Stewed Chinese yam lion head

Stewed Chinese yam lion head

Introduction:

"Winter is a good season for tonic. Taking some yam before tonic in winter is more conducive to the absorption of tonic. Yam is a kind of medicine for tonifying the middle and Qi, which has the function of Tonifying the spleen and stomach. It is especially suitable for those who are weak in the spleen and stomach. Yam, also known as Huaishan, has a good name of "immortal food". Yam contains a lot of protein, vitamins and beneficial trace elements, sugars, it can regulate the human immune system, enhance human immunity. Eating yam has the functions of "ear and eye" and "no hunger and prolonging the year". It is very beneficial to human health, and folk yam also has a remarkable effect on regulating physiological ability, weakening physical condition, giving birth to women after birth, and strengthening their physique. Lion head is a traditional dish of Huaiyang cuisine in Yangzhou, Jiangsu Province, China. It has been widely spread for more than 100 years, with the characteristics of snow-white color, fresh and tender meat, delicate fragrance and mellow taste, suitable for all seasons. Can be steamed, can be braised, fat but not greasy. Yangzhou lion head has three cooking methods: stewing, steaming and braised. Personally, I prefer stewed. Chinese yam is added to the lion's head to make it taste fresher, more nutritious and more suitable for health preservation in winter. "

Production steps:

Step 1: chop the peeled pork hind legs into stuffing. Add egg salt, MSG, sesame oil, pepper powder and cooking wine, and stir well.

Step 2: stir in one direction until stiff, then add starch and stir evenly.

Step 3: peel the yam and smash it with a knife.

Step 4: chop the yam into small pieces.

Step 5: add chopped yam to the meat.

Step 6: mix well.

Step 7: pour water into the pot, add green onion and ginger star anise and bring to a boil.

Step 8: make the meat into big balls.

Step 9: put down the lion's head one by one and bring to a boil. Turn the heat down and simmer for 1 hour.

Step 10: clean the rape.

Step 11: blanch the rape in the pot.

Step 12: add monosodium glutamate, salt and sesame oil to taste.

Materials required:

Pork leg: 300g

Yam: 200g

Rape: 100g

Scallion: right amount

Ginger: right amount

Egg: 1

Starch: right amount

Sesame oil: 15g

Salt: right amount

MSG: 5g

Pepper: right amount

Cooking wine: 3 G

Note: stir the meat in one direction. Yam is not easy to be chopped, so it tastes better.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light