishes, and accompanied by sea food, land and sea delicacies. The guests were all amazed. When the sunflower meat dish served, only to see the sunflower heart made of huge meat rounds, beautiful, really like a lion's head. Duke of Zhengguo half a life of military, war heroes, the guests advised: "Gong should wear a nine-headed lion handsome seal." Duke of Ziguo raised his cup and drank it all, saying "in honor of this evening, sunflower meat might as well be changed to 'lion's head'." Since then, Weiyang famous dishes, add a "lion's head", braised, steamed, popular.

What is the difference between four happy balls and braised lion's head

Four happy balls are made of meat and smaller than the lion's head.

The braised lion's head is made of diced meat and is relatively larger. The lion's head is not deep-fried. Four happy balls with deep-fried in the steamed or burned -!

Braised lion's head is where the famous dish?

Yangzhou's lion's head is the most famous.

Braised lion's head is where the local dishes

Braised lion's head is a very famous Huaiyang dish, also known as four happy balls, is to take its auspicious meaning. Generally in our country, the New Year festivals, or there is a happy event at home in the wine, braised lion's head is an essential dish, the operation of this dish is more troublesome and time-consuming, the production of stalks from beginning to end about 1 hour and a half time consuming. In the process of home production, you can and other dishes set up production, you can save time. This is a famous Huaiyang dish, there are fat and lean meat red and oily, with green vegetables cover, bright colors and pungent aroma, just look at the attraction of appetite, mellow flavorful meat and juice, is irresistible to the top of the delicious.