Regarding the "lion's head", it is said that its "distant ancestor" is the "jumping pill burning" recorded in the Food Sutra of the Southern and Northern Dynasties (see Qi Min Zhi Shu, The Eightieth Burning Law). The history books record that when the Sui Emperor took his concubines and retinues and rode down the Grand Canal in dragon boats and a thousand boats, "all the prefectures and counties passed through were ordered to sacrifice food within five hundred miles." One state to one hundred public opinion, extreme water and land curiosity, (Zizhi Tongjian). Yang Guang looked at the Qionghua in Yangzhou and was particularly nostalgic for the four famous scenes of Yangzhou, Wansong Mountain, Qiandun, Ivory Forest, and Sunflower Gang. After returning to the palace, he instructed the imperial chef to make four dishes with the above four scenes as the title, and the imperial chefs, under the guidance of the famous chefs in Yangzhou, painstakingly finally made four dishes of squirrel cinnamon, money shrimp cake, ivory chicken strips and sunflower chopped meat, Yang Guang tasted it, he was very happy, so he gave a feast to the courtiers, and for a time Huaiyang dishes were dumped in the opposition. The officials, eunuchs, and dignitaries also took pride in having these four dishes and enshrined them as treasures. In the Tang Dynasty, with the economic prosperity, the officials and eunuchs and magnates also paid more attention to diet. Once, Wei Juyuan, a famous chef in yangzhou, also made these four famous dishes in Yangzhou, accompanied by mountain treasures and sea delicacies, water and land treasures, which made the guests in the audience breathtaking. When the dish of "Sunflower Chopping Meat" was served, only to see that the sunflower heart made of the huge meat dumpling was exquisite, like the "head of the lion", the guests took the opportunity to persuade the wine: "The Duke of Guo is half a life on horseback, and his battle achievements are outstanding, and he should wear the lion's handsome seal." In order to commemorate today's grand event, "sunflower cutting meat" might as well be renamed "lion's head." Since then, Yangzhou has added the famous dish of "lion's head", braised, steamed, and popular among the population.
Ingredients
<col>
Pork filling
400g
lotus root
section
coriander
crumb
Accessories
scallions
Amount
ginger
starch
Wine
One scoop
Raw soy sauce
Old smoke
sugar
salt
1: Add an egg and a spoonful of starch to the minced meat.
2, stir well, and then start to add water, add less than many times, while adding while whipping in one direction, so that the meat filling fully absorbs the water, so that the lion's head will not be firewood.
3, stir until the meat filling becomes sticky a little resistance, chopsticks inserted will not fall on it.
4, put in the lotus, coriander (like ginger, shiitake mushrooms can also be added or other favorite dishes).
5: Add soy sauce and salt and stir well. Don't let it be salty, it doesn't matter if it's light, it will be braised for a while.
6: Heat 70% of the oil in the pot, put the lion's head in, turn the heat to medium and fry until golden brown.
7. Remove and set aside.
8: Stir-fry chives and ginger in a pot.
9, add raw soy sauce and a spoonful of sugar, then add water to boil, put the lion's head, turn the heat to low heat, cover the lid and cook for about half an hour. Then you can fish it out and put it on the table. After setting the plate, thicken the sauce in the pot and pour it on the lion's head.
Cooking skills
1, the meat filling must be stirred, otherwise it is easy to scatter when fried, and the water or broth must also be added, otherwise it is easy to chai.
2, the filling can put their favorite vegetables, but do not put too much salt.
3, the last sauce to thicken do not need to put salt, soy sauce itself has a salty taste.