Address: Jiangsu Hotel, Ganshuiqiao, Anwai Street
Features: Roasted with scallion oil, soup dumplings, three-diced buns, crab yellow steamed dumplings, crab yellow lion's head, stewed feet with rock sugar, Zhenjiang Yaorou, soft-pocked long fish, raw and fried butterfly slices, braised Maqiqiao, chrysanthemum herring, Jinling salted duck and fork roast duck.
"Iron Lion Head" is a dish created in the TV series "Imperial Doctor Xilaile", and its name is a combination of Cangzhou Iron Lion and Lion Head.
Its essence is mainly lion's head. Braised lion's head is a famous dish in Huai, but there are many ways to do it, which varies from place to place. What is introduced here is the family tradition, which has its own uniqueness. Compared with many famous hotels in Beijing, it is only inferior to them in price. Just strictly follow this law to ensure that men, women and children are happy.
This is a kung fu dish, which needs patience.
Now I would like to introduce the specific method of lion head:
Raw material: 900g lean meat.
400 grams of refined fat
2 eggs
200 grams of fresh lotus root (red skin)
Ingredients: refined vegetable oil, yellow wine, monosodium glutamate, salt, sugar, Zhenjiang balsamic vinegar, soy sauce, onion, ginger, starch, etc.
Side dish: the bottom dish. It is advisable to use beans, such as green beans and edamame (shelled); Chinese cabbage can also be used. Selection principle: anyone who likes to eat without losing the taste can do it.
Preparation: 1, chop the lean meat and the fat meat into minced meat separately, mix them and chop them together (the "meat stuffing" in the market is not acceptable);
2. Soak Jiang Mo and chopped green onion in cold water for 30 minutes, then pour the water into the minced meat;
3. Pour the lotus root mud (the more broken the better) crushed by the processing machine into the minced meat;
4. Knock 2 eggs into the minced meat and add appropriate amount of yellow wine, monosodium glutamate, salt, soy sauce and sugar;
5, 7 or 8 drops of Zhenjiang balsamic vinegar is very important!
6. The amount of starch is the key: taking corn starch as an example, 1300 grams of minced meat needs about 30 grams;
7. Use 3 or 4 chopsticks to stir vigorously in one direction all the time, and don't stir it backwards until it is strong (that is, elastic) for use;
8. Add 50 grams of water to 10 gram of starch and hook it into a precipitate for later use.
Production: 1, take about 80 grams of minced meat, gently knead it back and forth in the left and right palms, and pour it into flat round patties, and at the same time coat it with a small amount of deposited juice;
2. Gently put the flat round patties in a micro-hot oil pan, and fry them on both sides until the patties are formed and do not come loose. Never fry them yellow-this process is the key to the success of this dish;
3. Put the oiled patties into a casserole with a bottom dish (such as 200g green beans) in turn;
4, add hot water without meat patties, and then add a small amount of monosodium glutamate, salt, soy sauce and sugar;
5, simmer for more than 2 hours with a small fire. From beginning to end, you must keep it slightly open with a small fire, and avoid a big fire!
Braised lion's head is characterized by bright red color, attractive fragrance, fat but not greasy, instant in the mouth, and Xian Yi for all ages. Often the bottom dish (green beans) is robbed first.
Do not put soy sauce in the seasoning, put the oblate meat directly on the washed lotus leaf, and steam it on the pot for more than 2 hours, which is the "steamed lion head", which is also a famous dish!
Use "crab powder" to make the famous dish "crab powder lion head".