Huaiyang lion head

Huaiyang lion head

Introduction:

"Lion head" is a traditional dish of Huaiyang cuisine in Yangzhou, Jiangsu Province. It is said that the original name was sunflower chop meat and sunflower meatballs, and later it was renamed lion head. According to different seasons, lion's head is made of 60% lean meat and 40% fat meat or 7% lean and 3% fat, plus onion, ginger, eggs and other ingredients, chopped into meat paste to make fist sized meatballs, fat but not greasy. The cooking of the first dish of the lion is very important. Simmer with low heat for more than 40 minutes. In this way, the product will be fat but not greasy and melt in the mouth. Yangzhou lion head has three cooking methods: stewing, steaming and braised. This dish is cooked by the method of clear stew, which can also be called "clear stewed lion head". The reason why I named it "Huaiyang lion head" is based on the characteristics of Huaiyang dish. Huaiyang cuisine emphasizes fresh materials, fine workmanship, light taste and original flavor. I chose peeled pork for the dish, because it is summer, so the proportion of fat and lean is 3 thinner than 7, and the work is done by chopping and chopping carefully, first cut into meat granules -- a little chop -- and then smash it with the back of the knife, then seasoning - throw it into the pot - stew. The lion's head cooked by the method of fine cutting and rough chopping has a soft and tender taste, which melts in the mouth. If it is cooked by the meat minced by the cooking machine, the taste of the lion's head becomes very strong. Q is full of energy. In this way, I named this delicately cooked lion head "Huaiyang lion head"! "

Production steps:

Step 1: main ingredients: pork 500g, shrimp 100g. With some shrimp, one is fresh, two is calcium.

Step 2: small ingredients: coriander powder, laver powder.

Step 3: Seasoning: cooking wine, pepper, chicken powder, ginger powder, salt, sugar, monosodium glutamate, starch 20g

Step 4: chop the pork and shrimps together into stuffing and put them into a bowl.

Step 5: add wine, pepper, chicken powder, ginger, salt and sugar to taste, then add starch.

Step 6: according to the moisture content of the meat, you can add a small amount of water to mix it well.

Step 7: then beat the stuffing repeatedly to remove the air from the stuffing. Group into four "lion head" green bodies.

Step 8: add water to the pot and heat it to about 90 degrees. Put in the "lion head" green body.

Step 9: bring to a boil and simmer for about 40 minutes. (I use ADI pressure cooker. Press the meat button to finish it automatically.)

Step 10: after simmering, add appropriate amount of salt and monosodium glutamate to the soup.

Step 11: put the coriander and laver into the soup bowl.

Step 12: fill in the "lion head" and pour in the original soup.

Materials required:

Pork: 500g

Dried shrimps: 100g

Seaweed powder: appropriate amount

Coriander powder: appropriate amount

Cooking wine: moderate

Pepper: right amount

Chicken powder: right amount

Ginger powder: appropriate amount

Salt: right amount

Sugar: right amount

MSG: right amount

Starch: 20g

Note: 1. About "meatball" and "lion head": 1. General concept: "meatball" is small, and "lion head" is big; 2. But "Sixi meatball" and "lion head" at wedding banquet are basically the same size; 3. It is often called "lion head" in the south, and "meatball" in the north; 4. Cooking methods can be divided into: deep frying, steaming, boiling and stewing; after deep frying, it can also be braised in brown sauce There are many changes in cooking methods. 5. Some of them are named according to the cooking methods, such as dry fried meatballs, steamed meatballs, sliced meatballs, braised lion's head, stewed lion's head, boiled meatballs, etc.; 6. Some are named according to the materials, such as crab lion's head, egg yolk lion's head, beef meatballs, mutton meatballs, pork meatballs, tofu meatballs, fish meatballs, etc;

Production difficulty: ordinary

Process: simmer

Production time: several hours

Taste: salty and fresh