Chinese Food
Braised lion's head
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Braised lion's head used to be delicious but not greasy. It's the favorite of Dudu baby. Let's see the legend of braised lion's head. It's said that lion's head, in Yangzhou's words, means cutting meat. In northern Chinese, it's called big meatballs or four happiness meatballs. It is said that its distant ancestor was tiaoyuanzhi recorded in the book of food in the northern and Southern Dynasties. When the emperor went down the Grand Canal to the south, he was very nostalgic for the four famous sceneries of Wansong mountain, qianjindun, ivory forest and sunflower hill in Yangzhou. After returning to the palace, the imperial chef was ordered to make dishes based on the four sceneries. So four dishes were squirrel mandarin fish, shrimp cake with money, chicken with sprouts and sunflower chop meat. In the Tang Dynasty, when Wei Zhi, the Duke of the state of Ying, saw the dish of sunflower chop meat brought up, the sunflower heart made of the huge meat ball was exquisite, just like the head of a lion. Then he changed the name of sunflower chop into lion's head. From then on, Yangzhou has added the famous dish of lion's head. Since it originated in Yangzhou, it is clear where the braised lion's head is
Cooking ingredients
Cooking Steps
Step1:Cut the pork into small pieces and put them into the dry grinding cup of Jiuyang cooking machine and stir them into minced meat, water chestnut, onion and ginge
Step2:Put the meat stuffing in the container. Add the water chestnut powder, onion and ginger powder, soy sauce, salt and sesame oil and mix them evenly
Step3:Mash the mixed meat into meatball
Step4:Mix 2 eggs with starch to make a paste. Pour 3 tablespoons of soy sauce into the container. 1 tablespoon of salt and 1 teaspoon of sugar to make the juice.
Step5:Fill the meatballs with the mixture of egg and starch
Step6:Hot oil in the pot (a little bit too much). Heat the oil and fry the balls until they are golden and hard on the surface. Take out the controlled dry oil
Step7:Put the meatballs in a large bowl. Pour the mixed juice into the meatballs. Sprinkle some scallion, ginger, star anise, water and steam for 20 minutes.
Step8:In another pot, put the cleaned and half cut rape into hot water, add a little oil and salt to cook it
Step9:Put the rape on the edge of the plate. Put the steamed balls in the middle of the rape. Remove the shredded onion and ginger. Pour the juice of the steamed meat balls into the pot. Add some water lake powder to make a thick sauce. Pour it on the balls. The delicious braised lion's head is so delicious that you have no friends. Dudu takes two and a half mouthfuls at a time.
Step10:It's delicious with meat and vegetable
Cooking tips:1. The meat filling should not be too dry or too thin. It's too dry and tastes bad. It's too thin and hard to keep its shape. 2. Because it is necessary to add salt several times and master the salt dosage according to the taste. 3. Steam over high heat for 20 minutes. There are skills in making delicious dishes.
