Simple, tasty and learnable dish (steamed crab powder lion's head)
Some people say that it is the big meatballs! In fact, there is no mistake, I remember when I was a child, I liked to eat meatballs in the canteen, poured meatballs on the rice, and used an iron spoon to mash the meatballs and mix them together with rice, not to mention how fragrant it was ~ The aftertaste is still unfinished.
Stewed crab powder lion's head is one of the famous dishes in Yangzhou. Legend has been said to be nearly a thousand years old. The stewed crab powder lion's head is called "lion's head", which is large meat in Yangzhou dialect. If you use the Beijing dialect, it is a large meatball. Because after the large meat is cooked and matured, the surface layer of fatty minced meat has been largely dissolved or semi-dissolved, while the lean minced meat is relatively convex, and the trance gives people a rough feeling. Therefore, people with a sense of humor call it "lion's head".
According to the Zizhi Tongjian, more than a thousand years ago, when the Sui Emperor took his concubines and retinues and took dragon boats and four boats down the river, "all the prefectures and counties they passed through were ordered to sacrifice food within five hundred miles." One state to hundreds of public opinions, extreme water and land treasures. Among the "rare" food offered by Yangzhou, there are already "lion heads". However, at that time, it was called "sunflower meat". When the Sui Dynasty Emperor went down to Yangzhou to see qionghua, this dish was already very famous.
In the Qing Jiaqing dynasty Lin Lanyi's "Three Hundred Yin of the Han River", it is recorded: "The meat is finely cut into thick balls and fried in meat oil to become sunflower yellow. Vulgar cloud sunflower meatballs. And praised: "The guest kitchen has been cut frequently, so sunflowers are new." A full stomach should also think about the sun, and eat who is flesh."
According to legend, the Sui Dynasty Emperor Yang Guang, once, with his concubines and ministers, took a dragon boat and a thousand boats, went south along the Grand Canal to Yangzhou to watch the Qionghua, and at the same time feasted on the four famous scenes of Yangzhou's Wansong Mountain, Qiandun, Ivory Forest, and Sunflower Gang, and was very happy. Return to the palace, summon the imperial chef, and let them make four dishes with the theme of the four scenic spots of Yangzhou to commemorate this trip to Yangzhou. Under the guidance of yangzhou celebrity chefs, the imperial chefs worked hard to finally make four famous dishes: squirrel mandarin fish, money shrimp cake, ivory chicken strips, and sunflower chopped meat. After the Sui Emperor tasted it, Long Yan was very pleased, especially for the sunflower chopping meat, very much appreciated, so he gave a feast to the courtiers, for a time Huaiyang cuisine, dumped the government and the opposition.
Spread to the Tang Dynasty, one day, the Duke of Xi (xún) Wei Zhi (zhì) feasted, and the famous chef Wei Juyuan in the palace also made these four famous dishes in Yangzhou, accompanied by mountain treasures and sea flavors, water and land treasures, which made the guests in the audience marvel. In particular, the "sunflower chopping meat" made of huge meat balls is even more exquisite. Because the fat minced meat on the surface of the meatballs has been mostly dissolved or semi-dissolved after cooking, while the lean minced meat is relatively convex, at first glance, giving you a rough feeling, like the head of a male lion. The guests took the opportunity to persuade the wine: "The Duke of Guo is half-dressed on a horse, and his battle achievements are brilliant, and he should wear the lion's seal." Wei Zhi happily raised a glass and drank it all, saying: "In order to commemorate today's grand event, 'sunflower cutting meat' is better to change to 'lion's head'." Since then, the first lion in Yangzhou has been passed down to this day.
ingredient
Pork, cooking wine (100 g), shallots (100 g), ginger (30 g), lard (refined) (50 stewed crab powder lion's head
g), salt (15 g), starch (broad beans) (25 g)
Production steps
1, wash the green onion and ginger, wrap it in gauze and squeeze out the onion and ginger water for later;
2, choose about 6 cm of lettuce heart wash, the head of the dish with a knife cut into a cross knife pattern, cut off the tip of the vegetable leaf;
3, the pork is finely chopped into pomegranate rice shape, put into a bowl, add green onion ginger water, crab meat, shrimp a little, fine salt, cooking wine, dry starch and stir;
4, put the pot on the high heat, scoop in 40 grams of cooked lard, put in the lettuce heart and simmer until emerald green, add a small amount of shrimp, fine salt, pork broth 300 ml, boil away from the heat;
5: Take a casserole dish, rub the bottom of the pot with 10 grams of cooked lard, then drain the vegetable hearts, pour into the broth, put it on medium heat and boil;
6, the mixed meat into several parts, one by one in the palm of the hand, with both hands back and forth 4 to 5 times, bundled into a smooth meat round, one by one on the heart of the dish;
7, then the crab yellow is embedded in each meat ball, covered with green vegetable leaves, covered with pot lid, and burned;
8: Bring to a boil and simmer over low heat for about 2 hours, remove the lettuce leaves when serving.
Precautions
1, this dish requires strict selection of ingredients, meat filling to choose pork rib meat. And the ratio of fat and thin should also be appropriate, with fat seven thin three is better, so that the lion's head is tender.
2, in the knife work to finely cut coarse chopping, respectively, the fat meat, lean meat into thin wires, and then cut into fine cubes, and then stew crab powder lion head
Cut them into the shape of pomegranate rice, mix them up and roughly chop them together, so that the fat and lean meat are evenly glued together.
3: Add various spices to the baled meat filling and stir in a bowl until it is "strong".
4, the bun meat round also has a cleverness, put a mixed meat filling in the palm of the hand, fingers together, the palm of the hand is nest-shaped, let the meat stuffing on both hands bundled up, in the process of bundling naturally round, become smooth. It takes dexterity to make the lion's head round and smooth when binding.
5, to pay attention to the fire, in the cooking of meat balls to distinguish the situation, appropriate use of fire. Place the "lion's head" in the boiling soup in a casserole dish and simmer for a few hours, until the soup is boiling again, then simmer over low heat for about two hours. In this way, the cooked "lion's head" is fat but not greasy, and the entrance is magical.
Steamed crab powder lion head is a famous dish in Yangzhou, the color and taste are clear and not miscellaneous, the meat, crab and vegetables are fragrant, tender and delicious, and the aftertaste is endless.
It is different from the ordinary meatballs, its shape is extra large, extra round, so it is exaggerated to refer to it as a lion's head; in addition, its cooking, flavor is also different, not fried, but stewed. Do not put soy sauce when cooking, and keep the raw materials in their true color.
method
1. Cut the pork minced pork (preferably peeled pork belly into meat rice, the size of a grain of rice), add the crab meat, then add ginger, cooking wine, starch, salt, pepper, oyster sauce a few drops, fresh soup (add a little more in several times so that you will eat soft and smooth) Stir vigorously (be sure to be strong).
2. Make meatballs and put them in a container with vegetables on the brim, surround the vegetables (if it is a vegetable heart, it needs to be blanched beforehand, and then added when it is almost steamed) and put in the broth.
3. Put in the steamer and steam for 20-30 minutes with high heat.
nutritive value
The ingredients are even more exquisite, pork needs pork belly produced in Yangzhou, crab meat needs to be fresh and large water crab, finely chopped into the end, seasoned, made into a large meat ball, placed in a casserole, covered with vegetable leaves to stew. Once the dish is cooked, it is ready to serve.
Isn't it particularly tempting, simple and convenient, suitable for all ages, have you learned?
If you like it, remember to like it and pay attention to it!!!