Braised lion's head
Main ingredient: pork three layers of meat (or pork stranded meat) 600 grams.
Ingredients: A, 3 tbsp cornstarch, 300g each of Chinese cabbage and bok choy, 2 tbsp soy sauce, 200g water chestnuts, 1 tbsp rice wine, 50g each of green onion and ginger, 1 tsp pepper, 1 egg; B, 1 cup cornstarch, moderate amount of oil; C, 2 cups of water, 3 tbsp soy sauce, 1 tbsp each of sugar and rice wine
Methods: 1, water chestnuts, ginger, respectively, peeled, cleaned, green onion cleaned, all minced; Chinese cabbage, green onion and bok choy, all chopped. 2: Dice the pork and chop it into a bowl, beat the egg, add the green onions, water chestnuts, minced ginger, and Ingredient A and mix until sticky, then knead the meatballs with your hands and dip them into Ingredient B. Deep-fry the meatballs in a hot pan over high heat until the exterior is golden brown, then remove from the pan, and drain off the oil. Add meatballs and cook over low heat until flavorful. Remove from heat and place on a plate with green cabbage, sprinkle with green onion and serve.
Lion head to be soft and tasty, meat is best to chop their own, another focus is on the container, to be stewed slowly over a fine fire to the casserole for the best, the late master of Chinese painting Zhang Daqian taught his wife a good dish is "braised lion head", Mr. Daqian's method of operation is that ten percent of lean meat, three percent of the fat meat, fine chopping and chopping, the size of the grain of rice, not too fine chopping, such as The size of the meat should be like a grain of rice, not too fine, so as to keep the gap between the meat, in order to contain the juice.
On the "lion's head", it is said that its "distant ancestor" is the North and South Dynasties, "food scripture" recorded on the "jumping pills hot" (see "Qimin Yaojutsu, hot method of eighty). Historical records, when Emperor Yang of Sui took his concubines and concubines, rode a dragon boat and a thousand ships along the Grand Canal south, "the states and counties, within 500 miles of the order to offer food. A state to a hundred mikoshi, very land and water treasures, (Ziji Tongjian). Yang Guang saw the Yangzhou agaric, especially on Yangzhou Wan Songshan, money pier, ivory forest, sunflower Gang four famous scenery is very fond of. After returning to the palace, he ordered the imperial chefs to make four dishes with the above four scenes as the theme, and the imperial chefs were instructed by the famous chefs in Yangzhou, and finally made the four dishes of squirrel and cinnamon fish, money and shrimp cake, ivory chicken strips, and sunflower chopped meat, and Yang Guang tasted them and was very happy, and then he gave a banquet to the ministers, and for a time, the Huaiyang cuisine overwhelmed the countryside. Officials and dignitaries are also proud to have these four dishes and regard them as treasures.
In the Tang Dynasty, with the economic prosperity, the officials and dignitaries also paid more attention to food. On one occasion, the Duke of Yangzhou hosted a banquet, and his famous chef Wei Juyuan made these four famous dishes from Yangzhou, accompanied by delicacies of the sea and water, which made the guests marvel at the food. When the "sunflower chopped meat" this dish up, only to see that the huge meat ball made of sunflower heart exquisite, like a "lion's head", guests took the opportunity to persuade the wine said: "郇国公半生戎马, war heroes, should be admired! Lion Seal of Handsomeness." Duke of Zigong happily raised his cup and drank it all, said; "in honor of today's event, "sunflower chopped meat" might as well change the name "lion's head". A call for a hundred promises, since then, Yangzhou has added "lion's head" this famous dish, braised, steamed, popular.
Braised lion's head production process
1. green onion, ginger and garlic washed and chopped, washed vegetables, carrots washed and shredded;
2. pork and onion, ginger and garlic, starch, white pepper, soy sauce, fully mixed, and wrestled to the elasticity of the meatballs of equal size;
3. half a pot of oil, the meatballs will be placed in the frying pan frying to a golden color;
4. >4. frying pan to stay a little oil, frying greens and carrots, and then the fried meatballs poured, and add soy sauce, cooking wine, water with the burner, simmering over medium heat for more than 10 minutes until cooked, thickened with water starch, drizzled with oil can be served;
Features: fat and thin suitable, fragrant meat
Warm tips:
1. chopping the meat filling with reference to the The principle of "three parts fat, seven parts lean";
2. If you don't use the meat filling for a while, you can put it in a bowl, smooth the surface, and pour a layer of cooked meat oil, which can isolate the air, so that the meat filling is not easy to deteriorate.
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 cut into thin and thick balls and fried in meat and vegetable oil to a sunflower-yellow color, commonly known as sunflower meatballs. Its poem reads: "The kitchen has been cut frequently, and this sunflower ball has been let go of the new. Full stomach should also think to the sun, have meat and food er who."