Good luck (less oil version of braised lion head)

Good luck (less oil version of braised lion head)

Introduction:

"It's a typical southern dish. Because of its good meaning, it's a delicious dish often served on the table during the Spring Festival. This dish has been handed down for a long time. Many dishes handed down have their own stories, such as the story of kung pao chicken, which I first heard. This story comes from Du Niang. It's called" lion head "in Yangzhou, and it's called big chop meat in northern dialect "Big meatballs" or "Sixi meatballs". It is said that its "distant ancestor" is the "tiaowuanzhi" recorded in the food classic of the northern and Southern Dynasties. When Emperor Yang of the Sui Dynasty went south along the Grand Canal, he was very nostalgic for the four famous sceneries of Wansong mountain, qianqiandun, ivory forest and kuihuagang in Yangzhou. After returning to the palace, he ordered the imperial chef to cook the dishes with these four scenes as the topic, so he cooked four dishes: mandarin fish with squirrel, shrimp cake with money, chicken with elephant sprouts and sunflower cut meat. In the Tang Dynasty, when Wei Zhi, the Duke of the state of Ying, saw the dish of "sunflower chop meat", the sunflower heart made of the huge meat ball was as beautiful as the head of a lion. He changed the name of sunflower chop meat to "lion head." A hubainuo, since then Yangzhou has added "lion head" this famous dish So the birthplace of this southern dish is Yangzhou. Today's version of lion head is slightly different from Yangzhou lion head. I like glutinous rice and water chestnut, soft glutinous glutinous rice and water chestnut. It tastes crisp and crisp. In some places, I also add eggs. I fried it according to the original recipe. As a beauty lover, I really put up with it I can't stand a lot of oil in the pot, and I can't stand the food in the pot. So I decided to make the lion's head in another way. In fact, the significance of frying is to use the high oil temperature to make the lion's head shape. I move the lion's head into the oven and choose high temperature, which can also play the role of shaping. At the same time, some of the oil in the pork will seep out, although the seeping oil will flow to the last step The soup is more delicious, but my lion head is undoubtedly the least harmful to people. There are too many people with high fat

Production steps:

Step 1: soak the glutinous rice one night in advance, steam the next day for about 10 minutes, filter out the water and air;

Step 2: chop the horseshoe;

Step 3: wash the rape;

Step 4: chop the meat into minced meat with a knife, I choose fat 2 thin 8, according to my preference;

Step 5: cut onion and ginger into pieces and prepare star anise;

Step 6: chop the minced meat into minced meat, put it into the basin, add chopped horseshoe, steamed glutinous rice, yellow rice wine, chopped green onion and ginger, sugar, 15ml soy sauce, 5ml soy sauce and 3G white pepper, stir them together, dip your hands in water, pinch them into a circle and put them aside;

Step 7: preheat the oven to 210 degrees, spread the tin foil on the baking plate and brush with oil, put the balls on the baking plate, and pinch them into the shape of big on the top and small on the bottom, so that the balls will collapse down with the baking time, and the surface will be more beautiful, baking for 20 minutes;

Step 8: put a small amount of oil into the frying pan, heat it up, put an star anise into the frying pan and fry it for fragrance, then put the lion's head into the frying pan;

Step 9: add 500ml hot water, 15ml raw soy sauce and 25ml old soy sauce, bring to a boil over high heat, turn to low heat, cover with rock sugar and simmer for 30 minutes;

Step 10: open the lid, add the salt, turn to high heat to collect the juice, put in the small rape, the remaining small amount of juice is ready to be taken out of the pot. ；

Materials required:

Pork stuffing: 250g

Glutinous rice: 30g

Water chestnut: 2

Salt: 1g

Scallion: 10g

Ginger: 2G

Soy sauce (meat and soup): 15ml + 15ml

Soy sauce (minced meat + soup): 5ml + 25ml

Cooking wine: 15ml

Sugar (minced meat): 10g

Rock sugar (soup): 20g

Rape: 200g

White pepper: 3 G

Note: 1. Lion head can be braised, stewed, and steamed. Although it is popular in the south, I seldom see it made by my family in the north. 2. I choose the meat of lion's head to be thinner and fatter. 3. The lion's head finally adds some vegetables. The vegetables are easy to rot, so don't put them in for too long. I think it's OK to put them in for 7 or 8 minutes. Too bad vegetables have no nutrition. 4. The meat stuffing is easy to collapse when it is pressed into a round shape, especially when it is put in the oven. It doesn't shape as fast as frying. So when you put it in the oven, you can pinch the lion's head into the shape of bigger head on the top and smaller head on the bottom, which makes it more beautiful.

Production difficulty: Advanced

Process: others

Production time: one hour

Taste: salty and fresh